Garden Gold: Creamy Vegan Asparagus Soup from a 15-Year-Old Patch

There’s something truly magical about asparagus.

Before a single seed hits the soil, before the tomatoes are transplanted or the beans begin to climb, asparagus is already here—pushing up through the warming ground like a promise. It’s the first green thing we eat from the garden each year, and one of the only perennial vegetables we grow. While oregano, chives, and the occasional volunteer dill or cilantro might return, asparagus is the true garden constant.

We planted our asparagus patch nearly 15 years ago, and every spring it rewards us—generously. By early May, we’re harvesting a handful of spears daily, and that adds up quickly. This creamy vegan asparagus soup is one of the best (and tastiest) ways to put those daily handfuls to good use.

The soup is bright, smooth, and deeply satisfying. We grill or broil the asparagus before blending to deepen its flavor, add cashew cream for richness and blend it all down with our yummy vegetable broth. A last-minute toss of baby spinach keeps the color fresh and vibrant. And the garnish? Oh, it’s a good one—rosemary sourdough croutons made from leftover bread ends, crisped in the air fryer with olive oil and salt.

This dish is more than just a soup—it’s a milestone. A way to mark the start of another season. A nod to patience (it takes three years to establish an asparagus bed before you can harvest), and to the joy of eating from your own yard when the rest of the garden is still just waking up.

When I was growing up in Missouri, I’d wait eagerly for the grocery store sign that said Fresh Michigan Asparagus. It was the surest sign that spring had finally arrived. Now I live in Michigan, growing it myself in sandy, well-drained soil, and that same excitement hits me with every spear I snap off in the morning sun.

Asparagus doesn’t attract deer or groundhogs—it’s one of those rare crops that seems to fly under the radar of hungry critters. It just does its thing. Quietly, reliably, abundantly. And for that, I’m grateful.

Make a big batch of this soup. You can even freeze the base—just do it before adding the cashew cream and spinach. That way, you can blend in fresh spinach when it’s ready in the garden and stir in the cream just before serving for the best texture. It’s a great way to stretch your asparagus harvest forward into the season, and it ensures each bowl tastes as fresh and vibrant as the day you picked it.

Garnish it boldly with those rosemary croutons, pour yourself something fizzy, and celebrate the quiet resilience of a vegetable that shows up before everything else.

🌱 Harvesting Tip: How to Store Asparagus Until You’re Ready to Cook

Fresh asparagus is best harvested daily during its peak season — those tender spears grow fast! If you’re not planning to cook them the same day, here’s our favorite way to keep them vibrant and crisp until you have enough for a full recipe:

As soon as you bring them in from the garden, stand the spears upright in a cup or jar with about an inch of water in the bottom, like a bouquet. Then place the container in the fridge. Change the water every couple of days if needed. Stored this way, asparagus will stay fresh and firm for up to a week — sometimes even longer — giving you time to collect enough for a batch of soup, a pasta dish, or a spring stir-fry.

It’s one of those simple tricks that makes a big difference.