Go Back
–+ servings
Asparagus Soup

Creamy Asparagus Soup That Celebrates Spring Flavors

This creamy asparagus soup is a quick and nutritious dish that captures the essence of spring flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 1 cup Leeks Use the white and light green parts.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground is recommended.
  • 1 pound Asparagus Trimmed and chopped.
  • 2 cloves Garlic Minced.
  • 4 cups Vegetable Broth Low-sodium for a healthier choice.
  • 0.5 teaspoon Thyme Prefer fresh, but dried can be used.
  • 1 cup Frozen Peas Fresh peas when in season are a great option.
To Brighten the Flavor
  • 2 tablespoons Fresh Lemon Juice White wine vinegar could be an alternative.
For Creamy Texture (Optional)
  • 0.5 cup Heavy Cream Omit for a lighter version.
For Serving
  • 0.5 cup Sautéed Asparagus Tips Great for garnishing.
  • 2 tablespoons Fresh Dill or Chives Use as a lovely garnish.
  • 1 tablespoon Extra-Virgin Olive Oil Drizzle for extra flavor.
  • to taste Freshly Ground Black Pepper A must for that finishing touch!

Equipment

  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions for Creamy Asparagus Soup
  1. Melt unsalted butter in a large pot over medium heat. Add sliced leeks, sea salt, and black pepper. Sauté for 8-10 minutes until softened and translucent.
  2. Stir in chopped asparagus and minced garlic. Pour in vegetable broth and add fresh thyme. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
  3. Add frozen peas to the pot and heat through for an additional 2 minutes. Remove the pot from heat.
  4. Allow soup to cool slightly, then remove thyme sprigs and blend until smooth using an immersion blender.
  5. Return the soup to the pot, stir in lemon juice and heavy cream if using. Adjust seasoning as needed.
  6. Ladle soup into bowls and garnish with sautéed asparagus tips, olive oil, and fresh herbs.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.

Tried this recipe?

Let us know how it was!