A Creamy Bowl of Spring Comfort—No Cream Required
This soup is proof that you don’t need cream to get that silky, luscious texture we all love in a bowl of comfort. With a base of fresh asparagus, tender onions, and a potato (or two) for natural richness, this recipe brings out the best of spring flavors—light, herbaceous, and deeply satisfying. Whether you’re trying to eat a little lighter or just love the clean taste of veggies in their glory, this soup delivers every time.
Perfect for weeknight dinners, meal prep, or even as a pretty starter for brunch or a spring gathering.
Why You’ll Love This Soup
- Naturally creamy from potatoes—no dairy needed
- Vegan and gluten-free
- Just 7 main ingredients
- Freezes well for future cozy cravings
- Ready in under 30 minutes
- Perfect as a starter or light lunch
Ingredients (Serves 4)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh asparagus, ends trimmed and chopped (save the tips!)
- 1 medium Yukon gold or russet potato, peeled and diced
- 3 cups low-sodium vegetable broth
- Salt and pepper to taste
- Juice of ½ lemon (for brightness)
- Optional garnish: sautéed asparagus tips, fresh herbs (parsley, chives), swirl of plant milk or yogurt
How to Make It
Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another 1 minute until fragrant.
Step 2: Simmer the Veggies
Add chopped asparagus (minus the tips) and diced potato to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potato is tender and the asparagus is soft.
Step 3: Blend Until Silky
Use an immersion blender directly in the pot to blend until smooth. (Or carefully transfer in batches to a countertop blender.) Add a squeeze of lemon juice, and season with salt and pepper to taste.
Step 4: Add Garnish & Serve
If using the asparagus tips as garnish, quickly sauté them in a bit of olive oil for 2–3 minutes until tender-crisp. Ladle soup into bowls, top with asparagus tips, herbs, or a swirl of unsweetened plant milk or yogurt.
Serving Ideas
- Serve warm with crusty sourdough or toasted baguette
- Add croutons or roasted chickpeas for texture
- Pair with a spring salad or grilled veggie sandwich
- Chill and serve cold for a refreshing summer soup
- Drizzle with truffle oil for an elevated dinner-party starter
IRL Q&A
Q: Can I use frozen asparagus?
Yes! Just use about a pound, and thaw it before cooking. It won’t be quite as vibrant in color but still delicious.
Q: What’s the best potato for creaminess?
Yukon gold gives a silky texture without being too starchy, but russets work great too.
Q: Can I make this ahead of time?
Totally. It actually tastes better the next day. Store in the fridge for up to 4 days, or freeze for up to 2 months.
Q: How can I make this even more filling?
Add a handful of cooked white beans before blending or serve with a grilled cheese or avocado toast on the side.
Creamy Asparagus Soup (Without Cream!)
- Total Time: 10 minutes
- Yield: Serves 4–6 1x
Description
This soup is proof that you don’t need cream to get that silky, luscious texture we all love in a bowl of comfort. With a base of fresh asparagus, tender onions, and a potato (or two) for natural richness, this recipe brings out the best of spring flavors—light, herbaceous, and deeply satisfying. Whether you’re trying to eat a little lighter or just love the clean taste of veggies in their glory, this soup delivers every time.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound fresh asparagus, ends trimmed and chopped (save the tips!)
1 medium Yukon gold or russet potato, peeled and diced
3 cups low-sodium vegetable broth
Salt and pepper to taste
Juice of ½ lemon (for brightness)
Optional garnish: sautéed asparagus tips, fresh herbs (parsley, chives), swirl of plant milk or yogurt
Instructions
Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another 1 minute until fragrant.
Step 2: Simmer the Veggies
Add chopped asparagus (minus the tips) and diced potato to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potato is tender and the asparagus is soft.
Step 3: Blend Until Silky
Use an immersion blender directly in the pot to blend until smooth. (Or carefully transfer in batches to a countertop blender.) Add a squeeze of lemon juice, and season with salt and pepper to taste.
Step 4: Add Garnish & Serve
If using the asparagus tips as garnish, quickly sauté them in a bit of olive oil for 2–3 minutes until tender-crisp. Ladle soup into bowls, top with asparagus tips, herbs, or a swirl of unsweetened plant milk or yogurt.
Notes
Serve warm with crusty sourdough or toasted baguette
Add croutons or roasted chickpeas for texture
Pair with a spring salad or grilled veggie sandwich
Chill and serve cold for a refreshing summer soup
Drizzle with truffle oil for an elevated dinner-party starter
- Prep Time: 10 minutes
Nutrition
- Calories: ~130 kcal per serving
- Protein: ~3g