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Vegan Cream of Asparagus Soup

Vegan Cream of Asparagus Soup

  • Author: Alana Haldan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup


Bright, delicate, and silky smooth, this Vegan Cream of Asparagus Soup is like springtime in a bowl. Filled with the fresh flavors of asparagus, peas, lemon, and dill, this simple soup is rendered luxuriously creamy thanks to the addition of a cashew cream sauce.



  • 2 Tbsp olive oil
  • 2 yellow onions, thinly sliced
  • 2 ribs celery, diced
  • 1 tsp sea salt, divided
  • 1 1/2 cups raw unsalted cashews, soaked at least 4 hours
  • 5 cups vegetable broth, divided
  • 1/4 cup plus 1 Tbsp nutritional yeast
  • 3 bunches asparagus (about 3 lbs), trimmed and cut into 1 inch pieces
  • 1 cup peas
  • 4 cloves garlic, minced
  • 1 Tbsp capers
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 3 lemons, zested and juiced
  • 2 tsp white wine vinegar
  • 2 Tbsp finely chopped dill


  1. In a large stock pot, heat oil over medium heat until shimmering. Add onions, celery, and 1/4 tsp of the salt. Stirring occasionally, cook until vegetables are softened and onion is translucent, about 15 minutes.
  2. Meanwhile, prepare the cashew cream. Rinse and drain the soaked cashews. In a high speed blender, combine cashews, 1 cup of the broth, and nutritional yeast. Blend on high until completely creamy, about 2 to 3 minutes. Place in a small bowl and set aside.
  3. Add asparagus, peas, garlic, capers, smoked paprika, cayenne pepper, and remaining 3/4 tsp of the salt to the stock pot. Cook until asparagus is tender, about 10 minutes.
  4. Add remaining 4 cups of the broth, lemon zest and juice, vinegar, and dill, stirring well to combine. Remove from heat and allow to cool to room temperature.
  5. Working in batches, puree the soup in a high speed blender until very creamy, about 1 to 2 minutes. Return to pot.
  6. Add cashew cream to the soup and stir well to combine. Rewarm over medium heat.