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Every spring, I whip up this dreamy cream of asparagus soup that turns simple produce into a fancy little bowl of goodness. It's totally smooth, super flavorful, and so creamy you'd never believe there's no dairy anywhere.
This soup first came about after an epic farmers market trip when those asparagus spears were just begging to come home. Now, both friends and family always ask for it—nobody ever guesses the sneaky dairy-free trick.
Luscious Ingredients
- Fresh parsley: Totally optional, but adds pops of green and a nice fresh finish at the end
- Lemon juice: Wakes up all the flavors and brings a bright zing
- Full-fat coconut milk: Makes everything silky but doesn't scream coconut
- Vegetable broth: Gives it that soup base flavor, use homemade for bonus points
- Fresh rosemary and thyme: Toss in woodsy vibes that play well with asparagus
- Fresh asparagus spears: The real star—go for ones that are snappy and tight-tipped
- Garlic cloves: Boosts flavor without taking over the soup
- Olive oil: Adds a little richness and keeps it 100% vegan
- Sweet onion: Makes a gentle, sweet start that won’t overshadow the veggies
Simple Steps
- Add Finishing Touches:
- Scoop the soup into your favorite bowls and sprinkle on some parsley if you want. Eat it right away with crusty bread, or cool it for a few hours for a chilled twist.
- Blend It All Up:
- Turn off the burner and mix in that lemon juice. Grab your immersion blender and really blend until it’s completely smooth. If you don’t have one, blend small amounts in a regular blender—just be careful with hot soup!
- Time to Simmer:
- Drop in the fresh herbs, pour in the broth and coconut milk, and lower the heat. Put a lid on and let it bubble gently for about 7–10 minutes. When the asparagus can be poked through with a fork, you’re there. Don’t overdo it or you’ll lose the bright green color.
- Cook Up the Asparagus:
- Add the rest of the olive oil and the chopped asparagus next. Let it sizzle over medium heat for 5 minutes and stir so everything gets a turn on the bottom. Those spears should get a little soft and go bright green.
- Sauté Your Flavor Base:
- Warm up 2 tablespoons of olive oil in your Dutch oven on medium. Toss in the chopped onion and cook for 3-5 minutes. They're perfect when they're see-through and smell sweet without browning. Add the garlic, salt, and pepper, and let that go for another minute or two until your kitchen smells awesome.
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Fresh herbs really change the whole flavor game. I keep thyme and rosemary right on my windowsill so I can clip them straight into the pot—the smell is amazing. My grandma showed me this move long ago, and I think of her every time I make this.
Tasty Pairings
You can go so many directions with this silky soup. Want a light lunch? Team it up with a hunk of hearty bread and a salad with a snappy vinaigrette. For guests, set it out in little bowls and swirl a bit of fancy olive oil on top for extra oomph.
Make-Ahead Magic
This soup’s a meal-prep star because it stays great for days. Double your batch on Sunday and you’ll have hassle-free lunches and starters all week. It actually gets better after a night in the fridge—the flavors settle in together.
Seasonal Swaps
Asparagus gets the attention in spring, but you can totally play with different veggies throughout the year. Switch to zucchini for something lighter in summer, or try butternut squash or cauliflower in the fall. Keep the method and amounts the same.
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Every bowl is like a springtime party for your tastebuds—great for company or just a fancy 'treat yourself' night at home.
Frequently Asked Questions
- → Can I use frozen asparagus for this soup?
Go ahead and use frozen asparagus if that's what you've got. No need to thaw—just toss the frozen pieces right in and let them cook a few minutes longer until they're tender.
- → How can I make this soup thicker?
Thick soup is easy: pour in less veggie broth, stir in a little cornstarch slurry, or add a cooked potato and blend it up. Any of these will help your soup get extra creamy without changing the taste much.
- → Can I substitute the coconut milk?
Sure can! If you’re cool with dairy, swap coconut milk with cream or half-and-half. Dairy-free folks might like almond milk or cashew cream, but keep in mind the soup will be a bit lighter.
- → What's the best way to trim asparagus?
Just grab each asparagus spear and bend until it snaps—this gets rid of the tough bit by itself. Or slice an inch or so off all the ends at once to save time.
- → What can I serve with this soup?
Pair it up with a chunk of crusty bread, some garlic toast, or homemade croutons. Want to make it a meal? Add a sandwich or salad. For extra toppings, try crispy asparagus tips, pine nuts, or a swirl of coconut milk.
- → How do I store and reheat leftover soup?
Put leftovers in a sealed container and chill for up to five days. Warm them up on the stove nice and slow, or in the microwave in bursts, stirring in between. You can even freeze it for a few months if you want.