Vegan Creamy Roasted Asparagus Soup
User Reviews
5
Vegan Creamy Roasted Asparagus Soup
Description
Vegan Creamy Roasted Asparagus Soup combines fresh asparagus roasted alongside garlic until tender and flavorful. The roasting process enhances natural sweetness and adds depth. The roasted garlic cloves are squeezed out and blended with the roasted asparagus and vegetable broth, then combined with non-dairy milk to lend a creamy consistency without dairy. Seasoning with salt and pepper adjusts flavor carefully, while optional fresh parsley adds a bright herbal note at serving.
Serving this soup with garlicky crunchy croutons made from toasted cubed French baguette adds texture and makes the soup more substantial. The croutons are seasoned with garlic powder, Italian seasoning, and salt, complementing the soup's flavor profile.
This soup can be stored in the refrigerator for up to three days and freezes well, maintaining its flavor and creaminess on reheating. When making it ahead or storing leftovers, reheat on the stove or in a microwave until warmed through. Different non-dairy milk choices can affect subtle flavor notes and richness, so adjusting to preference is possible.
Ingredients
For the vegan asparagus soup
- 2 lb asparagus fresh
- 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 black pepper
- 4 tablespoon parsley optional, for serving, fresh
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
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
- Choose medium-thick asparagus for roasting; thinner stalks cook faster and require less time.
- Use a mix of coconut milk and soy milk to balance creaminess without a strong coconut flavor.
- Roast garlic until medium brown for easy squeezing and mellow, rich flavor.
- Store the soup in an airtight container in the fridge up to 3 days; reheat gently on stove or microwave before serving.
- Freeze cooled soup in freezer-safe bags laid flat for up to 3 months; thaw in cold water and reheat thoroughly before eating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
