This Cheesy Roasted Asparagus Soup is incredibly cheesy, creamy and flavourful without the use of any dairy products. The perfect easy & healthy bowl of soup using in season spring ingredients.

Despite the warmer weather coming in, soups never go out of season. Especially when you can make use of the seasonal ingredients and make a delicious creamy, cheesy and flavour packed soup that tastes good chilled or warm!

This recipe was inspired by my Broccoli Mac & Cheese Soup I made in the winter. I love cheesy and creamy soups but instead of using broccoli, I’m using an ingredient that is in season in the spring: asparagus! I absolutely love roasted asparagus so why not in a soup with cheesy goodness coming from the nutritional yeast.

I much prefer using an air fryer to “roast” my vegetables. They take half the amount of time, does not heat up my kitchen (perfect for the hotter seasons) AND it becomes so crispy!

The creaminess of this soup is all thanks to the cashews. I first made this with coconut milk which also tasted fine but I didn’t care for the coconut-y taste. The potatoes used in this recipe gives it a bit more texture and thickness! If you like a more runny-er soup, feel free to add in some more broth.

The soup is delicious on its own but I always like to top off my soups with a lil’ somethin’ somethin’. Croutons, toasted bread or this cheez-it granola that I highly recommend! Different textures in a dish is always a solid yes in my book, especially for soups. Well friends, what are you waiting for? Theres so much asparagus in the grocery store right now, make use of them while they last!

Why I think you will LOVE this Cheesy Roasted Asparagus Soup! It’s:

  • cheesy
  • creamy
  • flavourful
  • dairy free
  • meal prep friendly
  • so simple & easy
  • healthy
  • & makes a pretty damn tasty bowl of soup served cold or warm!

Tips and Tricks to making Cheesy Roasted Asparagus Soup

  • I love using my air fryer to “roast” vegetables because it requires half the amount of time and does not heat up my kitchen (perfect for the warmer weather). BUT you can still make this using a oven! Same temperature with more time (around double the time).
  • If you’re in a pinch, you can add the asparagus to the pot instead of roasting it (around 4-5 minutes), it’s still delicious!
  • Add in a bit of vegan butter for a richer flavour.

If you recreate this Cheesy Roasted Asparagus Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

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Cheesy Roasted Asparagus Soup (Vegan & Gluten Free)

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This Cheesy Roasted Asparagus Soup is incredibly cheesy, creamy and flavourful without the use of any dairy products. The perfect easy & healthy bowl of soup using in season spring ingredients.


Units Scale
  • 1 head of garlic
  • 1.5 pounds of asparagus total (reserve 8 spears tops for garnish)
  • 1 small yellow onion (100g)
  • 1 small yukon gold potato (223-250g)
  • 3/4 cup raw cashews, soaked (100g)
  • 1/3 nutritional yeast (20g)
  • 1 tbsp miso paste
  • 1/2 lemon, juiced
  • 4 cups of vegetable broth
  • 1 tsp salt + more to taste


  1. Slice the top of the head of garlic, enough to expose some cloves. Wrap with foil and place in air fryer for 15 minutes at 400°F. If using oven, do the same thing but leave it in the oven for a total of 25 minutes (until caramelized at the top).
  2. Cut off the hard bottoms of asparagus and then into 1 inch pieces. Place in the air fryer (with the garlic) for a total of 15 minutes (shaking the basket at 7 minutes). If roasting in the oven, do the same thing rotating the tray half way.
  3. In the meantime, in a large pot over medium heat, fry the onions and garlic. Cook until soft and fragrant (3-5 minutes). Add the soaked cashews, potatoes and vegetable broth and bring to a boil. Cover the pot with a lid and bring the heat down to a low. Simmer for 20 minutes or until potatoes are very tender.
  4. By now, the garlic and asparagus should be roasted. Transfer half the head of garlic into the blender along with the asparagus (reserving around 8 asparagus tops for serving). Add the contents in the large pot into the blender. Add in lemon juice, miso paste, nutritional yeast, salt and pepper. If you have a smaller blender, you may need to do this in batches. Blend until smooth. Taste and adjust with more garlic, salt and pepper. Serve in a bowl and garnish with cream, asparagus tops and cheese granola.


  • This soup keeps well in the fridge for up to 5 days.
  • This soup can be stored in the freezer for up to 2 months. Defrost the soup in the fridge the night before and be heated on a stove top over medium heat.
  • Prep Time: 10
  • Cook Time: 25

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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