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Enjoy the flavors of spring in this bright and silky asparagus soup recipe! It’s so simple to make with fresh asparagus and a few pantry staples you probably have on hand.
Why you’ll love it
If you’ve never tried it, asparagus soup has an earthy, savory flavor with a hint of sweetness and zesty lemon. Since asparagus is in season, springtime is ideal to enjoy the wonderful flavors of this soup as winter fades. It’s very satisfying and vibrant.
Because we’re adding cream, this is more of a cream of asparagus soup. It’s still fairly healthy, though. The small quantity adds a hint of richness without making the soup heavy. I’ve seen recipes without it, but our kitchen feels it benefits from that special touch!
What you’ll need
- Oil and butter – for sautéing
- Onion, celery, and garlic – I like Vidalia (sweet) onions along with celery and garlic to make a delicious savory soup base
- Broth – use either chicken or veggie broth
- Italian seasoning – my favorite all-purpose blend of tasty dried herbs
- Asparagus – the star of our soup. See tips below on choosing a bunch.
- Potato – a Russet potato is an easy way to thicken soups without having to make a roux or add cornstarch
- Lemon – a touch of lemon juice for acidity and dimension
- Heavy cream – a little to give more body to this soup!
How to choose and cut asparagus
- You’re going to want to select asparagus that’s a rich, bright green color and thicker rather than super thin and with no cracks. The spears should be firm and straight. The tips are tight and compact in fresh, healthy asparagus.
- To trim asparagus, cut off the ends where it tapers to a whiter color with a knife at about 1.5″. Alternatively, you can simply snap off the woody ends, but be aware that you might discard more than you need to with that method.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
How to make asparagus soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot or Dutch oven, sauté the onion until lightly browned and translucent. Add in the garlic, cook for 30 seconds, then add the broth, seasoning, potatoes, and asparagus. Bring to a boil.
Reduce the heat, then simmer gently until the potatoes are cooked through. Blend with an immersion blender, and stir in the cream and lemon juice. Season generously with salt & pepper.
- I recommend adding a generous amount of salt to this soup to bring out its flavors! Taste and adjust until it’s perfect for your tastebuds. Same goes for the lemon juice. You may want to add more.
Substitutions and variations
- You could definitely throw in some fresh garden herbs if you happen to have any. This soup is pretty forgiving and flexible!
- While we feel it’s pretty important, you can leave the cream out if need be; alternatively, you can use something like coconut milk if preferred to give a dairy-free creamy quality.
What to serve with asparagus soup
- Since this soup is fairly light, it works great as an appetizer before the meal. Try it as a prelude to my Chicken Pasta Primavera (means “spring” in Italian).
- To round out this dish, try a big slice of Garlic Bread or crackers or toasted baguette, some homemade Garlic Parmesan Croutons, or a side salad. This quick Creamy Balsamic Dressing with spring mix or spinach would pair well.
Leftovers and storage
- This simple asparagus soup will keep for 4-5 days in your fridge in an airtight container.
- It’ll freeze just fine for up to 3 months.
- Reheat in a saucepan over a low heat until warmed through. Asparagus soup is sometimes eaten cold if you prefer on a hot day!
If you made this creamy asparagus soup, please leave a star rating and review below! You can also tag me #saltandlavender on Instagram.
Easy Asparagus Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 sticks celery chopped
- 3-4 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1/2 teaspoon Italian seasoning
- 2 pounds asparagus trimmed & cut into 1" pieces, see note
- 1 medium Russet potato peeled & diced
- 1/2 tablespoon fresh lemon juice
- 1/2 cup heavy/whipping cream see note
- Salt & pepper to taste
- Add the oil and butter to a soup pot and sauté the onion and celery over medium heat until lightly browned (about 7-10 minutes).
- Stir in the garlic and cook for 30 seconds.
- Add in the chicken broth, Italian seasoning, asparagus, and potatoes. Increase the heat to high and bring it to a boil. Cover the pot with the lid slightly open. Reduce the heat so it's simmering. Let it cook until the potatoes are tender (about 15 minutes).
- Use an immersion blender to blend the soup right in the pot, or blend it in batches using a regular blender (I would let the soup cool down for a bit first!). Stir in the lemon juice and cream. Season with salt and pepper as needed (I find this soup needs a generous amount of salt) and serve immediately.
- The ends of asparagus tend to be dry and woody, so it’s important to trim them off and discard them. You can either use a knife and cut the first inch or two off (I do this in one go when the bunch is still tied together) or bend each piece of asparagus to snap the ends off using your hands.
- You could leave the cream out if needed, but coconut milk would work great as well if you need a dairy-free alternative.
Nutrition information is automatically calculated, so should only be used as an approximation.
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