This refreshing roasted asparagus soup is pretty, delicious, and perfect for many occasions. Guests will love this as a soup course with a larger meal. It’s also an amazing soup to cook up on the weekend with your family or just for yourself.
I have always been excited to see asparagus in the grocery store in the spring! I’m not sure about the rest of the country, but here in Florida, we have it year round now, with the stalks just getting skinnier and fatter depending on what time of year it is. I usually steam asparagus, but now I’ll add this soup to my fresh asparagus repertoire.
Before beginning the soup, you will need to soften the raw cashews. If you are unfamiliar with soaking or boiling cashews for thickening vegan dishes, I’ll share with you this super easy method. Boil an amount of water that will cover the amount of cashews you are using (without the cashews, just the water in the pan.) Turn the heat off under the saucepan. Then drop the cashews into the boiled water. It’s okay to leave the pan on the hot burner. After 15 minutes remove the cashews from the water. Some people recommend soaking cashews for hours, or even overnight. You can also actually boil the cashews. I like this boiled water method better because the cashews can soak unwatched and it only takes 15 minutes!
When I made this soup, after roasting the asparagus, onion and garlic, I placed all three on a cooling rack for five minutes before adding them to the blender. If you have a nice blender that can handle hot contents, this cooling step isn’t necessary.
This recipe is adapted from one at Fat Free Vegan. I found that the recipe makes only 2 soup bowls of soup. So, if you need more than that, you can double or triple the recipe. This will take a few blendersful of ingredients, doing it in stages, but would be worth the time. Once all of it is blended, just heat it up in a dutch oven or soup pot, rather than a saucepan. If the soup is part of a larger menu, this version of the recipe can serve four, in cups or cup-sized bowls.
Depending on the width of the stalks of your asparagus, cut each stalk to six or seven inches long. For a thin stalk, seven inches is perfect. But for a thicker stalk (1/2-inch diameter or more), 6-inch length will ensure that you don’t have a hard-to-chew fibrous stalk left on the end.
If you like a creamier soup, just add the optional vegan butter and plant based milk during the final heating.