This creamy asparagus soup recipe is perfect for spring! Made with asparagus, peas, and leeks, it has a bright green color and fresh flavor.
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 asparagus soup recipe is an updated version of one I first shared in 2019. Based on reader feedback, I re-tested it to have 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:
- Asparagus, of course! Trim off and discard the woody ends before using it in the soup.
- Garlic and leeks – They add savory depth of flavor.
- Unsalted butter – For richness. I use it here because it gives the soup a luxe, velvety texture, but feel free to substitute extra-virgin olive oil if you prefer.
- Frozen peas – They add a subtle sweetness to the soup. They also thicken it so that it’s creamy even without cream.
- Vegetable broth – Use your favorite store-bought brand, or use the dark green leek tops to make a quick homemade vegetable broth.
- Fresh thyme – It adds earthy, woodsy depth of flavor.
- Fresh lemon juice – For brightness.
- And salt and pepper – To make all the flavors pop!
For a classic cream of asparagus soup, you have the option to add heavy cream. The no-cream version is brighter and grassier. With the cream, the flavor becomes richer and mellower. Choose whichever version you prefer!
Find the complete recipe with measurements below.
How to Make Asparagus Soup
To make this soup, you’ll start by sautéing the leeks. Melt the butter in a large pot or Dutch oven over medium heat, add the leeks, and cook until they soften, 8 to 10 minutes. Reduce the heat to low as needed to prevent the leeks from browning, which can make them bitter.
Next, simmer the soup. Add the garlic, asparagus, broth, and thyme and simmer until the asparagus is tender, about 20 minutes. Add the peas and cook until heated through.
Then, puree it. Let the soup cool slightly and remove the thyme sprigs. Transfer to an upright blender and blend until smooth, or use an immersion blender to puree the soup in the pot.
- Tip: If you’re using an upright blender, give the soup a few minutes to cool before blending. While blending, stop and remove the lid every 20 seconds or so to allow steam to vent. If too much builds up in the blender, it can explode.
Return to the pot and add the remaining salt, lemon juice, and cream, if using. Season with salt and pepper 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.
I love it with a side of crusty bread or focaccia for dipping. It would also be delicious with an egg salad sandwich for a fresh spring lunch or with a side salad like this green salad or strawberry spinach salad.
Storage Tips
To store: Store leftover soup in an airtight container in the fridge for up to 4 days.
To freeze: It also freezes well. Allow to cool completely before sealing in an airtight container, leaving an inch of space for the soup to expand at the top. Freeze for up to 3 months.
To reheat: Reheat over low heat on the stove or in the 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!
Asparagus Soup
Ingredients
- 3 tablespoons unsalted butter
- 3 small-medium leeks, white and light green parts only, or 1 medium yellow onion, chopped
- 1¼ teaspoons sea salt
- Freshly ground black pepper
- 2 bunches asparagus, 2¼ pounds, trimmed and chopped
- 2 garlic cloves, grated
- 4 cups vegetable broth
- 2 fresh thyme sprigs, bundled
- 1 cup frozen peas
- 1½ tablespoons fresh lemon juice
- ¼ to ½ cup heavy cream, optional
For serving
- Heavy cream, for drizzling
- Sautéed asparagus tips
- Chopped fresh dill or chives
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, ¾ teaspoon of the salt, and several grinds of pepper and cook, stirring occasionally, for 8 to 10 minutes, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
- Add the asparagus, garlic, broth, and thyme and simmer for 20 minutes, or until the asparagus is tender. Add the peas and cook for 2 more minutes, or until heated through.
- Remove from the heat and allow to cool slightly. Remove the thyme, then transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the remaining ½ teaspoon salt, the lemon juice, and cream, if using. Season to taste.
- Portion into bowls and top with a drizzle of cream, sautéed asparagus tips, and fresh dill. Drizzle with olive oil, garnish with freshly ground black pepper, and serve.
Notes
Absolutely love this recipe. Added a few carrots and it was gone…crowd loved it! Thanks for a great recipe! From Megan’s dad 😁