There’s something wonderfully seasonal and soothing about a pot of asparagus soup simmering on the stove — bright green, subtly sweet, and effortlessly elegant. This Creamy Asparagus Soup (without cream!) gives you that lush, velvety texture using simple pantry ingredients instead of dairy, so it’s lighter but still deeply comforting. Asparagus shines in spring and early summer, and pairing it with white beans and a good vegetable broth creates a rich mouthfeel without heavy cream. If you’re the kind of home cook who loves cozy, from-scratch bowls (think warm, cheesy comfort like a bacon-cheddar gnocchi soup), you’ll find this recipe both approachable and impressive. It’s fresh, fast, and perfect for entertaining or a quiet weeknight.

Ingredients & Equipment

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced or finely chopped
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 15 ounce can cannelini beans, drained and rinsed
• 4 cups low sodium vegetable broth (or filtered water)
• Salt and pepper, to taste

Notes:

• Cannellini beans add body and creaminess when pureed, acting as the “no-cream” thickener. If you prefer a lower-sodium option, rinse the canned beans thoroughly.
• Use firm, bright-green asparagus stalks for the best flavor. Thicker stalks work fine; peel the lower third if they’re very woody.

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Blender (countertop blender with a ventable lid) or immersion blender
• Ladle or large spoon for transferring soup to the blender
• Optional: baking tray (if you choose to roast the asparagus), fine-mesh sieve (for extra silky texture), thermometer (if you like precise reheating)

Helpful tools: An immersion blender is the fastest, least fussy option. If using a countertop blender, be sure to vent the lid slightly and work in small batches to prevent steam build-up.

Step-by-Step Instructions (with tips)

1. Heat the olive oil:

   • Place your large pot or Dutch oven over medium heat and add 1 tablespoon extra virgin olive oil. Let it warm until shimmering but not smoking.

2. Saute the onion:

   • Add the chopped onion and a pinch of salt. Saute, stirring occasionally, until the onion is translucent and tender — about 5 minutes. You’re aiming for soft, sweet onion, not browned caramelization. Light browning will shift the flavor, so keep the heat moderate.

3. Add garlic, asparagus, and beans:

   • Stir in the minced garlic, the trimmed and cut asparagus pieces, and the drained cannelini beans. Season with a little salt and pepper and give everything a good stir so the garlic and asparagus start to smell fragrant.

4. Add broth and bring to a boil:

   • Pour in the 4 cups low sodium vegetable broth (or filtered water). Turn the heat to high and bring the pot to a rolling boil.

5. Simmer until fork-tender:

   • Reduce the heat to a gentle simmer and cook for about 5 minutes, or until the asparagus is fork-tender. The pieces should be soft but still vibrantly green.

6. Cool slightly:

   • Turn off the heat and let the soup cool for a few minutes. Cooling prevents dangerous pressure and helps with smoother blending.

7. Blend in batches:

   • Working in batches, spoon the soup into your blender, filling the container no more than 1/4–1/3 of the way up. Place the lid on the blender but leave it slightly ajar so steam can escape. Hold the lid with a clean kitchen towel to prevent splatters and blend on medium-high until the soup is silky and creamy. Repeat until you’ve blended all the soup and combined batches back into the pot.

   Tip: If using an immersion blender, puree directly in the pot until smooth. For an ultra-silky finish, press the blended soup through a fine-mesh sieve back into the pot.

8. Adjust seasoning and serve:

   • Taste and add salt and pepper as needed. Reheat gently if necessary and serve right away! Or, transfer back to the pot to reheat and serve OR store in an airtight container in your fridge for up to 5 days.

Flavor and texture tips:

• For a brighter finish, stir in a squeeze of lemon juice or a splash of white wine vinegar just before serving. Acid brightens the asparagus and lifts the soup.
• If you want more body without cream, add a tablespoon or two of tahini or a small scoop of Greek-style yogurt at the end (optional).
• For a smoky finish, stir in a teaspoon of smoked paprika or crisp up some bacon for a sprinkle on top (bacon paired with asparagus can be wonderful — see a heartier idea in this creamy bean soup with kielbasa for sausage pairing inspiration).

Variations — roasting vs. boiling:

• Roasted asparagus version: Toss asparagus spears with a little olive oil, salt, and pepper and roast at 425°F (220°C) for 12–15 minutes until browned at the tips. Add roasted asparagus to the pot after sauteing the onion and garlic, then proceed with broth and beans. Roasting concentrates the asparagus’ sweetness and adds a hint of caramelized flavor.
• Lighter boil/steam version: If you prefer the brightest color and freshest flavor, keep to the simmer method above and avoid overcooking. Quick cooling in an ice bath is another trick if you want to preserve color before blending (then gently reheat).

Safety and blending reminders:

• Never fill a blender more than one-third full with hot liquid. Always vent the lid slightly and hold it with a towel while pulsing to avoid scalding steam pops.
• If your blender has a soup setting, you can use it, but still follow the 1/3 fill guideline.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Refrigerator: Transfer cooled soup to an airtight container and refrigerate for up to 5 days. Because this soup is bean-based (more perishable than cream), try to consume within that window for best flavor and safety.
• Portioning: Divide into single-serving containers for quick lunches or thermos-friendly portions for work or school.

Freezing

• Freeze in meal-sized portions: Use freezer-safe containers or heavy-duty zip-top bags. Leave about 1/2 inch headspace in containers to allow for expansion.
• Freeze up to 3 months for best quality. Thaw overnight in the refrigerator before reheating gently on the stove or in a microwave.

Make-ahead

• You can make the soup fully, cool it, and refrigerate for up to 3 days before reheating; flavors often deepen after resting. If planning to freeze, cool quickly in an ice bath and then package.

Reheating tips

• Reheat gently over low to medium-low heat, stirring occasionally. If the soup seems too thick after refrigeration, add a splash of broth or water while reheating to restore the creamy consistency.
• Use a thermometer to bring the soup to 165°F (74°C) if reheating for food-safety reasons, especially if serving to children or elderly guests.

How to Use / Serve This Dish

Serving ideas

• Garnishes: A drizzle of extra virgin olive oil, a few drops of lemon, a sprinkle of flaky sea salt, or toasted almonds/pepitas for crunch. Fresh herbs like chives, dill, or tarragon pair beautifully with asparagus.
• Protein pairings: Add pan-seared scallops on top for an elevated dinner, or stir in shredded cooked chicken for a heartier weeknight meal.
• Bread pairings: Serve with crusty bread, garlic toast, or warm focaccia for dipping. A grilled cheese or a light tartine is a lovely companion.
• Salad pairing: A crisp, acidic salad (think arugula with lemon vinaigrette) offsets the soup’s creaminess and provides textural contrast.
• Make it a spring menu: Present this soup alongside a small salad and a side inspired by rustic Italian comfort, such as creamy Tuscan ravioli soup-style bread, to create a cozy multi-course meal.

Creative variations

• Green goddess twist: Stir in a spoonful of pesto or finely chopped herbs for an herbal lift.
• Spicy kick: Add a pinch of red pepper flakes or a swirl of harissa oil for warmth.
• Nutty finish: Garnish with toasted hazelnuts or slivered almonds for a delightful contrast to the silky soup.

FAQ

Q: Can I use frozen asparagus?
A: Yes. Frozen asparagus can work well, especially out of season. Thaw and drain any excess liquid before adding to the pot, and check doneness carefully since it can become softer than fresh asparagus.

Q: Can I skip the beans?
A: You can, but the beans are what give the soup its creamy texture without dairy. If you skip them, consider adding a medium potato or a small head of cauliflower to puree for body.

Q: Is this soup vegan and gluten-free?
A: Yes — as written, this recipe is both vegan and gluten-free. Just double-check any broth or garnish ingredients if you have strict dietary needs.

Q: My soup is grainy after blending. How do I fix it?
A: If the texture is grainy, it’s usually because the blender didn’t fully emulsify the beans or the beans were dry. Blend a bit longer, add a splash of broth, or pass the soup through a fine-mesh sieve for a silky finish. An immersion blender used thoughtfully can often give a smoother result.

Conclusion

This Creamy Asparagus Soup (without cream!) is a gentle, seasonal celebration of bright spring produce — comforting without being heavy, and deceptively simple thanks to pantry staples like cannelini beans. It’s ideal for weeknights, easy entertaining, or making ahead and enjoying all week. If you want inspiration from other dairy-free asparagus recipes, check out this elegant Cream of Asparagus Soup (with No Cream) from The Sophisticated Caveman, or compare variations like the Creamy Asparagus Soup (without cream!) from Clean & Delicious to see how different cooks achieve that silky texture. For another take on a dairy-free asparagus bowl, I also like this take at CREAMY (NO CREAM) ASPARAGUS SOUP – Savour It All. Give the recipe a try, tweak it to your taste, and share it with friends who love seasonal, from-scratch comfort — I’d love to hear how you add your own twist.

Creamy Asparagus Soup

A comforting, seasonal soup made with fresh asparagus and cannellini beans, offering a velvety texture without any cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Soup

Cuisine American, Vegetarian

Servings 4 servings

Calories 150 kcal

Ingredients

  

For the Soup

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 15 ounce can cannellini beans, drained and rinsed
• 4 cups low sodium vegetable broth (or filtered water)
• to taste Salt and pepper

Instructions

 

Preparation

• Place your large pot or Dutch oven over medium heat and add 1 tablespoon extra virgin olive oil. Let it warm until shimmering but not smoking.
• Add the chopped onion and a pinch of salt. Saute, stirring occasionally, until the onion is translucent and tender — about 5 minutes.
• Stir in the minced garlic, the trimmed and cut asparagus pieces, and the drained cannellini beans. Season with a little salt and pepper.
• Pour in the 4 cups low sodium vegetable broth (or filtered water). Turn the heat to high and bring the pot to a rolling boil.
• Reduce the heat to a gentle simmer and cook for about 5 minutes, or until the asparagus is fork-tender.
• Turn off the heat and let the soup cool for a few minutes.
• Working in batches, spoon the soup into your blender, filling the container no more than 1/4–1/3 of the way up. Place the lid on the blender but leave it slightly ajar.
• Blend on medium-high until the soup is silky and creamy. Repeat until you’ve blended all the soup and combined batches back into the pot.
• Taste and add salt and pepper as needed. Reheat gently if necessary and serve right away.

Notes

For a brighter finish, stir in a squeeze of lemon juice or a splash of white wine vinegar just before serving. If using an immersion blender, puree directly in the pot until smooth. Store leftovers in an airtight container in the fridge for up to 5 days.

Keyword Creamy Asparagus Soup, Easy Asparagus Recipe, Healthy Comfort Food, Spring Recipes, Vegan Soup