Asparagus Soup is the most delicious side dish recipe. It comes together with just a few ingredients and has the most bright flavor.
I absolutely love asparagus, but I had never considered turning it into a soup until recently. I keep all but two ingredients for this delicious soup on hand all of the time. It’s also vegan and a great way to have a vegetable side dish. I hope you love this bright and delicious soup as much as I do.
How to Make Asparagus Soup
Here is a brief overview of how this asparagus soup recipe recipe comes together. For the full recipe including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
- Sauté the onion and garlic. Season with salt and pepper and cook until the onions are translucent, about five to seven minutes.
- Add the other ingredients. Add the vegetable broth, scraping up any browned bits. Add the asparagus and bring to a boil. Then reduce to a simmer.
- Cook the soup. Cook the soup until the asparagus is tender. Then add the lemon juice.
- Puree the soup. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can use your blender and blend the soup in batches.
Immersion Blender
Choosing and Storing Fresh Asparagus
Look for asparagus stalks that are plump and bright green. Avoid any bunches that look wilted or soft. The asparagus tips should be perky. If you are buying or picking asparagus in advance, follow these steps to keep fresh it in your refrigerator.
- Cut off the bottom 1/2 inch of the asparagus.
- Place the whole bunch in a glass with an inch or two of water.
- Store the glass of asparagus spears in the refrigerator for a few days or until you are ready to make this asparagus soup recipe.
Cutting or Breaking Asparagus
One great thing about asparagus is it will tell you exactly where the woody ends meet the yummy stalks so you know what part of the stalk to keep and what part to discard. Gently bend the bottom of the stalk until it snaps.
Once you snap the bottom of one piece, you can line them all up and cut them to be the same length or continue to break the bottom off of each stalk. You will then cut each stalk into two-inch pieces to be added to the soup and cooked.
Making Cream of Asparagus Soup
If you want to make this into a cream of asparagus soup recipe, add some heavy cream before serving. Stir it into the soup and enjoy the delicious creaminess.
Storing and Reheating Leftovers
Store any leftover asparagus soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave on half power or in a small saucepan on the stove over low heat, stirring occasionally, until heated through.
Freezing Soup
This is a great soup recipe to freeze. Allow the soup to cool then transfer it to freezer-safe containers or bags, leaving some room at the top for it to expand. I love to freeze soup in individual portions so I can grab them out for lunch.
When you are ready to eat it, allow the soup to thaw in the refrigerator. Then heat it on the stovetop over low heat, stirring occasionally. Remember that cooked foods should never be reheated more than once.
Other Great Soup Recipes
If you make this asparagus soup recipe or any of my other recipes, leave a comment and let me know how you enjoyed it!
Asparagus Soup
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 teaspoon kosher salt (if using table salt, use 1/4 teaspoon)
- 1/4 teaspoon black pepper
- 2 bunches of asparagus washed and trimmed, and cut into 2 inch pieces, read here about storing asparagus (about 912 grams before trimming)
- 4 cups low sodium vegetable broth or chicken broth (907 grams)
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a stock pot over medium heat.3 tablespoons olive oil
- Add the onion and garlic. Season with salt and pepper. Sauté until the onions are translucent, about 5 to 7 minutes.1 large yellow onion, 4 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the vegetable broth, scraping up any browned bits. Add the asparagus and bring to a boil. Then reduce to a simmer (you should see intermittent pea-sized bubbles). Cook uncovered for 20 to 25 minutes, stirring occasionally, until the asparagus is tender. Add in the lemon juice.2 bunches of asparagus, 4 cups low sodium vegetable broth, 1 tablespoon fresh lemon juice
- Using an immersion blender, puree the soup until smooth. (Alternatively, blend in a blender in batches.) Taste the soup and add more salt and pepper to taste.
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