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Asparagus Soup Recipe

Creamy Asparagus Soup – Fresh, healthy and delicious asparagus soup prepared with just 6 ingredients!

Vegetable based soups, like this Slow Cooker Vegetable Soup or this Roasted Tomato Soup, are a great way to use up fresh vegetables that have been chillin’ in the veggie crisper drawer for a while. 😊 


30-minute Asparagus Soup that’s absolutely delicious and so easy to make!

Looking for the perfect fresh and light soup? Creamy Asparagus Soup is exactly the one and only way to use up fresh asparagus. This soup is prepared with only a handful of ingredients, and it makes for a delicious lunch, but also a beautiful start to a wonderful dinner. 

Not only is asparagus delicious, but it’s also packed full of nutrients, a good source of fiber, folate, vitamins A, C, E, and K. 🙌 

Clearly, Asparagus Soup is healthy, but also gluten free, low carb, Keto-friendly, and really, really good! 😍 

cooking asparagus in a dutch oven


Here, we are going to cook the asparagus with onions until tender and then puree the entire thing into a smooth and silky soup. Heavy cream and lemon juice are added to make it rich, bright, creamy, and full of fresh flavor. 

  1. Start with trimming the asparagus and cutting each asparagus stalk into 1-inch pieces.
  2. Heat up oil and butter in a Dutch oven or stockpot and add in the onions.
  3. Stir in the prepared asparagus and season with salt and pepper; let cook over medium-high heat for 5 minutes.
  4. Add vegetable broth and bring to a boil; lower heat to a simmer, cover with a lid, and continue to cook for 12 to 14 minutes, or until asparagus is soft.
  5. Next, you will want to reach for an immersion blender to puree the soup. You can also use a regular blender, but blend the soup in batches. 
  6. Once soup is completely pureed and smooth, put it back in the pot and set over medium heat. Whisk in heavy cream until blended. Then, whisk in couple tablespoons of lemon juice.
  7. Now, for the important part; taste test. This soup doesn’t rely on a lot of seasonings, and for that reason, you will most likely need to add more salt and pepper. Even lemon juice.
  8. Once you’re happy with the taste, ladle soup into bowls, garnish with chopped parsley, and serve.

stirring soup in a dutch oven

I think this soup would also be great with a garnish of fresh chopped chives, diced crispy bacon, or flavored croutons. A swirl of sour cream wouldn’t hurt, either. 


  • Store Asparagus Soup in an airtight container and keep in the fridge for 4 to 5 days.


  • This soup is cream based, and for that reason it won’t freeze well. If you intend to make a batch for the freezer, make the soup without the cream, and add the cream only after reheating it. 

asparagus soup in a bowl with a spoon



asparagus soup in a pot with a ladle

Asparagus Soup

Katerina | Diethood
30-minute Asparagus Soup that's absolutely delicious and so easy to make!
5 from 3 votes
Servings : 6 servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 2 pounds green asparagus stalks
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • salt and fresh ground pepper, to taste
  • 2 cloves garlic, minced
  • 5 cups low sodium vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice, or to taste
  • chopped fresh parsley, for garnish


  • Trim asparagus by snapping off the tough ends. Discard ends.
  • Cut stalks of asparagus into 1-inch pieces; set aside.
  • Heat up 1 tablespoon butter and 1 tablespoon olive oil in a 4-quart, or bigger, Dutch oven or soup pot.
  • Stir in onions and cook for 1 minute.
  • Add asparagus pieces; stir in minced garlic and season with salt and pepper. Continue to cook for 5 minutes, stirring often.
  • Add vegetable broth and bring to a boil; lower heat to a simmer, cover with a lid, and continue to cook for 12 to 14 minutes, or until asparagus is soft.
  • Remove lid and puree soup with an immersion blender, OR, purée soup in batches in a regular blender until completely smooth.
  • Pour blended soup back into the pot and set over medium-high heat.
  • Whisk in heavy cream and lemon juice.
  • Bring soup to a slow boil and whisk in remaining tablespoon of butter.
  • Remove from heat; taste soup and adjust accordingly.
  • Sprinkle with parsley and serve.




Serving: 1 cup | Calories: 172 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 7 g | Cholesterol: 37 mg | Sodium: 828 mg | Potassium: 347 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1968 IU | Vitamin C: 12 mg | Calcium: 55 mg | Iron: 3 mg | Net Carbs: 8 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: French
Keyword: asparagus recipes, asparagus soup, healthy dinners, soup recipes
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66 comments on “Asparagus Soup Recipe”

  1. I originally halved this recipe while making it for my grandpa, but after sampling his I had to make more for myself. This was so good!

  2. This soup is delightful prepared exactly like the recipe directs us. My problem is I had only 1 pound of asparagus the first time I made it and could only make half the recipe. I will not make that mistake again!
    I plan on making it as a starter course on St. Patrick’s Day.

  3. I can admit im hard to please ….. But this was excellent. I didnt have heavy cream so i used sour cream added 2 teaspoons of Ms Dash original… I dont like salt and lime instead of lemon…. Soooooooo good!!! Will make again

  4. This soup is so good! I’ve tried another asparagus soup recipe before, I may like this slightly more 🙂 And my husband complemented it too, said it’s really good. Also my toddler seemed to like it 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      You know it’s good when a toddler likes it! 😉 hehe Very happy to know that you enjoyed it! THANK YOU!! 😀

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