Cream of Asparagus Soup (vegan)

Cream of Asparagus Soup (vegan)

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4-6

    • About This Recipe

    “A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this – including broccoli, cauliflower and potato.”

    Ingredients

  • 1bunchasparagus( frozen works fine)
  • 1largeonion, sliced in large slices
  • 1 -5clovegarlic
  • 2cupsvegetable broth
  • 1/4 cupunbleached flour
  • 2 1/2 cupssoymilk
  • 2tablespoons soy sauce or 2tablespoonstamari
  • 2teaspoonsdried basil
  • salt and pepper

    • Directions

  • Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
  • Put the asparagus, onion, garlic and broth in a large saucepan.
  • Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
  • Put contents of saucepan into blender.
  • Add the flour, soy milk, soy sauce and basil.
  • Process until smooth.
  • Return the soup to the saucepan and add the asparagus tips.
  • Cook over medium heat until the soup thickens and is heated through.
  • Season to taste with salt and fresh cracked pepper and serve.

    • Reviews

  • “Okay I did something a little weird with this. I needed a dairy free replacement for the canned cream of whatever soup. So I left out the asparagus and half of the liquids (broth and milk) so that it would act like condensed soup. It was really great! I’ll be using this every time I need the cream soups. Thanks so much Carol!”

  • “This was great!I took chef #238270’s suggestion and added the flour to the cooking veggies before blending.I found that adding the veggies to the soymilk in the blender made for a relatively easy and clean job.This is going to become a regular in our home–I’d like to try it with sweet potatoes next!I’ll also add a teaspoon or two of nutritional yeast for some tang.Thanks for sharing a great recipe.”

  • “Thank you! This is my new favorite soup. My only complaint is that I didn’t make a bigger batch. 😉 Substitutions (which I always have at least one of, it seems): fresh basil instead of dried, rice milk instead of soy and a little chili garlic sauce for some extra spice.”

  • “I made this soup today for dinner – on a cold winter Saturday night – for my husband and in-laws. I used rice milk instead of soy, which was the only modification. All of us absolutely loved it!! Will definitely save it to my cookbook and make it again in the near future.”

  • “Yum, yum, yum!I stuck to the recipe except that I subbed flax milk for the soy and threw it all in my Blendtec blender before simmering and adding the asparagus tips.I’m about to enjoy a big bowl with a big hunk of crusty bread.Thanks for the recipe!”

  • “This was simple to prepare and tasted delicious!I used half soy milk and half almond milk and it came out perfect!I think it would also be good with other veggies, maybe broccoli! Yum!Thank you for sharing!!!”

  • “This soup is really amazing. I made it for my grandma and she absolutely loved it. I only told her it was vegan after she had 2 bowls. I’m really in love with this soup and it’s now one of my go to recipes!”

  • “I thought this was excellent. My whole family enjoyed, in fact. I used 2 bunches of asparagus, 3 cups of broth and 3 of soymilk just because it was the main course and there were 5 of us. I added the flour to the broth/veggies towards the end and then pureed it all with my immersion blender right in the pot. Then I added the soymilk and seasoning and blended some more. I am definitely trying this with some other veggies.”

  • “This was good~~my hubby liked, I thought it was OK>Thanks so much for sharing!:O)”

  • “This is awesome. I suggested it to my sister because of it’s slightly sweet taste (due to soy) he might eat it.”

  • “Just fantastic.I’ve had the opportunity to eat at a lot of nice restaurants for work, but this more than rivals any of their soups.I used rice milk (original, not vanillla) because I thought rice goes with veg, and it was great.My only thought was that the cream part was so nice I am going to blend the tips next time as well.PS I used all of the garlic and basil and it worked perfectly.”

  • “Wonderful soup.I love asparagus and this is a great way to enjoy it.I used kuzu instead of regular flour and tarragon instead of basil as I didn’t have any.Delicious!Thanks for a great recipe.”

  • “I used rice milk that needed to be used and left-over asparagus. I blended the flour into the broth with the soy sauce. This then went into the food processor and the soup was reheated after processing. I found this soup to be quite thick and very delicious. I will definitely make this again with other vegetables.”

  • “This soup is great. I used plain rice milk instead and gluten free flour, and 5 cloves of garlic. You’d never know it’s vegan”

  • “This recipe is a keeper.I used skim milk in place of soy milk to keep this recipe healthy.I had a few friends try it and they said they couldn’t tell it was made with skim milk.I used 4 cloves of garlic and a sweet onion to keep the recipe from being “bland”.Definitely add the flour before putting the soup in the blender – that was an excellent suggestion.”

  • “This was so good!!But adding the flour to the broth while the asparagus was cooking made it even better.I made it again and tripled the recipe.Yum!”

  • “I liked it.I thought I had soy sauce in the house… but did not.. I still liked it!Will make again.”

  • “I added the flour to the nearly-done veggies and cooked 1 more minute; this got rid of the raw flour taste. Otherwise this is an excellent recipe. “

  • “I really enjoyed this soup. It was comfort food for me today.I used some McKay’s chicken seasoning (contains no chicken) instead of vegetable broth and half the amount of basil. The McKay’s is salty, so I didn’t need to add any salt.Enjoy.”

  • “Well I thought it was great. “

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