Cheesy Mushroom Asparagus Soup is creamy, delicious, vegan, easy, and so quick to make. It’s done in about 20 minutes.
Cheesy Mushroom Asparagus Soup Is QUICK to Make!
So tasty and so quick. This is simple, just briefly sautee the mushrooms and asparagus with some onion, then add the cheesy sauce. Done. How simple is that?
Use What You Have!
I was surprised at how fast this came together and how tasty it was when done. Hubby was about a half-hour away from home when he requested soup for dinner. And this literally manifested from what I had in my fridge and cupboards and turned out perfect.
Full of Cheesy Flavor
This soup is cheesy, creamy, and full of flavor. I added some quickly made croutons on top. So simple, just cut bread into cubes and sprinkle with garlic powder and onion powder and then toast in a toaster oven for 5-8 minutes until browned.
Mushrooms and Asparagus are Delicious Together
The asparagus and mushrooms didn’t get lost in the cheesy sauce, either. All the flavors held their own and worked together fantastically. I used regular button mushrooms, sliced.
And some fresh asparagus that we picked up yesterday. The stalks were long, fresh, and tender.
Cheesy Mushroom Asparagus Soup Vegan Recipe
Cheesy Mushroom Asparagus Soup is creamy, delicious, vegan, easy, and quick to make. Done in 20 minutes, it uses common ingredients. Healthy!
- 1 1/2 cup almond milk unsweetened, unflavored
- 1 1/2 cup water
- 1/3 cup nutritional yeast
- 1/2 cup potato flakes
- 1/2 cup chopped fresh carrot
- 1/4 cup corn starch
- 1/4 cup quick cook oats
- 1 tablespoon lemon juice
- 2 tablespoons oil can be omitted but will be less creamy
- 1/2 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
Sautee the mushrooms and onion until tender in a bit of oil or water in a heavy-bottomed soup pot over medium heat. Once these are mostly done, which takes about 5 minutes, add the asparagus.
While these are cooking, mix up the cheesy part. Add the rest of the ingredients to a high-speed blender and puree until very smooth, about a full minute.
Pour the cheese sauce into the cooking vegetables and allow it all to heat up to a simmer, stirring frequently.
Let the cheese sauce simmer for a few minutes. It will thicken and start to look even more cheesy and kind of glossy.
Serve with a bit of salt or pepper, crushed red pepper flakes, and some toasted croutons.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.