Dairy Free Classic Cream of Asparagus Soup

Total time50 min

Prep time15 min

Cook time35 min

Dairy Free Classic Cream of Asparagus Soup

Fresh asparagus is the whole point of this soup, simmered with onion and garlic until it turns silky and deeply green, then pureed and strained until it's completely smooth. A quick blanch on the tips keeps a few pieces bright and crisp-tender for garnish, so every bowl gets that contrast of velvety puree against tender bites of asparagus. A touch of lemon juice sharpens the flavor right at the end, and a pinch of nutmeg adds warmth without overpowering the vegetable itself. Finished with fresh chives, it looks like something from a restaurant menu but comes together with straightforward pantry technique. This one's a genuinely comforting bowl to add to a dairy free lineup, especially when asparagus is in season and at its sweetest.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lbs fresh asparagus
3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp fresh lemon juice
½ tsp salt, plus more to taste
¼ tsp white pepper
1 pinch freshly grated nutmeg (optional)

For finishing

1 tbsp unsalted butter, for finishing
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp heavy cream, for drizzling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
fresh chives blossoms or chive blossoms, for garnish (optional)

Instructions

1
Bring a small saucepan of salted water to a boil. Add the reserved asparagus tips and blanch for 2 minutes, until bright green and just tender. Transfer immediately to a bowl of ice water to stop the cooking, then drain and set aside for garnish.
2
Melt 3 tbsp butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!