This easy asparagus soup recipe is light, creamy and full of fresh spring flavour, and it is ready in just 20 minutes. It is one of my favourite ways to use up asparagus when I have a bunch in the fridge that needs eating, and you only need a handful of simple ingredients to make it.
At 178 calories per serving, it makes a lovely low-calorie asparagus soup for lunch or a light starter. The double cream is optional too, so you can make this asparagus soup without cream if you prefer.
This is such a good soup when you don't have much time. There is very little chopping, everything cooks in one pan and once the asparagus is tender you simply blend it until smooth. On particularly busy days I don't bother with fancy toppings - a little chopped chive and some warm bread alongside it is more than enough.
Asparagus has a delicate flavour, so this recipe deliberately keeps things simple. Sweet shallots, garlic and vegetable stock add flavour without overpowering the asparagus, while a small amount of cream makes the finished soup feel much more indulgent than it actually is.
Recipe update: This recipe was originally published on 22 July 2011 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you have plenty of asparagus to use up, try our easy Cold Asparagus Salad, simple Asparagus Tart, versatile Air Fryer Asparagus or our delicious Feta and Asparagus Frittata.
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Jump to:
- Why You Will Love This Asparagus Soup Recipe
- Recipe Overview
- Ingredients and Substitutions
- Variations and Toppings
- How to Make Asparagus Soup
- How To Make Asparagus Soup Without Cream
- How to Stop Asparagus Soup Being Stringy
- Can You Use Asparagus Ends in Soup?
- How To Thicken Asparagus Soup
- How To Keep Asparagus Soup Green
- What to Serve with Asparagus Soup
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Soup Recipes
- Recipe
- Feedback
Why You Will Love This Asparagus Soup Recipe
- Ready in 20 minutes - This is a genuinely quick homemade soup, with just 2 minutes of preparation and around 18 minutes of cooking.
- A great way to use up asparagus -If you have a bunch that needs using soon, blending it into soup is an easy way to make the most of it.
- Light but creamy - The recipe card works out at 178 calories per serving, making it a lighter soup option while still tasting creamy and comforting.
- Cream is optional - You only need two tablespoons of double (heavy) cream, and you can leave it out completely for an asparagus soup without cream.
- Simple ingredients - No long shopping list or unusual ingredients.
- Easy to adapt - Change the herbs, toppings or stock, and serve it either hot or chilled.
- Freezer friendly - Make an extra batch while asparagus is in season and freeze it for another day.
Recipe Overview
- Flavour: Fresh and savoury with the delicate flavour of asparagus, mellow shallots and garlic. The optional cream adds a little richness without making the soup feel heavy.
- Texture: Smooth and creamy, even if you leave out the cream.
- Difficulty: Easy. There is very little preparation and everything is cooked in one pan before blending.
- Time: Just 20 minutes from start to finish.
- Best for: A quick spring lunch, light starter or an easy way to use up a bunch of asparagus.
- Make it your own: Keep it light and cream-free, or finish it with a little cream, Parmesan, fresh herbs or crunchy croutons.
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 - Choose firm, bright green spears with tightly closed tips. Fresh asparagus gives the best flavour and colour. Make sure you remove the woody lower ends before cooking, as these can make blended asparagus soup stringy.
- Shallots - Shallots have a mild sweetness that works really well with asparagus. You can use a small brown or yellow onion instead.
- Garlic - Two cloves add enough savoury flavour without taking over. Adjust this to suit your taste.
- Vegetable stock - This keeps the soup vegetarian. A good-quality, lower-salt stock is ideal because you can add more seasoning at the end if needed. Chicken stock also works if you do not need the recipe to be vegetarian.
- Olive oil - Used for gently cooking the vegetables. Butter can be substituted if you prefer a richer flavour.
- Double cream (heavy 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.
- Chives - Their mild onion flavour works beautifully with asparagus. Dill or parsley are good alternatives.
Variations and Toppings
This is deliberately a simple asparagus soup, so I wouldn't add lots of strongly flavoured ingredients.
Fresh chives are our usual topping, but dill and parsley work well too. A little grated Parmesan adds richness and saltiness, while croutons or toasted pine nuts are great if you want some crunch.
For extra creaminess, add a small spoonful of crème fraîche when serving. A squeeze of lemon can also brighten the finished soup if you like a fresher flavour.
If you want a restaurant-style finish, reserve a few asparagus tips, cook them until just tender and place them on top of each bowl.
How to Make Asparagus Soup
- Prepare the asparagus: Snap or cut off the tough woody ends, then chop the tender stalks into smaller pieces.
- Soften the vegetables: Heat the olive oil in a large saucepan over a medium-low heat. Add the shallots, garlic and asparagus and cook gently until they start to soften.
You don't want the asparagus to brown; keeping the heat moderate helps preserve its fresh flavour and green colour.
- Add the stock: Pour in the vegetable stock, bring to a gentle simmer and cook for around 10 minutes, or until the asparagus is tender.
- Add the cream (if using): Take the pan off the heat and stir in the double cream. If you are making asparagus soup without cream, simply skip this step.
- Blend until smooth: Use a stick/immersion blender to blend the soup directly in the pan until smooth. Season with sea salt and black pepper to taste.
- Serve: Divide between bowls and finish with chopped chives. Add your favourite toppings or serve with warm crusty bread.
How To Make Asparagus Soup Without Cream
You do not need cream to make asparagus soup.
The two tablespoons of double cream in this recipe are optional. Leave them out and blend the cooked asparagus thoroughly with the stock. The pureed vegetables still give the soup a smooth texture, but the flavour will be slightly fresher and more asparagus-forward.
If you know before cooking that you want a thicker cream-free soup, start with a little less stock. You can always add extra after blending until you reach the consistency you like.
This is also the easiest way to make the recipe dairy-free or vegan: omit the cream, use olive oil rather than butter and check that your vegetable stock is suitable.
Please note: The nutritional information in the recipe card below includes the cream.
How to Stop Asparagus Soup Being Stringy
The most important step is removing the woody bottom section of each spear.
Take one asparagus spear and gently bend it towards the bottom. It will naturally snap close to where the tender stalk turns woody. Use that first spear as a guide for trimming the rest.
Very thick or older stalks can also be more fibrous. If your asparagus is particularly thick, peeling the lower section of the stalk before cooking can help.
Finally, make sure the asparagus is properly tender before blending and give it enough time with the blender. For an exceptionally smooth soup, you can pass it through a fine sieve after blending.
Can You Use Asparagus Ends in Soup?
You can use the tender lower parts of asparagus stalks in soup, but I wouldn't blend very woody ends into it as they can make the finished soup stringy. Trim away anything particularly tough or dry before cooking.
If the trimmed ends are still fresh but a little too fibrous to blend, simmer them in the vegetable stock for extra asparagus flavour, then strain them out before making the soup. It's an easy way to get a little more from a bunch of asparagus and reduce food waste.
How To Thicken Asparagus Soup
If your asparagus soup is thinner than you would like, the simplest option is to simmer it for a little longer before blending, which allows some of the excess liquid to evaporate.
You can also use slightly less stock next time and add more after blending if required. This gives you much more control over the final consistency.
I prefer these methods to adding cornflour because they keep the flavour clean and allow the asparagus to remain the star of the soup.
How To Keep Asparagus Soup Green
Asparagus doesn't need a long cooking time. Cook it only until tender and avoid letting it brown heavily at the beginning.
Once the asparagus is soft, blend the soup rather than continuing to simmer it for a long time. Overcooking can give green vegetable soups a duller colour.
If appearance matters, you can also reserve a few asparagus tips for serving on top rather than blending every piece into the soup.
What to Serve with Asparagus Soup
For a light lunch, I usually keep things simple and serve this with warm sourdough or another crusty bread.
Our Homemade Flatbreads, Garlic and Rosemary Focaccia and Crunchy Croutons all work well too.
Because the soup itself is light, you can also serve a smaller portion as a starter before a more substantial main meal.
Storage
In the fridge: Allow the soup to cool and transfer it to an airtight container. Keep refrigerated for up to 2 days.
To freeze: Once completely cool, transfer the soup to a freezer-safe container and freeze for up to 3 months. Leave a little space at the top of the container for expansion.
To defrost: Defrost overnight in the fridge.
To reheat: Warm gently in a saucepan over a low-medium heat, stirring occasionally. Add a splash of stock or water if it has thickened.
If you know you are going to freeze the soup, you can also leave the cream out and stir it in after reheating.
Dannii's Top Tips
- Trim the asparagus well. The woody ends can make the soup fibrous or stringy, so remove them before cooking.
- Don't overcook the asparagus. Cook it only until tender to help keep the flavour fresh and the colour bright.
- Blend thoroughly. A stick blender is the easiest option, but if you want an extra-smooth soup, you can pass it through a fine sieve after blending.
- Adjust the thickness at the end. If the soup is too thick, add a splash more stock. If it is too thin, simmer it gently for a few extra minutes.
- Make it without cream. The cream is completely optional. The blended asparagus still gives the soup a lovely smooth texture without it.
- Taste before adding more salt. Stock can already be quite salty, so season the soup after blending rather than adding too much at the beginning.
- Save a few asparagus tips for serving. They make an easy garnish and give the finished bowl a little more texture.
- Add cream after reheating if freezing. If you are making a batch for the freezer, leave the cream out and stir it in once the soup has been reheated.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
Soup is stringy |
Woody asparagus ends were included, or the asparagus wasn't quite tender enough. |
Trim the tough ends well, cook until tender and blend thoroughly. For an extra-smooth soup, pass it through a fine sieve. |
|
Soup is too thin |
Too much stock was added or the soup hasn't reduced enough. |
Simmer gently for a few minutes to reduce it. Next time, start with slightly less stock and add more after blending if needed. |
|
Soup is too thick |
Too much liquid has evaporated, or the soup has thickened as it cooled. |
Stir in a little warm stock or water at a time until it reaches the consistency you like. |
|
Soup has lost its bright green colour |
The asparagus was browned or cooked for too long. |
Keep the heat moderate, cook the asparagus only until tender and blend it without leaving it simmering unnecessarily. |
|
Soup tastes bland |
The stock or asparagus is mild, or it needs more seasoning. |
Taste after blending and add a little salt and black pepper. A squeeze of lemon or some fresh chives can also brighten the flavour. |
Frequently Asked Questions
This recipe is packed with vegetables and comes in at 178 calories per serving, making it a lighter lunch or starter. It also provides 5 grams of dietary fibre per serving.
The amount of cream is small and it can be omitted completely if preferred.
Yes. Because everything is blended, frozen asparagus works better in soup than it does in recipes where texture is important. You can add it from frozen, although you may need to increase the cooking time slightly. Fresh asparagus will normally give the brightest colour and freshest flavour.
Yes. This soup is lovely chilled during warmer weather. Cool it quickly, refrigerate until thoroughly chilled and taste it again before serving, as you may want to adjust the seasoning when it is cold.
More Soup Recipes
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Recipe
Asparagus Soup
Recipe Video
Ingredients
- 320 g (11 ¼ oz) of Asparagus spears - woody ends trimmed and chopped into small pieces
- 1 tablespoon of Olive oil
- 4 Shallots - chopped
- 2 Garlic cloves - crushed
- 425 ml (1 ¾ cups) of Vegetable stock (low salt) - (use certified gluten-free stock to ensure this recipe is gluten free)
- 2 tablespoons of Double (heavy) cream - (optional)
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 2 tablespoons of Chives - chopped
Instructions
- Prepare the asparagus: Snap or cut off the tough woody ends of 320 g of Asparagus spears, then chop the tender stalks into smaller pieces.
- Soften the vegetables: Heat 1 tablespoon of Olive oil in a large saucepan over a medium-low heat. Add 4 Shallots (chopped), 2 Garlic cloves (crushed) and the asparagus and cook gently until they start to soften.
- Add the stock: Pour in 425 ml of Vegetable stock (low salt), bring to a gentle simmer and cook for around 10 minutes, or until the asparagus is tender.
- Add the cream (if using): Take the pan off the heat and stir in 2 tablespoons of Double (heavy) cream. If you are making asparagus soup without cream, simply skip this step.
- Blend until smooth: Use a stick/immersion blender to blend the soup directly in the pan until smooth. Season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper (or to taste).
- Serve: Divide between bowls and finish with 2 tablespoons of Chives. Add your favourite toppings or serve with warm crusty bread.
Recipe Notes
- Trim the asparagus well. The woody ends can make the soup fibrous or stringy, so remove them before cooking.
- Don't overcook the asparagus. Cook it only until tender to help keep the flavour fresh and the colour bright.
- Blend thoroughly. A stick blender is the easiest option, but if you want an extra-smooth soup, you can pass it through a fine sieve after blending.
- Adjust the thickness at the end. If the soup is too thick, add a splash more stock. If it is too thin, simmer it gently for a few extra minutes.
- Make it without cream. The cream is completely optional. The blended asparagus still gives the soup a lovely smooth texture without it.
- Taste before adding more salt. Stock can already be quite salty, so season the soup after blending rather than adding too much at the beginning.
- Save a few asparagus tips for serving. They make an easy garnish and give the finished bowl a little more texture.
- Add cream after reheating if freezing. If you are making a batch for the freezer, leave the cream out and stir it in once the soup has been reheated.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Alida @My Little Italian Kitchen says
I had loads of asparagus in Italy.. they are just so delicious and versatile. I made lasagna last week, so good!
I love you soup, it must be so delicate and perfumed!
Jessica @ Jessica in the Kitchen says
This looks truly delicious Dannii! Love the combo of spring AND soup season!
[email protected] says
I have never had asparagus soup. I think I wouldn't mind it if it was hot. But I have saw it made cold and I am not a fan of cold soup.
Ana De- Jesus says
You can most definitely get a whoop whoop from me because I love me some asparagus. I am so excited that it is in season!
mesin kangen water 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
Kari @ bite-sized thoughts says
I love your childhood soup memories featuring ingredients from your grandparent's garden. This looks like a nice way to keep the memories going into adulthood!
Harriet Emily says
I love asparagus soup! This looks so creamy and delicious. Such a great idea to add greek yogurt. Yum! Lovely recipe Dannii!
Nicole @ Foodie Loves Fitness says
I just had my first asparagus soup of the season last week in wine country!
It's so true, food is not just about nourishing our bodies, it's about the memories that we create with the people we break bread with. I have so many memories of my grandma and mom cooking growing up. Homemade tomato soup reminds me of my mom making a huge pot often, and zucchini parm, homemade bread, apple dapple pancakes and so much more remind me of my grandma :)
hannah gee says
ooh asparagus is one of my faves but I have never even thought about it for a soup. I will definitely be trying this out for work one day next week. Thankyou so much for sharing x
Oliver says
I love asparagus! I have never thought about turning them into soup before so I'm bookmarking this one for future reference!!
Emily Rose says
This looks so yummy! Definitely going to have to try this out xxx
Mina Joshi says
This soup looks so inviting and filling. I can't believe that it's only 65 calories. You are so right, little changes on what we eat can make such a big difference to our waistline.
Choclette says
As you say, hooray for asparagus season. We had our first last night and it was so good. I always use the ends to make stock, so although I've never made asparagus soup before, we often have asparagus flavoured soup. Yours looks fab. What a good idea. And NO to guilt over food, that doesn't do anyone any good. In our family it's my grandmother's shepherd's pie that everyone raves about.
Phi @ The Sweetphi Blog says
I'm right there with you - yay for asparagus season! In the past week I think I've had it almost every day lol! This soup looks so delish, and that is so sweet that you learned to cook soup from your mother!
Nadia says
Looks delicious! Asparagus is such an underrated vegetable! It's so good for you and so delicious :D