Creamy Asparagus Soup Recipe for Spring
This creamy asparagus soup recipe is perfect for spring! Made with asparagus, peas, and leeks, it has a bright green color and fresh flavor.
Introduction
This asparagus soup is practically spring in a bowl! A vibrant blend of asparagus, peas, herbs, and leeks, it’s light, nourishing, and full of fresh spring flavor. If you’re craving a classic cream of asparagus soup, you can add a splash of heavy cream, but this simple recipe is also delicious without it. I love this soup as a spring dinner with some crusty bread or focaccia on the side. It comes together in under 45 minutes (and most of the cook time is hands-off), so it’s totally weeknight-possible.
This recipe is an updated version of one I shared in 2019. Based on reader feedback, I re-tested it to create a better balance of flavors and a streamlined ingredient list. This new twist is creamy, delicate, and fresh-yet-comforting – a perfect use for peak-season asparagus while it’s here. I hope you love it as much as I do!
Asparagus Soup Ingredients
Here’s what you’ll need to make this asparagus soup recipe:
| Ingredient | Notes |
|---|---|
| Asparagus | Trim off and discard the woody ends before using. |
| Garlic and leeks | Add savory depth of flavor. |
| Unsalted butter | Gives the soup a luxe, velvety texture. Substitute with olive oil if preferred. |
| Frozen peas | Add subtle sweetness and help thicken the soup. |
| Vegetable broth | Use store-bought or make your own with leek tops. |
| Fresh thyme | Adds earthy, woodsy flavor. |
| Fresh lemon juice | For brightness. |
| Salt and pepper | Enhances all flavors. |
For a classic cream of asparagus soup, you have the option to add heavy cream. The no-cream version is brighter and grassier, while the cream version offers a richer and mellower flavor. Choose whichever version you prefer!
How to Make Asparagus Soup
Step 1: Sauté the leeks. Melt the butter in a large pot or Dutch oven over medium heat, add the leeks, and cook until they soften, about 8 to 10 minutes. Reduce heat to prevent browning.
Step 2: Simmer the soup. Add garlic, asparagus, broth, and thyme and simmer until the asparagus is tender, about 20 minutes. Stir in peas and heat through.
Step 3: Puree the soup. Allow to cool slightly and remove thyme sprigs. Blend until smooth using an upright or immersion blender.
- Tip: If using an upright blender, let the soup cool first and vent the lid every 20 seconds while blending to prevent explosions.
Step 4: Final touches. Return to the pot, add remaining salt, lemon juice, and cream if using. Season to taste.
What to Serve with Asparagus Soup
Serve this creamy asparagus soup in bowls topped with a drizzle of olive oil and/or cream, fresh chives or dill, sautéed asparagus tips, and freshly ground black pepper. It’s lovely paired with thick crusty bread or focaccia for dipping. Also, consider serving alongside an egg salad sandwich or a green salad for a refreshing spring lunch.
Storage Tips
To store: Keep leftover soup in an airtight container in the fridge for up to 4 days.
To freeze: The soup freezes well. Cool completely before sealing in an airtight container with an inch of extra space on top. Freeze for up to 3 months.
To reheat: Use low heat on the stove or microwave.
More Fresh Asparagus Recipes
If you love this cream of asparagus soup recipe, try one of these asparagus dishes next:
Looking for more soups? Check out these 35 Best Soup Recipes!