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This easy Creamy Asparagus Soup recipe is made with a handful of ingredients and is the best way to celebrate asparagus season! You can serve it warm or chilled depending on the weather.
If you’re like me and you love making homemade healthy soup recipes, this creamy asparagus soup is pure comfort in a bowl. Its silky-smooth texture and refreshing flavor make it a great recipe for serving guests as a side dish during Spring asparagus season.
Not to mention, it brings a lot of fiber along with that pretty bright green color.
My trick to making the best cream of asparagus soup is blending a jewel yam or yukon gold potato into the soup for a thick consistency and smooth texture. In fact, you’ve already seen this trick if you’ve made my Vegan Corn Chowder.
The full list of ingredients can be found at any grocery store! Here is why I hand selected each of these simple ingredients.
Ingredients for Asparagus Soup:
Fresh Asparagus: The star of the show here, fresh asparagus is what this whole soup recipe is built around. We need one bunch of asparagus, which is about 1 pound.
Leek: A large leek adds a soft and creamy onion flavor, which enhances the whole experience. Really, the leek is the true MVP.
Yellow Onion and Fresh Garlic: Fresh onion and garlic make a classic backdrop of savory flavor in all soup recipes.
Chicken Broth or Vegetable Broth: Choose your favorite broth. I like using chicken bone broth for added collagen, but vegetable stock works too.
Jewel Yam: My secret ingredient for making the soup extra creamy is adding in a chopped white potato such as a jewel yam. I love that jewel yams also bring some natural sweetness, which is a lovely counterbalance to the savory flavors.
You can also use Yukon gold potatoes or any white potato you like. I love that potatoes thicken soup without the need for additional thickeners.
Lemon Zest: Bright citrus flavor comes from fresh lemon zest. There is no need to add lemon juice, as the zest does it all.
Sea Salt and Black Pepper: Season the soup to taste using salt and pepper.
Ways to Customize
- For a kick of spice, toss in some red pepper flakes too!
- Garlic lovers, add additional garlic. Roasted garlic is a fabulous addition here too.
- If you have fresh herbs on hand, like fresh dill or fresh parsley, feel free to toss it in.
- For added richness, add 1/2 cup to 1 cup of heavy cream or full-fat coconut milk.
How to Make Asparagus Soup:
Heat the avocado oil over medium-high heat in a large pot (such as a Dutch oven) and add the yellow onion. Sauté onions, stirring occasionally, until the onion has softened and is beginning to turn golden brown, about 5 to 8 minutes.
Stir in the garlic, chopped leek, and chopped potato and continue sautéing another 3 minutes.
Add in the chopped asparagus, chicken stock, and coconut milk. Cover and bring soup to a full boil. Reduce to a simmer and cook for 15-20 minutes, or until the asparagus is fork tender.
Stir in the lemon zest and season to taste with salt and pepper. Use an immersion blender to blend the soup into a creamy consistency.
If you don’t own an immersion blender, let soup cool and blend the soup in batches in a high powered blender.
Be sure to blend on a lower speed and leave the steam cap open, as the steam needs to escape during the blending process.
Serve in big bowls with a drizzle of extra virgin olive oil on top with some cracked black pepper. A sprinkle of fresh grated parmesan cheese is lovely here!
Store soup in an airtight container in the refrigerator for up to 5 days.
The soup has even more depth of flavor the next day, so feel free to make it in advance of when you need it.
Recipe Tips
- Discard the woody end of each stalk of asparagus for the smoothest consistency. The bottom 2 inches (or so) of asparagus is tough and fibrous, which in turn adds fibrous threads to the soup.
- For extra flavor and heartiness, you can add chopped cooked bacon to the final product or up to 2 cups of leftover diced ham.
Frequently Asked Questions
Either way! I love the soup served warm because I find it has robust flavor, but it can also be served cold, like a vichyssoise. To do so, simply store the soup in the refrigerator until it has fully chilled.
Depending on how long you blend the soup, it can be very creamy, or it can have a little texture to it, similar to split pea soup. I like leaving a little texture to break up the smoothness.
You can replace the potato with one drained can of garbanzo beans or 2 cups of canned or frozen peas for some plant-based protein. You’ll still get a slightly creamy consistency, with the added benefit of protein.
As an alternative, skip the potato and add 1 cup of heavy cream or canned full-fat coconut milk.
That’s it! The perfect soup for celebrating Spring’s fresh produce and one of those amazing go-to asparagus recipes worthy of putting on repeat.
If you enjoy making homemade soup recipes, also try these gems.
More Soup Recipes
- Chicken Cabbage and White Bean Soup
- Chunky Tomato Basil Soup
- Cauliflower Soup
- Creamy Chicken Soup with Potatoes and Bacon
- Avgolemono Soup
- Sausage 15-Bean Soup
Creamy Asparagus Soup
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large leek, thoroughly cleaned and sliced
- 1 medium-sized jewel yam, or white potato, chopped into bite-sized pieces, about 3 cups*
- 1 bunch asparagus, trimmed and chopped
- 4 to 6 cups chicken broth or vegetable broth, to your desired consistency
- 1 cup full-fat canned coconut milk , or heavy cream
- 1 lemon, zested (about ½ tsp lemon zest)
- ½ tsp sea salt, to taste
- ¼ tsp black pepper, to taste
Instructions
- Heat the avocado oil over medium-high heat in a large pot (such as a Dutch oven) and add the yellow onion. Sauté onions, stirring occasionally, until the onion has softened and is beginning to turn golden brown, about 5 to 8 minutes.
- Stir in the garlic, chopped leek, and chopped potato and continue sautéing another 3 minutes.
- Add in the chopped asparagus, chicken stock, and coconut milk. Cover and bring soup to a full boil. Reduce to a simmer and cook for 15-20 minutes, or until the asparagus is fork tender.
- Serve in big bowls with a drizzle of extra virgin olive oil on top with some cracked black pepper. A sprinkle of fresh grated parmesan cheese is lovely here!
- Stir in the lemon zest and season to taste with salt and pepper.
- Use an immersion blender to blend the soup into a creamy consistency. If you don’t own an immersion blender, let soup cool and blend the soup in batches in a high powered blender. Be sure to blend on a lower speed and leave the steam cap open, as the steam needs to escape during the blending process.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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