Vegan Cream of Asparagus Soup with Chive Oil – A Silky, Elegant Spring Comfort

This Vegan Cream of Asparagus Soup with Chive Oil is a beautifully smooth and vibrant dish that captures spring’s freshness in every spoonful. Tender asparagus is simmered with aromatics, blended until velvety, and finished with a drizzle of fragrant chive oil for an elegant touch. Despite being completely dairy-free, it’s luxuriously creamy—thanks to the magic of blended cashews or coconut milk. I once tried it using oat milk instead, and it gave the soup an earthy richness that paired perfectly with the delicate flavor of asparagus. It’s a simple yet sophisticated recipe, perfect for a light lunch, an elegant starter, or even a comforting dinner on cool spring evenings.

Why You’ll Love This Recipe

This soup is the definition of refined simplicity. It’s made from wholesome, plant-based ingredients yet feels indulgent and rich. The natural sweetness of fresh asparagus blends beautifully with the mild nuttiness of cashews or coconut milk, creating a velvety texture without any cream. The chive oil adds a restaurant-worthy finish—bright, herbaceous, and deeply aromatic. It’s also quick to prepare, naturally gluten-free, and freezes beautifully. Whether you’re vegan or simply seeking a lighter soup that doesn’t skimp on flavor, this recipe is bound to impress.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Asparagus – The heart of the dish. Choose firm, vibrant green spears with tightly closed tips. Trim the woody ends before cooking.

Onion – Adds a gentle sweetness and depth of flavor to the soup base. White or yellow onion works best.

Garlic – Brings subtle warmth and aromatic balance to the asparagus. Use fresh cloves for the most flavor.

Vegetable Broth – Provides the base of the soup and enhances the natural earthiness of the vegetables. Choose a low-sodium version for better control over seasoning.

Cashews – When blended, they create a silky texture and add body without dairy. Soak them in warm water for at least 15 minutes before using.

Olive Oil – Used to sauté the aromatics and as the base for the chive oil drizzle. A high-quality extra-virgin oil adds wonderful flavor.

Fresh Chives – The key to that stunning green oil garnish. Their mild onion flavor brightens the soup and enhances presentation.

Lemon Juice – Adds brightness and acidity to balance the creamy texture. Freshly squeezed juice works best.

Salt and Black Pepper – Essential for seasoning and drawing out the soup’s delicate flavors.

Coconut Milk (Optional) – For an extra creamy, luxurious texture. Use full-fat coconut milk for a richer finish.

Directions

Begin by soaking the cashews in hot water for 15–20 minutes, then drain. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent, about 4–5 minutes.

Add the asparagus (reserving a few tips for garnish if desired) and sauté for 2 minutes. Pour in the vegetable broth and bring to a simmer. Cook for 10–12 minutes, or until the asparagus is tender.

Transfer the mixture to a blender (or use an immersion blender) along with the soaked cashews. Blend until completely smooth. Return the soup to the pot, season with salt, black pepper, and a squeeze of lemon juice. Stir in coconut milk if using, and warm gently over low heat without boiling.

For the chive oil, blend fresh chives with olive oil until smooth, then strain through a fine mesh sieve or cheesecloth. Drizzle over each bowl of soup before serving.

Serve hot, garnished with reserved asparagus tips, a swirl of chive oil, and freshly cracked pepper.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with eas

Servings and timing

This recipe serves 4 people generously. Preparation takes 10 minutes, and cooking requires 20 minutes, for a total time of 30 minutes.

Storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally to preserve the creamy texture. The soup also freezes well—store in a freezer-safe container for up to 2 months, and thaw overnight in the refrigerator before reheating. The chive oil can be kept refrigerated for up to 5 days.

Variations and Customizations

Nut-Free Option – Replace cashews with silken tofu or use only coconut milk for creaminess.

Herb Boost – Add fresh parsley, basil, or tarragon for a layered herbal flavor.

Spicy Touch – A pinch of red pepper flakes adds warmth without overpowering the asparagus.

Roasted Flavor – Roast the asparagus before blending for a deeper, caramelized taste.

Citrus Twist – Use lime juice or zest for a brighter, tangy note.

Protein Addition – Blend in a handful of white beans for added creaminess and protein.

Green Pea Addition – Add a cup of peas for extra sweetness and color.

Thicker Texture – Add an extra handful of cashews or reduce the broth slightly.

Light and Brothy Version – Skip the cashews and coconut milk for a cleaner, lighter soup.

Garnish Ideas – Top with toasted seeds, croutons, or a dollop of dairy-free yogurt.

FAQs

1. Can I make this soup ahead of time?

Yes, it reheats beautifully—just store it covered in the refrigerator and reheat gently.

2. Can I use frozen asparagus?

Yes, though fresh asparagus gives the best flavor. Thaw and drain before using.

3. Do I need to soak the cashews?

Yes, soaking ensures a smoother, creamier texture when blended.

4. What if I don’t have a high-speed blender?

An immersion blender works fine—just blend a bit longer for smoothness.

5. Can I skip the chive oil?

Yes, but it adds wonderful color and a bright herbal finish.

6. How can I make it extra creamy?

Use full-fat coconut milk or add a few extra cashews before blending.

7. What’s the best way to thicken the soup?

Reduce it over low heat or blend with more cashews for a thicker texture.

8. Can I freeze the soup?

Absolutely. Let it cool, then freeze in portions for up to 2 months.

9. How do I keep the color bright green?

Don’t overcook the asparagus, and add lemon juice at the end to preserve color.

10. What can I serve with this soup?

It pairs beautifully with crusty bread, roasted potatoes, or a fresh spring salad.

Conclusion

The Vegan Cream of Asparagus Soup with Chive Oil is a perfect example of how simple, plant-based ingredients can create something truly luxurious. Its smooth texture, fresh herbal aroma, and elegant presentation make it ideal for both everyday meals and special occasions. Light yet satisfying, this soup brings a taste of spring’s first harvest straight to your table—proof that comfort and freshness can live side by side in every spoonful.

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