When asparagus is in season, there's no better way to celebrate this vibrant, tender vegetable than with a warm, velvety bowl of soup. This dairy-free cream of asparagus soup with leeks and thyme is the kind of recipe you’ll come back to all spring long. It’s fresh, light, and luxuriously smooth—without using any dairy or cream. Instead, we lean on potatoes and sautéed leeks to create a naturally creamy texture, perfect for anyone seeking a lighter yet satisfying bowl. Whether you're dairy-free by choice or necessity, this recipe delivers a lush, savory experience that stands up to any traditional creamed asparagus dish.
This soup is one of those asparagus recipes soup lovers dream about—it’s wholesome, comforting, and incredibly easy to prepare. If you’ve been browsing for an easy cream of asparagus soup, look no further. It borrows subtle sweetness from the leeks and earthy brightness from fresh thyme, transforming simple ingredients into a weeknight winner. And bonus: it's vegan and gluten-free, too.
Dairy Free Cream of Asparagus Soup with Leeks and Thyme
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine European, Western
Large soup pot or Dutch oven A heavy-bottomed pot helps with even cooking and prevents scorching
Blender A high-speed blender yields the smoothest results, but an immersion blender works well, too
Chef’s knife and cutting board Essential for prepping all those vegetables
Fine mesh strainer (optional) For ultra-smooth texture, though not required
Ladle For serving the soup elegantly and easily
- 2 tablespoons olive oil – For sautéing the aromatics
- 1 large leek white and light green parts only, sliced (rinse thoroughly to remove grit)
- 2 cloves garlic minced
- 1 ½ pounds fresh asparagus woody ends trimmed, chopped into 1-inch pieces
- 1 medium Yukon Gold potato peeled and diced (adds creaminess without dairy)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 4 cups vegetable broth preferably low-sodium
- Salt and black pepper to taste
- Juice of ½ lemon to finish and brighten
- Optional topping: a drizzle of olive oil or coconut cream or crispy roasted asparagus tips
Sauté the Aromatics
Start by heating the olive oil in your soup pot over medium heat. Add the sliced leeks and cook for about 5-7 minutes, stirring often, until they soften and become fragrant. Add the minced garlic and cook for another 1 minute.
Build the Soup Base
Add the diced potato and chopped asparagus to the pot, along with the thyme. Stir well to coat everything in the oil and aromatics. Cook for 2-3 minutes just to soften the edges.
Add Broth and Simmer
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and simmer, uncovered, for about 15-20 minutes, or until the potatoes and asparagus are fork-tender.
Blend Until Creamy
Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth. If you prefer a thinner texture, add a splash of broth or water.
Season and Finish
Return the blended soup to the pot if needed. Add salt and pepper to taste. Stir in the lemon juice to brighten the flavors. Warm the soup gently over low heat before serving.
Serve It Up
Ladle into bowls and drizzle with a little olive oil or coconut cream. For a fancier presentation, top with roasted asparagus tips or fresh herbs.
Pairings
This creamy asparagus soup is versatile and pairs beautifully with both light and hearty sides:
1. Crusty Bread or Baguette
A thick slice of sourdough or whole-grain bread is ideal for dunking. Garlic toast is even better if you’re after that extra punch of flavor.
2. Fresh Garden Salad
Pair it with a lemon vinaigrette-dressed salad with arugula, radishes, and shaved fennel for a refreshing contrast.
3. Roasted Chickpeas
For a protein boost, toss roasted chickpeas on top. They add crunch and a nutty flavor that complements the soup’s silkiness.
4. Grilled Vegetable Sandwich
Turn it into a full meal with a warm panini filled with zucchini, roasted peppers, and hummus.
5. Chilled White Wine or Herbal Tea
If you’re sipping something alongside, try a crisp Sauvignon Blanc or a soothing cup of mint or chamomile tea.
FAQs
1. Can I use frozen asparagus instead of fresh?
Yes! While fresh asparagus gives the best flavor and texture, frozen works in a pinch. Just thaw and drain before cooking to avoid excess water.
2. What kind of potato works best for this soup?
Yukon Gold is ideal due to its buttery texture and natural creaminess. Russets are okay but may result in a grainier texture. Waxy potatoes like red potatoes aren’t recommended.
3. Can I add other vegetables to this soup?
Absolutely. This soup serves as a great base for variations. Consider adding zucchini (like a cream of zucchini soup) or celery for an herbal twist similar to cream of celery soup recipes.
4. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave. It also freezes well—just thaw overnight in the fridge before reheating.
5. Can I make it thicker or thinner?
To thicken, simmer longer uncovered or add an extra potato. To thin it, stir in more broth or a splash of almond milk after blending.
