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asparagus Soup- the best recipe for creamy asparagus soup that is vegan-adaptable

Asparagus Soup

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Creamy Asparagus Soup with Fennel and Tarragon- a delicious combination of flavors that dazzles the palate. Simple, easy, this soup is elegant enough for spring gatherings and special events, yet easy enough for weeknight meals. See notes for vegan.


Units Scale
  • 1 large white or yellow onion, diced
  • 1 small fennel bulb, cored and diced (or sub 2 cups celery)
  • 23 tablespoons olive oil
  • 3 cloves garlic- rough chopped
  • 1/2 pound yellow, yukon or white potatoes, sliced, thin skins OK
  • 6 cups water or veggie stock or blend of both
  • 1/4 teaspoon white pepper
  • 3/4 teaspoon kosher salt
  • ———
  • 4 cups chopped fresh asparagus ( approx 1 1/2 lbs to start, then trim the tough ends off) plus a few “tips” for garnishing
  • ——–
  • 24 tablespoons fresh tarragon
  • 1/41/2 cup fresh basil (or Italian parsley)
  • 1/2 cup aour cream (don’t use non-fat, or sub 1/3 cup cashews- see notes)
  • Garnish: blanched asparagus tips, sour cream ( water it down and whisk to thin it –for better swirling) Fennel oil ( optional–see below, you can also use olive oil)

Optional Fennel oil:

  • 1 1/2 cups fennel fronds, chopped
  • 1 cup Italian parsley
  • 3/4 cup grapeseed or Light olive oil
  • pinch salt


  1. In a large heavy bottom pot, saute onion and fennel in 2 T oil over medium high heat, for 2 minutes, stirring constantly. Turn heat to medium and continue cooking until softened, about 5-6 minutes. Add garlic and saute for a couple more minutes, until garlic becomes fragrant. Add water or stock, salt and pepper,  and sliced potatoes, and bring to a boil. If making this vegan, add 1/3 cup raw cashews to simmer along with potatoes. 
  2. Cover, simmer on low 15-20 minutes until potatoes cooked through and are fork tender.
  3. Add asparagus, turn heat up and return to a boil, and cook for 2-3  minutes, until tender yet vibrant green. Don’t over cook or you will loose the lovely color. Remove from heat and let cool a bit.
  4. In batches (see warning above) blend soup until creamy and very very smooth, adding in the herbs. The herbs will give it this glorious color. Blend really well, so there are no specs of herbs but rather, let them tint the soup and make it very green.
  5. Return to the stove and heat gently (do not boil, or you will lose the lovely color).
  6. Whisk in ½ C Sour Cream if using. ( seen notes)
  7. Divide among bowls, garnish with a swirl of  sour cream if you like, fennel oil, blanched asparagus tips, or fresh tarragon.


TIP : If you are using any other substitute for sour cream ( cashews or heavy cream)  remember that sour cream has a good bit of tang, so you may need to add a little squeeze of lemon juice or a couple drops of white vinegar to balance the flavors.  I have found that sour cream, has just the right balance of fat and acidity.

To make Fennel Oil :

  1. Place fennel fronds and parsley in a strainer, and dip in large pot of salted boiling water for 45 seconds to blanch. Remove and immediately cool in an ice water bath, to shock ( keeping it green)
  2. Drain, and squeeze dry with kitchen towels or paper towels to remove as much water as possible. Place in a blender, with just enough oil to cover, about ¾ Cup (or less is fine too), blend, adding a little more oil if necessary, to keep the blade turning.  (Keep in mind, the less oil you use, the more flavorful this will be.) Blend for a full minute, until fairly smooth. Let this sit in the fridge, as long as possible, preferably overnight or even for a couple of days. Strain with a fine-mesh strainer or cheesecloth. Pour into a squeeze bottle. This keeps for a week or two in the fridge or can be frozen.


  • Calories: 225