Cream of Asparagus Soup

I’m making the most of the asparagus season with this quick soup that you can throw together in minutes. For the cream, I used tofu cream (one block silken tofu blended with 200ml unsweetened plant milk) but you can use soya or oat cream if preferred

Yield; Two servings (123kcal per serving) Cook time; 10-15 minutes

You’ll need;

  1. One tablespoon oil
  2. A small brown onion, chopped
  3. Two cloves of garlic, chopped
  4. 200g/7oz asparagus tips, chopped
  5. 500ml hot vegetable stock
  6. 5 tablespoons of non-dairy cream
  7. One tablespoon of cornflour dissolved in cold water (optional)
  8. Salt and black pepper to taste


  • Add the oil into a small saucepan over a medium heat. Pop in the onion and garlic and cook for five minutes, or until the onion begins to soften
  • Next, add the asparagus and the stock, cover with a lid and leave to simmer for 5 minutes
  • Once the asparagus is tender, use a blender or food processor to blend until smooth, you might need to return the soup to the heat depending on how long blending it takes
  • I opted to return the soup to the heat, increased the heat to medium high, and added a cornflour slurry, as I wanted it a bit thicker. This is optional though, if you don’t mind a thinner soup don’t bother with the cornflour
  • Serve with an extra swirl of cream and fresh cracked black pepper

2 thoughts on “Cream of Asparagus Soup

  1. It wasn’t until I was in my 50’s that I learnt a clever secret. You can leave out the cornflour and add a chopped courgette (skin on) when sweating vegetables for soup. The courgette will thicken the soup, all on it’s own and makes the soup gluten free.

    Liked by 1 person

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