Creamy Asparagus White Bean Soup Recipe (Vegan)
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This Creamy Asparagus White Bean Soup Recipe has such an amazing flavor, is a very easy recipe, and is ready in just 20 minutes! It’s the perfect weeknight meal!
This recipe is one of my go-to soup recipes! We love it on a rainy day or a cold winter’s day!
Asparagus White Bean Soup
This recipe has taken on many forms, but I originally discovered it at my mama’s house. On a cold fall night, she warmed our bones with a soup so delicious I never wanted to stop eating it.
My mom’s recipe was inspired by this White Bean Chicken Chili. I started making my mom’s version in my house every week, minus the chicken. My husband and I became obsessed.
Over time, I adapted the soup into my own soup recipe which I am so excited to share with you here! I also created this Quick Vegan Pinto Bean Soup, which was inspired by this White Bean Soup.
What You’ll Love About This Recipe
- Fast – If your weeknights are busy or you’re tired after a long day, this quick recipe can be made in just about 20 minutes!
- Easy – With only 4 simple steps, this recipe is easy peasy to make!
- Flavorful – The lemony flavor mixed with coconut milk and cilantro is perfection! If you like some spice and more tang, add some diced green chiles for more flavor!
Recipe Ingredients
You’ll need the following ingredients to make this comforting White Bean Asparagus Soup:
Ingredient Notes
- Coconut milk – Be sure to use full-fat unsweetened coconut milk for the best results. This helps make the soup nice and creamy without using any heavy cream. Coconut cream can also work here!
- White beans – At the store, these will read as “cannellini beans”. Navy Beans or Great Northern Beans work, too! I’ve even made this with pinto beans, as inspired by my Quick Pinto Bean Soup.
- Diced green chiles – These are optional! I like to serve some soup to my kids first and then I add the diced green chiles to just my and my husband’s servings.
- Corn kernels – You can use fresh or frozen! I typically use frozen because it’s a lot easier.
- Lemon – We have lemon allergies in our family (I’m currently in the process of seeing if I personally have this allergy after an allergic reaction I had – dreadful, I know…lemon is my favorite!). If you can’t have lemon, you can try replacing the lemon juice with a little white vinegar to still get that zing flavor. I would start with just a little bit and check the flavor – continue adding to taste.
How to Make Asparagus White Bean Soup: STEP BY STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1: Sauté onions and garlic
In a large pot, saute onions and garlic in olive oil over medium-low heat for 3 minutes, until onions are translucent.
STEP 2: Sauté asparagus and corn
Add asparagus pieces and corn kernels and continue to sauté for 2 minutes.
STEP 3: Add remaining ingredients
Add remaining ingredients and stir to combine.
STEP 4: Bring to a boil and simmer
Bring soup to a boil over medium-high heat. Then, reduce heat to simmer for 5 minutes. You’re welcome to simmer longer, but you don’t need to!
Recipe Tips & Tricks
- To make the soup creamier – If you want the soup to be even more creamy, replace the vegetable broth with more coconut milk or coconut cream.
- Serving to kids – Wait to add the diced green chiles until after you’ve served up their portions! Unless your kids like that type of spice!
- Make it baby-friendly – Use an immersion blender to create a pureed soup! Obviously, omit the green chiles! I referred to Solid Starts when I began introducing solids to my kids. Their app was VERY helpful for baby-led weaning.
- Double the recipe – I love doubling this recipe and freezing half of it for an easy dinner or lunch another day! I use a 2-cup Soupercube Tray to freeze my soup.
Storage & Reheating
- Fridge: Store leftovers in an air-tight container in the fridge for 3-4 days.
- Freezer: Let the soup cool completely and then transfer the soup to an air-tight freezer-safe container. I love to use Soupercubes Trays to freeze soup! Store the soup in the freezer for up to 3 months.
- Reheating: When you’re ready to use the soup, thaw it in the fridge overnight and reheat it in the microwave or a pot on the stove. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat it over medium heat until heated through. This can also be done in the microwave.
Additions & Substitutions
Additions:
- Veggies: Feel free to add more veggies to this soup – I love zucchini and spinach!
- Garnish: Top soup with crushed tortilla chips, shredded Pepper Jack cheese, sour cream (or plain yogurt!), avocado, black pepper, and/or more cilantro.
Substitutions:
- Beans: A variety of beans will work here! You can swap the white beans for another type of bean, such as pinto beans or garbanzo beans.
- Asparagus: You can replace the asparagus with zucchini, cauliflower, spinach…or any other veggie you think would pair well!
- Coconut milk: You can substitute coconut milk with coconut cream.
- Vegetable broth: You can use more coconut milk instead of vegetable broth, or, if you’re not vegetarian, you can swap it for chicken stock.
What to Serve With Asparagus and White Bean Soup
- A side salad
- Crusty bread
- Quesadillas – This is typically what I serve with ours so that my kids have a “safe food” on their plates. They like to dip their quesadillas in the soup as a means of “trying” the soup.
- Chips
Frequently Asked Questions
Yes! I’ve tried swapping the asparagus out for zucchini and spinach and it was really yummy! I think cauliflower or even cremini mushrooms could work well here, too.
Absolutely! This is a nice way to serve the soup to kids or babies. I actually find that I like the flavor better when it’s NOT pureed, but that might just be me! To blend, you can use an immersion blender or wait until the soup has cooled somewhat and blend in a high-speed blender.
I have a 2.5-year-old and a 5-year-old and I serve them a little bit of the soup (without the diced green chiles) along with quesadillas, a little fruit, avocado, and a veggie/a few lettuce leaves from our salad. They often dip their quesadillas into the soup and sometimes will pick some of the beans out and eat them. It’s all about exposure for me! And, this way, I’m not having to cook a completely different meal for the kids. My husband and I eat the quesadillas with our soup too, so it’s really a whole family meal.
No! Please do not use frozen asparagus. I made this mistake before and the asparagus came out mushy…it was just an unpleasant experience. So I would always recommend using fresh asparagus!
Tools For This Recipe
- (Optional – only if you’re wanting to puree the soup!) Immersion Blender
- Braiser (get 20% off any Larder & Vine product using code: SUPERMOMEATS) or large pot
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More Healthy Soup Recipes
If you loved this soup recipe, be sure to check out these other quick and healthy soups!
Tuscan White Bean and Kale Soup With Lentils
Gluten-Free Broccoli Cheddar Soup
Creamy Pumpkin and Cauliflower Soup Recipe (Vegan)
I hope you love this Creamy Asparagus White Bean Soup Recipe! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!
Creamy Asparagus White Bean Soup Recipe (Vegan)
Ingredients
- 1 tablespoon olive oil
- ¼ cup white onion , diced
- 1 clove garlic , minced
- 1 cup asparagus stems, diced (tough ends removed)
- 1 cup corn kernels, (fresh or frozen)
- 1 (13.5 ounce) can full-fat unsweetened coconut milk
- 1 cup vegetable broth , (or replace with coconut milk to make it more creamy)
- 1 (15.5 ounce) can white beans, drained and rinsed
- 2 tablespoons diced green chilis, (optional)
- ½ lemon , juiced
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ cup cilantro , diced
Instructions
- In a large pot, sauté onions and garlic in olive oil over medium-low heat for 3 minutes, until onions are translucent.
- Add asparagus pieces and corn kernels and continue to sauté for 2 minutes.
- Add remaining ingredients and stir to combine.
- Cover the soup with a lid and bring to a boil. Reduce heat and let the soup simmer, covered, for 5 minutes.
SO easy to make and SO delicious!
Hi Suzanne! I’m so happy to hear that you loved the soup and found it easy to make! Thank you so much for taking the time to leave a review. I appreciate it! 🙂