Asparagus Soup

5 from 24 votes

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This creamy asparagus soup is a terrific way to showcase one of the most lovable vegetables of spring in a slurpable way.

Asparagus Soup topped with asparagus and parmesan cheese.

When Spring arrives, one of the first vegetables to flood the markets is asparagus. We are devoted asparagus fans over here, and I like to switch up the preparations so we can enjoy it all season long and never feel like we’re eating the same thing on repeat. This spring soup is one of my latest asparagus recipes, smooth and creamy and fresh. The soup gets a nice body from some potato that gets cooked and pureed into the soup and richness from a small amount of cream.

This is a lovely way to start a spring meal, and it can even hold center stage paired with some garlic bread and a simple spinach salad. If you find yourself with too much asparagus, this is a great way to make use of it!

Small bowls of Asparagus Soup on a white, wooden table.

Asparagus Soup: This creamy soup is a terrific way to showcase one of the most lovable vegetables of spring in a slurpable way.

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Ingredients for Vegetarian Asparagus Soup

Variation: If you want to make this soup vegan, use vegan butter and vegan cream or half-and-half. Skip the Parm to serve, or find a vegan Parm.

  • Asparagus – Use young asparagus if possible, and peel off any thick skin from the lower parts so that it purees smoothly into a soup.
  • Unsalted butter – The vegetables get sautéed in butter before being blended into the soup.
  • Onions – Add sweetness and depth of flavor.
  • Celery – Adds freshness.
  • Thyme – A bit of thyme, fresh or dried, brings a nice herbal note (try other herbs as well, especially if you have other fresh herbs on hand).
  • Potato – Adds creaminess and body.
  • Chicken or vegetable broth – If you want the soup to be vegetarian, make sure to use vegetarian broth.
  • Cream – Use some version of cream to give the soup lushness and body. Light or heavy cream is fine, or even half-and-half.
  • Parmesan – To serve.
Small bowl of Asparagus Soup topped with asparagus and parmesan cheese on a white, wooden table.

The Best Asparagus for Soup

Thin asparagus is best for soup because the skin of the stalks isn’t as tough as it can be on thicker stalks and the whole thing will puree up easier.

But you can use thicker asparagus in this soup; just make sure to peel the lower half of the stems. The skin might be thick, but underneath, the asparagus is perfectly tender, so if you are willing to spend a few minutes peeling off the tough skins, you will be rewarded with a silky soup.

Make sure to cook the asparagus until it is super soft, which will allow it to puree into a smooth soup. No al dente or crisp-tender asparagus here, please!

How to Make Asparagus Soup

  1. Prepare the asparagus: Trim off the bottom of the asparagus stalks. Peel the bottoms if the asparagus is thick (see above). Trim off the tips of all the stalks and reserve them for blanching, then cut the rest of the asparagus spears into 2-inch pieces.
Woman cutting and peeling fresh asparagus stalks.
  1. Sauté the vegetables: Sauté the onion and celery in butter in a large soup pot.
  2. Simmer the soup: Add the thyme, potatoes, and broth. Bring the soup to a simmer, add the asparagus, then lower the heat and partially cover the pot. Simmer until the vegetables get super soft and tender, about 25 minutes.
Stirring potatoes and other vegetables in creamy mixture for asparagus soup.
  1. Blanch: Meanwhile, blanch the asparagus tips in boiling water. After a few seconds of blanching, run them under cold water to stop the cooking.
  2. Purée: Purée the soup with an immersion blender or in a food processor or blender. Stir the cream into the soup and return it to medium heat.
Stirring cream into pot of asparagus soup with wood spoon.
  1. Garnish & serve: When the soup is hot throughout (don’t let it come to a boil!), serve in bowls garnished with Parmesan and the blanched asparagus tips. Top with a bit of additional freshly ground pepper, if desired. 
Pouring and garnishing asparagus soup in white soup bowls.

Storage and Freezing

Asparagus soup will last for up to 4 days in the fridge. Reheat, stirring often, over low heat, until just heated through. If you want to heat your soup in the microwave, do this in 30-second bursts, stirring between each session, just until it is warmed throughout. Do not let it boil, no matter how you reheat it.

Freezing Asparagus Soup

Soups with a cream base tend to separate when they are defrosted and heated. So, if you know you want to freeze some or all of this soup, consider doing so before you add the cream. Just transfer the desired amount into a freezer-proof container, leaving about 1/2-inch of space between the top of the soup and the lid (it will expand as it freezes).

Freeze, then defrost in the fridge overnight and reheat in a pot over medium heat, adding the cream at the end and making sure the whole thing heats through. Asparagus soup will keep in the freezer for up to 4 months.

FAQs

What do I do with tough, woody asparagus?

If you take a little extra time to peel your asparagus, you will never have to worry about tough asparagus ruining a dish again. Make sure to trim off the bottom inch or so of the asparagus, which is usually super tough. Then, peel off the outer skin to access the sweet, tender asparagus inside. If your asparagus is fresh, thin, and bendable already, this step is not necessary,

How do I prevent asparagus soup from getting stringy?

Asparagus has great texture, but sometimes it can tend to get stringy when cooked or blended. Two steps will prevent stringiness: first, peeling your asparagus will get rid of the tough stringiest bits, second, chopping your asparagus into smaller chunks before cooking will prevent any long strands from making their way into the soup.

Why did my asparagus soup separate?

Soups that have dairy in them should just be heated through and not allowed to boil. The boiling can cause the soup to curdle or separate. If your soup separates, you can try reblending it to make it smooth again.

What to Serve With Asparagus Soup

Table set with asparagus soup, bread, cloth napkins, and utensils.

More Easy Asparagus Recipes

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5 from 24 votes

Asparagus Soup

This creamy asparagus soup is a terrific way to showcase one of the most lovable vegetables of spring in a slurpable way.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 People
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Ingredients 

  • 2 pounds thin asparagus
  • 3 tablespoons unsalted butter
  • 2 onions (chopped)
  • 2 stalks celery (sliced)
  • Kosher salt and freshly ground pepper (to taste)
  • 1 teaspoon fresh minced thyme leaves (or 1/2 teaspoon dried)
  • 1 small potato (peeled and diced; about 3/4 cup)
  • 3 cups chicken or vegetable broth (preferably less-sodium)
  • 1 cup light or heavy cream or half-and-half
  • Freshly grated Parmesan (to serve)

Instructions 

  • Trim off the bottom inch of the asparagus stalks or any amount that seems woody, and discard. Place about half of the asparagus in a line and trim off the top 1 inch of the tips. Set those aside. Cut the rest of the asparagus spears into 2-inch pieces.
  • Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion and celery, season with salt and pepper, and sauté for about 5 minutes until the onions are soft and lightly golden. Add the thyme, potatoes, and broth. Turn the heat to high, bring the soup to a simmer, add the asparagus, then lower the heat and partially cover the pot (place the lid on the pot so that there is about a 1-inch gap for steam to escape, but so the soup is mostly covered so the liquid doesn’t evaporate too quickly). Simmer the soup until the vegetables are very tender, about 25 minutes.
  • Meanwhile, place the reserved asparagus tips into a small saucepan with ½ cup water. Cover the pot, bring the water to a boil over high heat, simmer for 1 minute, then drain the asparagus tips in a strainer or colander and run them under very cold water to stop the cooking. Drain and set aside.
  • Puree the soup with an immersion blender in the pot, or in batches in a food processor or blender. If the soup doesn’t seem silky smooth enough, you can pass it through a mesh strainer, pressing the soup through, discarding any solids that are strained out. Return the soup to the pot, if necessary, add the cream, and heat over medium heat. Taste and adjust seasonings as you like.
  • When the soup is hot throughout (don’t let it come to a boil!), serve in bowls garnished with Parmesan and the blanched asparagus tips. Top with a bit of additional freshly ground pepper, if desired.

Notes

Soups with a cream base tend to separate when they are defrosted and heated. So, if you know you want to freeze some or all of this soup, consider doing so before you add the cream. Just transfer the desired amount into a freezer-proof container, leaving between 1/4- and 1/2-inch of space between the top of the soup and the lid (it will expand as it freezes). 
Freeze, then defrost in the fridge overnight and reheat in a pot over medium heat, adding the cream at the end and making sure the whole thing heats through.

Nutrition

Calories: 184kcal, Carbohydrates: 16g, Protein: 5g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 455mg, Potassium: 630mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1600IU, Vitamin C: 26mg, Calcium: 77mg, Iron: 4mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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