Asparagus mushroom soup is a wonderful marriage of spring flavors! Balsamic sautéed mushrooms sit on top of a vegan cream of asparagus soup made with a handful of ingredients. For maximum deliciousness, add a drizzle of balsamic reduction before serving!
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Last week, Will and I went out to eat and sat inside a restaurant for the first time in over a year! We chose one of our favorite spots, the Bryant Lake Bowl (of drone video fame), for the occasion. Besides this being a milestone in and of itself, the experience also gave me the inspiration for this new recipe.
I ordered a side of balsamic roasted asparagus with my dinner, and it was amazing! I had planned to focus on asparagus on the blog this week, so it seemed only right that I incorporate balsamic into one of the recipes after experiencing the great flavor combo.
So, here it is: Balsamic Asparagus Mushroom Soup. While the asparagus soup simmers on the stove, you’ll whip up some sautéed balsamic mushrooms. Then, you just need to blend the soup, ladle it into bowls, add the mushrooms, and finish it all off with a heavy drizzle of balsamic reduction.
Doesn’t that sound delicious?! And I can honestly say it is! The sweet, tart flavors of balsamic and the earthy, vegetal notes of mushroom and asparagus are truly a match made in heaven. *Chef’s kiss*!!
How to Make Asparagus Mushroom Soup
For the full ingredients and instructions for this recipe, scroll down to the card at the bottom of the post. Here’s a preview of the process.
- Heat olive oil in a soup pot. Add the onion and cook until translucent. Stir in the asparagus, garlic, salt, and pepper, and cook for a few more minutes before adding the broth and oat milk.
- Bring the soup to a boil, cover, and simmer for 10 minutes until the asparagus is fork-tender.
- In the meantime, cook sliced mushrooms in olive oil in a skillet. Once tender, add the balsamic vinegar and parsley. Cook for a few more minutes or until the vinegar is absorbed.
- Blend the soup using an immersion blender (or upright if you have one). Ladle into bowls, and top with the mushrooms!
- Asparagus soup is meant to be thick and creamy. To achieve this texture, you only need to use two cups of vegetable broth, instead of a whole quart, plus a cup of oat milk. I really like to use oat milk because it is one of the creamiest non-dairy milks. You can use any milk you have on hand for asparagus mushroom soup, but oat milk will produce the best results.
- I highly recommend serving this soup with a drizzle of balsamic reduction. You can make your own reduction by following the instructions in this post, or purchase it at the store. This is the brand that I keep on hand.
- Using an immersion (handheld) blender to blend the soup is so easy. If you don’t have one, this is the immersion blender that I use. You can also blend the soup in an upright blender, but be careful. Transfer the ingredients in batches, don’t fill the blender all the way, and leave the lid cracked or remove the plastic cover from the center of the lid to allow steam to escape.
- Store the soup in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring often, until warmed through.
- You can also freeze asparagus mushroom soup. Let the soup cool before transferring to freezer-safe containers. Leave ½ to one inch of headspace, since the soup will expand while freezing. Use within three months.
This soup makes a delicious addition to a spring entertaining menu, but you will want to double or triple the recipe if you are feeding more than a few people. It can be served as a main dish with a filling salad, like the Lemony Fennel Lentil Salad, Chopped Kale Salad with Tahini Dressing, or Sugar Snap Pea Quinoa Salad.
Or, serve balsamic asparagus mushroom soup as a side to a main course. Some options include the Beet and Green Lentil Cakes, Baked Curry Carrot Falafel, Easy Black Bean Beet Burgers, One Pan Lemon Artichoke Chicken, Spinach Basil Pesto Quesadillas, or Garlic Bread Grilled Cheese with Heirloom Tomato.
More Healthy Soup Recipes
If you love this delicious asparagus soup, check out these other healthy soups:
- Carrot and Celery Soup with Thyme Pecan Crumble
- Vegan Butternut Squash and Pear Soup
- Broccoli Soup with Potatoes and Peas
- Vegan Cauliflower and Parsnip Soup
- Potato Garlic Scape Soup
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Vegan Balsamic Asparagus Mushroom Soup
- Handheld or upright blender
For the soup:
- Heat olive oil in a soup pot over medium-high heat. Add the onion, and cook for a few minutes until translucent. Stir in the asparagus, garlic, salt, and pepper, and cook for 3 to 5 minutes. Add the broth and oat milk, bring to a boil, then cover and reduce heat to a simmer. Cook for 10 minutes or until the asparagus is fork-tender.
- While the soup is cooking, warm the olive oil for the mushrooms in a large skillet over medium heat. Add the mushrooms and salt, and cook for 5 to 7 minutes, stirring only once or twice, until the mushrooms are browned. Stir in the parsley and balsamic vinegar, and cook for a few more minutes until the mushrooms have fully absorbed the vinegar. Remove from heat.
- When the soup is finished cooking, turn off the heat. Use an immersion blender to blend the soup right in the pot. If you don't have an immersion blender, see the notes for instructions on how to safely use an upright blender.
- Ladle the soup into bowls, and top with a large spoonful of the mushrooms. Drizzle with balsamic reduction before serving.
- If blending in an upright blender: do not fill the blender all the way to the top and leave the lid cracked to let steam escape (or remove the plastic cover from the circle in the middle, if your blender has that). Place a clean dish towel over the cracked lid/open circle when blending to prevent splatter. Blend the soup in batches if you have a small blender.
- This recipe can serve 2 people as more of a main dish and 4 people as a side dish. If you are serving it as a main dish, I recommend pairing it with a filling side to make a balanced meal.
- Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or in a saucepan over medium-low heat until warmed through.
- To freeze, let the soup cool completely then transfer to freezer-safe containers. Leave about an inch of headspace for the soup to expand. Use within 3 months.
Enjoy these spring flavors! – Lizzie