Asparagus Soup is the most delicious side dish recipe. It comes together with just a few ingredients and has the most bright flavor.
I absolutely love asparagus, but I had never considered turning it into a soup until recently. I keep all but two ingredients for this delicious soup on hand all of the time. It’s also vegan and a great way to have a vegetable side dish. I hope you love this bright and delicious soup as much as I do.
How to Make Asparagus Soup
This delicious soup recipe comes together by sautéing onion and garlic until translucent. Then add in vegetable broth and asparagus and simmer. Finally, puree the soup. I like to do this with an immersion blender, but you can also do it in batches in your blender.
Tips and Tricks
- Store your asparagus in water. Between buying and using the asparagus, I like to store it in a glass of water in the fridge. Read more about this here: How to Store Asparagus.
- Trim or snap the bottoms of the asparagus. An asparagus has give right where it needs to be cut. Read more about cutting it here: How to Cut Asparagus.
- Make it cream of asparagus soup. If you want to make this into a cream of asparagus soup recipe, stir in some heavy cream before serving.
Storing and Reheating Leftovers
Store any leftover asparagus soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave on half power or in a small saucepan on the stove over low heat, stirring occasionally, until heated through.
Freezing Soup
This is a great soup recipe to freeze. Allow the soup to cool then transfer it to freezer-safe containers or bags, leaving some room at the top for it to expand. I love to freeze soup in individual portions so I can grab them out for lunch.
When you are ready to eat it, allow the soup to thaw in the refrigerator. Then heat it on the stovetop over low heat, stirring occasionally. Remember that cooked foods should never be reheated more than once.
What to Serve with Asparagus Soup
If you make this asparagus soup recipe or any of my other recipes, leave a comment and let me know how you enjoyed it!
Asparagus Soup
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 teaspoon kosher salt (if using table salt, use 1/4 teaspoon)
- 1/4 teaspoon black pepper
- 2 bunches of asparagus washed and trimmed, and cut into 2 inch pieces, read here about storing asparagus (about 912 grams before trimming)
- 4 cups low sodium vegetable broth or chicken broth (907 grams)
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a stock pot over medium heat.3 tablespoons olive oil
- Add the onion and garlic. Season with salt and pepper. Sauté until the onions are translucent, about 5 to 7 minutes.1 large yellow onion, 4 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the vegetable broth, scraping up any browned bits. Add the asparagus and bring to a boil. Then reduce to a simmer (you should see intermittent pea-sized bubbles). Cook uncovered for 20 to 25 minutes, stirring occasionally, until the asparagus is tender. Add in the lemon juice.2 bunches of asparagus, 4 cups low sodium vegetable broth, 1 tablespoon fresh lemon juice
- Using an immersion blender, puree the soup until smooth. (Alternatively, blend in a blender in batches.) Taste the soup and add more salt and pepper to taste.
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