Spring Soup With Asparagus

Name: Spring Soup With Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, trimmed and cut into 1-inch pieces; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 2 tablespoons olive oil; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Fast Family Favorites

I absolutely love making this Spring Soup with Asparagus as the weather warms up. It's a light, vibrant dish that perfectly captures the essence of springtime. The freshness of the asparagus combined with a few simple ingredients creates a delightful and healthy meal. It's a recipe that has become a staple in my kitchen, and making it is like celebrating the change of seasons in a bowl. Plus, it's easy to whip up on a busy day or to impress guests during a lunch gathering.

Created by

Gwendolyn Reed

Last updated on 2026-01-22T10:04:15.310Z

When I first made this Spring Soup, it was a spontaneous decision inspired by a local farmer's market. The asparagus looked so fresh that I couldn’t resist bringing some home for a light meal. I kept the flavors bright and simple, allowing the natural sweetness of the asparagus to shine. The result was a creamy, yet refreshing soup that quickly became a family favorite.

One particular tip I discovered is to use vegetable broth instead of chicken broth for a lighter flavor, which complements the asparagus beautifully. Additionally, finishing the soup with a drizzle of olive oil adds a rich layer of flavor that ties everything together. Every spoonful feels like a taste of spring!

Why You'll Love This Recipe
Fresh, vibrant flavors that invigorate your palate
Smooth texture balanced with the crunch of asparagus
Perfectly light for a refreshing meal any time of year

Understanding Asparagus

Asparagus is a star ingredient in this soup, not only because of its vibrant color but also for its subtle, earthy flavor that complements the richness of the cream. When selecting asparagus, look for firm stalks with closed, compact tips. Fresh asparagus should snap easily when bent. If you can't find asparagus, green peas or Fava beans can be excellent substitutes, giving a different yet delightful spring-like freshness to the soup.

In this recipe, the asparagus is cooked until tender, which typically takes about 15 minutes of simmering. Overcooking can lead to a mushy texture and dull flavor. For optimal results, keep a close eye on the asparagus during the simmer stage. It should be bright green and tender-crisp before you blend it into the soup. If you're ambitious, consider roasting the asparagus beforehand to intensify its flavor before blending.

The Creamy Base

The heavy cream in this recipe serves a dual purpose: it enriches the soup and balances the green earthiness of the asparagus. If you're looking for lighter versions, half-and-half or a plant-based alternative like coconut cream can work well without sacrificing too much on texture. Make sure to add the cream just before serving to keep it from curdling, especially if you’re heating the soup further after blending.

Incorporating the lemon juice at the end is crucial, as it brightens the flavors and offsets the richness of the cream. Always taste the soup before adding salt and pepper; the vegetable broth can vary in saltiness. A good rule of thumb is to start with less salt, adjusting to your liking after incorporating the cream and lemon juice for a balanced flavor.

Ingredients for Spring Soup With Asparagus

Ingredients

1 lb fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lemon

Make sure to use fresh asparagus for the best flavor and texture!

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.

Cook the Asparagus

Add the asparagus pieces to the pot and stir. Pour in the vegetable broth and bring it to a boil. Reduce heat, cover, and simmer for 15 minutes until the asparagus is tender.

Blend the Soup

Using an immersion blender, blend the mixture until smooth. If you prefer a chunkier texture, blend partially.

Add Cream and Seasoning

Stir in the heavy cream and lemon juice, and season with salt and pepper to taste. Heat through for 5 minutes without boiling.

Serve

Ladle the soup into bowls and enjoy warm, garnished with extra asparagus tips if desired.

Enjoy this soup with some crusty bread for a complete meal!

Pro Tips

For a lighter version, substitute the heavy cream with coconut milk or omit it altogether.

Storage and Reheating

This Spring Soup with Asparagus can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make this soup ahead of time, consider preparing it without the cream and lemon juice. You can blend the soup and store it; then, reheat it gently over low heat and stir in the cream and lemon just before serving to maintain freshness and flavor.

For longer storage, this soup freezes well, making it a great option for meal prep. Allow the soup to cool completely before portioning into freezer bags or containers, leaving some space for expansion. When ready to enjoy, thaw it overnight in the refrigerator and gently reheat it over low heat to avoid separation.

Serving Suggestions

This soup is perfect as a light appetizer or a main dish served with crusty bread for dipping. For a more substantial meal, pair it with a simple side salad dressed in vinaigrette to contrast the creaminess of the soup. You can also sprinkle some toasted pine nuts or croutons on top for added crunch and flavor.

To impress guests, consider garnishing individual bowls with a dollop of sour cream or crème fraîche, and a drizzle of olive oil. Fresh herbs like dill or basil can also elevate this dish, providing an aromatic lift. Adjust the toppings based on your theme or personal preference to create a delightful presentation.

Questions About Recipes

→ Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Just make sure to leave out the cream, and add it in after reheating.

→ What can I use instead of asparagus?

You can substitute with other green vegetables like green beans or peas if asparagus is not available.

→ How long can I store leftovers?

Leftover soup can be stored in the fridge for up to 3 days in an airtight container.

→ Is this recipe vegan-friendly?

To make it vegan, simply replace the heavy cream with a plant-based cream alternative.