Spring Asparagus Soup

Name: Spring Asparagus Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, trimmed; 1 medium shallot, chopped; 3 cups vegetable broth; 2 tablespoons olive oil; 1/2 cup heavy cream (optional); Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Seasonal Ideas

I absolutely love making this Spring Asparagus Soup every year when the fresh asparagus comes into season. The vibrant green color and distinct flavor not only brighten up my kitchen but also my palate! With each sip, I'm reminded of sunny spring days. This soup is light yet satisfying, making it the perfect addition to any meal or even as a standalone dish. I love how easy it is to prepare, and the creamy texture is simply comforting. Trust me, you’re going to want to make this soup part of your springtime routine!

Created by

Marigold Pearson

Last updated on 2026-01-24T12:19:42.133Z

While experimenting with different spring soups, I discovered that a simple blend of fresh asparagus, shallots, and vegetable broth creates a symphony of flavors. The key to enhancing its taste is to lightly sauté the shallots before adding them to the soup, allowing them to release their natural sugars. This small step truly elevates the dish!

When it comes to blending the soup, I prefer using an immersion blender for a seamless texture, but a regular blender works just as well. The final touch of a splash of lemon juice right before serving gives it a refreshing brightness that truly encapsulates spring.

Why You'll Love This Recipe
Fresh, vibrant flavors that scream spring
Easy to make yet elegant for any occasion
Creamy texture without heavy cream

The Importance of Fresh Asparagus

Fresh asparagus is the star of this soup, offering both flavor and texture. When selecting asparagus, look for bright green stalks that are firm to the touch and have tightly closed tips. Avoid any that appear wilted or overly soft. I recommend using asparagus that is in season for the best taste, typically from late spring to early summer. This ensures a crisp bite and vibrant color in your soup.

If you can find different varieties, consider trying a mix of green and purple asparagus for added visual appeal and variety in flavor. The purple variety tends to have a sweeter profile, which can enhance the overall taste of your spring soup.

Blending Techniques for Creaminess

Using an immersion blender is my preferred method for achieving a smooth texture in this soup. As you purée, make sure you blend until the soup is completely smooth, which usually takes about 30-45 seconds of consistent blending. If you prefer a chunkier texture, blend less, or reserve some asparagus before blending to stir in later.

If you don’t have an immersion blender, you can carefully transfer the soup to a traditional blender, but do it in small batches. Allow the soup to cool slightly before blending to avoid steam buildup, which can lead to splatters. After blending, return the soup to the pot and reheat gently if it has cooled down.

Make-Ahead and Storage Tips

This soup is ideal for meal prepping. If you're making it in advance, store it in an airtight container in the refrigerator for up to 3 days. To reheat, do so on the stove over medium-low heat, stirring often until warmed through. Adding a splash of vegetable broth can help restore some of the original texture if it thickens.

For longer storage, you can freeze the asparagus soup. Allow it to cool completely, then pour it into freezer-safe bags or containers, leaving some space at the top for expansion. It will last for about 2-3 months in the freezer. To thaw, simply transfer it to the refrigerator overnight before reheating.

Ingredients

Soup Ingredients

1 lb fresh asparagus, trimmed
1 medium shallot, chopped
3 cups vegetable broth
2 tablespoons olive oil
1/2 cup heavy cream (optional)
Salt and pepper to taste
Juice of 1 lemon

Instructions

Prepare the Asparagus

Cut the asparagus into 1-inch pieces, reserving the tips for garnish. Rinse and drain thoroughly.

Sauté Shallots

In a large pot, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.

Cook the Asparagus

Add the chopped asparagus to the pot and sauté for an additional 3 minutes before pouring in the vegetable broth.

Simmer

Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, until the asparagus is tender.

Blend and Season

Using an immersion blender, purée the soup until smooth. Stir in the heavy cream if using. Season with salt, pepper, and lemon juice to taste.

Serve

Ladle the soup into bowls, garnish with reserved asparagus tips, and enjoy!

Pro Tips

For a lighter version, you can replace heavy cream with coconut milk or omit it entirely. Additionally, feel free to add other spring vegetables like peas or spinach for extra flavor and nutrition.

Serving Suggestions

Consider garnishing your soup with a drizzle of olive oil or a sprinkle of freshly grated Parmesan cheese for added richness. A dollop of crème fraîche or a few croutons can also elevate the dish, adding a nice texture contrast.

Pair this soup with a light salad or a crusty piece of bread for a satisfying lunch or dinner. The bright flavors of the soup complement lighter dishes, making it versatile for various meals.

Variations to Try

For a twist on the classic recipe, try adding a handful of fresh herbs such as basil or mint during the blending stage. These herbs will infuse the soup with an aromatic quality, brightening the flavor profile significantly.

If you're looking for a dairy-free version, substitute heavy cream with coconut milk or cashew cream. These alternatives will still provide a creamy texture without dairy, ensuring the soup remains rich and satisfying.

Questions About Recipes

→ Can I make this soup vegan?

Yes! Just omit the heavy cream and replace it with a cashew cream or simply enjoy it as is.

→ How long does the soup last in the fridge?

You can store the soup in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze leftover soup?

Absolutely! Freeze the soup in portions for up to 3 months. Reheat gently on the stovetop when you’re ready to enjoy it.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, a light salad, or even grilled cheese for a comforting meal.