This easy recipe for creamy Asparagus Soup is a comforting, nutrient-rich dish with a velvety texture and bright, fresh flavors. We combine fresh asparagus, garlic cloves, and fresh dill to create a soup that’ll quickly become one of your favorites! This soup is simple to prepare and makes for an excellent meal-prep option because the flavors really develop even more over time.
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By cooking the asparagus before it gets added to the soup, you’ll be able to create a soup with a silky smooth consistency when blended. I recommend using an immersion blender. It makes the process quick and easy. You can use a high-speed blender if you don’t have a stick blender, it works just as well, but be careful to let the soup cool before blending in batches. A touch of lemon juice at the end brightens the flavors, balancing the richness of the coconut milk or cream.
How to make Asparagus Soup
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Asparagus Soup recipe, you will need the following ingredients:
- Extra Virgin Olive Oil
- Yellow Onion
- Garlic Cloves
- Red Pepper Flakes
- Fresh Asparagus
- Vegetable Broth
- Water
- Kosher Salt
- Freshly Ground Black Pepper
- Fresh Dill
- Full Fat Canned Coconut Milk or Heavy Cream
- Lemon Juice
You can make this soup dairy-free by using a vegan butter option such as Earth Balance Vegan Buttery Sticks.
To add more of a kick, just increase the red pepper flakes from 1/4 teaspoon to 1/2 teaspoon total.
I always use Diamond Crystal Kosher salt for this recipe. It will not work the same with Morton Salt, so if that’s all you have, reduce the salt by 1/2-2/3 of the amount and season to taste.
Cooking Asparagus Soup
Asparagus Soup is a simple recipe that can be made in just a few steps. Here is how to make it.
First, sauté the aromatics.
Heat the olive oil over medium heat in a large soup pot. Add the diced onion and cook until softened and translucent, for about 10 minutes. Stir in the garlic and red pepper flakes, cooking for another 2 minutes.
Simmer the Soup
Add the asparagus, broth, water, salt, pepper, and dill. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 30 minutes until the asparagus is tender.
Add Milk
Remove the pot from heat and stir in coconut milk (or heavy cream) and lemon juice. Let the soup cool for 30 minutes.
Blend
Use an immersion blender to puree the soup until creamy. Alternatively, blend in batches using a high-speed blender.
Leftovers
Let the soup cool, and then store the leftovers covered in the fridge for 4-5 days. It makes for a delicious meal-prep make-ahead soup!
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this asparagus soup recipe! Let me know if you try it.
More Recipes Like This
- This easy Roasted Asparagus with Orange Vinaigrette is the perfect side dish when asparagus is in season!
- If you want an incredible vegetable side, our Roasted Green Beans recipe is an incredible option.
- Pasta Primavera is full of fresh garden flavors and is a dish your whole family will love!
- Add fresh asparagus to your menu more often with this Creamy Garlic Parmesan Pasta recipe!
- Need a great option for fish? Try our Halibut Dinner with Asparagus, Red Pepper, and Summer Squash! Simple, flavorful, and cooks on one pan!
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Creamy Asparagus Soup
This simple asparagus soup is packed full of flavor and is very easy to make! You're going to love the silky smooth texture!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 6 cloves garlic roughly chopped
- 1/8 teaspoon red pepper flakes
- 3 pounds fresh asparagus about 3 bunches, washed, woody ends trimmed and cut into 1 1/2 inch pieces
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill
- 1/2 cup full fat canned coconut milk or heavy cream
- 2 tablespoons lemon juice
Instructions
- Heat a large soup pot over medium heat and add the oil. Once the oil is hot, add the chopped onion and cook for 10 minutes over medium-low heat until softened and translucent.
- Add the garlic and red pepper flakes. Stir and cook for another 2 minutes until the garlic is cooked through and fragrant.
- To the pot, add the asparagus, broth, water, salt, pepper and dill. Turn the heat to high and bring to a boil. Immediately, reduce the heat to medium-low and simmer, covered with the lid slightly ajar, for 30 minutes, or until the asparagus is fork tender.
- Turn off the heat and move the pot off of the hot burner. Mix in the coconut milk and lemon juice. Allow the soup to cool for 30 minutes.
- Use an immersion blender to blend the soup in the pot until creamy. Alternatively, work in 2-3 batches to blend the soup in a high speed blender.
- Return the pot to the stovetop and heat over medium for a few minutes until the soup is hot again. Serve and enjoy!
Recipe Notes
- Soup can be garnished with a drizzle of coconut milk or heavy cream and a few sprigs of
dill.
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