How to make simple asparagus soup?

To make a simple asparagus soup, sauté chopped onions in butter, add trimmed asparagus and broth, simmer until tender, then blend until smooth. Finish with lemon juice, season with salt and pepper, and optionally add cream for richness.

What are the benefits of asparagus soup?

Asparagus soup is rich in vitamins A, C, and K, folate, and fiber. It supports digestion, boosts immunity, and provides antioxidants that protect cells from damage.

Can asparagus stalks be used for soup?

Yes! Asparagus stalks can be used by peeling the tough outer layer and simmering them with broth before blending. This reduces waste and adds flavor.

What flavors go well with asparagus?

Asparagus pairs well with lemon, garlic, dill, tarragon, Parmesan cheese, and white wine. These flavors complement its earthy, grassy notes.

Asparagus Soup Recipe – Easy, Creamy, Healthy Soup 2025

Name: Asparagus Soup Recipe: Creamy, Vibrant, and Perfectly Delicious
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: 1 lb fresh asparagus, trimmed and cut into 1-inch pieces; 1 medium onion, chopped; 2 tbsp butter; 2 tbsp all-purpose flour; 3 cups vegetable or chicken broth; 1 cup milk (or cream for richer texture); 2 tbsp sour cream (optional); 1 tbsp lemon juice; Salt and black pepper, to taste

Description

A creamy, flavorful asparagus soup recipe that’s simple, healthy, and perfect for lunch or dinner. Ready in under 30 minutes with fresh ingredients.

Ingredients

Scale

1 lb fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
3 cups vegetable or chicken broth
1 cup milk (or cream for richer texture)
2 tbsp sour cream (optional)
1 tbsp lemon juice
Salt and black pepper, to taste

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Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Add the asparagus and broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until asparagus is tender.
Transfer the mixture to a blender and puree until smooth (careful with hot liquids).
In the same pot, melt another tablespoon of butter and whisk in the flour to form a roux. Cook for 1–2 minutes.
Slowly whisk in the pureed asparagus mixture and milk. Stir until smooth and heated through—do not boil.
Stir in lemon juice and season with salt and pepper.
If using sour cream, temper it by stirring in a ladleful of hot soup before adding to the pot.

Serve warm, garnished with fresh herbs or a drizzle of cream if desired.

Notes

For a vegan version, use olive oil instead of butter and swap milk/cream for coconut milk.
Use peeled asparagus stalks to avoid waste and add extra flavor.

Add fresh dill or tarragon for an herbal twist.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: European