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Asparagus Soup is a delicious way to welcome spring! This healthy soup has a bright, fresh flavor and luxurious creamy texture, yet it’s made without cream.
Asparagus soup is a hidden gem of a recipe. You might overlook it in favor of grilling asparagus or making Roasted Asparagus or Asparagus Quiche. But give this springtime soup a try and you will be charmed.
With its creamy texture and light, fresh flavor, this asparagus soup is both refreshing and satisfying. A squeeze of lemon juice and a sprinkle of Parmesan cheese complement the earthy asparagus flavor. There is so much to love about this simple soup!
The Best Asparagus Soup
- This healthy soup is quick and easy to make using just a handful of simple ingredients.
- You will love the creamy texture and bright, fresh flavor!
- Enjoy this soup for a light lunch or dinner. It can be served warm or chilled.
There are two secrets to making the best creamy asparagus soup without adding heavy cream:
- Add a bit of butter – just one tablespoon! The butter gives the soup a rich flavor and silky texture.
- Blend it at high speed. Blending the soup really well at high speed ensures that the asparagus is fully puréed and it also whips air into the soup, which makes it luscious and creamy.
Asparagus Soup Recipe Ingredients
- Butter & Olive Oil: The butter makes the soup rich and creamy, while the olive oil keeps it light.
- Shallot & Garlic: For flavor.
- Asparagus: You will need 2 pounds of fresh asparagus. Look for bright green asparagus spears that are firm with closed, compact tips.
- Vegetable Broth: I recommend using a low sodium vegetable broth so that you can better control the amount of salt in the soup. You can substitute chicken broth if that is what you have on hand.
- Salt & Pepper: To season the soup and make all of the flavors pop.
- Lemon Juice: Lemon and asparagus are a perfect pair. Fresh lemon juice will give you the best flavor. Use 1-2 tablespoons of lemon juice, to taste. I used 2 tablespoons and we loved the slightly tangy flavor.
How to Make Asparagus Soup
Making this asparagus soup is so easy! Find the full recipe with ingredient amounts and instructions in the recipe card below.
- Sauté. Heat the butter and olive oil in a Dutch oven or other heavy pot over medium heat. Add the shallot and asparagus and cook for 7-8 minutes, stirring occasionally. Sautéing the asparagus with the shallot develops its flavor. Then add the minced garlic and cook for 30 seconds.
- Simmer. Stir in the vegetable broth, salt and pepper. Bring the soup to a boil and then reduce the heat to a simmer. Cover the pot and simmer the soup for about 20 minutes, until the asparagus is very tender.
- Blend. Let the soup cool slightly and then transfer it to a counter top blender. Blend the soup until it is completely smooth, starting on low speed and then gradually increasing the speed to high. Then blend in the lemon juice.
Serve soup in bowls topped with shaved Parmesan cheese, fresh dill and freshly ground black pepper. If desired, you can reserve a few of the uncooked asparagus tips to garnish the soup bowls.
What to Serve with Asparagus Soup
This soup is a lovely first course for a spring meal, such as Easter dinner. It’s also perfect for a main course, served with a salad or bread.
- Salad: Try a Spinach Salad, Kale Salad or simple Green Salad.
- Bread: Dinner Rolls and Honey Yeast Rolls are two of our favorites.
Storage and Reheating Tips
- Refrigerator: Store leftover asparagus soup in an airtight container in the refrigerator for up to 3 days.
- Freezer: Let cool completely and then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Reheat soup in a pot on the stove over medium-low heat or reheat gently in the microwave.
More Delicious Soup Recipes
Try one of these comforting soup recipes next!
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ⅓ cup chopped shallot
- 2 pounds fresh asparagus (ends trimmed, cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 3 cups low sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons fresh lemon juice (to taste)
- shaved Parmesan cheese, fresh dill, freshly ground black pepper (optional, for serving)
- Heat the butter and olive oil in a Dutch oven or other heavy pot over medium heat.
- Add the shallot and asparagus (reserve a few of the uncooked asparagus tips for garnishing the soup, if desired) to the pot. Cook, stirring occasionally, for 7-8 minutes.
- Add the minced garlic and cook, stirring, for 30 seconds.
- Stir in the vegetable broth, salt and pepper.
- Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Simmer the soup for about 20 minutes, until the asparagus is very tender when pierced with a fork.
- Let the soup cool slightly and then transfer it to a countertop blender. With the center piece of the blender top removed and a towel over the hole in the lid, puree the soup, starting on low speed and gradually increasing to high speed, until the soup is very smooth. Blend in the lemon juice, to taste.
- Serve the soup, garnished with shaved Parmesan cheese, freshly ground black pepper, fresh dill and the reserved asparagus tips, or as desired.
- I do not recommend using an immersion blender to puree this soup. You need a high powered blender to fully blend the asparagus and make the soup creamy.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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