creamy asparagus soup

creamy asparagus soup in 2 white bowls with bread in the background.

Creamy asparagus soup is healthy, guilt-free, delicious and easy. This deserves another bowl.


  • ¾ -1 pound (400 gms.) fresh asparagus
  • 2 cups small diced potatoes (2-3 medium potatoes)
  • 1 medium onion diced (3/4 cup)
  • 4 cups vegetable broth
  • ½ tsp. thyme
  • ½ tsp. mustard powder
  • 1 cup plant milk (I used oat, but almond will work fine)


  1. Cut off just the ends of the asparagus and dice the stalks into pieces about 2 inches long.
  2. Dice the potatoes small so they can fully cook along with the asparagus.
  3. In a medium soup pot, sauté the onions for about 5 minutes until they start to become translucent.
  4. Add the potatoes, asparagus, thyme, mustard and broth. Bring to a rolling boil and then turn the heat down to simmer. Cover and cook for 15 minutes until the potatoes and asparagus is tender.
  5. Remove the pot from the heat and use and immersion blender or transfer the ingredients to a standard blender (you may have to do this in batches). Blend the soup until creamy.
  6. Put the soup back on the heat and add stir in the plant milk.
  7. Add salt and pepper according to taste.
  8. Serve with fresh lemon wedges if desired.


  • Make this soup year around by substituting frozen asparagus for fresh. Just be sure to adjust the vegetable broth to 3 cups to account for the extra moisture.
  • Depending on the kind of potatoes you use, you can leave the skins on.
  • This soup is highly portable, and it freezes well, so consider a double batch.

Keywords: creamy asparagus soup

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