Spring is officially here. Definitely doesn't fell like it, but it's here! And along with it, comes a wonderful selection of delicious vegetable that we absolutely love working with. One of our very favorites? Asparagus. Growing up in Spain, our mom used to serve them very often. The white variety in particular is very popular, and in Spain it can be found all year long, jarred and preserved in water and salt. But the one thing that always comes to mind when we think of asparagus, is the soup that our mom used to serve. Probably one of the only few things she didn't make from scratch. It came in a pouch, in powder form!! It was, however, really delicious. Almost as good as the ones they served in restaurants, believe it or not! Often, cream of asparagus soup, whether is home made, canned or in a powder, can be pretty heavy, since most of the time it's made with cream and butter. We were able to create a lighter, dairy free version of it thanks, once again, to one of our go-to products, GO Veggie! Vegan Cream Cheese Alternative. It works beautifully here by adding great creaminess to the soup. We used the chive & garlic flavor, which adds a little extra flavor without being overpowering. And because it's vegan, free of dairy, gluten and cholesterol; and lower in saturated fat and calories than dairy cream cheese, it's the perfect option for anyone with dietary sensitivities or simply looking to improve their heart or overall health. For more information or to learn where yo can find GO Veggie! products, click here Enjoy! 
Vegan "Cream" Of Asparagus Soup
- Total Time: 55 mins
- Yield: 6 1x
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium size onion, chopped
- 1 ½ lbs asparagus
- ½ tsp salt (or to taste)
- ½ tsp lemon pepper
- 5 cups vegetable broth or water
- 1 tbsp vegetable bouillon (if you're using water)
- 1-8oz pack GO Veggie! Vegan Chive & Garlic Cream Cheese Alternative
- Garnish:
- 24 asparagus tips
- ¼ to ½ cup whole wheat flour (or you can use any gluten free flour)
- ½ cup unsweetened almond milk
- ½ cup Panko bread crumbs (you can use gluten free Panko)
- Salt and lemon pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Chop asparagus in 2 inch pieces (make sure to discard the though bottom pieces and reserve 24 tips). Set aside
- In a large soup post, saute onions in olive oil at medium heat for 2 minutes. Add asparagus, season with salt and lemon pepper and cook, covered, for 10 minutes.
- Add broth or water, bring to a boil (at this point, you would add the bouillon, if using), cover and simmer for about 25 minutes, until the asparagus are very tender
- Transfer to a blender, add GO Veggie! Vegan Cream Cheese and lemon juice, and blend until smooth (you might need to so this in a couple of batches). Note: Be very careful while blending the hot soup because it might splash!
- Pour soup back into pot and simmer covered for 5-7 minutes.
- For the garnish:
- Place flour, almond milk and panko in 3 separate bowls. Season with some salt and lemon pepper
- Coat the asparagus tips in flour. Dip in almond milk and coat with panko bread crumbs. Heat olive oil in a non stick skillet, arrange the tips in one single layer and cook at medium heat for 2-3 minute until golden brown, turning them over half way through
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Cuisine: Kosher / Vegan
Bianca @ Confessions of a Chocoholic
I am so happy it's asparagus season! My favorite way to eat asparagus is roasted, but I won't say no to cream of asparagus soup, either. Especially a healthier version like this 🙂
Vicky & Ruth
Thank you Bianca. We love asparagus as well!
Shelley @ Two Healthy Kitchens
Yes, spring is officially here in Ohio, as well ... and we're also kinda waiting for it to actually FEEL like spring! We had another small snow storm Sunday night - gahhhhh!!! So what's perfect when it's spring but also still cold??? A gorgeous, toasty-warm soup that showcases spring's quintessential veggie! Perfect! And I'm so glad you included those lovely little asparagus tips as garnish - yum! I'll have to keep an eye out for GO Veggie! - sounds like an absolutely ideal way to add luxurious, creamy flavor to recipes while keeping them much lighter and healthier - genius, ladies!!! 😀 Pinning ASAP!
Vicky & Ruth
We are still waiting also to feel like Spring here too!! At least we have asparagus soup 🙂 Thank you for your kind words.
Consuelo @ Honey & Figs
I love asparagus too, and this soup sounds like a lovely idea to eat them! Looks so fresh!
Vicky & Ruth
Thank you Consuelo, can't wait to go to your site and see what new amazing recipes you came up with even in the middle of finals!
marcie
I love asparagus, but somehow I've never had cream of asparagus soup. This looks so delicious!
Vicky & Ruth
Asparagus soup is great and it can be eaten, hot or cold.
Christin@SpicySouthernKitchen
Asparagus is one of my favorite things about spring! But I think we've skipped spring all together in South Carolina. It was in the 20s last week and today the temperature was in the mid-80s. Crazy!
This soup looks wonderful and its so nice how many products are now available for special dietary needs.
Vicky & Ruth
Love asparagus as well, maybe we should visit South Carolina to get some much needed sun!
Kristi @ Inspiration Kitchen
I absolutely adore asparagus ~ so I know I'd love this asparagus soup. Asparagus is my favorite vegetable, so what is not to love! 🙂 Beautiful photos too - you are making me hungry!
Vicky & Ruth
Thank you Kristi, we really loved this soup. It taste like spring 🙂
Maureen | Orgasmic Chef
I wish it was springtime here instead of Autumn - that soup looks delicious!
Vicky & Ruth
We wish it felt like spring here. We had the worst winter, can wait for the sun to come out!
Jessica @ Jessiker Bakes
This soup looks so creamy and sounds delicious!
Vicky & Ruth
Thank you Jessica.
Couldn't Be Parve
I look forward to asparagus season all year! This soup sounds great!
Jenny @ BAKE
I used to have powdered asparagus soup almost every week growing up! I can't wait to try this recipe out!
Chanie@BusyInBrooklyn
Really interesting to put cream cheese into a soup, would never have thought of that!
Marie @ Not Enough Cinnamon.com
Asparagus is also one of my favorite spring veggies! And I just LOVE asparagus soup, so delicious!
Ronnie Fein
I never tried that product but trust you completely. If you say it's good I am a believer. I love asparagus soup; usually make a dairy free one with coconut milk but the extra cheesy tang sounds like a winner to me.
Vicky & Ruth
Thank you for the trust. It is a great parve, dairy free option.
Sarah Klinkowitz
This looks absolutely delicious - I never have tried pareve cream cheese or cheese substitutes so I might have to
Vicky & Ruth
It makes the soup velvety and smooth. You should try it!
Diane
This sounds so good! I am in the midst of making it (couldn't find Go Veggie so am using another brand and flavor so we'll see how that goes), and I got to the instruction to add lemon juice but I don't see any lemon juice in the ingredients. Wondering how much lemon juice to add or if that's an error where it says to add it and I should leave it out?