Not So Creamy Cream of Asparagus Soup
Elevate your soup game with this light and flavorful "Not So Creamy Cream of Asparagus Soup," a healthier twist on a classic favorite. Packed with fresh asparagus, hearty potatoes, and a touch of unsweetened almond milk, this dairy-free recipe delivers a velvety texture without heavy cream. Brightened with a hint of lemon juice and aromatic thyme, this soup is pure comfort in a bowl—perfect for springtime or anytime you're craving something cozy yet refreshing. With a quick 40-minute prep and cook time, it's an easy and nutritious meal for weeknights or an impressive starter for dinner parties. Garnished with tender asparagus tips and fresh chives, this vibrant dish is as stunning as it is satisfying. Bonus: It's vegan, gluten-free, and oh-so-delicious!
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Recipe Information
Ingredients
- 1 pound asparagus
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 medium, peeled and diced potato
- 4 cups vegetable broth
- 0.5 teaspoons dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 tablespoons, chopped (optional for garnish) chives
Instructions
Trim the woody ends of the asparagus and cut the spears into 1-inch pieces. Reserve a few asparagus tips for garnish, if desired.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the diced potato, asparagus pieces, dried thyme, salt, and black pepper. Cook for 2-3 minutes to allow the flavors to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes and asparagus are tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender to puree. Be cautious with hot liquids.
Once smooth, return the soup to the pot (if blended separately) and stir in the almond milk and lemon juice. Heat over low heat for 2-3 minutes, but do not let it boil.
Taste and adjust seasoning with additional salt or pepper if needed.
Steam or blanch the reserved asparagus tips (optional) for 1-2 minutes until bright green and tender.
Ladle the soup into bowls, garnish with steamed asparagus tips and chopped chives, and serve warm.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4370 mg | 190% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 28.9 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 760 mg | 58% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
