Comfort Vegan Cream Of Asparagus Soup Recipes

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CREAMY VEGAN ASPARAGUS SOUP



Creamy Vegan Asparagus Soup image

Creamy and delicious! We added a healthy amount of cumin and the flavors blended absolutely perfectly. I love asparagus and am amazed at how much we enjoyed this vegan "cream" soup - can't wait to have it again!

Provided by Chiara Cyr

Categories     Other Soups

Number Of Ingredients 13

vegetable cooking spray
3 Tbsp olive oil, extra virgin
1 c onion, chopped
3 c cauliflower, chopped
3 c vegetable broth
18 stick asparagus
1 clove garlic, minced
1 pinch sea salt
1 1/2 c almond milk
black pepper
basil, dried
chives, dried
cumin

Steps:

  • 1. Spray a large pasta pot with the cooking spray and add 1 Tbsp. of the olive oil, and slightly brown the oil on medium (this may appear as "burning" the oil, but it is crucial to have this flavor).
  • 2. When oil has reached a light golden brown color, add the onions and sauté until they are clear. Add a pinch of salt.
  • 3. Add the cauliflower and sauté for about 5 min., or until slightly tender.
  • 4. Add 6 spears of chopped asparagus and continue to sauté for another 3 minutes, or until the asparagus is slightly tender.
  • 5. Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 min. or so.
  • 6. Add another cup of broth and return the heat to medium, allowing to simmer while continuously stirring.
  • 7. Once it appears to have a reduced slightly, remove the mixture from the heat and put into a heat resistant bowl. Allow to cool.
  • 8. Once the mixture has become room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
  • 9. Spray a clean pot with more spray and add 1 Tbsp. of olive oil.
  • 10. Add the garlic and sauté until golden brown.
  • 11. Add the rest of the asparagus chopped and sauté for about 5 min. or until tender and add the remainder of the vegetable broth.
  • 12. Add the blended mixture to the pot and allow to simmer on med-low for about 10 min. and add spices to taste.
  • 13. Turn off the heat and stir in the almond milk. Allow to mix well and then serve.

CREAM OF ASPARAGUS SOUP (VEGAN)



Cream of Asparagus Soup (vegan) image

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

Provided by Carol Bullock

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 bunch asparagus (frozen works fine)
1 large onion, sliced in large slices
1 -5 clove garlic
2 cups vegetable broth
1/4 cup unbleached flour
2 1/2 cups soymilk
2 tablespoons soy sauce or 2 tablespoons tamari
2 teaspoons dried basil
salt and pepper

Steps:

  • 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.

VEGAN CREAM OF ASPARAGUS SOUP



Vegan Cream of Asparagus Soup image

If you can't find fresh asparagus, broccoli works well in this recipe too. Cashew cream stands in for the dairy and makes a rich, delicious dish. From Chef Tal Ronnen's The Conscious Cook.

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

sea salt
3 tablespoons extra virgin olive oil
1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
2 stalks celery, chopped
1 large onion, chopped
2 quarts vegetable stock (or faux chicken stock)
1 bay leaf
1 cup thick cashew cream, plus more for garnish (Cashew Cream(Regular and Thick))
fresh ground black pepper
2 cups fresh Baby Spinach
baby greens (to garnish, or use chopped chives, or chopped or slivered cooked beets)

Steps:

  • Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect.
  • Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
  • Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch.
  • Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!

COMFORT VEGAN CREAM OF ASPARAGUS SOUP



Comfort Vegan Cream of Asparagus Soup image

My vegetarian husband had all 4 wisdom teeth out and was on liquids for several days. This was one of the recipes I threw together for him. The "dried herb mix" is a mix of dried herbs I keep handy in a spice grinder: rosemary, bay leaves, thyme, parsley, white pepper, sage, chives, marjoram, basil, oregano. Free free to use any of these you prefer to taste.

Provided by mlomeister

Categories     Potato

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 garlic cloves, pressed
1/4 yellow onion
1 bunch asparagus, chopped
1 tablespoon olive oil
1/4 cup cream, optional for vegans
1 potato, peeled & diced
1 vegetable bouillon cube
1/2 teaspoon mixed herbs, crushed dried
kosher salt

Steps:

  • In one pot on medium heat, add 3 cups of water & stir in bouillon until dissolved.
  • Bring soup pot to a boil, add potatoes and reduce heat to low boil.
  • In a skillet or saute pan on medium heat, add the olive oil, garlic & onions.
  • When onions are almost translucent, add the asparagus & herb mix and saute until just soft.
  • Add the asparagus mixture to the soup pot and simmer for 5-10 minutes.
  • Remove from heat and blend soup to desired consistency.
  • If using a standalone blender, return pureed soup to pot and warm over low heat. If using an immersion blender in soup pot, feel free to skip this step.
  • Gently stir in cream, if using.
  • Add kosher salt to taste, or serve alongside soup in a salt cellar.

Nutrition Facts : Calories 263.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 19.8, Sodium 53, Carbohydrate 31.9, Fiber 7.4, Sugar 4.6, Protein 9

VEGAN CREAM OF ASPARAGUS SOUP



Vegan Cream of Asparagus Soup image

Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm.

Provided by Simone Maduro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Asparagus Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons coconut oil
1 onion, diced
2 cloves garlic, minced
1 ½ teaspoons salt, or more to taste
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
¼ teaspoon freshly ground black pepper
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
½ cup unsalted raw cashews
3 ½ cups vegetable broth
1 (14 ounce) can organic coconut milk
1 ½ tablespoons lemon juice
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
  • Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
  • Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 24.5 g, Fat 36.1 g, Fiber 7.8 g, Protein 11.4 g, SaturatedFat 26.2 g, Sodium 1295.9 mg, Sugar 9 g

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Make and share this Cream of Asparagus Soup recipe from Food.com.

Provided by Hag chef

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium onion, diced
5 tablespoons butter
5 tablespoons flour
3 cups chicken stock, cold
2 cups 35% cream
1 cup white wine
4 cups asparagus spears
1 pinch nutmeg
salt and black pepper

Steps:

  • Cook onion in butter until soft.
  • Add flour and cook, stirring, for 4-5 minutes.
  • Gradually add stock, stirring.
  • Add cream and wine and bring to a boil.
  • Reduce heat to a simmer, add asparagus and nutmeg and cook for 15-20 minutes.
  • Puree in batches in a food processor or blender.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 451.1, Fat 36, SaturatedFat 22, Cholesterol 117.5, Sodium 286.3, Carbohydrate 19.4, Fiber 2.8, Sugar 4.7, Protein 8.6

CREAMY ASPARAGUS AND CAULIFLOWER SOUP



Creamy Asparagus and Cauliflower Soup image

This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 40m

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
3 cloves garlic, chopped
6 cups chicken broth
1 head cauliflower, broken into florets
cayenne pepper, or to taste
salt and ground black pepper to taste
2 pounds fresh asparagus, trimmed and chopped
2 tablespoons nasturtium petals, or more to taste
2 tablespoons diced asparagus tips, or more to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
  • Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
  • Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Make and share this Cream of Asparagus Soup recipe from Food.com.

Provided by talibaba

Categories     Vegetable

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 10

2 cups water or 2 cups stock
1 1/2 cups chopped onions
6 tablespoons butter
6 tablespoons flour
1/2-1 teaspoon dill weed (to taste)
1 1/2 lbs fresh asparagus
4 cups scalded milk
1 teaspoon salt
white pepper
tamari

Steps:

  • Break off the tough asparagus bottoms and discard them. Break off the asparagus tips and set them aside.
  • Chop the stalks, can cook them with the onions in the butter, salting them lightly.
  • After about 8-10 minutes, when onions are clear, sprinkle in the flour.
  • Continue to cook over lowest possible heat, 5-8 minutes.
  • Add water or stock. Cook 8-10 minutes, stirring frequently, until thickened.
  • Puree the sauce bit-by-bit with the milk in the blender. Blend it until throroughly smooth.
  • Return the puree to a kettle, preferably a double boiler, and add dill, salt, white pepper and tamari.
  • Heat the soup very gently - don't boil it or cook it.
  • As it heats, steam or saute the asparagus tips until tender, but still very green. Add these, whole, to the soup.
  • Serve as immediately as possible.

Nutrition Facts : Calories 410.9, Fat 26.6, SaturatedFat 16.6, Cholesterol 80, Sodium 831.5, Carbohydrate 33, Fiber 4.7, Sugar 5.8, Protein 13.7

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Creamy, sumptuous Cream of Asparagus Soup. With its velvety texture and out-of-this-world flavor, it's the perfect soup for spring.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 9

2 pounds green asparagus
3 tablespoons unsalted butter
1 large onion (diced (about 3 cups))
2 cloves garlic (diced)
1/2 teaspoon dried thyme (or 2 teaspoons fresh)
6 cups vegetable broth
1/2 cup heavy cream
1 teaspoon fresh lemon juice
Salt and fresh-ground black pepper to taste

Steps:

  • Wash asparagus and cut the tips from 20 pieces, about 1 1/2 inches from the top. Boil the tips in two cups salted water (either in a small saucepan or in the microwave) for about two minutes until the tips just begin to get tender. Plunge tips in ice water to stop the cooking and set aside. These will be used for the garnish.
  • Chop the remaining asparagus into half-inch pieces. Discard the woody ends.
  • In a four-quart pot over medium-low heat, melt the butter. Add the onions and cook until softened, about 8 minutes. Add the garlic and thyme and cook, stirring, for about another minute.
  • Add the asparagus pieces and cook, stirring frequently, for 5 minutes.
  • Add the broth and simmer, covered, until the asparagus is very tender, about 20 minutes.
  • Carefully puree the soup with an immersion blender, or in batches in a blender. Use caution - it's hot! Return to the pot.
  • Add the heavy cream and return to a simmer.
  • Add the lemon juice and salt and pepper to taste.
  • Ladle into bowls and top each bowl with 3-4 asparagus tips.

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