Want to enjoy cheesy asparagus soup, but don’t have cream?! Just because you are missing an ingredient doesn’t mean you can’t improvise and make an absolutely delicious recipe! This no cream asparagus soup is light and bright, with hints of woodsy flavor! It can be made vegan, and is a great healthy soup idea!
Why Is This A No Dairy Asparagus Soup Recipe?
Well, for one, not everyone has fresh cream on hand at all times! I sure don’t!
The only time that I tend to have cream in my refrigerator is if I have planned to use it in a recipe. But you know what I ALWAYS have sitting in my fridge, ready to be called to action?…
MILK.
Who say’s you can’t make a delicious and earthy asparagus soup using milk instead of cream?! And when I say milk, I mean ANY milk. Coconut milk, almond milk, hemp milk etc.
This bright green soup has a hint of woodsy flavor, which comes from the earthy asparagus and thyme.
This natural flavor is complimented by nutty and creamy Asiago cheese. You can also use Parmesan or your favorite vegan cheese, with the same desired effect! All in all, this cheesy asparagus soup recipe is downright refreshing.
Need a Dutch Oven? This Le Creuset Enameled Cast Iron Signature Round Wide Dutch Oven, 6.75 qt. in Meringue is great!
You’re Going To Love This
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How Do You Make No Cream Asparagus Soup?
I might have a different method of making this soup than you are used to with traditional asparagus soup recipes, so bear with me! There is a method to the madness.
Start by baking the asparagus in olive oil for about 20 minutes, until it begins to soften, but doesn’t change color.
While the asparagus is baking, sauté the onion in a Dutch Oven over medium-high heat. Add the garlic, and sauté for another 60 seconds before pouring in the chicken or vegetable broth. Toss in the thyme and bay leaf, and allow it all to simmer on low heat.
When the asparagus is done, remove it from the oven and let it cool enough to handle. Chop the asparagus into 1-inch pieces, and set the asparagus heads to the side. Toss in the rest of the 1-inch pieces of asparagus into the Dutch Oven.
Increase the heat and continue to simmer with the lid on for about 15 minutes. After the 15 minutes, take an immersion blender and blend the entire contents of the soup until completely blended.
Now pour in the milk and add the asparagus tops, saving a few for a garnish! Stir well, and continue to heat for 5 minutes.
Grate in the Asiago cheese (or Parmesan) and stir until it is melted and well combined.
Season with salt. This step is absolutely crucial, as a well-salted asparagus soup tastes much different from an under-seasoned asparagus soup. See recipe card for my recommendations on how much to use.
Ladle the soup into a bowl and garnish with parsley, cheese, asparagus tops, and fresh cracked black pepper. Enjoy!
When To Serve This Healthy Asparagus Soup:
You can’t go wrong making this a spring asparagus soup recipe. Asparagus is in season from February to June, with April being it’s peak season! Knowing this, how great would this soup be as an Easter appetizer recipe?!
Since this soup is fairly healthy, you can also enjoy it as a healthy vegetarian soup, or even a weight loss soup recipe. Just adjust the amount of cheese you use, as cheese will increase the calories.
Frequently Asked Questions:
Substitute the chicken broth for vegetable broth, and use your favorite vegan cheese instead of the Asiago! Instead of using dairy milk, I would use almond milk or hemp milk, as almonds and hemp have a similar nuttiness to the asparagus.
I choose to bake the asparagus because I find that baking it brings its balmy piquancy to the forefront and really helps to develop the flavors. Plus the asparagus tops get a little crunchy, which I think adds an important textural component to the soup.
If you are using dairy milk, really ANY kind will work. I used 2% and it was just fine. Whole milk would be great too! If you are using non-dairy milk, I highly recommend using almond or hemp milk, as their flavors would compliment this dish well. Coconut milk might overpower the light asparagus. If you try a different kind of milk, make sure to let me know how it turned out in the comments!
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days, and can be frozen in an airtight container for up to 3 months.
It absolutely can be! The Mediterranean diet focus’s on eating a large variety of fruits and vegetables every day. Since most of this soup is made from asparagus, it would be a great option! Dairy should only be consumed on occasion, so let this be your “on occasion” dairy meal, or substitute it out for non-dairy options. You can read my blog post explaining the Mediterranean diet in depth HERE.
More Soup Recipes You WILL LOVE
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No Cream Asparagus Soup
Equipment
- immersion blender
Ingredients
- 32 ounces chicken broth (can substiture vegetable broth)
- 2 tbsp olive oil, divided or sunflower oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 2 pounds asparagus, woody ends chopped off and discarded
- 1 bay leaf
- 1 tsp fresh thyme, chopped
- 2/3 cup milk of choice (dairy, almond, hemp, ect)
- 3/4 cup finely grated asiago cheese (or parmesan)
- 3/4 tsp table salt
- Garnish of parsley, fresh cracked black pepper, shredded asiago cheese
Instructions
- Pre-heat the oven to 425 degrees F.
- Place the asparagus on a parchment lined baking sheet, and drizzle and mix with 1 tbsp olive oil. Bake for 20 minutes, then remove from oven and set aside to cool.
- While the asparagus is baking, add 1 tbsp of olive oil to a dutch oven or large pot, and sauté the onion oven medium-high heat for 5 minutes, stirring frequently. Add the garlic, and sauté for another 60 seconds before pouring in the chicken broth. Toss in the thyme and bay leaf, and allow it all to simmer on low heat.
- When the asparagus is done, remove from the oven and let it cool enough to handle. Chop the asparagus into 1 inch pieces, and set the asparagus heads to the side. Toss in the rest of the 1 inch pieces of asparagus into the Dutch Oven.
- Increase the heat and continue to simmer with the lid on for about 15 minutes. After the 15 minutes, take an immersion blender and blend the entire contents of the soup until completely blended. Now pour in the milk and add the asparagus tops, saving a few for a garnish. Stir well, and continue to heat for 5 minutes.
- Grate in the Asiago cheese (or Parmesan) and stir until it is melted and well combined.
- Season with salt. This step is absolutely crucial, as a well salted asparagus soup tastes much different from an under seasoned asparagus soup. Start with 1/4 of a tsp and increase as needed. I used 3/4 tsp of table salt, but this will vary depending on the brand of chicken or vegetable broth that you use.
- Ladle the soup into a bowl and garnish with parsley, grated cheese, asparagus tops and fresh cracked black pepper. Enjoy!
- *If you're interested in the Mediterranean diet, check out my new 21-Day Mediterranean diet meal plan!
Notes
- Leftovers can be stored in the refrigerator in an airtight container for up to 4 days, and can be frozen in an airtight container for up to 3 months.
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