Creamy Vegan Asparagus and Mushroom Soup

Creamy Vegan Asparagus and Mushroom Soup

This creamy spring soup is hearty and flavorful enough for a one-dish meal. Just add your favorite bread, and you’re good to go. The earthy mushrooms and spring asparagus tips combine to create the perfect textures for this delicious soup.

Course Main, Soup

Cuisine French

Keyword asparagus and mushroom soup, asparagus soup, dairy-free soup, easy vegan soup recipe, gluten-free soup

Prep Time 15

Cook Time 25

Total Time 40

Servings -6

Calories 248kcal

Author Kim Campbell

Ingredients

2 stalks celery diced
1 onion diced
2 small potatoes small diced (about 1 cup)
1 bunch asparagus (about 1-1½ pounds) trimmed and cut into 1-inch pieces, tip pieces reserved
3 cups unsweetened plant-based milk
3 tablespoons nutritional yeast flakes
1 teaspoon garlic powder
½ teaspoon smoked paprika
½-1 teaspoon sea salt
½ teaspoon black pepper
8-10 ounces mushrooms (any type) sliced
1 cup low-sodium vegetable broth
¼ cup whole wheat flour (or oat flour for gluten-free)

Instructions

In a large pot, sauté the celery and onion in a small amount of water over medium-high heat until tender.
Reduce the heat to medium-low and add the potatoes, asparagus stems (do not include the tips), milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Cover and simmer until the potatoes for 10-15 or until they are fork-tender.
While the soup is simmering, in a small skillet, sauté the mushrooms over medium-high heat until tender. The mushrooms have a good amount of moisture, so you shouldn’t need to add water to prevent sticking. Add the asparagus tips and sauté only until the tips become bright green. Set aside.
Combine the broth and flour in a blender and blend on high until smooth. Add the hot soup to the blender and continue blending until smooth and creamy. If you prefer your soup to have more texture, you can combine more or less of the vegetables until the desired consistency is achieved.
Pour the blended soup mixture back into the pot and heat over medium heat until bubbly and thickened.
Add the mushrooms and asparagus tips and serve immediately.

Video

Notes

If asparagus isn’t in season, you can substitute leeks or broccoli.
If you don't like smoked paprika, regular paprika may be used instead.
If you don't have a high-speed blender, a stick or immersion blender may be used instead.

Nutrition