Dairy-Free Asparagus Soup



This is one of my favorite, quick, yet flavorful soups.  So many asparagus soups are weighed down with heavy cream, and they really don’t need to be.  What we are going to do is roast our asparagus to bring out the flavor.

When I was little, my grandparents and my parents both had asparagus patches.  When the season was upon us, we would all the asparagus that we could.  At that time, we couldn’t purchase asparagus in grocery departments, as it was an “oddity”.  Lucky us that not only can we now purchase asparagus during prime season, but almost any other time of the year as well!

Anyhow, on to the recipe!  Please use only fresh asparagus for this.  Frozen asparagus is sad, and canned asparagus is a travesty.

  • 1 pound fresh asparagus
  • 3 cloves of garlic
  • 1 small yellow onion
  • One to two tablespoons of virgin olive oil (if you have flavored olive oil with herbs, even better…I used Wegmans’ Basting Oil)
  • 2 cups of chicken or vegetable broth (depending on whether one is vegan or not)
  • 2 teaspoons of fresh thyme
  • 2 tablespoons of raw cashews
  • a large pinch of white pepper
  • salt to taste

Line a stainless steel pan with aluminum foil (for easy clean up).  Pre-heat oven to 400 degrees.  

Meanwhile, trim the ends off of your asparagus.  The easy way is simply to “snap” off the ends of the asparagus.  If it snaps, you’ve got coarse material to discard, and a longer stem of tender asparagus to make into soup.  Now if you are lucky, and your produce manager was on the ball, they stored the asparagus with the ends soaking in water.  If the ends are still moist, and you are using a Vitamix, you probably won’t need to trim the ends at all.  Place the asparagus into a stainless steel or glass mixing bowl.

Peel the yellow onion and halve it.  Peel the garlic cloves.  Add both to the bowl with the asparagus.  Now toss the vegetables with the olive oil until coated.  Spread out the vegetable mixture in your lined stainless steel pan, and place in the oven.  Roast for 8 to 10 minutes.

Remove from the oven and set aside.  In the Vitamix container, either 48 ounce or 64 ounce in size, combine your chicken or vegetable broth, thyme, cashews, and pepper.  

Cut off a few of the best “heads” of the asparagus for garnishing your soup.  Set these aside.  Place the remaining asparagus pieces, as well as the onion and garlic, into the Vitamix container.  Secure the lid and set the Variable Speed to 1.  Start the motor, and gradually ramp up the motor until you reach 10.  Set a timer for six minutes.

When the timer goes off, check your soup to make sure that it is hot.  If not, run for a couple more minutes until it is.  Taste, and salt according to taste.  Blend for a minute on Variable Speed 2 until combined.

Pour into bowls, garnish with the reserved asparagus tops, and enjoy!