30 Minute Vegetarian Asparagus Soup - This rich, velvety soup has all the creaminess with NONE of the guilt! Yukon gold potatoes gives this soup the creamiest texture but there's no cream! On your table in about 30 minutes it's a great meal!
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Why you'll love this recipe
This delicious vegetarian soup comes together in 30 minutes. It's easy to make and so good, seconds are a given! If you're looking for the BEST meal but you don't want to spend all the kitchen - start here!
I love that it only takes 30 minutes to make. Like my recipe for Creamy Potato Soup, it's delicious, but there's no cream, so it's guilt-free! It's another great way to enjoy your favorite vegetables!
Ingredients and variations
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- fresh asparagus, onion and celery - plenty of vegetables for this delicious meal!
- Yukon gold potatoes - I specify Yukon gold potatoes because they add a creamy texture without adding any cream. This is a guilt-free soup!
- vegetable broth - chicken or veggie broth are perfect for this recipe.
- Parmesan cheese - never throw away the rind of the cheese, it's full of flavor and perfect for many soup and stews. If you don't have a rind, then simply use grated parm.
- salt, pepper and red pepper flakes - spices to flavor the soup
- olive oil - for roasting the asparagus
If you'd prefer to make this a creamy vegan asparagus soup recipe, skip the parmesan and use almond milk, soy milk or even a drizzle of coconut milk. You may need to add salt as well.
Float some homemade croutons over the hot soup for yummy texture.
If you're looking for a heartier soup, bacon is always a great addition to asparagus soup. Here's my favorite recipe!
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven. Season asparagus tips, place on baking sheet and roast.
- When cool, cut into 1" pieces, reserving the tops of the asparagus for garnish.
- Add the vegetables and parmesan, season and cook the vegetables for about 5 minutes, until they begin to soften.
- Add the stock. Increase the heat and bring it to a boil then simmer and continue cooking until the potatoes are fork tender.
- Remove the Parmesan rind and discard. Add in the roasted asparagus, blend until creamy. When the consistency is to your liking add the asparagus tops back in the soup.
- Taste & adjust seasonings - serve and enjoy!
Equipment
- Dutch Oven
- Measuring Cups and Spoons
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FAQ's
This soup is a great addition to your meal plan. No cream, so you've alleviated calories and fat. Additionally because asparagus is full of fiber this is a hearty soup!
It will last about three to four days refrigerated. Of course you'll eat it way before then!
I recommend against freezing any soup that contains potatoes. When thawed you're left with a mealy texture. It's best to eat this soup while it's fresh.
Normally when you're cooking asparagus you'll trim off the woody ends. Because the soup will be pureed that step is not necessary! You'll simply wash the vegetable prior to roasting.
Yes! Use a potato peel and peel the skin off the ends before roasting. The asparagus stalks will be much more tender.
Top Tip
Save the rind from parmesan and Romano cheese. It's full of flavor and perfect to flavor soups and stews. Just freeze it until you're ready to use it!
Tips
- When you bring asparagus home, cut off the bottom and store it in a glass of water in the refrigerator. It won't dry out!
- For optimum flavor, use asparagus within 3 days of purchase.
- A fresh squeeze of lemon juice and fresh minced parsley bright the flavors in this yummy stew!
For all of my tips to make the BEST Homemade Soups and Stews, click here!
Storage
Refrigerate - all the soup to cool completely. Store refrigerated in an airtight container up to three days.
Freezer - I do not recommend freezing this soup.
Reheat - on the stovetop or in the microwave.
Related soup recipes
If you've followed the blog long, you'll know that soup is definitely my jam! Doesn't matter the time of year, if it's hot or cold out, we eat soup all year long. If you're looking for a great comforting meal, look no further!
- Broccoli Cheese Soup - hearty and cheesy this is another quick and easy meal and just delicious!
- Roasting the tomatoes intensify the flavors of this Tomato Vegetable Soup and it is incredibly savory.
- Carrot Soup - the perfect easy meal made with simple ingredients!
- A delicious Creamy Tomato Bisque filled with rich tomato flavor, this is perfect comfort food and an easy recipe!
Serve with
Bread and rolls would be my first choice! Make a great loaf of garlic stuffed cheesy bread while the soup is cooking and let me tell you, they are mouthwatering!!
- Easy Dinner Rolls - great side dish, fresh baked bread always goes well with soup!
- Cuban Sliders - make-ahead sliders and the leftovers are delicious too!
- Cast Iron Skillet Cornbread - a little butter on top with a drizzle of honey? Heavenly!
I hope you really enjoy this easy creamy asparagus soup. I love all of the flavor and I hope you do too! Leave a comment below and tell me what you think of this recipe!
Asparagus Soup
Ingredients
- 2 pounds of fresh asparagus spears
- 4 Yukon Gold potatoes chopped into ½ pieces
- ½ yellow onion chopped
- 2 stalks celery chopped
- 1 rind Parmesan cheese or one cup shredded Parmesan
- 4 cups vegetable broth
- ¼ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
- 3 tablespoons olive oil divided
- salt and pepper about ½ each for seasoning asparagus
Instructions
- Preheat the oven to 375 degrees
- Start by roasting the asparagus - Lay the asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt & pepper.
- Put in the preheated oven for 15 minutes, stirring once during roasting. Remove from oven, allow to cool. When cool, cut into 1" pieces, reserving the tops of the asparagus for garnish.
- For the soup, add one tablespoon olive oil to a large stockpot over medium heat. Add the potatoes, onions, celery and Parmesan cheese rind (if using shredded Parmesan, add it right before pureeing the soup),
- Season with salt, pepper and red pepper flakes. Cook the vegetables for about 5 minutes, until they begin to soften.
- Add the vegetable stock. Increase the heat and bring it to a boil. Reduce it to a simmer and continue cooking until the potatoes are fork tender, about 20 minutes. Turn off the heat.
- Remove the Parmesan rind and discard. Add in the roasted asparagus (reserving the tops). Using a immersion blender, blend the soup until it is creamy. When the consistency is to your liking add the asparagus tops back in the soup.
- Taste & adjust seasonings - you may need to add a bit of salt.
Notes
Tips to prepare the asparagus?
Normally when you are preparing asparagus you'll trim off the woody ends. Because the soup will be pureed that step is not necessary! Simply wash the vegetable prior to roasting. Peel the skin, that will make them much more tender.Nutrition
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First published 1/21/2019, updated 3/1/2022 to improve instructions and tips.
Lois says
We love this soup. So tasty and very easy to make. My kind of meal. Thank you
Heather says
I want to make this tonight and I have a question about the Yukon Gold potatoes — are they the full-size ones or the small fingerling size ones? Thanks!
Bowl Me Over says
It's the full-size potatoes, Heather. Great question! Enjoy the soup!
John says
I added sherry at the end to put it over the top. Great recipe. Nice tip on how to prepare asparagus. Keep it up
Bowl Me Over says
Thanks John! I'm so glad you're enjoying the recipes!!
Healing Tomato says
Thank you for making a vegetarian option of this soup. I love all the ingredients and the asparagus makes for a great healthy option
Bowl Me Over says
Thanks Rini, this is such a good soup, it's really one of my favorites!
Michelle @ The Complete Savorist says
Love that there are potatoes in this!
Sandi Gaertner (@sandigtweets) says
What a beautiful soup. Asparagus is in season right now and it is perfect in soups.
The Food Hunter says
This looks and sounds amazing! can't wait to try it
Sandra says
Just printed this recipe to try! This looks so filling and tasty!
christine says
Ya know, I just saw this on FB and had to comment about how creamy it looked. Now that I see the ingredients and that there is actually NO cream in it, I'm laughing at myself. Great job w/ this, clearly one would never know it wasn't cream in there!