Cream of Asparagus Soup (plant-based, gluten-free)

5 from 3 votes
I love the bright green color and velvety texture of this soup.
When asparagus is in season (late spring/early summer in Canada), a vegan cream of asparagus soup is a quick and healthy meal to throw together.
I hope you enjoy it as much as I do!
For today's inspiration, here is a quote by Walt Disney that reminds me of my Grandma:
“When you're curious, you find lots of interesting things to do."
She was always curious, and I also seem to always find lots of interesting things to do as well. My latest challenge? How to make a good vegan meringue. 🙂
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Scandinavian
Keyword comfort food, gluten-free, onepot, plant-based, soup, veggies


  • 1 Tbsp vegan butter
  • 1 clove garlic, minced
  • 1 pound asparagus, ends trimmed off and broken into 1" pieces
  • Dill, paprika, salt and pepper to taste
  • 1 cup water
  • 1 Tbsp nutritional yeast
  • ¼ cup coconut cream (from the top of a can of coconut milk)


  • In a medium pot over medium heat, melt the vegan butter. Add the garlic and cook until it starts to smell amazing, about 1 minute.
  • Saving a few asparagus tips to garnish the top of the soup, add the asparagus, dill, paprika, salt and pepper to the pot, and mix well. Cook and stir for about 5 minutes to brighten up the asparagus and start to soften them.
  • Next, add the water and nutritional yeast. Cover the pot and let it simmer for about 10 minutes until the asparagus is soft but still a bright green.
  • Pour the soup into your blender and blend until smooth. Return to the pot and stir in the coconut cream. Serve warm and garnish with the remaining asparagus tips. Enjoy!
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