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Hungry Healthy Happy » Recipes » Soup

Asparagus Soup

Updated: Oct 16, 2024 · Published: Sep 4, 2020 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 72 Comments

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Diet: Gluten Free / Vegetarian
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Asparagus soup with a text title overlay.

When asparagus season rolls round, this is one of the first things we make. Asparagus Soup is a light and fresh soup, that is perfect for Spring. This creamy soup is low in calories and fat, but full of flavour.

Two bowls of asparagus soup topped with croutons, Parmesan and chives.

Asparagus is such an underrated vegetable, and there is so much that you can do with it. We are going to be sharing more asparagus recipes, but this soup is one our our favourites.

At just 115 calories for a big bowl, this plant based soup feels much more indulgent than it actually it.

Looking for some other ways to eat asparagus? Why not try our tasty Cold Asparagus Salad, easy Asparagus Tart, quick Air Fryer Asparagus, or our simple but delicious Feta and Asparagus Frittata?

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • Variations
  • How to Make Asparagus Soup - Step by Step
  • How to Store Asparagus
  • Asparagus Stock
  • Serving Suggestions
  • Storage
  • Extra Tips
  • Frequently Asked Questions
  • More Soup Recipes
  • Recipe
  • Feedback

Why You Will Love It

  • A great way to use asparagus - If you want to make the most of asparagus season, or you have lots to use up, then this recipe is for you.
  • Low calories -Less than 180 calories per portion and it's really filling too.
  • Can be eaten cold too - Cold soup? Yep, you heard right. This is perfect for summer as it can be eaten chilled too.

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Asparagus - To get the perfect asparagus, look for spears that are firm and a nice bright green colour. The tips should be dry and held tightly to the stalk. Thinner asparagus spears are younger and therefore more tender.
  • Shallots - Shallots add a nice bit of sweetness, but If you don't have shallots, a standard onion will work.
  • Garlic - Everything tastes better with garlic in our opinion. Feel free to adjust the amount up or down to suit your own taste.
  • Stock - We used a standard vegetable stock cube for convenience, however you can make your own asparagus stock - see below for details.
  • Oil - To cook the vegetables in - use a good quality vegetable oil. You could use butter.
  • Cream - To make it creamier and to add a little indulgence. You can leave this out or see below for more tips on how to make soup creamier.

Variations

The asparagus really is the star of the show here, so you don't want to over power it with too many other flavours. However, we add a generous amount of spinach because it makes it a super green colour.

Fresh herbs are a must in a homemade soup too and we went with chives, as they add a nice onion-y flavour.

We love to add toppings to soups, just to make them even more delicious and Parmesan and pine nuts work really in this soup. The Parmesan makes it more creamy and the pine nuts adds extra texture.

How to Make Asparagus Soup - Step by Step

A large cooking pot with chopped shallots and asparagus cooking in it.
  1. Step 1: Heat the oil in a large pot over a medium heat and gently fry the shallots, garlic and asparagus until softened.
A large cooking pot containing chopped asparagus, shallots and stock.
  1. Step 2: Pour in the stock and simmer for 10 minutes.
A large cooking pot containing stock, cream, asparagus and shallots.
  1. Step 3: Stir in the cream.
Blended asparagus soup in a large coking pot.
  1. Step 4: Blend until smooth.

How to Store Asparagus

You should try to use asparagus on the day that it is bought, but if that isn't possible then we have some tips on how to keep it fresh for up to 7 days in the fridge. Take a look at this comprehensive post on How To Store Asparagus.

Asparagus Stock

Whilst you could use a standard vegetable broth or stock for this soup, why not use the stalks that are cut off the asparagus to make a stock - it's a great way to reduce food waste. Add them to a pan with other vegetable cuttings and the amount of water needed and simmer for 30 minutes.

You could also add a chicken stock for a greater depth of flavor.

Croutons, and herbs floating on top of soup.

Serving Suggestions

We normally use a garnish of grated Parmesan cheese and some fresh herbs - chives, dill and parsley all work well. A few slices of buttered, warm sourdough bread always go well with soup.

Why not also try our Homemade Flatbreads or Garlic and Rosemary Focaccia? Top your soup with some crunchy croutons.

Storage

Store: You can make the soup in advance and store it in the refrigerator in an airtight container and it will be good for 2 days. You can also just make the stock in advance and then make the soup from fresh.

Freeze: You can freeze the soup for up to 3 months. Make sure it is cooled, and then put in airtight freezer containers.

Defrost: Defrost it in the fridge overnight.

Reheating: You can reheat through on the hob.

Extra Tips

  • Try to use an immersion blender to blend this asparagus soup. You could use a jug blender, but you would have to wait until it was completely cooled before blender, as the jug could break when hot liquid is blended. Try to do it in batches in the blender.
  • You could swap the chives for parsley or basil.
  • A dollop of creme fraiche adds some extra creaminess to this asparagus soup.
Asparagus soup in a bowl with a spoon.

Frequently Asked Questions

Why is my asparagus soup stringy?

If you find your asparagus soup is too stringy, even after blending it up, then you are choosing asparagus spears that are too thick. Don't choose ones that are too thin either,

How to cut asparagus.

Use the bend and snap method. Take one stalk of asparagus and then gently bend it to the point of breaking and it will snap off at the point where the woody tough part begins. You can carry on snapping them all, or use that as a guide and use a knife to cut them all at the same point.

How to thicken asparagus soup.

If you find the soup too thin, then we have a few ways to thicken it. You can use a cornflour slurry, however that will change the colour and taste. Try cooking it for a little longer and cook of some extra water. But that would have to be done before blending.
Adding a little coconut milk can thicken it up, however, that will give it a coconut flavour. You could also blend some chickpeas into it to thicken it.

Is asparagus soup vegan?

This version isn't vegan, as we have added some double cream (heavy cream) to make it extra creamy. However, you could either leave it out or use a vegan alternative.

Is asparagus soup gluten free?

If you use a gluten free stock and make sure there is no cross contamination, then this is a delicious gluten free soup.

More Soup Recipes

  • Spiced Carrot and Lentil Soup
  • Creamy Roasted Cauliflower Soup in a bowl drizzled with cream and oil, topped with herbs.
    Creamy Roasted Cauliflower Soup
  • A bowl of creamy broccoli soup topped with grated cheese and a drizzle of oil.
    Creamy Broccoli Soup
  • A bowl of slow cooker tomato soup topped with cream, croutons and herbs.
    Slow Cooker Tomato Soup

If you’ve tried this cream of asparagus soup recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

A bowl of asparagus soup topped with cream, croutons and Parmesan

Asparagus Soup

By: Dannii Martin
When asparagus season rolls round, it marks the start of Spring and all those ingredients we have been waiting all year for. Asparagus soup is the perfect way to welcome asparagus season.
A circular logo saying GF.
Gluten Free
An illustration of a v-shaped plant.
Vegetarian
4.99 from 63 votes
Pin Print Save recipe Saved!
Course: Soup
Cuisine: British
Prep: 2 minutes mins
Cook: 18 minutes mins
Total: 20 minutes mins
Servings: 2 people
Calories: 178kcal
Allergens:
An illustration of a carton of milk.
Dairy

Ingredients

  • 320 g (11 oz) Asparagus spears - woody ends trimmed and chopped into small pieces
  • 1 tablespoon Olive oil
  • 4 Shallots - chopped
  • 2 Garlic clove - minced
  • 425 ml (1.75 cups) Vegetable stock
  • 2 tablespoon (2 tablespoon) Chives - chopped
  • 2 tablespoon Double (heavy) cream - (optional)
  • 1 pinch Sea salt and ground black pepper

Instructions

  • Heat 1 tablespoon Olive oil and gently fry 4 Shallots, 2 Garlic clove and 320 g Asparagus spears until softened.
  • Pour in 425 ml Vegetable stock and simmer for 10 minutes.
  • Add 2 tablespoon Double (heavy) cream and 1 pinch Sea salt and ground black pepper.
  • Blend until smooth.
  • Serve topped with 2 tablespoon Chives.

Recipe Tips

  • Try to use a stick blender to blend this soup. You could use a jug blender, but you would have to wait until it was completely cooled before blender, as the jug could break when hot liquid is blended. Try to do it in batches in the blender.
  • You could swap the chives for parsley or basil.
  • A dollop of creme fraiche adds some extra creaminess to this soup.

Nutritional Information

Serving: 1portion | Calories: 178kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 885mg | Potassium: 490mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2013IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 4mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Andrea Metlika says

    September 07, 2020 at 9:19 pm

    5 stars
    It looks so creamy and delicious! I can't wait to try this!

    Reply
  2. Michelle says

    September 06, 2020 at 5:46 pm

    5 stars
    I love asparagus. I never would have thought to put it in a soup.

    Reply
  3. Erika says

    September 06, 2020 at 3:52 pm

    5 stars
    This soup looks so creamy and delicious! This is a great way to utilize all parts of the asparagus.

    Reply
  4. Alison says

    September 06, 2020 at 2:48 pm

    5 stars
    This recipe looks so creamy, luscious, and healthy at the same time! I'm so ready for soup season! Ready to dig into this one!

    Reply
  5. Angela says

    September 06, 2020 at 2:27 pm

    5 stars
    Perfect way to use up all of the asparagus I have on hand! This soup is so good, and the dash of cream is a must! YUM!!

    Reply
  6. Sarah says

    September 06, 2020 at 1:59 pm

    5 stars
    We are HUGE fans of asparagus soup! thank you for this recipe!

    Reply
  7. Beth says

    September 04, 2020 at 3:22 pm

    5 stars
    Yum! This looks so delicious and full of flavor! My husband is going to love this recipe!

    Reply
    • Jacqueline Meldrum says

      September 07, 2020 at 7:16 pm

      5 stars
      That looks lush Dannii. We have eaten so much asparagus this year (it's on my son's like list), but I never thought of making soup. YUM!

      Reply
  8. Beth Sachs says

    September 04, 2020 at 2:37 pm

    5 stars
    Perfect for a light lunch. Love the colour of this soup. Such a tasty recipe.

    Reply
  9. Helen of Fuss Free Flavours says

    September 04, 2020 at 1:17 pm

    5 stars
    I love the flavour of asparagus, so making soup is a great way of enjoying it. Great for when you have a large quantity and just can't keep having it with meals.

    Reply
  10. Christian Guzman says

    September 04, 2020 at 12:52 pm

    5 stars
    This is fantastic! I am always cutting off the tops of asparagus for quiche and I never knew what to do with the stalks. Thanks so much for a great idea instead of trashing them.

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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