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+ servings

Creamy Asparagus Soup

Truly fast, creamy, and flavorful soup option. Make-ahead friendly, perfect for autumn and winter.
Print Recipe
DietGluten Free, Low Lactose, Vegan
Keywordasparagus, soup
Prep Time15 minutes
Cook Time30 minutes
Servings4 servings


  • 2 tbsp olive oil
  • 1 yellow onion
  • 3 cloves garlic
  • 2 pounds asparagus
  • 1 small cauliflower head
  • 4-5 vegetable broth
  • ½ tsp salt
  • ½ tsp black pepper


  • Heat olive oil in a large pot, add chopped onion, and sauté until translucent. Add garlic cloves and sauté for two more minutes until garlic is fragrant.
  • Chop cauliflower into florets and add them to the pot. At the same time add chopped asparagus (remove the hard tip, about 1’’ of the end of each asparagus) and vegetable broth.
  • Bring the pot to simmer, covered, for 30 minutes or until everything is tender.
  • Process the soup in batches until creamy. Be careful not to overfill the food processor or it will make a mess in your kitchen! Alternatively, use an immersion blender to blend it in a single batch.
  • Divide the soup into individual bowls. Serve warm.


Optional: select a few asparagus nice tips to garnish at the end. I usually sauté those tips with a drizzle of olive oil until slightly golden.
This soup is absolutely creamy as it is, but feel free to add some coconut or regular heavy cream before serving.


Calories: 158kcal | Carbohydrates: 19g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 344mg | Potassium: 941mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1719IU | Vitamin C: 85mg | Calcium: 98mg | Iron: 6mg