This bright green asparagus soup is silky, herby, and packed with fresh spring flavor. I first made it on a rainy April afternoon when I had a bunch of asparagus sitting in the fridge, and the whole kitchen smelled like herbs and butter by the time it was done. It's surprisingly easy to whip up, takes less than 40 minutes from start to finish, and tastes like something you'd order at a cozy bistro.
If you're looking for more comforting dinner recipes, this one fits right in next to favorites like Delicious Vegan Lasagna Soup Recipe and Easy Hollandaise Sauce Recipe or Honey Mustard Chicken Salad Recipe.
Why You'll Love This Creamy Asparagus Soup
This healthy asparagus soup checks all the boxes for a simple weeknight meal or an elegant first course. The fresh vegetables blend into a smooth, velvety texture that feels indulgent without being heavy. You can make it in one pot with minimal cleanup, and it's naturally vegetarian. The herbs and lemon give it a bright, fresh flavor that doesn't taste boring or bland, and the cream cheese adds just enough creaminess without overpowering the asparagus. It's filling but light, comforting but fresh, and it reheats beautifully for lunch the next day.
Jump to:
- Why You'll Love This Creamy Asparagus Soup
- Asparagus Soup Ingredients
- How To Make Asparagus Soup
- Smart Substitutions for Asparagus Soup
- Equipment For Asparagus Soup
- How to Store Homemade Asparagus Soup
- Serving Ideas That Pair Perfectly
- Expert Tips
- What Makes This Spring Asparagus Soup Special
- FAQ
- Related
- Pairing
- Asparagus Soup
Asparagus Soup Ingredients
Here's what you'll need to make this fresh Asparagus Soup.
See Recipe Card Below This Post For Ingredient Quantities
Asparagus: The star of the soup. Fresh asparagus brings a mild, earthy sweetness and turns bright green when cooked. Trim the woody ends before using.
Green onions: Add a gentle onion flavor that's softer than regular onions. We reserve one for garnish to add a fresh pop at the end.
Olive oil: Helps sauté the vegetables and adds a subtle richness to the base of the soup.
Salt: Enhances all the flavors and balances the natural sweetness of the asparagus.
Freshly cracked black pepper: Adds a bit of warmth and depth without being too spicy.
Garlic powder: Gives the soup a savory backbone and rounds out the flavor.
Onion powder: Works with the garlic powder to build a flavorful base.
Vegetable broth: Forms the liquid base of the soup and adds savory depth. You can use homemade or store-bought.
Lemon juice: Brightens the entire soup and cuts through the creaminess. Fresh lemon juice works best.
Fresh parsley: Adds a fresh, herby note that makes the soup taste lighter and more vibrant.
Cream cheese: Creates a smooth, creamy texture without being too heavy. It blends beautifully into the soup.
Spinach: Boosts the nutrition and adds extra green color. It wilts down and blends right in.
Dill: Brings a bright, slightly tangy herb flavor that pairs perfectly with asparagus.
Parmesan cheese: Adds a salty, nutty finish. Freshly grated tastes best.
How To Make Asparagus Soup
Follow these simple steps to make your asparagus soup from scratch.
Prepare the Asparagus: Wash and trim the woody ends off the asparagus spears. If the stalks are thick, chop them into smaller pieces so they cook evenly.
Chop Green Onion: Chop all three green onions, but set one aside for garnish. Mince the reserved one more finely than the others so it looks pretty on top of the soup.
Sauté Asparagus and Green Onion: In a small stock pot, toss the chopped asparagus and 2 green onions with olive oil, salt, pepper, garlic powder, and onion powder. Sauté over medium heat for about 8 minutes, stirring occasionally, until the asparagus turns bright green and starts to soften. Set aside a few spears for garnish, about ¼ cup.
Simmer with Broth and Lemon Juice: Pour in the vegetable broth and lemon juice, then bring everything to a gentle simmer on medium-low heat. Let it bubble softly while you prep the other ingredients.
Mince Parsley: While the soup simmers, mince the fresh parsley and dice the reserved asparagus spears into small pieces for garnish.
Blend the Soup: After simmering for a few minutes, remove the pot from heat. Let the soup cool for 5 minutes so it's safe to blend, then transfer it to a blender along with the cream cheese, spinach, and half of the parsley. Blend until completely smooth and creamy with no chunks.
Return to Pot: Pour the blended soup back into the stock pot. Stir in the dill, remaining parsley, reserved minced green onion, and the chopped reserved asparagus. Whisk everything together so it's well combined.
Adjust Seasoning: Taste the soup and add more salt and pepper if needed. If you used bouillon instead of broth, you might not need extra salt since bouillon can be pretty salty.
Simmer and Serve: Let the soup simmer on medium-low for 5 more minutes to let the flavors blend together. Serve hot in bowls, garnished with freshly grated Parmesan cheese on top.
Smart Substitutions for Asparagus Soup
You can adjust this recipe based on what you have in your kitchen. If you don't have cream cheese, Greek yogurt or sour cream works well, though the texture will be slightly thinner. For a dairy-free version, use cashew cream or coconut cream instead of cream cheese and skip the Parmesan. If you can't find fresh dill, dried dill works in a pinch, just use about half the amount. Chicken broth can replace vegetable broth if you're not keeping it vegetarian. And if you don't have a blender, an immersion blender works beautifully right in the pot, which also means less cleanup.
Equipment For Asparagus Soup
You only need a few basic kitchen tools for this recipe. A small stock pot is perfect for sautéing and simmering everything together. A blender is essential for getting that smooth, creamy texture, though an immersion blender works too. You'll need a sharp knife and chopping board for prepping the vegetables, measuring spoons for the seasonings, and a ladle or serving spoon for dishing out the soup. That's it. Simple tools, simple process.
How to Store Homemade Asparagus Soup
This Asparagus Soup keeps well in the fridge for up to 4 days in an airtight container. Let it cool completely before storing, then reheat gently on the stove over low heat, stirring occasionally. You can also freeze it for up to 3 months, though the texture might be slightly different after thawing. Thaw overnight in the fridge, then reheat slowly on the stovetop. If the soup seems too thick after reheating, stir in a splash of vegetable broth or water to thin it out. The flavors actually deepen after a day or two, so leftovers taste even better.
Serving Ideas That Pair Perfectly
This Asparagus Soup is delicious on its own, but it really shines when you serve it with crusty bread or garlic toast for dipping. A simple green salad with lemon vinaigrette makes a light, fresh side. For a heartier meal, pair it with a grilled cheese sandwich or a warm baguette with butter. You could also serve it as a starter before roasted chicken or pasta. The herby, bright flavors work well with spring vegetables, so consider serving it alongside roasted carrots or a simple asparagus salad.
Expert Tips
Use fresh Asparagus Soup whenever possible. Frozen asparagus can work in a pinch, but the flavor won't be quite as bright. Don't skip the cooling step before blending. Hot liquids can explode in a blender, so letting it cool for 5 minutes keeps you safe. If you want an extra-smooth soup, strain it through a fine-mesh sieve after blending, though I usually skip this step. Taste and adjust the seasoning at the end.
Every batch of broth is different, so your soup might need more salt or a squeeze of lemon. And if you love garlic, sauté a fresh clove with the asparagus for even more flavor.
What Makes This Spring Asparagus Soup Special
Asparagus soup has this gentle, earthy sweetness that feels like springtime in a bowl. The combination of fresh asparagus, spinach, and herbs creates a vibrant green color that's almost too pretty to eat. What I love most is how the cream cheese adds just enough richness without making the soup heavy, and the lemon juice brightens everything up at the end. It's one of those recipes that feels fancy but comes together with ingredients you probably already have.
FAQ
How to make the perfect asparagus soup?
Start with fresh Asparagus Soup and trim the woody ends. Sauté the asparagus with aromatics to build flavor, then simmer it in broth until tender. Blend it smooth with cream cheese and spinach, and finish with fresh herbs and lemon juice. The key is balancing the creaminess with brightness.
What are some common asparagus soup mistakes?
The biggest mistake is over-blending, which can make the soup gummy. Another common issue is not seasoning enough. Asparagus has a mild flavor, so it needs salt, lemon, and herbs to shine. Also, don't skip the cooling step before blending, or you'll have a mess.
Is asparagus good in soup?
Yes, asparagus is wonderful in soup. It has a delicate, earthy flavor that blends beautifully with herbs and cream. When cooked and blended, it creates a smooth, velvety texture that feels luxurious. Plus, it's packed with nutrients like fiber, vitamins, and antioxidants.
How to make asparagus soup with jamie oliver?
Jamie Oliver's version often includes potatoes for extra creaminess and uses simple seasonings. This recipe is similar but skips the potatoes and uses cream cheese instead for a lighter, faster version. Both methods work great, just depends on what you're in the mood for.
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Pairing
These are my favorite dishes to serve with Asparagus Soup
Asparagus Soup
Ingredients
- 1 bunch asparagus fresh asparagus, trimmed and woody ends removed
- 3 green onions 1 reserved for garnish
- 1 tablespoon olive oil for sautéing
- ½ teaspoon salt to taste
- ½ teaspoon freshly cracked black pepper to taste
- ½ teaspoon garlic powder for flavor
- ½ teaspoon onion powder for flavor
- 3 cups vegetable broth or bouillon-based broth
- 2 tablespoons lemon juice juice of half a lemon
- ¼ cup fresh parsley chopped
- ¼ cup cream cheese for creaminess
- 1 cup spinach fresh spinach, washed and chopped
- 1 teaspoon dill dried or fresh
- ¼ cup Parmesan cheese grated, for topping
Instructions
- Wash and trim the asparagus, then chop it into bite-sized pieces.
- Chop the green onions, reserving one for garnish.
- In a stock pot, toss the asparagus and 2 chopped green onions with olive oil, salt, pepper, garlic powder, and onion powder.
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Cook the mixture over medium heat for about 8 minutes, until the asparagus turns bright green.
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Add the vegetable broth and lemon juice to the pot, and bring it to a simmer over medium-low heat.
- Mince the parsley, and gather the reserved asparagus and green onion.
- Remove the pot from heat and let it cool for about 5 minutes.
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Transfer the cooled soup to a blender, adding cream cheese, spinach, and half of the parsley. Blend until smooth.
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Return the soup to the pot, and stir in the dill, remaining parsley, reserved green onion, and reserved asparagus.
- Taste the soup and adjust seasoning with more salt or pepper if needed. Simmer for another 5 minutes on low heat.
- Serve hot, topped with freshly grated Parmesan cheese.
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