Creamy Asparagus Soup ~ No Cream!

I set out to make a cream of asparagus soup, but when I was done cooking the soup... It was so creamy and delicious, I skipped the cream altogether! Then, I put some fancy touches on my Creamy Asparagus Soup and it's perfect for every day or a special day!

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I used my Ninja Foodi Cold & Hot Blender to make this recipe, but it can be made a ton of different ways, so no worries if you don't have the blender! I'll go over the various ways to make it later in the written post.

The idea for this recipe came when I was making a pork chop sheet pan meal with asparagus and had all these ends left over. I really hate throwing food away and, just because the ends are kind of tough for roasting, doesn't mean they don't have a use!

So, I threw them in with a magical ingredient (that made this soup creamy without cream) and a few other ingredients and was shocked at how good it turned out.

I still thought it could be a tad more pleasing to the eye, so I garnished it up with a few simple, yet fancy looking items and the Creamy Asparagus Soup was an instant hit with my husband and me.

Frequently Asked Questions

Can I Make this a Vegan Creamy Asparagus Soup?

Yes, absolutely! Make sure to use a vegan soup base or vegan broth. The Minor's Vegetable base that I use says it's "acceptable" for vegans, but please use your own judgement.

The only other changes that need to be made is to skip the egg on top, of course, and use a Vegan parmesan cheese substitute. I have heard that people use nutritional yeast as a substitute, but I'm not sure if that would give the body to this soup that the parmesan cheese does.

You might want to make a parmesan cheese substitute like this one from Minimalist Baker: How to Make Vegan Parmesan Cheese

I haven't tried the soup that way, so please let me know how it turns out if you do!

How to Make Creamy Asparagus Soup with an Electric Pressure Cooker

Even though I decided to use the Cold & Hot Blender to make this soup super easy to make, you can certainly use your pressure cooker to make it, as well.

Simply reduce the water to 1½ cups, mix with the Minor's Vegetable Base,and add it to the inner pot. Or, you can use 1½ cups of prepared stock, if desired. We reduce the liquid because there will be less evaporation with pressure cooking than there is in the blender, and you don't want your soup too liquidy.

You can even reduce to 1 cup and then add more if needed after you blend it up.

Add in seasonings, asparagus and cauliflower cut into florets. PC cook on high for 5 minutes and do an immediate release of the pressure. The pressure time really depends on the size of your cauliflower florets, but I think 5 minutes should be fine for most sizes.

Once the mixture cools down a bit, either tranfer it to a blender or use an immersion blender (be careful of the ceramic pot, you might want to blend in a different bowl or pot) to blend the soup up until it is smooth and creamy.

Grate the parmesan cheese into the soup and heat on low sear/sauté until all of the cheese has melted. Taste for seasonings and adjust as needed.

Serve with the over easy egg, basil leaves, red pepper flakes, and grated parmesan if desired. Enjoy!

How to Make Creamy Asparagus Soup on the Stove

Combine the base with the water and bring to a low boil in a medium to large pot. Add the remaining ingredients (except the parmesan cheese) and simmer for about 20-30 minutes until the cauliflower is very soft and the cheese has melted. Make sure to stir occasionally.

Once the soup has cooled some, either transfer to a blender to blend it smooth or use an immersion blender.

Transfer back to the pot and turn the heat on low. Add the parmesan cheese, but make sure to grate it so it melts into the soup.

Once the Creamy Asparagus Soup is warm and the cheese has melted, serve & enjoy!

How to Make Creamy Asparagus Soup in the Cold & Hot Blender

You can use the entire stalk of asparagus or the bottoms you break off before roasting. I have done it both ways and it tastes the same. *If you want to roast some asparagus tips for a garnish on the soup, make sure to save about 6 tips that are around 2" long.

Here is a quick video showing what I mean by snapping the bottoms off. So, if you want to roast some asparagus, save the ends! Then, you can make this delicious soup when you have 8 ounces of them.

I have some in the freezer to find out how well they work frozen, so once I make the soup with frozen asparagus, I'll let you know!

The first thing I do is mix the 2 cups of water with the Minor's Vegetable Base. This is so the base doesn't drop down into the bottom of the blender and burn. You don't have to use Minor's Vegetable Base; you can use 2 cups of vegetable stock, chicken stock, or any base mixed in 2 cups of water that you want to use.

Just keep in mind that the seasonings are based on using Minor's, so you might need to adjust your seasonings. I find Minor's to be a little less salty than other bases, so I would definitely cut back on the salt and then season to taste after the soup has finished cooking.

Once the base is mixed, pour it into the blender.

Cut the cauliflower into florets and add to blender. I try to keep the florets smaller than a half dollar. Add in the asparagus ends or stalks broken into thirds.

Cut the parmesan cheese into small cubes and add to the blender. Add the salt and nutmeg and place the lid on the blender

Press the pulse button several times to chop up the ingredients. Select smooth soup.

Once the smooth soup function is complete, your soup is ready to be served.

Or, you can fancy things up like I did! While the soup is cooling in the blender, cook an egg over easy. Roast a few asparagus tips if you want. Grab some basil, a few red pepper flakes and some finely grated parmesan.

Ladle the soup into a wide rimmed bowl and place the basil on top, add the over easy egg and the roasted asparagus. Sprinkle some red pepper flakes over the top or some freshly cracked black pepper and of course some freshly grated parmesan!

Enjoy!