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.
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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?
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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
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 1: Heat the oil in a large pot over a medium heat and gently fry the shallots, garlic and asparagus until softened.
- Step 2: Pour in the stock and simmer for 10 minutes.
- Step 3: Stir in the cream.
- 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 flavour.
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.
Dannii's Top 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.
Frequently Asked Questions
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,
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.
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.
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.
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
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
Asparagus Soup
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
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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.
Laura Hartley says
I'd be intrigued to try this as I can't imagine the asparagus flavour in soup form. I think part of the reason I like asparagus is because of the texture so not sure what I'd make of it if that was different!
shobha says
Awesome and nutritious bowl of soup.. lovely presentation.
Helen at Casa Costello says
Yay for asparagus season! I made the mistake of introducing it to my girls and they love it - means smaller portions for me & Mr C!. Love this soup - Will be definitely attempting your recipe. Pinned x
Linda Everett says
This is my first time visiting your blog, as I bought your book yesterday. I just want to say that it is fantastic and I love how you have such a realistic approach to weight loss. I look forward to trying lots of recipes and now following your blog too.
Jules says
I am wanting to start eating salads for lunch, but it seems that the weather has other ideas. I will be giving this a try.
Candace says
I absolutely adore asparagus. I really do think it's my favourite veg. Love it grilled, in quiches, soup. You name it
Helen Clark says
I've not tried asparagus soup before but it looks and sounds delicious. It's great that this is a "healthier" version too.
Elizabeth says
Mmmm such a delicious soup recipe! I'm a fan of asparagus too.
Tandy | Lavender and Lime says
Love your healthy version of what could be a calorie laden soup
karrie @ Tasty Ever After says
This is so perfect right now Dannii because I have snow in my yard and it's cold here in New Hampshire. I buy fresh asparagus every time I go to the store so will get extra tomorrow so I can make your soup. Pinned! :)
marcie says
I eat asparagus all the time, but can you believe I've never had asparagus soup? Horrible! This is such a pretty green and looks delicious -- I need to try it ASAP!
Melanie Edjourian says
I do like asparagus but have never had it in a soup yet, this looks simple enough to make which is great.
Jessica McDonnell says
I love asparagus soup, this is probably my favourite soup.
Heather@hungryforbalance says
I love the red onion addition here! I bet it goes perfectly with the asparagus! My favorite food/cooking memory is baking cookies with my mom at Christmas. I can't wait to do it with Matilda!
Angie@Angie's Recipes says
I had 500grams of white asparagus today :-)) Just simply poached them. Tomorrow I am going to get some green one. Your soup looks scrumptious and so beautifully green.