This lightly creamy asparagus soup is bright with lemon and packed with herbs and veggies. It’s the perfect fresh meal for a cool spring night.
On rainy spring afternoons, I hole up in the kitchen and make this asparagus soup recipe. It’s my spring substitute for the butternut squash soup I love making in the fall. When it’s too wet to be outside, I find it soothing and meditative to simmer a pot of asparagus soup on the stove and listen to the rain pattering on the roof.
To me, it’s the perfect spring soup. Fresh basil makes it aromatic and refreshing, peas lend it a subtle sweetness, and blended potato makes it lightly creamy without any heavy cream. Serve it as a starter with dinner, or, like me, enjoy it for lunch with a thick slice of crusty bread.
Asparagus Soup Recipe Ingredients
I like to think of this recipe as an extra-bright, extra-green take on classic cream of asparagus soup. Instead of using nuts or dairy to achieve the smooth texture, I blend in Yukon gold potato, which gives it a delicious, lightly creamy consistency. Here’s what else you’ll need to make it:
- Asparagus, of course! Make sure to snap the woody ends off your bunch of asparagus before making this recipe. You only want the tender asparagus tips and stalks in your soup.
- Peas – They add to the creamy texture and balance the asparagus’s vegetal flavor.
- Scallions and garlic – For sharp, savory depth of flavor.
- Lemon juice and zest – They make the soup nice and bright.
- Dijon mustard – For tang.
- Fresh basil – It gives the soup a vibrant, aromatic finish.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Asparagus Soup
Another thing I love about this asparagus soup? It’s quick and easy to make! Here’s how it goes:
- First, sauté the aromatics. Because we’re using scallions and not heartier onions or shallots, this step is fast. They should soften in just 1 or 2 minutes.
- Next, simmer. Stir in the potatoes, garlic, salt, pepper, and water. Bring to a boil, reduce the heat, and simmer for 12 minutes, or until the potatoes are tender.
- Then, simmer some more! Add the chopped asparagus, and simmer for another 5 minutes. The asparagus should be tender, but still bright green.
- Finally, blend. Allow the soup to cool slightly before stirring in the peas and transferring everything to a blender. Add the lemon zest, juice, and mustard, and blend until the soup is creamy. Last but not least, blend in the basil, and season to taste.
Asparagus Soup Serving Suggestions
I serve this soup straight from the blender, when it’s warm, but not piping hot. That way, the bright flavors stay vibrant and don’t become muddled.
The soup is delicious on its own, but I like it even better with a mix of chopped pine nuts, mint, and red pepper flakes on top. They add the perfect blend of crunch, freshness, and heat. If you prefer, you could top your bowl with homemade croutons for crunch instead.
As I mentioned above, I love eating this asparagus soup with crusty bread for lunch. It also pairs nicely with a sandwich, like my Egg Salad or Chickpea Salad Sandwich, or a salad, like my Carrot Salad, Kale Salad, or Strawberry Salad. Of course, a Simple Green Salad would be a great choice too.
If I’m making this asparagus soup for dinner, I usually serve it as a starter. It’s a refreshing first course for spring pasta recipes like these:
More Favorite Spring and Summer Soups
If you love this asparagus soup recipe, try one of these delicious soups next:
Loving asparagus season? Find more ways to cook this spring veggie here.
This lightly creamy asparagus soup is easy to make and full of fresh flavor. Perfect for a cool spring night! Vegan and gluten-free.
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 3 scallions, chopped
- 2 small Yukon gold potatoes, 1½ cups diced
- 3 garlic cloves, minced
- Heaping ½ teaspoon sea salt, more to taste
- ½ teaspoon freshly ground black pepper
- 3 cups water
- 2 cups chopped asparagus
- 1 cup frozen peas
- 1 heaping teaspoon Dijon mustard*
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 packed cup basil
- Fresh mint sprigs, optional
Mint & Pine Nut Topping
- ¼ cup toasted pine nuts, chopped
- ¼ cup fresh mint, minced
- Pinch of red pepper flakes
- Pinch of salt
Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.
*I like Sir Kensington’s Dijon Mustard. It has a mellow flavor that’s not overpowering.