Dairy-Free Creamy Asparagus Soup

Who else loves asparagus?

Asparagus is the ultimate Spring vegetable and one everyone if my house loves!

While you can find it in stores periodically throughout the year, it is everywhere come early Springtime!

When we see the vibrant green bunches of asparagus in March, we know that longer days and warmer weather is coming soon!

And I purchase asparagus almost every time I head to the store!

We love asparagus simply roasted with olive oil, salt and parmesan cheese (it pairs with everything!). This is how we almost always serve it on Easter because while my family doesn’t have a lot of Easter food traditions, asparagus is the only Spring veggie we all agree must be at the table!

We love it in pasta, in quiche and it seemed only natural that I make a soup!

Because even though asparagus signifies warmer days are coming, it is often still cold all Spring, especially in the morning and evening…. so a fresh but cozy soup is perfect!

This Dairy-Free Creamy Asparagus Soup is just that! Simple, Fresh, Savory, Nourishing and Cozy!

And while I set out thinking I would add cream or coconut cream into the soup itself as I did with our Easy Pumpkin Bisque, I found that the flavor and texture of pureed asparagus and leeks didn’t necessarily need it.

That just a swirl of coconut cream (or heavy cream if you prefer) added enough “extra”, especially when topped with lots of fresh Spring herbs!

It just feels and tastes like Spring!

So let’s make it!

All you need is 7 main ingredients:

Extra virgin olive oil

leeks

garlic

asparagus

salt and pepper

vegetable broth

And for garnish:

coconut cream or milk or heavy cream if not dairy-free

fresh herbs — thyme, chives, parsley and/or dill

And it requires very little hands on time!

All you do it saute the leeks and garlic.

Then add in the asparagus and saute until bright green and tender-crisp.

At this point I love to pull out a few pieces of asparagus to use as garnish when serving.

Then add in the broth and let simmer for an hour or until asparagus is super soft and cooked.

Then carefully, using a large ladle, transfer the asparagus to a large blender, and blend until pureed.

I did try this with an immersion blender but it doesn’t work well. The asparagus got caught in the immersion blender and it never got as creamy as I wanted.

When it is well pureed and super creamy, return to the dutch oven or soup pot, taste and add more salt and pepper as desired, then serve.

As I mentioned earlier, at this point I had intended to add some coconut cream or heavy cream to the soup itself — and you are certainly welcome to!- but I found that serving it with a swirl of coconut cream added enough extra richness to the soup.

The soup itself is super creamy and flavorful if you are an asparagus fan!

But…. I love topping it will allll the spring herbs!

I recommend serving with a combination of all or your favorites among chives, thyme, dill and parsley.

Adding these herbs add the freshest and yummiest flavor to the soup and make it literally taste like Spring!

And finally top with a few of those reserved asparagus spears.

Together the soup is creamy and cozy, fresh tasting, nourishing and delicious!

This soup is perfect as part of lunch or dinner.

And it’s perfect as part of a holiday menu.

Hope you love it a much as we do!

Scroll down for recipe and leave a comment if you make it.