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By Alisa Fleming on Dairy-Free Recipes, Soup
It’s hard not to love roasted asparagus. Those hearty green stalks nearly melt under high heat to take on a fork tender texture and rich flavor. So it’s no surprise that we fell for this dairy-free creamy roasted asparagus soup. It’s a relatively simple soup that’s enhanced with the depth of roasting, a dash of dairy-free milkiness, and the beloved flavors of garlic, onion and olive oil. And it’s completely free of butter and cream!
Dairy-Free Creamy Roasted Asparagus Soup with Everyday Ingredients
This recipe for dairy-free creamy roasted asparagus soup was an entry in the Spring Fling Dairy-Free Recipe Contest, which we cohosted with So Delicious many years ago. It was created and submitted by Pam Correll. But we’ve updated Pam’s recipe with a couple additions, and also have quick answers to some FAQs.
What Milk Alternative do you Recommend in Soup?
Pam used almond milk, but you can use your favorite milk alternative. Just make sure it is plain and unsweetened. We like coconut milk beverage or homemade cashew milk in soups. But some of the newer milk alternative blends are seamless. For another “clean” soup option, you could use lite or regular canned coconut.
Can I Roast the Garlic & Onions Too?
You can! You can shop the onion into wedges and leave the garlic cloves in their skins. Use the full 2 tablespoons of olive oil for coating and roasting your vegetables. Use the same roasting temperature and time for all. When done, squeeze the garlic from the skins into the blender with the asparagus and broth, and add the onion, too. Blend until smooth.
How Much Salt Should I Add?
Pam actually doesn’t add any salt, but we felt the soup needed a little salt to pop. That’s the only reason her recipe didn’t win. But how much salt you need will depend on the saltiness of your vegetable broth. Give the cooked soup a taste test. And if needed, add salt 1/8 teaspoon at a time until it is rich, somewhat complex, and flavorful.
Can I Substitute Chicken Broth?
If you don’t need a vegan or completely plant-based recipe, you can substitute chicken broth. The flavor of the broth will still complement the asparagus.
Can I Use an Immersion Blender Instead?
Definitely. You can blend everything in the pot with an immersion blender. You could alternatively combine all ingredients in a food processor until relatively creamy. But if you do have a blender, you only need a regular blender, not a high power blender. The asparagus is fairly tender and usually blends well.
Special Diet Notes: Creamy Roasted Asparagus Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose broth and milk alternative that suit your dietary needs.
For gluten-free dairy-free roasted asparagus soup, you can substitute your favorite gluten-free flour blend or sweet white rice flour. Alternatively, you can substitute 1/4 cup cashews (if you are okay with tree nuts) for the flour. Blend them with the asparagus and broth until creamy, then cook the soup until thickened, as desired.
Dairy-Free Creamy Roasted Asparagus Soup
Prep time
Cook time
Total time
This nutritious soup emphasizes the delicious flavor of roasted asparagus with naturally dairy-free creaminess.
Author: Pam Correll
Recipe type: Soup
Cuisine: American
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds asparagus
- 1 cup vegetable broth
- 3 cloves garlic, minced
- ½ small onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup unsweetened dairy-free milk alternative
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F.
- Drizzle 1 tablespoon olive oil onto a jelly roll pan.
- Wash the asparagus and break off the woody ends.
- Place the asparagus in a single layer on the jelly roll pan. Roll to coat all sides.
- Cook in your preheated oven for 15 to 20 minutes, until fork tender.
- Cut the tips off 12 asparagus spears (approximately 1 ½ inches) and set aside to use as a garnish.
- Cut the remaining asparagus into 1-inch pieces. Place these asparagus pieces and vegetable broth in a blender or food processor. Blend on high until smooth.
- In a Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and chopped onion. Sauté 3 minutes, stirring frequently.
- Stir in the flour and cook 1 minute, stirring constantly.
- Slowly add the milk alternative, stirring constantly. Stir in the blended asparagus and vegetable broth. Continue to cook and stir until heated through, and slightly thickened.
- Taste, and add salt and/or pepper, as needed.
- Ladle the roasted asparagus soup into 4 bowls. Garnish with reserved asparagus tips.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving size:¼ batch Calories:133 Fat:8.2g Saturated fat:1.1g Carbohydrates:12.4g Sugar:4.1g Sodium:229mg Fiber:4.1g Protein:5.2g
