This bright green asparagus soup is silky, light, and tastes like spring in a bowl. I first made it on a chilly April morning when I found bundles of fresh asparagus at the farmer's market, and the smell of those aromatics simmering together made the whole kitchen smell like comfort. It comes together in under an hour with simple ingredients, which means you can have a restaurant-quality soup on your table without spending all day in the kitchen.
If you love easy, nourishing recipes like this, you'll also want to try my Homemade Hummus for a light appetizer spread, or serve this soup alongside Spanish Paella for a cozy dinner party that feels a little fancy.
What Makes This Asparagus Soup Special
This healthy Asparagus Soup is packed with vibrant green vegetables like asparagus, peas, and leeks, all simmered in a fragrant homemade vegetable broth. The texture is velvety and smooth, but you still get those tender asparagus tips on top for a little bite. It's naturally low in calories, full of fiber, and tastes bright and fresh thanks to a squeeze of lemon juice at the end.
You don't need fancy skills or hard-to-find ingredients. Just fresh vegetables, good olive oil, and a blender.
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Asparagus Soup Ingredients
Here's everything you need to make this creamy Asparagus Soup.
See Recipe Card Below This Post For Ingredient Quantities
- Extra virgin olive oil: Adds richness and helps the aromatics soften without burning. A good quality olive oil makes a difference in flavor.
- Onion: Forms the flavor base and adds natural sweetness as it cooks down.
- Garlic cloves: Brings warmth and depth to the broth. Fresh garlic is always better than the jarred kind.
- Celery stalks: Adds a mild, earthy flavor and helps build the vegetable base.
- Leek: Contributes a gentle onion-like sweetness that's more delicate than regular onions. Make sure to rinse well since leeks can be sandy.
- Homemade vegetable broth or low-sodium store-bought: The liquid base that brings everything together. Homemade broth adds more flavor, but store-bought works great too.
- Asparagus: The star of the soup. Trim off the woody ends and save the tips for garnish so they stay tender and pretty.
- Frozen peas: Adds natural sweetness, bright green color, and extra creaminess when blended.
- Bay leaf: Infuses the broth with subtle herbal flavor while it simmers.
- Kosher salt: Enhances all the flavors and balances the vegetables.
- Freshly ground pepper: Adds a little warmth and depth.
- Fresh lemon juice: Brightens the soup and makes all the flavors pop at the end.
- Fresh chives: A fresh, mild garnish that adds a pop of color and a hint of onion flavor.
How to Make Asparagus Soup
Just a few simple steps to make this light and fresh Asparagus Soup from scratch.
Cook the aromatics: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers and looks glossy, add the diced onion and cook for about 10 minutes, stirring occasionally, until it turns golden and soft. Add the garlic and bay leaf, and cook for 1 more minute until you can smell that warm, fragrant aroma. Stir in the celery and leeks, and let everything cook together for 5 minutes until the vegetables soften and start to release their flavors.
Add the broth, peas, and asparagus: Pour in the vegetable broth and bring the mixture to a boil over medium-high heat. Once it's bubbling, reduce the heat to a gentle simmer. Add the chopped asparagus stalks and frozen peas, then let everything cook together for 20 minutes, or until the vegetables are completely tender and the asparagus is easy to pierce with a fork.
Finish the soup: Pull out the bay leaf and discard it. Use an immersion blender to blend the soup right in the pot until it's smooth and creamy. If you're using a regular blender, work in batches and leave the steam cap off so the pressure doesn't build up. Season with salt, pepper, and a generous squeeze of fresh lemon juice. Taste and adjust the seasonings if needed. Add the reserved asparagus tips and cook for an additional 3 to 5 minutes, until they're tender but still bright green.
Serve: Ladle the soup into bowls, drizzle with a little extra olive oil, and sprinkle freshly chopped chives on top. Serve with crusty bread for dipping if you want something a little heartier.
Substitutions and Variations
This Asparagus Soup with peas is flexible, so you can swap ingredients based on what you have.
- Asparagus: If you can't find fresh asparagus, try using frozen. You can also swap in broccoli or zucchini for a different green vegetable soup.
- Peas: Fresh or frozen both work. If you don't have peas, try spinach or kale for extra greens.
- Leek: Substitute with one extra onion or a few shallots if leeks aren't available.
- Vegetable broth: Chicken broth works if you're not keeping it vegetarian. Just make sure it's low-sodium so you can control the salt level.
- Lemon juice: Swap with a splash of white wine vinegar for a similar bright finish.
- Make it creamy: Stir in a splash of heavy cream, coconut milk, or a dollop of Greek yogurt right before serving if you want a richer texture.
Equipment For Asparagus Soup
You don't need much to make this simple spring Asparagus Soup recipe.
- Large soup pot or Dutch oven: Big enough to hold all the vegetables and broth comfortably.
- Immersion blender (or regular blender): An immersion blender makes it easy to blend the soup right in the pot. If you're using a regular blender, just work in batches and be careful with the hot liquid.
How to Store and Reheat
This Asparagus Soup keeps well, so you can make it ahead or save leftovers for later.
Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day or two.
Freezer: Freeze the soup in individual portions or a large freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating.
Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it's too thick. You can also reheat individual servings in the microwave.
Serving Suggestions
This light Asparagus Soup pairs beautifully with a few simple sides.
- Serve it with warm, crusty bread or a buttery baguette for dipping.
- Add a simple green salad with lemon vinaigrette for a complete light meal.
- Pair it with a grilled cheese sandwich for a cozy lunch that feels comforting but still fresh.
- Serve it as a starter before Mac and Cheese or Chicken Adobo for a dinner that balances light and hearty.
Expert Tips
- Don't skip the lemon juice. It brightens the whole soup and makes the asparagus flavor stand out. Add it at the end so it stays fresh and vibrant.
- Save the asparagus tips. Cooking them separately or adding them at the end keeps them tender and pretty instead of mushy.
- Blend while it's hot. The soup blends smoother when it's warm. Just be careful with the steam if you're using a regular blender.
- Taste as you go. Season with salt and pepper gradually so you don't overdo it. The broth might already have salt, so start small.
- Use fresh garlic. It makes a noticeable difference in flavor compared to the jarred kind.
- For a fancier presentation: Boil the asparagus tips separately in salted water for about 3 minutes, then add them as a garnish right before serving. It keeps them bright green and tender.
FAQ
How to make the perfect asparagus soup?
Start by sautéing your aromatics until they're soft and fragrant, then simmer the asparagus in broth until tender. Blend until smooth, season well with salt, pepper, and lemon juice, and don't overcook the asparagus tips. A little lemon at the end really makes the flavors pop. My tip? Taste it before serving and adjust the seasoning until it's just right.
What are some common asparagus soup mistakes?
Overcooking the asparagus can make it taste dull and lose that bright green color. Also, not seasoning enough is a big one. The soup needs salt, pepper, and lemon to really shine. Skipping the lemon juice leaves it tasting flat. And if you add the asparagus tips too early, they'll get mushy instead of tender, so save them for the end.
Is asparagus good in soup?
Yes, asparagus is wonderful in soup. It has a mild, earthy flavor that becomes creamy and smooth when blended, and it pairs beautifully with peas, leeks, and garlic. The texture turns silky without needing any cream, which makes it a great option for a light, healthy soup that still feels satisfying.
How to make asparagus soup with jamie oliver?
Jamie Oliver's version usually involves sautéing onions and garlic, adding asparagus and stock, then blending until smooth. He often finishes it with a swirl of cream or crème fraîche and fresh herbs. This recipe follows a similar method but keeps it lighter by skipping the cream and using peas for natural creaminess. You can always add a dollop of yogurt or cream at the end if you want it richer.
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Pairing
These are my favorite dishes to serve with Asparagus Soup
Asparagus Soup
Ingredients
- 2 tablespoons extra virgin olive oil For sautéing
- 1 onion finely diced Adds sweetness and depth
- 4 garlic cloves pressed or minced For flavor
- 2 celery stalks finely chopped Adds crunch and flavor
- 1 large leek finely diced White and tender green parts only for a mild onion flavor
- 6 cups homemade vegetable broth or low-sodium store-bought Liquid base
- 1 ½ pounds asparagus woody ends trimmed and discarded tips reserved and remaining stalks roughly chopped Main vegetable
- 4 cups frozen peas Adds sweetness and body
- 1 bay leaf For aromatic flavor
- Kosher salt To taste
- Freshly ground black pepper To taste
- Fresh lemon juice For brightness
- Fresh chives finely chopped For garnish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add the diced onion and cook until golden, about 10 minutes.
- Add the minced garlic and bay leaf, stirring for 1 minute to release the aroma.
- Add the chopped celery and leek, cooking until softened, about 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil, then reduce to a simmer.
- Add the chopped asparagus and frozen peas, cooking until the vegetables are tender, about 20 minutes.
- Remove the bay leaf and blend the soup using an immersion blender until smooth.
- Taste the soup and adjust with salt, pepper, and lemon juice to your liking.
- Add the reserved asparagus tips and cook until just tender, about 3-5 minutes.
- Ladle the soup into bowls, drizzle with olive oil, and top with freshly chopped chives. Serve with crusty bread.
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