Vegan Asparagus Soup

This creamy vegan asparagus soup is comfort food made easy! It’s completely dairy-free and the perfect dish if you want something hearty but not heavy.

You won’t miss the heavy cream with this rich and cozy lemon asparagus soup. 

The secret? The wholesome ingredients are blended into the perfect creamy consistency with cauliflower and pearl barley!

To serve, stir in the beautifully tender-crisp asparagus for an utterly delightful symphony of textures and flavors. 

Had a long day? Serve this light soup with crusty bread, Copycat Zupas Ultimate Grilled Cheese or vegan black bean burger for the best answer to the question, “I’m hungry, what’s for dinner?”

Why You’ll Love This Vegan Asparagus Soup Recipe

• This asparagus lemon soup is hearty but not heavy. It’s a satisfying stand-alone dish, but it can also be paired with sandwiches, salads, and roasted vegetables if you’re feeling extra hungry. 
• This vegan asparagus soup will satisfy your cravings for creamy, cozy asparagus soup without dairy. Ditch the cream and let pearl barley and cauliflower do their thing!
• This lemon asparagus soup is perfect for busy schedules. You can jumpstart the prep work for the pearl barley or make the soup in advance and freeze it into portions in freezer-safe containers!

Ingredients And Substitutions For Lemon Asparagus Soup

Water – For cooking the pearl barley.

Pearl barley – The secret for this vegan lemon asparagus soup’s creamy and lusciously thick consistency.

Olive oil – For cooking the fragrant and savory soup base.

Onion – Creates a delicious base for our vegan asparagus soup. 

Garlic – Works together with onion for a flavorful soup base. 

Cauliflower – Imparts thickness to the dairy-free but luxuriously creamy asparagus soup. 

Lemon extract – Its bright, citrusy flavor complements the richness of the asparagus soup beautifully. 

Herbes de Provence – The fragrant, earthy flavor of this spice blend adds complexity to the simple but comforting lemon asparagus soup. 

Vegetable broth – The soup’s primary liquid component.

Asparagus – Perfectly tender asparagus is stirred into the dreamy dairy-free soup before serving. 

Salt – Taste the soup and season as you go. 

Pepper – You can also add a bit of kick to your vegan asparagus soup with chili flakes. 

This asparagus lemon soup is also delicious with vegan sour cream or nutritional yeast on top!

Tips For Making Asparagus Lemon Soup

Cook the Barley in Advance

Jumpstart this recipe and cook the barley up to 3 days in advance! It can also be prepared in the pressure cooker set to high for 20 minutes.

Use Lemon Juice Instead of Extract

You can substitute the lemon extract in this recipe with 2 tablespoons of lemon juice. Add one tablespoon with the cauliflower and the remaining one when you blend the soup.

Storage Tips

Allow leftover vegan asparagus soup to cool to room temperature and refrigerate in an airtight container for up to 3 days. You can also freeze leftover soup for 1 month. For easier reheating, store the soup in individual portion sizes. Thaw (if frozen) and reheat over medium heat.

Asparagus Soup Vegan Recipe FAQs

More Delicious Vegan Soup Recipes

• Vegan Bean and No Bacon Soup
• Vegan Potato Soup
• Vegan Cabbage Soup
• Vegan Tomato Soup
• Harvest Pumpkin Soup with Vegan Substitutes

I found this simple recipe for Fusilli Creamy Vegan Asparagus Pesto that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.

Vegan Asparagus Soup

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This creamy vegan asparagus soup is comfort food made easy! It's completely dairy-free and the perfect dish if you want something hearty but not heavy.

Louisa

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Equipment

• Saucepan
• Stockpot
• Steamer basket
• Immersion blender

Ingredients

• 3 cups water
• 1 cup pearl barley
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 head cauliflower, roughly chopped
• 2 tsp lemon extract, divided
• 1 tbsp Herbes de Provence
• 7 cups vegetable broth
• 1 bunch asparagus, chopped into bite-sized pieces
• Salt to taste
• Pepper to taste

Instructions

• Add the water and barley to a medium saucepan and bring to a boil. Cover and simmer for 30 to 40 minutes or until the barley is tender. Set aside.
• Pour olive oil into a large stockpot. Saute the onion and garlic over medium heat and cook for 3 to 4 minutes until the onion is translucent and the garlic is aromatic.
• Add the chopped cauliflower, 1 teaspoon of lemon extract, and Herbes de Provence. Saute for another minute or two.
• Pour in the vegetable broth and bring to a boil. Simmer for 25 to 30 minutes or until the cauliflower is fork tender. In the last 7 to 10 minutes of simmering, drop the asparagus into the soup using a steamer basket. Once it’s cooked through, pull it out and set aside.
• Add the barley and lemon extract. Season with salt and pepper. Blend the soup with an immersion blender until smooth and creamy.  You can also use a regular blender and blend the soup in batches.
• Stir in the asparagus and serve.

Notes

• Jumpstart this recipe and cook the barley up to 3 days in advance! It can also be prepared in the pressure cooker set to high for 20 minutes.
• You can substitute the lemon extract in this recipe with 2 tablespoons of lemon juice. Add one tablespoon with the cauliflower and the remaining one when you blend the soup.
• Allow leftover vegan asparagus soup to cool to room temperature and refrigerate in an airtight container for up to 3 days. You can also freeze leftover soup for 1 month. For easier reheating, store the soup in individual portion sizes. Thaw (if frozen) and reheat over medium heat.

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