Creamy Dairy-Free Asparagus Soup
Silky asparagus soup made with coconut oil and chicken broth, requiring no cream or dairy. Fresh garlic and Vidalia onions provide aromatic depth while asparagus simmers until tender. Blended to smooth consistency and finished with a quick reheat. Ready in under 45 minutes for an easy weeknight side or light lunch.
Ingredients
Instructions
- 1
Heat coconut oil in a large heavy-bottomed pot over medium heat.
- 2
Add chopped onions and garlic, sauté until onions are translucent and fragrant.
- 3
Stir in chopped asparagus until well combined.
- 4
Pour chicken broth over asparagus and onions.
- 5
Add salt and pepper, taste and adjust seasonings as needed.
- 6
Cover pot and low boil until asparagus is tender, 15 to 20 minutes.
- 7
Remove from heat and allow to cool slightly.
- 8
Transfer soup to blender and blend until smooth.
- 9
Pour soup back into pot.
- 10
Heat on medium until heated through.
Tips
Taste soup after blending; dairy-free versions may need slightly more seasoning than traditional cream-based versions.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 8 (blending), refrigerate until ready to reheat.
Ladle into bowls. Pairs well with crusty bread or a side salad.
Common Mistakes
Blend while soup is too hot to avoid steam burns; cool slightly first.
Skip tasting before serving; coconut oil can mute salt perception.