This asparagus soup recipe is creamy, light, and easy to prep—perfect for summer or anytime you need a simple, comforting meal.
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Pin ItHow to Make Asparagus Soup
- Cook the Vegetables. In a large pot, melt butter and sauté chopped onion and garlic until soft. Add trimmed asparagus and cook for a few more minutes.
- Simmer and Blend. Add chicken broth, bring to a boil, then simmer until asparagus is tender. Blend the soup until smooth, then stir in lemon juice, Parmesan cheese, salt, and pepper.
- Make Croutons & Serve. Bake cubed bread tossed with olive oil, garlic powder, salt, and pepper at 375°F (190°C) until crispy. Serve soup with a dollop of Greek yogurt, optional grilled asparagus, and the garlic croutons on top.
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Prepare the soup and croutons as directed. Cool the soup completely before storing. You can make the soup up to 2 days in advance and keep the croutons fresh in an airtight container at room temperature.
To Store: Refrigerate the cooled soup in an airtight container for 3-4 days. Stir well before reheating, as it may separate slightly.
To Freeze: Freeze the soup in an airtight container or freezer-safe bag, leaving some space for expansion. It will keep up to 3 months. Thaw overnight in the fridge before reheating on the stove, adding a little broth or water if needed to adjust consistency.
Asparagus Soup
Ingredients
For the soup:
- 2 pounds asparagus, trimmed
- 3 tbsp unsalted butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 tbsp freshly squeezed lemon juice
- ½ cup grated Parmesan cheese
- salt and ground black pepper to taste
For the garlic croutons:
- 4 slices bread
- 3 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
For the decoration:
- Greek yogurt
- grilled asparagus
Instructions
- To make the soup, melt butter in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
- Add the trimmed asparagus and cook for another 3-4 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the asparagus is tender.
- Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth.
- Stir in the lemon juice and grated Parmesan cheese, and season with salt and pepper to taste.
- For the garlic croutons, preheat your oven to 375°F (190°C). Cut the bread into cubes.
- Toss the bread cubes with olive oil, garlic powder, sea salt, and black pepper, then spread them on a baking sheet in a single layer.
- Bake for 10-12 minutes, or until the croutons are golden brown and crispy.
- To serve, ladle the soup into bowls and top with a dollop of Greek yogurt and a few grilled asparagus spears for decoration, if desired.
- Add the garlic croutons on top and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
