Easy Asparagus Soup

5 from 4 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: cream of asparagus soup, creamy asparagus soup

Servings:

Author: Natasha Bull

Ingredients

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

Instructions

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.

Notes

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