Vegan Creamy Roasted Asparagus Soup
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5.0
24 reviews
Excellent
Vegan Creamy Roasted Asparagus Soup
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Vegan Creamy Roasted Asparagus Soup is deeply satisfying and easy to make. Roasted asparagus and garlic, provide depth of flavor in this warming vegan soup. It’s so delicious, has a light and creamy taste and ready in about 30 minutes.
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Ingredients
For the vegan asparagus soup
- 2 lb fresh asparagus
- 1 head garlic
- 2 tablespoon olive oil
- 3 c vegetable broth
- 1 c non-dairy milk I use a mix of coconut milk+soy milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon fresh parsley optional, for serving
For the crunchy croutons
- 3 oz white bread French baguette is a good choice
- ¼ teaspoon garlic powder
- ¼ tsp Italian seasoning
- ¼ teaspoon salt
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Instructions
Make garlicky croutons.
- Preheat the oven to 425 F and line a baking sheet with a parchment paper. Cut the bread into ¾-inch cubes and place on a baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with a garlic powder, Italian seasoning and ¼ teaspoon salt.
- Toss to combine. Bake the croutons for 7-10 minutes or until golden brown. Remove from the oven and transfer the croutons to a bowl. Don't discard the parchment paper.
Cut the asparagus and garlic.
- Slice 1 inch off the bottom tough part of the asparagus and cut the stalks into 1 inch pieces.
- Slice a quarter inch of the top part of the garlic head, leaving the cloves exposed.
Prepare the vegetables for roasting.
- Drizzle the garlic and asparagus spears with 1 tablespoon of olive oil, sprinkle with ½ teaspoon of salt, ¼ teaspoon of pepper and roast for 15 minutes. Remove from the oven and let garlic and asparagus cool for a few minutes. Squeeze the garlic pulp out of its skin and set aside.
Blend the vegetables.
- Cut the roasted asparagus in 2-3 pieces. (You can reserve a few asparagus tops for serving later). Add the roasted asparagus and garlic to a high speed blender along with the vegetable broth. Blend until the soup is creamy and smooth.
Heat the vegan asparagus soup.
- Pour the asparagus soup into a medium pot and place on a stove on a medium heat. Add plant-based milk, the remaining ¼ teaspoon of salt and simmer for 2-3 more minutes. Make sure the soup is seasoned well.
Serve.
- Remove creamy roasted asparagus soup from the heat, ladle into the soup bowls and top with the crunchy croutons and a few asparagus tops.
Notes
- Asparagus. Usually, grocery stores carry either thick or thin asparagus. I used a medium and rather thick size of asparagus. Costco usually sells it in the fresh produce section. If you buy a thinner asparagus, you might want to decrease a baking time as it cooks much faster;
- Non-dairy milk. To make this vegan asparagus soup creamy, I used a mix of coconut milk and soy milk. This is my default vegan milk combination. If use you a coconut milk alone, the soup might have a coconut-y flavor. You can also use just the soy milk or the almond milk without the addition of a coconut milk. I like using a bit of a coconut milk in soups since it's high in fat which makes the soup creamier.
- Roasted garlic. Depending on the size of your garlic, it might need 5-10 more minutes of roasting. When it's roasted properly, it will have a medium brown color to it and you'll be able to effortlessly squeeze the cloves out of the skins.
- To store. You can store vegan asparagus soup for about 3 days in the airtight container in the fridge.
- Reheat the soup in the microwave or in the medium pot until it simmers.
- To freeze. This vegan Asparagus Soup freezes really well too. Cool the soup to a room temperature, then distribute among freezer-friendly zipper bags (I like these silicone ones).
- Lay the soup in one layer in the freezer and store for up to 3 months.
- For a fast thawing, place a bag of frozen vegan asparagus soup in a cold water. Make sure the bag doesn't have holes. Wait until the soup has thawed completely. Then, add it to a small pot and simmer for a minute.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
28.3g
(9%)
Protein
13.8g
(28%)
Fat
9.9g
(15%)
Saturated Fat
1.7g
(9%)
Sodium
1331mg
(55%)
Potassium
767mg
(22%)
Fiber
6g
(24%)
Sugar
7.9g
(16%)
Calcium
106mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 28.3g | 9% |
| Protein | 13.8g | 28% |
| Fat | 9.9g | 15% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 1331mg | 55% |
| Potassium | 767mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 7.9g | 16% |
| Calcium | 106mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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