Creamy Asparagus Leek Soup
This ultra creamy Asparagus Leek Soup is like spring in a bowl! It’s smooth and silky with the fresh flavors of lemon and chives, and just enough cream to make it extra luxurious. It’s a delicious vegetarian soup that’s so easy to make!
Hay fever aside, I love all the blooms, the pretty flowers, and the abundance of asparagus that I can find at the market in the springtime. It’s one of my favorite vegetables, and I’ve already been getting my fill.
I use asparagus in my spring vegetable risotto and asparagus goat cheese frittata regularly when it’s in season, but I’d never used it in soup until about a month ago. It was a hit with everyone in the family, so I knew I needed to share it here.
This soup includes just a few simple steps. It starts by blanching the asparagus tips, which are used to garnish the soup (or enjoy whichever way you like).
From there, the stalks are sautéed with the leeks and garlic, then they’re simmered in vegetable stock until tender. The last step is puréeing the soup, then it’s finished with lemon juice and cream.
This creamy asparagus soup is truly spring in a bowl. It’s so fresh and flavorful, and I love how easy it is to make!
Why you’ll love this recipe
- This asparagus leek soup recipe is creamy, indulgent, and bursting with the flavors of spring.
- It’s an easy, elegant soup recipe that is guaranteed to impress.
- It keeps for up to 5 days in the refrigerator, or the freezer for up to 3 months.
- The soup is gluten-free and vegetarian, and can be made vegan and dairy-free with a few simple swaps.
Recipe ingredients
The ingredients for this soup scream “spring.” There are just a few ingredients, and customizations may be made as outlined in the notes below.
- Asparagus. There are 2 bunches of asparagus in this recipe, which are roughly 2 pounds. Be sure to use the freshest asparagus available. It should have a bright green color with tight tips, and the stalks should be heavy with no wilting.
- Leeks. Leeks are onions with a very mild flavor, and they truly complement the asparagus. They may be substituted with other varieties of onion such as white, yellow, or shallots.
- Butter. Butter adds a nice depth of flavor to the soup, but it may be substituted with oil for a dairy-free option.
- Heavy cream. The cream isn’t a must as the soup is delicious without it, but it adds a nice richness and body that I love.
- Vegetable stock. Sub with chicken stock if desired.
- Lemon. The lemon is a must in this recipe as it really brightens the flavors!
- Chives. Chives are used as a garnish to add freshness and flavor, but they may be substituted with freshly chopped parsley or your favorite herbs.
See the recipe card below for the full list of ingredients and quantities.
How to make asparagus leek soup
This leek and asparagus soup may seem fancy and elegant, but it’s extremely easy to make! Nobody really needs to know. 🙂
Pro tip: Choose the freshest asparagus possible for maximum flavor. The stalks should be firm and heavy with no wilting or discoloration.
See the recipe card below for full recipe instructions.
- Blanch the asparagus tips. This takes just a couple of minutes in boiling water. Immediately shock in ice water to cool.
- Sauté the leeks and garlic. I used my Dutch oven to make this soup, but any heavy-bottomed pot will do.
- Add the vegetable stock and bring to a boil. Then, add the asparagus stalks (NOT the blanched tips!) and simmer until they’re tender.
- Purée the soup. I find this easiest to do with an immersion blender. Once the soup is smooth, add the lemon juice, heavy cream, and season with salt and freshly ground pepper to taste.
Recipe FAQs
For this creamy asparagus and leek soup, the woody, fibrous bottoms must be removed, and the tips are also removed and reserved for a soup garnish. Instead of snapping off each end one by one, use my simple hack below to save time!
1. Snap off the woody bottom of one stalk of asparagus at its natural breaking point by holding it in the middle with one hand and snapping the bottom off with the other.
2. Keep the top rubber band on the bunch, then line up the stalk with the snapped bottom with the rest of the bunch. From there, cut the remaining bottoms off at the same point
3. Line up the tips and cut to remove.
The woody ends of asparagus are tough and fibrous, so they’re not really edible.
It will keep in the refrigerator for up to 5 days.
Or, freeze the soup for up to 3 months. When ready to use, defrost overnight in the refrigerator then gently reheat over medium heat until warmed through.
Yes, canned coconut milk may be substituted for a vegan and dairy-free option.
Serving suggestions
We love pairing this smooth asparagus and leek soup with some crusty bread for dipping and a simple side salad.
- My homemade focaccia bread recipe takes just 1 hour to prepare and pairs nicely with the fresh flavors of this soup.
- Pair the soup with a spring side salad, such as this strawberry feta salad, berry arugula salad, butter lettuce salad, or spring farro salad.
- Serve as an appetizer for seasonal entrees like grilled chicken thighs, salmon patties, or sausage and bow tie pasta.
Recipe notes
- Pro tip: I saved all of the asparagus tips for garnish, but only a few are really needed. Reserve as many as you like, and add the rest to the soup.
- This asparagus soup is creamy and luxurious even without any cream, so feel free to omit it to make it. The butter may substituted with oil and the cream may be subbed with coconut milk to make this recipe vegan and dairy-free.
- Wash the leeks thoroughly to remove any sand hidden in their layers.
More spring soup recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Creamy Asparagus Leek Soup Recipe
Ingredients
- 2 pounds asparagus
- 2 tablespoons unsalted butter sub with oil for vegan option
- 2 large leeks or 3 smaller leeks; white and light green parts only, halved and sliced into half moons
- 4 cloves garlic minced
- 4 cups vegetable stock add more as necessary to reach your desired consistency
- 2 tablespoons fresh lemon juice about 1/2 lemon
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1/3 cup heavy cream add more as desired; sub with coconut milk for vegan option
Instructions
Cut and prep the asparagus
- Remove the bottom rubber band from both bunches of asparagus, but leave the top one on. Snap off the woody bottom of one stalk of asparagus at its natural breaking point by holding it in the middle with one hand and snapping the bottom off with the other.2 pounds asparagus
- Keep the top rubber band on the bunch, then line up the stalk with the snapped bottom with the rest of the bunch. From there, cut the remaining bottoms off at the same point and discard.
- Line up the tips and cut to remove, then set aside in a bowl. Cut the asparagus stalks into 1-2" pieces.
Prepare the asparagus soup
- Fill a medium pot with water and bring to a boil over high heat. Add the asparagus tips and reduce the heat to medium. Cook for 2-3 minutes or until just tender. Remove the asparagus tips from the pot with a slotted spoon and place in a bowl of ice water until cool, then drain well.
- Heat the butter in a large soup pot or Dutch oven over medium heat. Add the leeks and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds more.2 tablespoons unsalted butter, 2 large leeks, 4 cloves garlic
- Add the vegetable stock and bring to a boil. Once boiling, add the chopped asparagus stalks and reduce the heat to medium. Continue to cook for about 8-10 minutes or until tender.4 cups vegetable stock
- Remove from heat and purée with an immersion blender or in a blender or food processor. Stir in the lemon juice, salt and pepper and heavy cream, and stir well to combine. Serve warm garnished with chopped fresh chives and the reserved asparagus tips and enjoy!2 tablespoons fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/3 cup heavy cream
Notes
- Pro tip: Choose the freshest asparagus possible for maximum flavor. The stalks should be firm and heavy with no wilting or discoloration.
- I saved all of the asparagus tips for garnish, but only a few are really needed. Reserve as many as you like, and add the rest to the soup.
- This asparagus soup is creamy and luxurious even without any cream, so feel free to omit it to make it. The butter may substituted with oil and the cream may be subbed with coconut milk to make this recipe vegan and dairy-free.
- This recipe keeps for up to 5 days in the refrigerator, or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Creamy Asparagus Leek Soup”
I’m definitely going to give this soup a try this spring, Marcie! I love 30-minute soup recipes.Â
I hope you love it Nicole! 🙂