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This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe
 



This super easy soup made with fresh asparagus today. Roast Asparagus, garlic and onion in the oven, cool and blend with broth, cashews, basil and dill. 

Asparagus is one of those veggies like broccoli. I like it only certain ways. Well roasted is one of them. for this soup, the asparagus is roasted  in the oven, then blended and simmered to cook up any of the raw flavor :). This soup comes together very very quickly. Fresh basil adds a wonderful flavor and cashews add some creamyness. It is creamy enough to be a cream of asparagus soup. 🙂 Drizzle some cashew cream and serve. I added basil to the cashew cream for a fresh basil burst. What is your favorite way to eat more Asparagus?

The pictures are after the soup was in the refrigerator for a bit, hence a bit thick. Adjust the consistency to preference. 

Make some!

More soups from the blog
Curried Butternut Squash Soup with toasted coconut. GF SF
Mushroom, chard, elbow pasta soup
Kale Spinach Miso Soup. GF SF
Cream of Mushroom soup. Gf SF

Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe

5 from 5 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 2
Course: Soup
Cuisine: American
This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe
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Ingredients 
 

  • 14- 16 Asparagus Spears
  • 2 cloves of garlic
  • 1/2 white or red onion, thick slices
  • oil, salt and pepper as needed
  • 1/2 cup soaked cashews , or 1/2 cup cashew cream
  • 2 cups water or vegetable broth
  • 1/2 tsp dried dill or 2 tsp fresh dill
  • 1/4 cup packed basil leaves
  • 2 tsp extra virgin olive oil
  • 1/4 tsp salt or taste
  • 2 tsp nutritional yeast
  • a very generous dash of black pepper

Instructions 

  • Preheat the oven to 450 degrees F / 220ºc.
  • Remove the hard stems from the Asparagus spread. Chop the Asparagus spears into 2 inch pieces. Place on parchment lined sheet. Place garlic cloves and onion in the center of the sheet. Spray or brush oil. Sprinkle salt and pepper and bake for 12 to 15 minutes. Remove the garlic at 10 minutes if already golden.
  • Cool slightly, then blend with the cashews, broth, dill, basil, olive oil, salt and nutritional yeast.
  • Add blended puree to a pan and heat at medium-high heat and bring to a boil. Stir frequently. 8 - 10 minutes.
  • Taste and adjust salt. Add more water/broth if needed for desired consistency.
  • Garnish with cashew cream and black pepper. I blended the cashews with some basil, lemon juice, salt, pepper for a herbed cashew cream drizzle. or add some sour cream and onion clusters.

Notes

Nutritional values based on one serving

Nutrition

Calories: 290kcal, Carbohydrates: 23g, Protein: 12g, Fat: 19g, Saturated Fat: 3g, Sodium: 314mg, Potassium: 777mg, Fiber: 7g, Sugar: 7g, Vitamin A: 1975IU, Vitamin C: 16.9mg, Calcium: 94mg, Iron: 7.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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33 Comments

  1. Shelley says:

    5 stars
    Delicious! Would this freeze okay do you think?

    1. Vegan Richa Support says:

      Yes, but you might have to blend it again after defrosting.

  2. Neny says:

    5 stars
    Just made this, I didn’t blend the tips and used them for garnish. So good and creamy. Thanks for sharing!

    1. Vegan Richa Support says:

      Yay! So glad you liked it!

  3. Elizabeth says:

    5 stars
    This is delicious !!!!
    Brilliant idea to roast veggies before blending. I added a Zucchini.
    Question about the cashew cream. Can you send a link to that recipe?
    Thank you. Thank you.

  4. Todd says:

    5 stars
    So good and so easy to make! Will absolutely make this again! So stoked to have a go-to asparagus recipe!

    1. Richa says:

      thanks

  5. Heather says:

    How long do you soak the cashews?

    1. Richa says:

      15 mins in hot water