Dairy Free Cream of Asparagus Soup
This silky, vibrant soup proves you don't need a drop of cream to get that luxurious, velvety texture classic cream soups are known for. Fresh asparagus is simmered until completely tender, then blended smooth and finished with full-fat coconut milk, which brings a rich, luscious body without any dairy whatsoever. A squeeze of fresh lemon juice and a pinch of nutmeg round out the flavor in a way that feels surprisingly elegant for such a simple ingredient list. The blanched asparagus tips reserved for garnish are a smart touch — they stay bright green and just-tender, giving every bowl a little visual pop and a bit of texture. Served with a drizzle of olive oil and fresh chives, this is the kind of soup that looks like it came from a restaurant but comes together in one pot at home. It makes four servings, so it's just right for a weeknight dinner or a light weekend lunch with crusty bread on the side.
About FigFig 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
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp ground nutmeg
- 1 tbsp fresh lemon juice
For serving
- 1–2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!