This easy Asparagus Soup is a creamy, flavorful way to enjoy fresh spring vegetables. A perfect starter for your Passover or Easter dinners!
Pureed Soups, like Butternut Squash Soup, Creamy Tomato Soup, and this creamy asparagus recipe are a simple, delicious way to enjoy fresh seasonal vegetables throughout the year!
Why You’ll Love This Soup?
- It’s bright and creamy plus it comes together in just under an hour.
- It lasts in the fridge for up to a week so it’s perfect for meal prep lunches.
Sabrina’s Asparagus Soup Recipe
This soup is perfect for when you want something easy and comforting. Springtime is asparagus season, which makes it the ideal time to make this delicious green soup. It’s a one-pot meal, all prepared on the stovetop. Or, if you prefer, you can scroll to find my slow cooker variation. Either cooking method is easy to follow and creates the perfect rich and flavorful soup. This soup is easy enough for a casual weeknight but fancy enough to add to a special dinner like Easter or Passover.
Recipe Card
Ingredients
- 4 tablespoon unsalted butter
- 1 yellow onion , diced
- 1 green bell pepper , diced
- 3 cloves garlic , minced
- 6 cups chicken broth , or vegetable broth
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 pounds asparagus , cut into 1" segments
- 2 tablespoons olive oil
- 1/4 cup heavy cream
- 2 tablespoons parsley , minced
Instructions
- Add butter to a large heavy dutch oven on medium heat.
- Add in onion and green bell pepper, stir to coat and cook for 5-6 minutes until softened.
- Add in garlic, stir and cook for 30 seconds.
- Stir in chicken broth, salt, black pepper, thyme, oregano, bay leaves and asparagus. Bring to a simmer.
- Reduce heat to medium-low and cook for 30 minutes.
- Using an immersion blender, puree until smooth.
- Serve with an olive oil drizzle, a heavy cream drizzle, minced parsley and a side of crusty bread.
Nutrition
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Chef’s Note
To pick out the best fresh asparagus, look for stalks with a bright color and fairly firm texture. The asparagus tips should still be tightly closed. When prepping fresh asparagus stalks, you’ll want to slice off and discard the woody stem at the base. This is the point where the stalks are still white. Cut the asparagus, so you’re using the more tender, green top portion.
Table of contents
About this Recipe
This meal has a rich, and fresh flavor thanks to the pureed vegetables, chicken broth, and seasonings. The asparagus becomes slightly less bitter throughout the cooking process resulting in a lightly sweet, herby, earthy flavor for the beautiful spring dish. Right before serving the soup, you’ll add heavy cream and olive oil for a more silky and creamy texture.
Ingredients
- Asparagus: You’ll want 2 pounds of green asparagus for this soup. Fresh asparagus has a slightly bitter but not unpleasant taste that’s similar to green beans.
- Vegetables: For the other veggies, I used yellow onion, green bell pepper, and garlic. The green bell pepper has a mild, slightly grassy flavor that goes well with the asparagus taste. Meanwhile, the onion and garlic act as aromatic ingredients for a bold and more nuanced overall flavor.
- Heavy Cream: The heavy cream thickens the soup recipe and gives it a richer flavor. You can stir the cream into the soup or pour it in a swirl over the top before serving. If you prefer, you could use coconut cream, Greek yogurt, or sour cream in place of the heavy cream in the recipe.
- Chicken Broth: Chicken broth is the perfect base for this soup recipe. As you cook the ingredients together, the flavors of the vegetables and broth will all start to meld together into a rich and comforting flavor. Chicken broth has a soothing, salty flavor. It also adds vitamins and other nutrients to the recipe to make this vegetable soup a healthy choice that’s great for when you’re feeling under the weather.
- Seasonings: To give the soup recipe an amazing herby flavor, add dried thyme, oregano, and bay leaves. When you puree the soup, the seasonings all get blended and well distributed to give the whole mixture a cohesive and delicious taste.
- Olive Oil: Adding a little olive oil to the soup enhances the flavor, adds nutty notes, and makes the consistency silkier.
Can this be made ahead of time?
Yes, you can easily make this soup ahead of time because it will stay good for a week in the fridge. To reheat the homemade soup, I’d recommend pouring the leftovers back into your dutch oven and simmering on the stovetop until warmed through. You could also reheat it in the crockpot. Or, if you only have one or two servings, you can ladle the soup into a microwave-safe bowl and microwave in 30-second increments until warmed through.
Serving Ideas
You could add other soup toppings like sour cream, croutons, shredded cheese, green onions, fresh herbs, or seeds. When serving the soup, don’t forget to enjoy it with your favorite side dishes. My go-to side dish for most soup recipes is a piece of crusty bread. French Bread Rolls or Crispy Garlic Bread are filling side dishes, perfect for dipping in the soup. You can also serve a bowl of soup as a side dish to go along with your favorite dinner recipes. It tastes great with seafood dishes like Baked Salmon and Pan-Seared Scallops. You can also enjoy it with fluffy Brown Rice or a fresh salad.
How to Store
- Serve: After cooking, don’t leave Asparagus Soup out at room temperature for more than 2 hours.
- Store: If you have leftover soup, you can wait for it to cool, then transfer it to an airtight container. It can stay good in the fridge for up to a week.
- Freeze: You could also freeze the soup for up to 3 months. To reheat the soup, let it thaw in the fridge overnight. Then pour it back into a large pot to reheat on the stovetop or reheat individual bowls of soup in the microwave.
Slow Cooker Method
- To make Asparagus Soup in the slow cooker, start by adding the vegetables, chicken broth, and seasonings to your crockpot.
- Cover the pot and set it to cook on High for 3-4 hours.
- After the cooking time, check to see that the vegetables are tender, then use an immersion blender to blend until smooth.
- Serve your soup with heavy cream, olive oil, and fresh parsley to garnish.
Variations
- Vegan Asparagus Soup: To make this recipe for a vegetarian or vegan diet, you’ll need to swap out the chicken broth base for vegetable stock. (This will make it use vegan butter or olive oil as a substitute for the butter. Then swap out the drizzle of heavy cream for non-dairy yogurt or coconut cream.
- Seasonings: There are plenty of delicious seasonings that you could try to flavor this soup recipe. Ground mustard, paprika, fresh basil, onion powder, or mint are tasty options. You could also add spicy flavor with red pepper flakes or cayenne pepper.
- Lemon Asparagus Soup: A little lemon flavor would taste amazing fresh Asparagus Soup. Add a squeeze of lemon juice and a little lemon zest at the same time you drizzle on the heavy cream and olive oil.
- Cheese: You can also add a sprinkling of cheese for a delicious topping. A bit of parmesan cheese, cheddar cheese, provolone, Swiss, or mozzarella make great toppings, and they’ll melt beautifully over hot soup.
- Veggies: You can also add other kinds of vegetables like red or orange bell pepper, mushrooms, cauliflower, broccoli, carrots, potatoes, or squash. You can also slice up green onions to sprinkle as a garnish.
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Asparagus soup is one of my favorites, and this version looks so vibrant and delicious! The instructions are so clear, and I am definitely adding this to my weekly meal plan.
It’s going to be a great addition to your meal prep. I hope you enjoy, and let me know how it goes.