Vegan Classic Cream of Asparagus Soup

Total time50 min

Prep time15 min

Cook time35 min

Fresh asparagus is the whole point of this soup, simmered with onion and garlic until it turns silky and deeply green once pureed and strained to a velvety finish. Bright lemon juice and a pinch of nutmeg round out the flavor, while blanched asparagus tips scattered on top add color and a little bite against the smooth base. Fresh chives finish it off with a sharp, herby lift that keeps every spoonful lively. The straining step is what really sets this version apart, coaxing out a texture so smooth it feels indulgent without any heaviness. It's an elegant starter or light lunch, and it holds up beautifully as a staple in a vegan kitchen.

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Ingredients

4 servings

2 lbs fresh asparagus
Asparagus Organic Asparagus Green Asparagus Kroger® Trimmed Asparagus Spears Organic Green Asparagus
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3 tbsp unsalted butter
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.

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