Creamy Asparagus Soup Recipe
This Creamy Asparagus Soup recipe 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!
Spring is just days away, but it’s been spring here in California for a while. The trees have been blooming since January and my hay fever has been ramping up steadily ever since.
Hay fever aside, I’m loving all the blooms, the pretty flowers, and the abundance of asparagus that I’ve been finding at the market. It’s one of my favorite vegetables, and I’ve already been getting my fill.
I add asparagus to risotto and frittatas 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 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 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 may be made vegan and dairy-free with a few simple swaps.
Recipe ingredients
The ingredients for this creamy asparagus soup scream spring. There are just a few ingredients, and customizations may be made as outlined in the ingredient notes below.
Ingredient notes
- 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 compliment the asparagus. They may be substituted with other varieties 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.
- 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. Coconut milk may be substituted for a vegan and dairy-free option.
- 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.
How to make this recipe
This cream of 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.
How to cut asparagus
For this asparagus 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!
- 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.
- 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.
- Line up the tips and cut to remove.
Prepare the soup
- Blanch the reserved asparagus tips in boiling water, until just tender, then shock in ice water until cool.
- Sauté the leeks and garlic in the butter until softened.
- Add the vegetable stock and bring to a boil. Add the asparagus and reduce the heat to medium. Simmer for 8-10 minutes or until tender, then remove from heat.
- Purée the soup with an immersion blender until smooth, then add the lemon juice, cream and season with salt and freshly ground pepper to taste.
FAQs
The woody ends of asparagus are tough and fibrous, so they’re not really edible.
It’s very easy to determine how much of the bottom to cut off of asparagus using my simple hack. Simply hold a stalk from the middle and snap off the bottom with your other hand (it will break off naturally). Line that stalk up with the rest of the bunch on a cutting board and cut the bottoms off of the rest of the bunch at the same point.
It will keep in the refrigerator for up to 5 days.
Freeze asparagus soup for up to 3 months. When ready to use, defrost overnight in the refrigerator then gently reheat over medium heat until warmed through.
Recipe tips
- 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.
More soup recipes you’ll love:
- Broccoli soup by Supergolden Bakes
- Carrot ginger soup
- Greek lemon chicken soup
- Mushroom barley soup
- Summer squash soup
- Vegetable soup
Creamy Asparagus Soup Recipe
Ingredients
- 2 pounds asparagus sub with oil for vegan option
- 2 tablespoons unsalted butter
- 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 Soup Recipe”
I’m definitely going to give this soup a try this spring, Marcie! I love 30-minute soup recipes.
I hope you love it Nicole! 🙂