Asparagus Mushroom Soup is the perfect meal for a chilly spring day. This soup is creamy, flavorful, and hearty, yet still light enough to feel satisfying. It's the perfect way to celebrate the start of warmer weather!
Spring is in the air and that means one thing: asparagus season is finally here! This delicious soup is the perfect way to celebrate. Packed with fresh asparagus and mushrooms, it's healthy, tasty, and easy to make. Who could ask for anything more?
Do you love soups?
I do. Especially a heavenly creamy and fulfilling soup like this Asparagus Mushroom Soup.
It's perfect for a meal when you want something that will stick to your ribs. Plus, it's easy to make - just dump everything in the pot and let it simmer away until it's ready to blend and eat. So, pull up a chair and let me tell you all about this delicious soup!
Ingredients You Need
To make this Delicious recipe all you need is
- Oil: I am using extra virgin olive oil but you can use any plant-based oil.
- Onion: Sweet white onions are the preferred one.
- Garlic Paste: Garlic is a must because you cannot imagine a hearty soup without a touch of garlic flavor.
- Mushroom: I am using Crimini mushrooms because of their earthy flavor. Button mushrooms can be used too.
- Asparagus: Fresh green stalk of asparagus.
- Potato: To add creaminess and texture to the soup.
- Seasoning and Herbs: Salt, Black Pepper, Rosemary, and Oregano.
- Vegetable Stock: You can also use water and stock cube instead.
- Nutritional Yeast: It will add some cheesy kick to your creamy soup, it's optional and you can leave it if you don’t have it or don’t like its flavor.
- Oat Milk: Any plant-based milk will do the task but I found oat milk the best option for soups.
How to Make Asparagus Mushroom Soup
Make this rich and fulfilling soup in 5 easy steps.
- Prepare the Vegetables: Slice mushrooms, Trim and discard woody ends of asparagus, chop the stalks into 2-inch pieces, and reserve the tips for garnishing. Chop onions and peel and cube potatoes.
- Cook: Heat oil in a stockpot and fry chopped onions and garlic paste. Add mushrooms, asparagus stalks, and potatoes.
- Season: Season it with salt and pepper. Sprinkle Rosemary and oregano and mix well.
- Boil, Simmer and Blend: Whisk in vegetable broth, nutritional yeast, and oat milk. Bring it to a boil and then reduce the heat to medium-low and let it simmer for about 15 minutes or until potatoes are fork-tender. Purée the soup with a hand blender or transfer to a food processor and blend.
- Garnish and Serve: For garnishing heat a teaspoon of oil in a pan, add sliced mushroom and asparagus tips, and stir-fry for about 2 to 3 minutes. Remove from the heat. Serve the soup and garnish it with some oat cream, stir-fried mushrooms, asparagus tips, and some pumpkin seeds.
Storage Instructions
This asparagus and mushroom soup can be stored in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or a saucepan on low heat.
This soup can also be frozen for up to 3 months. To freeze the soup let it cool completely and then transfer to air-tight containers or freezer bags.
Serving Suggestions
This soup is not just something filling but also nutritious and tasty! Pair it with our very famous easy-to-make No-Knead Bread and some Spinach Salad.
You can also serve it as an appetizer or side to Mujadara, Vegan Spinach Pasta, or Spicy Vegetable Rice to make a complete heavenly dinner.
Mashup some Savory Babka Bread to go with this deliciously comforting soup if possible or else enjoy by itself without any side dishes needed.
Some Variations
- You can experiment by adding leeks, cauliflower, or sweet potatoes to get different flavors and texture variations.
- Sprinkle some roasted chickpeas on top to add some crunch and protein to the recipe.
- Instead of stir-frying you can also blanch the asparagus tips for garnishing.
If you haven’t already tried this delicious asparagus mushroom soup, I highly recommend that you do. It is the perfect comfort food and it’s healthy too! My kids loved it and I am sure your family will love it too. Please don’t forget to let me know how it turns out for you in the comments below.
Thanks for reading and happy cooking!
Asparagus Mushroom Soup
Equipment
- Hand Blender
Ingredients
- 1 Tbsp Oil
- ¼ Cup Onion (chopped)
- 1 Tsp Garlic Paste
- 8 Ounce Crimini Mushroom (Sliced)
- 1 Pound Asparagus (Roughly chopped and tips set aside)
- 1 small Potato (Peeled and cubed)
- ½ Tbsp Salt
- ½ Tsp Black Pepper
- ¼ Tsp Rosemery
- ¼ Tsp Oregano
- 3 Cups Vegetable Stock
- 1 Tbsp Nutritional Yeast
- ¼ Cup Oat Milk
Garnish
- 1 Tsp Oil
- 3-4 Pcs Mushroom
- 4-6 tips Asparagus
- 1 Tbsp Vegan cream
Instructions
- Prepare the vegetables, Slice mushrooms, Trim and discard woody ends of asparagus, chop the stalks into 2-inch pieces, and reserve the tips for garnishing. Chop onions and peel and cube potatoes.
- Heat oil in a stockpot over medium heat. Add chopped onions and cook until translucent, about 3 to 4 minutes.
- Next, add garlic paste and stir. Fry until golden.
- Add mushrooms, asparagus stalks, and potatoes. Season with salt and pepper. Sprinkle Rosemary and oregano and mix well.
- Whisk in vegetable broth, nutritional yeast, and oat milk.
- Bring it to a boil and then reduce the heat to medium-low and let it simmer for about 15 minutes or until potatoes are fork-tender. Purée the soup with a hand blender or transfer to a food processor and blend.
Garnish
- For garnishing heat a teaspoon of oil in a pan, add sliced mushroom and asparagus tips, and stir-fry for about 2 to 3 minutes. Remove from the heat.
- Immediately serve the soup in bowls and garnish it with some oat cream, and stir-fried mushrooms and asparagus tips, and some pumpkin seeds.
Video
Notes
- Avoid using coconut milk as it will overpower the taste.
- This asparagus and mushroom soup can be stored in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or a saucepan on low heat.
- This soup can also be frozen for up to 3 months. To freeze the soup let it cool completely and then transfer to air-tight containers or freezer bags.
- I am using Crimini mushrooms because of their earthy flavor. Button mushrooms can be used too.
Nutrition
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Anonymous says
Perfact .. SO creamy