Not So Creamy Cream of Asparagus Soup

Elevate your soup game with this light and flavorful "Not So Creamy Cream of Asparagus Soup," a healthier twist on a classic favorite. Packed with fresh asparagus, hearty potatoes, and a touch of unsweetened almond milk, this dairy-free recipe delivers a velvety texture without heavy cream. Brightened with a hint of lemon juice and aromatic thyme, this soup is pure comfort in a bowl—perfect for springtime or anytime you're craving something cozy yet refreshing. With a quick 40-minute prep and cook time, it's an easy and nutritious meal for weeknights or an impressive starter for dinner parties. Garnished with tender asparagus tips and fresh chives, this vibrant dish is as stunning as it is satisfying. Bonus: It's vegan, gluten-free, and oh-so-delicious!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound asparagus
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 1 medium, peeled and diced potato
• 4 cups vegetable broth
• 0.5 teaspoons dried thyme
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper
• 1 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 2 tablespoons, chopped (optional for garnish) chives

Directions

Step 1

Trim the woody ends of the asparagus and cut the spears into 1-inch pieces. Reserve a few asparagus tips for garnish, if desired.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic and cook for another minute, until fragrant.

Step 4

Stir in the diced potato, asparagus pieces, dried thyme, salt, and black pepper. Cook for 2-3 minutes to allow the flavors to combine.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes and asparagus are tender.

Step 6

Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender to puree. Be cautious with hot liquids.

Step 7

Once smooth, return the soup to the pot (if blended separately) and stir in the almond milk and lemon juice. Heat over low heat for 2-3 minutes, but do not let it boil.

Step 8

Taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Steam or blanch the reserved asparagus tips (optional) for 1-2 minutes until bright green and tender.

Step 10

Ladle the soup into bowls, garnish with steamed asparagus tips and chopped chives, and serve warm.

Nutrition Facts

Serving size	(1020.1g)

Amount per serving	% Daily Value*
Calories	632.4

Total Fat 38.3g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 4.5mg	0%
Sodium 2771.2mg	0%
Total Carbohydrate 63.9g	0%
Dietary Fiber 14.6g	0%
Total Sugars 16.2g
Protein 16.3g	0%

Vitamin D 87.8IU	0%
Calcium 587.6mg	0%
Iron 12.1mg	0%
Potassium 1797.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 9.8%

Carbs: 38.4%