Best Asparagus Soup | Downshiftology

Asparagus soup is one of my favorite ways to enjoy asparagus in the spring. It’s light, fresh, and becomes silky smooth without any cream.

Creamy asparagus soup in a bowl. — *Photo: Gayle McLeod*

Why You’ll Love This Asparagus Soup

In the spring, I always look for fresh bundles of asparagus at the farmer’s markets so I can make roasted asparagus, asparagus salad, and especially this creamy asparagus soup. Think of it as my seasonal variation of fall’s butternut squash soup or summer’s tomato soup. But this creamy asparagus soup also includes zesty lemon juice and fresh herbs, which are the little things I love about this season. Bright and fresh flavor! Here’s what else you’ll love about my recipe:

It’s completely dairy-free. Instead of heavy cream, I’ve swapped in a small amount of avocado for a healthier twist that adds a silky, creamy feel to the soup. If you have my Healthy Meal Prep cookbook, I did the same thing for my white gazpacho!
It’s great for spring meal prep. I always reach for this soup in my fridge (or freezer) when I need a quick, light, and healthy meal that can easily be reheated.

Asparagus Soup Ingredients

Asparagus: Grab firm, bright green spears with closed, compact tips. I also try to avoid bundles where the ends look dry or overly woody.
Onion & Celery: While asparagus makes up 80% of this soup, but I’m adding a yellow onion and celery stalks for a well-rounded, fresh and sweet flavor.
Avocado: There are several ways you can thicken soups without dairy including avocado, raw cashews, white beans, potatoes, and more! In my zucchini soup I used cashews, and in my white chicken chili I used blended white beans, but I opted for avocado here. It’s quick and easy (and I usually have avocados on hand), but feel free to use your favorite method!
Aromatics & Fresh Herbs: The blend of garlic, zesty lemon juice, and fresh herbs gives this soup that bright, aromatic spring flavor. I’m using a mix of parsley and dill, but use any tender herbs you love.
Vegetable Broth: I’m using vegetable broth to keep this vegetarian, but you can also use chicken broth if you have that on hand.

Find the printable recipe with measurements below

How To Make Asparagus Soup

Sauté the veggies. Sauté the onion and celery for 3 to 4 minutes, until softened. Then, add the garlic, salt, and pepper, and stir until fragrant.

Cooking onions and bell pepper in a pot.

Add the asparagus and broth. Bring everything to a boil, turn the heat to low, cover, and simmer for 20 to 25 minutes, until the asparagus is tender. Keep in mind that the simmering time will depend on the thickness of your asparagus.

Finish and blend it up. Add the avocado, lemon juice, and herbs, then use an immersion blender to blend the soup until smooth, or transfer the soup to a high-powered blender, and blend for 15 to 30 seconds, until smooth.

Pair This Asparagus Soup With…

The best soup toppings! I love adding a drizzle of olive oil and sliced asparagus tips for a quick topping. But if you want to go the extra step, roasted chickpeas, parmesan crisps, or toasted pine nuts would be amazing for a crunchy texture.
Delicious spring proteins. My go-to pairings are baked chicken breast, baked salmon, or baked cod for an easy, hands-off dish I can toss in the oven. But this lemon pepper chicken and shrimp scampi are great to cook on the stovetop simultaneously.
Fresh spring salads. For the ultimate spring meal, pair this with a Caesar salad, Mediterranean chickpea salad, egg salad wrap, or chicken salad wrap!

Storage Tips

To store in the fridge: Leftovers will last for 4 to 5 days.
To freeze for later: For longer storage, pour the soup into a freezer-safe container, like my favorite Weck Jars, or use these amazing silicone Souper Cubes. Just pop them out into a bowl and reheat! Either way, the soup will stay good in the freezer for up to 3 months.
For reheating: When you’re ready to enjoy it, let it thaw in the fridge and reheat it in the microwave or on the stovetop until warm.

More Asparagus Recipes

If you make this asparagus soup recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

This creamy asparagus soup is the best way to celebrate spring. It’s light, healthy, and made without cream—the perfect vegetarian meal!

Saute the veggies. Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 3 to 4 minutes, until softened. Add the garlic, salt, and pepper, and cook for another 30 seconds.
Add the asparagus and broth. Add the asparagus and broth, bring to a boil, then turn the heat to low. Cover and simmer for 20 to 25 minutes, until the asparagus is very tender.
Finish and blend it up. Add the avocado, lemon juice, and herbs, then use an immersion blender to blend the soup until smooth, or transfer the soup to a high-powered blender, and blend for about 30 seconds, until smooth.
Garnish and serve. Ladle portions of the asparagus soup into bowls and garnish with a drizzle of olive oil and some asparagus tips.

Storage tips: You can store this in the fridge for 4 to 5 days in a sealed container. For longer storage, pour the soup into a freezer-safe container, like my favorite Weck Jars, or use these amazing silicone Souper Cubes. Just pop them out into a bowl and reheat! Either way, the soup will stay good in the freezer for up to 3 months.
I was asked if the soup would turn brown in the fridge, given the avocado. And the answer is no! It never turned brown for me. The amount of avocado added is quite minimal.

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Recipe testing the asparagus soup recipe in my kitchen.

Behind The Scenes

Look at how much my testing photo looks like the profesh photo from my fabulous photographer Gayle! A promise I’ll always make to you, my team will never use “food styling” tricks to make my food look magazine worthy and unattainable. I want YOU to be able to recreate my recipes at home to look exactly like they look on my website.