Asparagus soup is a silky, comforting dish that brings out the fresh, grassy flavor of springtime asparagus. Whether you’re trying to eat lighter, sneak more veggies into your meals, or impress guests with something elegant yet simple, this soup delivers. It’s quick to make, uses minimal ingredients, and has a creamy texture—without needing a drop of cream (unless you want it!). You can serve it as a light appetizer or enjoy it with crusty bread for a full meal. If you love soups that are both delicious and good for you, you’ll want to bookmark this recipe.
Quick Facts
| Feature | Details |
|---|---|
| Course | Soup |
| Cuisine | American/Continental |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 25 minutes |
| Calories | ~145 per serving |
Equipment Needed
Before diving into the recipe, make sure you have everything ready in your kitchen. Good tools make cooking faster and easier. Here’s what you need:
- Cutting board and knife – To chop the asparagus and other veggies.
- Soup pot or Dutch oven – A deep pot is perfect for sautéing and simmering everything together.
- Wooden spoon – For stirring without scratching your cookware.
- Blender or immersion blender – A countertop blender gives a smoother texture, but an immersion blender is quicker with less cleanup.
- Measuring cups and spoons – To get all your ingredients just right.
- Ladle – To serve the soup neatly.
Ingredients
Here’s everything you’ll need to make this creamy, green bowl of goodness:
- 1 tablespoon olive oil or unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 ½ pounds fresh asparagus, trimmed and chopped
- 1 medium potato, peeled and diced (for natural creaminess)
- 4 cups low-sodium vegetable broth (or chicken broth)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Juice of ½ lemon (optional, for brightness)
- ¼ cup heavy cream or milk (optional, for added richness)
- Fresh parsley or chives, for garnish
Instructions
Follow these easy steps to whip up this delicious soup in under 40 minutes:
- Sauté aromatics: Heat olive oil in a pot over medium heat. Add onions and garlic, cooking until soft—about 3 minutes.
- Add veggies: Stir in chopped asparagus and potatoes. Cook for 2–3 minutes.
- Simmer: Pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until veggies are tender.
- Blend: Carefully puree the soup using a blender or immersion blender until smooth.
- Season and serve: Add salt, pepper, lemon juice, and cream (if using). Stir and heat through. Ladle into bowls and garnish with herbs.
Essential Note
For a vegan version, skip the cream or use coconut milk. Always blend the soup in small batches if using a traditional blender to avoid hot splashes. If your soup feels too thick, simply add a little more broth or water to thin it to your desired consistency. Taste as you go—seasoning can make or break the flavor.
