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A bowl of spring asparagus soup next to the soup pot.
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5 from 4 votes

Spring Asparagus Soup

Spring Asparagus Soup is a super simple homemade soup made with fresh seasonal asparagus!  In just 35 minutes, it's simmered on the stovetop, and then blended until silky smooth with a touch of cream.  Top it with Parmesan cheese and homemade garlic croutons or crusty bread for the perfect vegetarian spring dish!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 390kcal

Equipment

  • blender or immersion blender
  • soup pot

Ingredients

  • 3 Tablespoons butter
  • 1 small onion chopped
  • 3 Tablespoons flour
  • 1 teaspoon Italian seasoning
  • 2 bunches asparagus ends trimmed and discarded, cut in 1 inch pieces
  • 4 cups vegetable stock
  • 1 teaspoon kosher salt
  • 8 grinds fresh black pepper
  • 1 cup heavy cream
  • Parmesan cheese shavings
  • homemade Garlic Croutons

Instructions

  • In a large soup pot or Dutch oven over medium heat, melt butter and saute onion until softened and just beginning to brown, about 5 to 7 minutes.
  • Add flour and Italian seasoning and whisk into the butter for about a minute. This forms a roux, which will be the thickener for the soup.
  • Add asparagus and stock, and season with salt and pepper. Bring to a boil, cover, and then reduce heat to medium low and simmer about 15 minutes, stir occasionally.
  • Add the heavy cream and blend. Transfer to a blender (in batches) or puree with a hand-held immersion blender until very smooth. Really let it blend awhile, the smoother the better. If using a blender, make sure the steam can escape by removing the center piece in the lid, but hold a clean kitchen towel over the hole while blending. Be careful when blending hot liquid!
  • Add puree back to the pot, and simmer a few more minutes. Taste and add another pinch of salt if needed.
  • To make Garlic Croutons, preheat oven to 400°. Cut French bread or a baguette into cubes and set on a sheet pan. Drizzle with a little olive oil and a pinch of garlic powder, salt and pepper and toss together. Bake about 5 to 10 minutes, shake and flip half way through. Croutons can be made anytime or while the soup is first simmering.
  • Garnish with Parmesan cheese shavings (use a vegetable peeler) and Garlic Croutons, or serve with sandwiches or crusty bread. Enjoy!

Notes

  • If using a hand-held blender, try lifting one side of the pot with your left hand while blending with your right hand, creating a deeper well of the soup at one side of the pot.  This gives you more room and helps the blender create a whirlpool effect.  Using a hand-held blender can take a bit of patience to get all the asparagus broken down, so just keep blending until super smooth
  • Storage - Store leftover asparagus soup in an airtight container in the fridge for up to 4 days.  Store extra croutons in an airtight container on the counter for up to one week.
  • Freezing Asparagus Soup - I like to freeze asparagus soup in pint size glass jars for single servings.  When freezing in glass jars, just follow a few simple precautions.  Let the soup cool slightly before adding it to the jars.  Fill them only ¾'s of the way full to allow for expansion as they freeze.  Cool them completely in the fridge first before transferring them to the freezer.  Freeze asparagus soup for up to 4 months.  Thaw overnight in the fridge and then reheat in the microwave or on the stovetop.

Nutrition

Calories: 390kcal | Carbohydrates: 23g | Protein: 9g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 1664mg | Potassium: 597mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3378IU | Vitamin C: 15mg | Calcium: 151mg | Iron: 6mg