Light, velvety, and herbaceous, this Creamy Asparagus Basil Soup blends tender asparagus with fresh basil for a bright, elegant bowl. Simple yet satisfying, it’s a nourishing way to celebrate seasonal greens and support longevity.
2 Tbsp extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bunch asparagus (approximately 1 pound), trimmed and cut into 1 ½” pieces
½ cup frozen green peas
1 tsp salt
Freshly ground black pepper, to taste
4 cups vegetable broth
1 cup baby spinach
¾ cup thinly sliced fresh basil leaves
¼ cup roughly chopped fresh parsley leaves
Cashew Cream:
1/3 cup raw, unsalted cashews
1 cup water
1 tsp white miso
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic and asparagus and saute for 6 minutes, or until onions are translucent and asparagus is bright green. Add frozen peas, salt and black pepper. Cook for 1-2 minutes, stirring often, or until peas have defrosted. Add vegetable broth and bring to a boil, then immediately reduce heat and let simmer for 10 minutes, or until asparagus is very tender. Add spinach and simmer for an additional minute, or until completely wilted. Remove from heat and stir in basil and parsley.
While soup is simmering, make cashew cream. In a high speed blender, add cashews, water and miso and blend on high until smooth, about 1 minute. Transfer cashew cream to a measuring cup or small bowl and rinse out the blender container.
Working in batches if necessary, carefully transfer the soup to the blender and blend on high until completely smooth, about 2 minutes. Return soup to the pot; stir in cashew cream and heat over medium low for 4-5 minutes, stirring occasionally, until soup is completely heated through and slightly thickened. Season to taste with additional salt and pepper, if desired. Serve immediately.
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