Farm To Table | Soups & Stews

Asparagus Soup Recipe – Vegan

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This Asparagus Soup Recipe is so very easy! It’s Vegan, Gluten Free, Dairy free, and paleo (check the coconut brand you buy. It should only have coconut and water).

cream of asparagus soup in light blue bowlPin

What could be more indicative that Spring has finally arrived than Asparagus?? Not much.

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I love watching the little sprouts come out of the soil and can hardly wait to cut them off! We eat asparagus all year long, though. It is by far one of our favorite veges.

For this reason, I have lots of the hard ends that I cut off of the larger ones, bought from the grocery store! I pop them in a bag and freeze them until I am ready to make soup.

They can be cooked down to make a plain asparagus stock, or added to Vegetable Stock. Here are those ends, added to a saucepan with water, which are going to make me a lovely stock!!


How to make Asparagus Soup

  1. Cook the hard ends of the asparagus for 10 to 20 minutes, to start a stock.
  2. Use fresh, young asparagus for the bulk of the soup.
  3. Cut the middle parts into about 2″ pieces.
  4. Cut the young tips off to about 2″
  5. Strain hard ends from stock. Discard.
  6. Blanche tips in stock for just a few minutes.
  7. Cool in ice water bath to stop the cooking process.
  8. Add middle pieces to the stock.Pin
  9. Dice onion and celery.
  10. Saute in a bit of olive oil until soft.
  11. Add stock with the mid sections of asparagus to onions and garlic.
  12. Cook until asparagus is tender.
  13. Once it is, use immersion blender or blender, to blend up soup. If your asparagus is large, you may get the stringy woody pieces of the asparagus. To mitigate this, peel larger, thicker asparagus, or just use that for stock.
  14. Add coconut milk and cook over low until heated through.
  15. Season with salt and pepper, to taste.

Add asparagus tips at the end for garnish.

Finished soup in blue bowl with chive garnishPin

Interested in growing your own vegetables at home? Don’t miss our series of articles to help you be successful growing your own, packed full of information about how to get that big harvest by the end of the season!

See the first article; Planning Your Garden!

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Asparagus soup in blue bowl.Pin

Asparagus Soup Recipe

This Asparagus Soup Recipe is so very easy! It’s a great way to use the hard ends that you break off of the asparagus and discard! It’s also Vegan, Gluten Free, Dairy free, and paleo (check the brand of coconut milk you buy. It should only have coconut and water).
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3 cups
Calories: 127kcal
Author: Beth Neels
Cost: $4


  • 1 bunch asparagus, I also use frozen ends of asparagus, about 2 cups
  • 3 cups vegetable stock
  • 1/2 small onion, diced
  • 2 cloves garlic,minced
  • 1/2 cup coconut milk
  • 1.5-2 tsp salt to taste
  • 1/2 tsp pepper, to taste


  • Add frozen ends of asparagus to a 4 quart stockpot. Add vegetable stock. 
  • Cut ends off of the asparagus. Add to ends in stockpot.
  • Simmer at least 10 minutes, until asparagus is soft.
  • Cut small tips off of asparagus. Cut middle section into about 2″ pieces.
  • Once the ends have softened, remove them and discard. Then quickly blanch the small ends for 1 to 2 minutes. Immediately remove them to an ice water bath.
  • Remove stock to another container. Soften the onion and garlic in a bit of olive oil, just until soft.
  • Add the stock back to pan and the middle portions of the asparagus. Bring to boil and then reduce heat. Simmer for about 10 minutes, until softened.
  • With an immersion blender or in batches in a blender, puree the soup. I remove some of the stringy pieces of asparagus that are left after blending because I don't like the texture. If you use a blender you can use a colander or sieve to remove it. **See notes below.
  • Once soup is creamed, add coconut and salt and pepper to taste. Serve hot or cold.
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To avoid having to strain the soup, just use a vegetable peeler to peel the outside of the larger ends of the asparagus.
Store leftover in refrigerator for 3-4 days.
Soup freezes well for about 6 months. Thaw completely in refrigerator. Reheat in microwave or in a small pot on stove top.


Calories: 127kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 7g | Sodium: 2111mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1635IU | Vitamin C: 10.7mg | Calcium: 51mg | Iron: 4.4mg
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  1. 5 stars
    I’m always looking for new ways to use asparagus and this looks so perfect! Adding this to my must make list!

  2. 5 stars
    Beth, you woke me up with this soup. Why haven’t I freeze the asparagus, I don’t know. From now on I will freeze them all and as it stops raining will go into the forest to see if I find some more. I was wondering if the Kitchenaid strainer we use for the potatoes and the jam will do the job? I will give it a try with this soup and get back to you.

    1. I’m not sure if that will work, Laura. There isn’t really a lot of juice. If it does, let me know!

  3. 5 stars
    I love asparagus soup, such a beautifully subtle summer soup… I cook mine in the pressure cooker as it really helps soften up the woody bits, your sounds delicious!

  4. 5 stars
    I was also far behind the curve for getting my garden in this year! The bit about texture is spot-on. I once had a cream of asparagus soup at a high-end restaurant that, first of all, was incredibly bland—yet the chef was so confident in his/her palate that no salt or pepper shakers were to be found. Besides that, the soup was quite literally CHEWY. Very off-putting, to say the least, and I haven’t been back to the restaurant since. Your solution of discarding the debris caught in the immersion blender is brilliant (I have strained it up until now). I also love that you use coconut milk rather than cream. There are still piles of asparagus at the farmers’ market, so I know what I’ll be doing with my next haul!

    1. It’s really odd, isn’t it? I have never heard anyone mention it before! Maybe we are the only 2 on the planet, who are bothered by it!?? U+1F602 Thanks, Michelle!!

  5. 5 stars
    I always love when asparagus is in season, great idea with coconut milk. Can’t wait to try this!

  6. 5 stars
    I have never had asparagus soup before as I do like asparagus. I will add this soup to my must-try list. looks delicious.

  7. 5 stars
    I love asparagus soup. It’s the perfect seasonal soup for when the weather is a little cooler.

    1. It is so good! The weather is not cooperating where I am! It’s like summer! Thanks for your comment, Danielle!

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