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Vegan Cheesy Potato and Asparagus Soup

  • Author: Brittany at
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 cups 1x
  • Category: Soup
  • Cuisine: Vegan


Serves 4.


  • 1 tbsp vegan butter (or olive/coconut/canola oil)
  • 1/2 cup (1/2 small) red onion, chopped
  • 1/2 cup (1 rib) celery, chopped
  • 1/2 cup (1 small) carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 2 cups chopped asparagus
  • 3 cups (1/2 1.5lb bag) The Little Potato Company's Blushing Belles
  • 1/4 tsp salt
  • 1/2 tbsp flour
  • 3 cups vegetable broth
  • 1/4-1/3 cup vegan cheddar cheese
  • 2 tbsp nutritional yeast
  • 1 cup unsweetened almond or soy milk


  1. Heat butter or oil over medium heat. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Sauté, stirring often, for 5 minutes.
  2. Sprinkle flour over the vegetables, stir, and cook for 1 minute.
  3. Add vegetable broth and turn heat up to medium-high. Simmer for 20 minutes, stirring occasionally, until potatoes are tender when poked with a fork.
  4. Use an immersion blender to purée the soup. Add the vegan cheese and nutritional yeast. Turn the heat down to medium-low and simmer, stirring often, until the cheese is melted.
  5. Stir in the unsweetened almond or soy milk.
  6. To serve, top with a drizzle of coconut milk, avocado (or olive) oil, and cracked pepper. Serve with crusty bread spread with vegan butter.