
About this soup
I love this vegetable. Whether pan-fried asparagus, air-fried asparagus or tossed into my favorite cauliflower fried rice, it’s one of those vegetables I can’t get enough of. And now, I’m sharing another way to enjoy it: in this creamy asparagus soup made with cashew milk. It’s comforting, light, and perfect for cozying up any day.
This recipe is easy and packed with flavor and nutrients, making it a must-try for busy home cooks who want something delicious and wholesome.
Why You’ll Love This Recipe
- Quick and Simple: Ready in just 30 minutes, it’s a go-to for weeknight dinners.
- Asparagus in a New Way: If you already love asparagus like I do, this soup will become your new favorite.
- Plant-Based Comfort: Cashew milk adds a rich, creamy texture without dairy.
Why Cashew Milk?
Cashew milk is the secret to making this soup creamy without adding dairy. It’s naturally rich and silky, blending seamlessly with the asparagus for a soup that feels indulgent but is still light and healthy.
How to Make Creamy Asparagus Soup

Heat butter or olive oil in a large pot over medium heat. Sauté the diced onion and garlic for 3 to 4 minutes. Add the asparagus and cook for another 3 to 5 minutes until softened. Pour in vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, or until the asparagus is tender.

Puree the soup using an immersion blender until smooth. For a countertop blender, blend in batches carefully.
Return the soup to the pot, stir in the cashew milk over low heat without boiling, and adjust the seasoning with salt and pepper to taste.
Tips for the Best Asparagus Soup
- Fresh Asparagus Matters: Use vibrant green stalks with firm tips for the best flavor and texture.
- Creamier Texture: After blending, strain an ultra-smooth soup through a fine mesh sieve; this is especially important if you do not have a high-speed blender such as a Blendtec or Vitamix.
- Customize the Flavor: Add a pinch of smoked paprika, nutmeg, or even lemon zest to enhance the flavor.

How to Clean and Trim Asparagus
Before making your creamy asparagus soup, it’s important to clean and prep your asparagus properly for the best flavor and texture.
Cleaning Asparagus
- Rinse Thoroughly: Place the asparagus spears under cold running water to remove any dirt or grit, especially near the tips. Gently rub them with your fingers if needed.
- Pat Dry: Use a clean kitchen towel or paper towels to dry the spears. This is especially important if you plan to roast or sauté them in other recipes.
When using packaged asparagus, you can skip the cleaning step, as it is already pre-washed and ready to cook.
Trimming the Tough Bottoms
Knife Method (Quicker): Line up the asparagus spears on a cutting board. Use a sharp knife to cut off about 1–2 inches from the bottom or where the stalks look white and woody.
Snap Method (Easy and Fun): Hold the asparagus spear with both hands and bend it gently. It will naturally snap at the point where the tough, woody part ends and the tender part begins.
Tip: Use the first snapped spear as a guide to trim the rest with a knife.
Creamy Asparagus Soup with Cashew Milk
Equipment
- 1 Pot
- Knife
- Cutting board
Ingredients
- 1 medium onion diced
- 2-3 garlic cloves minced
- 2 tablespoons butter or olive oil your choice
- 1 pound 450 g fresh asparagus, trimmed and cut into 2-inch pieces
- 4 cups vegetable broth
- 1 cup cashew milk or any vegetable milk you prefer
- Salt and black pepper to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, heat the butter or olive oil. Add the diced onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
- Cook the Asparagus: Add the asparagus pieces to the pot and cook for another 3-5 minutes, stirring occasionally, until they begin to soften.
- Simmer the Soup: Pour in the vegetable broth, bring to a boil, and then reduce the heat to a simmer. Cover and let it cook for about 10 minutes or until the asparagus is very tender.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches. Blend until the soup is silky smooth.
- Add the Cashew Milk: Stir in the cashew milk and heat gently over low heat. Do not boil, as this can affect the milk’s texture. Taste and season with salt and pepper.
- Serve and Enjoy: Ladle the soup into bowls, garnish with your favorite toppings, and serve warm with crusty bread or crackers on the side.
Notes
- Toasted croutons
- Drizzle of olive oil or cashew cream
- Chopped fresh parsley or chives
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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