Creamy Asparagus Soup
This creamy asparagus soup combines roasted asparagus and peas with almond milk for a silky, nutrient-packed, vegan-friendly dish that’s perfect as a healthy appetizer, lunch, or dinner.
Ingredients
- 2 Tbsp olive or avocado oil
- 12 ounces asparagus trimmed – about 1 large bundle
- 10 ounces fresh or frozen peas about 2 cups
- 4 cloves garlic minced
- 1 medium shallot thinly sliced
- Salt and pepper to taste
- 1 1/2 cups Almond Breeze unsweetened plain almond milk
- 1 1/2 cups vegetable broth
- 1–2 Tbsp nutritional yeast optional
- 1/2 medium lemon juiced, optional
- 2 cups bread any kind, cubed
- 1/4 cup olive oil
- 1/4 tsp each garlic powder, salt, pepper, dried oregano, dried basil
Instructions
- Preheat your oven to 400°F (204°C). Spread the trimmed asparagus on a baking sheet, drizzle with oil, and season with salt and pepper. Toss gently, then roast for 15 minutes. Set aside.
- If you’re making croutons, reduce the oven temperature to 325°F (163°C).
- In a large saucepan, warm 2 tablespoons of oil over medium heat. Add the shallot and garlic, then season lightly with salt and pepper. Stir and cook for 2–3 minutes until aromatic and translucent.
- Add the peas, vegetable broth, and almond milk. Stir well and season again as needed.
- Transfer the soup to a blender, adding the roasted asparagus (reserve a few for garnish if you like). Blend until smooth and creamy. Be sure your blender lid vents steam to avoid pressure buildup.
- Return the soup to the saucepan, set to medium heat, and simmer gently. Stir in the nutritional yeast and simmer for another 5 minutes. Adjust seasonings to taste and squeeze in the optional lemon juice for added brightness.
- While the soup is simmering, prepare the croutons. Add cubed bread to a mixing bowl. In a small bowl, whisk together oil and seasonings, then drizzle over the bread. Toss well to coat.
- Spread the bread cubes on a baking sheet and bake for 15–20 minutes, flipping halfway, until golden brown and crisp.
- Serve the soup warm, topped with croutons, black pepper, and optional vegan parmesan.