This creamy potato asparagus soup is simple, cozy, and full of fresh asparagus for a comforting 35-minute meal on chilly spring evenings!
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Why You'll Love This Recipe
I've already shared recipes for simple mushroom miso soup, sweet potato pumpkin, and vegan posole rojo. Now this potato asparagus soup recipe celebrates fresh, seasonal asparagus and is guaranteed to hit the spot.
In this flavorful soup, onion, garlic, and antioxidant-rich, nutritious asparagus (fresh or frozen to enjoy year-round!) simmer with potatoes in vegetable broth. The latter naturally thickens the soup, becoming velvety when blended, with zero dairy needed. Finish it with lemon, and this creamy asparagus soup is a simple, low-fuss way to enjoy an easy, low-fuss dinner.
Make sure to give my air fryer asparagus recipe a try, too!
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
- Potatoes: For partially or fully blended soups, it's best to use all-purpose or starchy potatoes (not waxy), like Yukon Gold or Russet potatoes. White beans or cauliflower could also work, but will alter the flavor/texture.
Recipe Variations
There are several tasty ways to add to this easy recipe for asparagus soup:
- Extra greens: Boost color, nutrients, and flavor with spinach, broccoli, peas (fresh or frozen), or zucchini.
- Pesto: Add richness by swirling in your favorite green pesto (like this easy walnut pesto).
- Creaminess: For extra creamy asparagus soup, add cashew cream, silken tofu (for added protein), or full-fat coconut milk at the end.
- Vegan cheese: Add a little nutritional yeast or vegan parmesan to add cheesiness while making a dairy-free asparagus soup.
- Spiciness: Add chili flakes, cayenne pepper, or hot sauce.
- Spices: Like smoked paprika, cumin, coriander, nutmeg, allspice, etc.
How to Make Vegan Asparagus Soup
Step 1: First, peel and dice the onion, scrub and dice the potatoes, and trim then chop the asparagus into 1-inch pieces. Then, heat the oil in a medium, heavy-based saucepan over medium heat. Sauté the onion for 5 minutes until softened.
Step 2: Stir in the diced potatoes, garlic powder, black pepper, and a pinch of salt. Then, add the water and bouillon cubes and bring to a boil. Reduce to a simmer and cook for 10-15 minutes until the potatoes are tender.
For a deeper flavor, sauté the asparagus too until lightly caramelized.
Step 3:Turn off the heat and carefully transfer 3 cups of asparagus and potato soup and the basil to a blender. Blend until smooth and creamy.
Step 4: Return the blended soup to the pot, let it rest 15 minutes, then stir in lemon juice. Finally, adjust the seasoning and serve with fresh basil. Enjoy!
Puree the entire soup (in batches) if preferred. You could also use an immersion blender directly in the pot.
FAQs
Absolutely! Note that when blending hot soup, work in batches, only filling the blender halfway. Leave the chute open or hold the lid with a kitchen towel and pause occasionally to lift it to release steam. Otherwise, it can blow the lid off, sending scalding soup everywhere.
Personally, I love crunchy croutons or toasted pine nuts. A drizzle of olive oil or chili oil, a swirl of vegan sour cream/cream, extra basil, red pepper flakes, and/or sauteed asparagus tips also work.
Sure! Sauté with about ¼ cup of water or veg broth instead.
Pro Recipe Tips
- Use fresh asparagus: Peak season asparagus provides the boldest color and flavor.
- Use starchy potatoes: They blend smoothly for a naturally creamy soup.
- Optionally reserve asparagus tips: To steam/sauté/roast and use to garnish.
- The color can vary: For the most vibrant green, don't overcook the asparagus. Blend it as soon as it's tender.
Serving Suggestions
Enjoy this asparagus potato soup as an appetizer, side, or main with crusty bread, fluffy vegan dinner rolls, garlic herb focaccia, a sandwich (like vegan tea sandwiches), vegan grilled cheese, or a leafy green salad.
Storage Instructions
Store: In an airtight container for 4-5 days. It'll taste even better on day two!
Freeze: I prefer freezing fully pureed potato asparagus soup, as the potato can become grainy. Freeze in a Ziplock/Stasher, Souper cubes, or a muffin tray for 3-4 months. Then, thaw in the refrigerator overnight and re-blend if needed.
Reheat: Microwave in 30-second increments, stirring between, or on the stove over medium-low heat until piping hot.
More Vegan Soup Recipes
If you tried this potato asparagus soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Potato Asparagus Soup
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Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cups diced russet or Yukon gold potatoes
- 1 tablespoon garlic powder
- ½ teaspoon ground black pepper
- 3 cups water
- 2 vegetable bouillon cubes
- ~2 cups asparagus trimmed and chopped into 1-inch pieces
- 1 cup basil (lemon basil works well), plus more for garnish
- 2-3 tablespoons lemon juice
- Salt to taste
Instructions
- Heat the olive oil in a medium-sized pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
- Add the diced potatoes, garlic powder, black pepper, and a pinch of salt. Stir well to combine.
- Pour in the water and add the vegetable bouillon cubes. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes, or until the potatoes are soft.
- Trim about 1 inch off the bottom of the asparagus stalks and discard. Chop the remaining asparagus into 1-inch pieces and add them to the pot. Stir and simmer for an additional 10 minutes, until tender.
- Turn off the heat. Carefully transfer 3 cups of the soup, along with the basil, to a high-powered blender. Blend until smooth and creamy.
- Pour the blended mixture back into the pot and stir to combine. Let the soup rest for 15 minutes to allow the flavors to meld.
- Add the lemon juice, then taste and adjust salt and pepper as needed.
- Serve hot, garnished with fresh chopped basil.
Notes
- Use fresh asparagus: Peak season asparagus provides the boldest color and flavor.
- Use starchy potatoes: They blend smoothly for a naturally creamy soup.
- Optionally reserve asparagus tips: To steam/sauté/roast and use to garnish.
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