Dairy-Free Creamy Roasted Asparagus Soup Recipe (2024)

FAQs

How long does asparagus soup last in the fridge? ›

TO STORE: Store leftovers in an airtight container for up to 4 days. TO REHEAT: Warm gently on the stovetop or in the microwave until heated through. TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

This soup makes great use of woody asparagus ends that would otherwise be tossed. Asparagus ends have great flavor and boiling the ends softens them enough to make a delightful spring soup.

It's bright and refreshing, tasting of crisp asparagus, a hint of citrus and rich cream. Love it for lunch or dinner with some toasted sourdough. I love a light springy soup to make meals feel super special this time of year.

Best Non-Dairy Milk for Soups: Coconut Milk

We've found the best substitute to be full-fat canned coconut milk, and have swapped it in as a dairy substitute for many of the classics, like cream of broccoli, creamy tomato and cream of mushroom.

Combine equal parts silken tofu and soy milk and blend thoroughly in an immersion blender or food processor until the mixture reaches a smooth, thick consistency. Then use it in place of an equal amount of heavy cream to thicken your favorite recipes, such as soups or sauces.

At home, Navas recommends keeping whole asparagus in your refrigerator crisper drawer for a week or so. "But the sooner you can eat it, the better," he adds.

It's not difficult, and freezing asparagus keeps that one-of-a-kind flavor in season and on your table no matter the market price. On the flip side, frozen spears pack all the flavor you know and love. They don't need to be thawed before using and make a wonderful addition to casseroles, quiche, and soups.

It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.

I snap off the tough ends of the asparagus, put those ends in a plastic bag or other freezer safe container, and stick them in the freezer. Later, when I make stock, I toss the asparagus ends in to the stock pot along with some bones, onions, carrots, celery, parsnips, leeks, or what have you.

Even vegetables can cause bloating, especially if they have lots of fructans and galactans (carbohydrates broken down by gut bacteria, which can lead to gassiness). These vegetables are most likely to cause bloating: Asparagus.

Do you need to peel asparagus for soup? ›

YOU DO NOT HAVE TO PEEL ASPARAGUS IF YOU DON'T WANT TO but it gives it a sleeker texture. Exposes the grassy flavors.

Ferretti says there is little taste difference between thin and thick asparagus spears, but the thinner vegetables can be tougher to chew.

The thing to do when thickening soups without dairy is to add a type of starch. Starch molecules thicken and take on water when exposed to heat, which can take any liquid from runny to thick and creamy. Bread and wheat are starches, but so are rice and potatoes, cornmeal, and other cereal grains.

For example, if you're cooking a savory dish, you can try soy milk or hemp milk. If you're cooking a sweeter dish, try alternatives such as oat milk. This option lends a sweet flavor to everything from soups to curries and beyond.

Blend together one cup of thick coconut cream and one tablespoon of fresh lemon juice. Next, add a pinch of salt and two teaspoons of nutritional yeast for a cheesy tang. Chill the mixture to firm it up, and you'll have a terrific dairy-free cream cheese substitute.