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+ servings
A bowl of green soup garnished with asparagus tips.
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5 from 1 vote

Vegan Cream Of Asparagus Soup

This vegan cream of asparagus soup is easy to make and perfect during asparagus season.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: asparagus, dairy-free, plant-based, vegan
Servings: 8
Calories: 78kcal


  • Blender


  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped onion
  • 2 cups peeled and chopped turnip
  • 5 cups chopped fresh asparagus
  • 6 cups water (or substitute vegetable broth or coconut milk)
  • 1/4 cup nutritional yeast
  • 1 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper


  • Add the extra virgin olive oil and onions to a large pot and sauté until the onions are tender.
  • Add the turnip, asparagus, and water and cook on low-medium heat, covered, until the vegetables are tender (approximately 25 minutes).
  • At this point you can remove a few asparagus tips from the pot and reserve them to use as a garnish if you wish.
  • Add the nutritional yeast, salt, and pepper.
  • Use an immersion blender to purée the soup to a smooth consistency (or transfer the soup to a blender and blend until smooth).
  • Serve hot.
  • Makes about 8 servings of vegan cream of asparagus soup.


  • Store any leftovers in an airtight container in the fridge for up to five days.


Calories: 78kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 317mg | Fiber: 3g | Sugar: 5g | Vitamin A: 633IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg