Vegan Roasted Garlic Asparagus Soup

Vegan Roasted Garlic Asparagus Soup

Vegan Roasted Garlic Asparagus Soup
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 large bowls
Author Veg Life Staff


  • 2 lbs Asparagus trimmed
  • 1-2 heads Garlic roasted
  • 1 tbsp Olive Oil divided, plus more for drizzling
  • Salt & Pepper
  • 2-1/2 c Vegetable Broth you can use more to thin
  • 1 c Canned Coconut Milk, Vegan non-Dairy Cream, Cashew Cream or OTHER non-Dairy alternative
  • Fresh Parsley
  • Red Pepper Flakes to taste



  • Preheat oven to 450 degrees.
  • Trim the asparagus, place on a lined baking sheet and toss with 1-1/2 tsp of olive oil. Generously sprinkle with salt and pepper. Roast until tender, about 20-30 minutes, tossing occasionally.
  • Trim off the top of garlic heads, drizzle with remaining olive oil and season with salt and pepper.  Wrap in foil and place on the baking sheet with the asparagus. Roast until golden and caramelized, about 20 minutes longer than the asparagus depending on size.
  • In the bowl of a food processor, add the asparagus, as many of the roasted garlic cloves as you'd like and non-dairy milk choice.  Also add the salt, pepper and vegetable broth.  Puree until smooth.
  • Garnish the soup with fresh parsley, vegan sour cream (optional) and a drizzle of olive oil and/or red pepper flakes as desired.