Vegan Balsamic Asparagus Mushroom Soup

Plant-based cream of asparagus soup is served with balsamic mushrooms and a drizzle of balsamic reduction.

Course Side Dish, Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 455kcal

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.