This creamy asparagus soup recipe is perfect for spring! Made from asparagus, peas, and leeks, it is bright green and has a refreshing taste.
This asparagus soup is practically spring in a bowl! A vibrant blend of asparagus, peas, herbs and leeks, it’s light, nutritious and full of fresh spring flavor. If you want a classic cream of asparagus soup, you can add heavy cream, but this simple recipe is delicious even without it.
I love having this soup with crusty bread or focaccia for a spring dinner. It’s ready in under 45 minutes (most of the cooking time is hands-free), so it’s totally do-able for a weeknight.
This asparagus soup recipe is an updated version of one I first shared in 2019. Based on reader feedback, we retested it to have a better balance of flavors and a streamlined ingredient list. This new twist is creamy, delicate, fresh and comforting, and perfect during peak asparagus season. I hope you love it as much as I do!
Asparagus Soup Ingredients
Here’s what you need to make this asparagus soup recipe:
- asparagus, of course! Cut off the wood ends and discard them before using them in soup.
- garlic and chives – Adds depth to the savory flavor.
- unsalted butter – For abundance. I use it here because it gives the soup a luxurious, velvety texture, but you can substitute extra virgin olive oil if you prefer.
- frozen peas – Adds a subtle sweetness to the soup. It thickens so that it feels creamy even without cream.
- vegetable broth – Use your favorite store-bought brand, or use dark green chive tops to make a quick homemade vegetable broth.
- fresh thyme – Adds depth to earthy and woody scents.
- fresh lemon juice – For brightness.
- and salt and pepper – To make every flavor stand out!
For the classic cream of asparagus soup, there are additional options. Heavy cream. The cream-free version is brighter and grassier. Using cream makes the taste richer and smoother. Choose the version you want!
Find the full measured recipe below.
How to Make Asparagus Soup
To make this soup, you first need to fry the chives. Melt the butter in a large pot or Dutch oven over medium heat, then add the leeks and cook until tender, 8 to 10 minutes. Lower the heat as needed to prevent the leeks from browning, which can cause them to taste bitter.
Next, bring the soup to a boil. Add the garlic, asparagus, broth, and thyme and simmer until the asparagus is tender, about 20 minutes. Add the peas and cook until cooked through.
Then puree it. Let the soup cool slightly and then remove the thyme sprigs. Transfer to an upright blender and blend until smooth, or puree the soup in a pot using an immersion blender.
- tip: If you are using an upright blender, allow the soup to cool for a few minutes before blending. Pause while blending and open the lid every 20 seconds to allow steam to escape. If too much builds up in your blender, it may explode.
Return to pot and add remaining salt, lemon juice, and cream. Season to taste with salt and pepper.
What to Serve with Asparagus Soup
Serve this creamy asparagus soup in bowls topped with olive oil and/or cream, fresh chives or dill, roasted asparagus tips, and freshly ground black pepper.
I like to serve it with crusty bread or focaccia for dipping. It would be delicious served with an egg salad sandwich or a side salad such as green salad or strawberry spinach salad for a refreshing spring lunch.
storage tips
To save: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To pin: It also freezes well. Allow the soup to cool completely before sealing in an airtight container, leaving about 1 inch of space for the soup to expand to the top. Freeze for up to 3 months.
To reheat: Reheat on low heat on the stove or in the microwave.
More Fresh Asparagus Recipes
If you like this cream of asparagus soup recipe, try one of these asparagus dishes:
Looking for more soup? Check out 35 of the best soup recipes!
Asparagus Soup
serve 4 up to 6
This asparagus soup recipe is the perfect spring dinner or side dish! Made with fresh asparagus, peas, and leeks, it’s vibrant, nutritious, and delicious. Add cream or skip it. Both are good.
Prevent your screen from going dark
Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, 3/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the leeks are tender, 8 to 10 minutes. If the leeks begin to brown before they are soft, reduce the heat.
Add asparagus, garlic, broth, and thyme and simmer for 20 minutes or until asparagus is tender. Add peas and cook for 2 more minutes or until cooked through.
Turn off the heat and let cool slightly. Remove the thyme, then transfer the soup to a blender and blend until smooth. Return soup to pot and stir in remaining ½ teaspoon salt, lemon juice, and cream (if using). Season to taste.
Place in a bowl and top with a drizzle of cream, sautéed asparagus tips and fresh dill. Drizzle with olive oil, garnish with freshly ground pepper and serve.
Nutrition information calculated for 1/4 recipe made with 1/4 cup cream. Sodium levels may vary depending on the brand of vegetable broth you use.
