I love making homemade soup. Soups are easy, delicious and healthy. This asparagus soup recipe is one of my favorites for springtime. It is vegan, and when I served it to my mom she said to me “I can’t eat this, this must have tons of heavy cream in it”. You will be amazing how creamy the cashews make this soup. I make mine in my VitaMix Blender but a normal blender works perfectly fine. Yum I hope you enjoy this soup as much as I did!


5 Ingredient Creamy Roasted Asparagus Soup


- 2 Pounds asparagus, or a bunch

- 2 Cloves garlic, peeled and chopped

- 3 Shallots, peeled and chopped

- 2 Cups Vegetable Broth

- 1/2 Ounce Raw Cashews (I use more because I love cashews and the health benefits are endless)





Preheat the oven to 450. First wash, trim and prep asparagus, garlic and shallots. Place the asparagus on a baking sheet lined with parchment paper and roast, after about 7 minutes sprinkle shallots and garlic over the asparagus. Add salt and pepper to taste. Roast approximately 10 more minutes, or until asparagus has browned (will depend on size of asparagus).





While the asparagus is in the oven warm vegetable broth, once warmed blend in a blender with cashews until smooth. Once asparagus is finished add all ingredients to blender and blend until smooth. (Keep a few pieces of asparagus tips out to garnish). Once blended, pour into pot over stove if more warming is needed and garnish. Enjoy!