Lightened Cream of Asparagus Soup

Lightened Cream of Asparagus Soup

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Silken tofu thickens this cream of asparagus soup, making it a healthy and tasty vegan option.


  • 1 tbsp olive oil
  • 1 lg sweet onion, chopped
  • 1 small carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups water
  • 2 bunches asparagus, stocks removed and chopped
  • 1 tsp herbes de provence
  • ½ tsp white pepper
  • 8 ozs silken tofu (1/2 of a typical package)
  • tbsp lemon juice (optional)


  1. Heat the olive oil in a large soup pot on medium heat. Add the onions to the pot, sauté until it softens, about 5 minutes.
  2. Stir in the carrot, cook for a few more minutes. Add the garlic, cook for another minute.
  3. Add the asparagus, stir to combine with the onion mixture. Reserve a few asparagus tips for presentation at the end.
  4. Add the vegetable broth and water, along with the herbes de provence.
  5. Bring the liquid to a boil, then reduce heat to simmer on medium. Cook until the asparagus is tender about 20 minutes.
  6. When the asparagus is tender, puree the soup with an immersion blender. Add the white pepper and silken tofu, puree to incorporate the tofu.
  7. Serve the soup hot, topped with a bit of thinly sliced asparagus tips for presentation.
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