Asparagus Soup Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
  • 4 cups vegetable or chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream (optional, for extra richness)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh herbs (such as dill, parsley, chives, or tarragon)


  • Prep the asparagus: Trim off the woody ends of the asparagus. Cut off the tips and set them aside. Cut the remaining stalks into 1-inch pieces.
  • Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more, until fragrant.
  • Simmer the soup: Add the asparagus pieces (not the tips), broth, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the asparagus is very tender.
  • Blend: Remove the pot from the heat and carefully blend the soup until smooth, using either an immersion blender or by transferring the soup to a regular blender in batches (be careful, hot liquids can expand in a blender).
  • Finish and garnish: Stir in the heavy cream (if using) and lemon juice. Taste and adjust seasonings with more salt, pepper, or lemon juice as needed. Stir in the reserved asparagus tips and chopped herbs.
  • Serve: Ladle the soup into bowls, garnish with additional herbs and a drizzle of olive oil, if desired. Serve with crusty bread for dipping.


  • Make it vegan: Use vegetable broth and omit the heavy cream or substitute non-dairy cream.
  • Add a cheesy twist: Stir in some grated Parmesan cheese at the end for a burst of flavor.
  • Get creative with toppings: Experiment with a dollop of sour cream, toasted croutons, chopped nuts, or a sprinkle of crispy bacon.


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