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Dairy Free Cream of Asparagus Soup

Dairy free "cream" of asparagus soup
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 4 -6
Author: Cynthia


  • 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.