Dairy Free Cream of Asparagus Soup – This dairy free soup tastes so rich, you’ll swear it has dairy products in it. Yet it’s just pureed asparagus, so it’s healthy and low in calories.
I haven’t had a can of soup in my house for more years than I can remember. There really isn’t much point, especially when you can whip up homemade soup in less than 1/2 hour. Yep, it doesn’t take that long to heat up a can of Campbell’s, but homemade soup doesn’t contain a ridiculous amount of sodium.
When you cook from scratch, there is no way your tongue can compete with the heavily salted, hyper-flavored, over-processed foods you remember. Processed and fast foods have a “hook”, otherwise known as salt and sugar. By eating fresh, and eating homemade, you retrain your palate, or your children’s palates, to appreciate simpler food. Most of the soups I make are potato based. I do this because my 11 year old and husband can’t drink or eat cow dairy products, and potatoes thicken a vegetable based soup, creating the illusion of a cream based soup.
For this dairy free Cream of Asparagus Soup recipe, I used a veloute.
A veloute is one of the first sauces one learns in cooking school and is broth based instead of milk based like a bechamel. Keep it thick, it’s a sauce, thin it down and it’s the perfect medium for a vegetable based soup. With just 5 ingredients, you can whip this soup up in a flash.
This soup tastes so rich, you’ll swear it has dairy products in it. Yet it’s just pureed asparagus, so it’s healthy and low-calorie.
Enjoy this dairy free cream of asparagus soup recipe!
- 2 bunches of asparagus
- 1/4 cup sliced shallots or onion
- 2 Tablespoons butter ghee or olive oil
- 2 Tablespoons of flour
- 2-3 cans chicken or vegetable broth (reserve one can to thin soup if necessary)
- Kosher salt and pepper I like to use white pepper for this soups
- Wash and trim off tough bottoms of asparagus stalks and discard. Slice remaining asparagus into 1/2" pieces. Reserve asparagus tips (top 1/2") and set aside.
- Melt butter over a medium heat in a heavy-bottomed pot. Add shallots and chopped asparagus and saute until translucent, about 3-5 minutes.
- Add flour and continue cooking and stirring for another couple of minutes.
- Slowly stir in 2 cans of broth and continue cooking until asparagus is tender, and flour is incorporated, about 15 minutes. Remove from heat.
- While soup is cooking, blanch the asparagus tips to be used as a garnish. To blanch, bring a small pot of water to a boil.. Add 1 teaspoon salt. Blanch tips for 1 minute. Remove from the heat and plunge into ice water.
- Puree soup in batches in a blender or using an immersion blender.
- Return soup to pot. At this point you can decide if how thick or thin you would like it, adding more broth if needed. You can also add cream for a more decadent version.
- Check for seasoning. Makes about 4-6 cups.
Want to create more soup recipes?