Spring at my house means opening windows, pulling out the lighter linens, and switching from hearty stews to fresher meals. This asparagus soup has become a regular in my kitchen once asparagus shows up looking bright and green at the market.
I love how this soup feels comforting enough for chilly evenings but light and green enough to celebrate the season. The peas add a bit of sweetness, and the leeks and garlic give it depth without needing any cream. The result? A smooth, flavorful bowl that tastes like spring in every spoonful.
It’s my go-to for those in-between weather days, perfect for an easy lunch with toast or served in little cups at dinner parties.
Ingredients I Use for This Asparagus Soup
I try to keep things simple but flavorful. Here’s what I use and why:
- Olive Oil: I use extra virgin olive oil to start things off and for a finishing drizzle. A decent bottle goes a long way here.
- Onion, Leek, Celery, Garlic: These aromatics create the foundation. The leek is especially nice—it’s milder than onion and gives a subtle sweetness.
- Asparagus: The star ingredient. I look for firm, green stalks with tight tips. I usually reserve the tips to toss in at the end for texture.
- Frozen Peas: Always in my freezer for quick meals. They add sweetness and that lovely green color. If it’s late spring, I’ll use fresh peas if I have them.
- Bay Leaf: Adds a soft herbal note. I always keep a few dried ones in a jar.
- Vegetable Broth: Homemade if I’ve got time, store-bought if not. I usually go for low-sodium so I can control the seasoning.
- Lemon: This is key. A good squeeze brightens everything up.
- Salt and Black Pepper: Can’t make soup without them.
- Chives: For garnish. If I’m feeling fancy, I’ll snip them from my little windowsill pot.
How I Cook This Simple Asparagus Soup
I love this recipe because it’s unfussy and lets the asparagus really shine. Here’s how I make it:
- Sauté the Aromatics
I heat olive oil in a big soup pot over medium heat. I add diced onion and let it get golden, which gives it a bit of sweetness. Then in goes the garlic, bay leaf, celery, and leek. I let them soften gently, giving the house that cozy smell that makes everyone wander into the kitchen asking what’s for dinner. - Add Broth, Asparagus, and Peas
I pour in vegetable broth and bring it to a boil, then lower the heat to simmer. In go the chopped asparagus stalks (tips saved for later) and peas. I let them bubble away until everything is tender—usually about 20 minutes. - Blend Until Smooth
I fish out the bay leaf, then use my immersion blender right in the pot. It turns into a silky, bright green soup that’s so satisfying to look at. - Finish with the Asparagus Tips
I stir in the reserved tips and simmer them just a few minutes. They stay a bit firmer, adding texture to each bowl. - Season and Serve
I add salt, pepper, and a good squeeze of fresh lemon. Then I ladle it into bowls, drizzle with olive oil, and top with chopped chives.
A Few Favorite Variations
This soup is flexible, which is part of why I love it. Here are some ways I change it up:
- Fresh Mint: I sometimes chop a bit of mint and stir it in before serving. It makes it even brighter and fresher—perfect on warm days.
- Feta Crumbles: If I want to make it heartier, I sprinkle a little feta on top. The salty creaminess is great with the sweet peas and asparagus.
- Poached Egg: For a full meal, I’ve been known to top each bowl with a soft poached egg. Break that yolk and let it enrich the soup—it feels like something you’d get at a café.
How I Like to Serve It
This soup feels special but is easy enough for any day. Here’s how I usually serve it:
- With crusty bread, pita, or homemade garlic toast to soak up every bit.
- As a starter at dinner parties in little cups so guests can sip while chatting.
- With a fresh green salad or snap pea salad on the side for crunch.
- Topped with homemade croutons if I have leftover bread that needs using.
If I’m making it for lunch at home, I just grab whatever bread is around, toast it, and call it a meal.
Keeping Leftovers Tasty
Soups like this make great leftovers. I always let it cool completely first:
- Fridge: Store in an airtight container for up to 3 days. I usually just reheat it on the stove for lunch the next day.
- Freezer: Freeze for up to 3 months. I leave a bit of space in the container so it doesn’t crack. I thaw overnight in the fridge and gently reheat with a splash of broth or water if it’s too thick.
A Little Personal Note
I think soups are one of the easiest ways to eat more vegetables without feeling like you’re forcing it. This asparagus soup is one of those meals that feels like taking good care of yourself while still being genuinely delicious.
If you make it, tell me how you serve yours. I love hearing about the little touches people add to make recipes their own. Enjoy your cooking!
Asparagus Soup
Fresh, vibrant, and perfect for spring, this asparagus soup is loaded with green goodness.
Ingredients
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 large leek, white and light green parts only, finely diced
- 1 onion, finely chopped
- 4 garlic cloves, minced or pressed
- 2 celery stalks, finely chopped
- 1½ pounds asparagus, woody ends removed; stalks chopped, tips reserved
- 4 cups frozen peas
- 6 cups vegetable broth (homemade or low-sodium store-bought)
- 1 bay leaf
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh lemon juice, to taste
- Chopped fresh chives, for garnish
Instructions
- Start by heating the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for about 10 minutes until it begins to turn golden. Stir in the garlic and bay leaf, cooking just until the garlic becomes fragrant—about 1 minute.
- Add the chopped celery and diced leeks to the pot. Continue cooking for another 5 minutes until the vegetables begin to soften.
- Pour in the vegetable broth and bring everything to a gentle boil. Lower the heat to a simmer, then stir in the asparagus (reserving the tips) and frozen peas. Let the soup cook until the vegetables are tender, about 20 minutes.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth. (You can also blend it in batches using a regular blender—be sure to vent the lid for steam.) Season with salt, pepper, and lemon juice to brighten the flavors. Taste and adjust as needed.
- Add the reserved asparagus tips to the soup and let them simmer for an additional 3–5 minutes until just tender.
- Ladle into bowls, drizzle with a little extra olive oil, and finish with a sprinkle of chopped chives. Serve hot with crusty bread on the side.
Notes
- For a more refined finish, especially when serving guests: boil the asparagus tips separately in salted water for 2–3 minutes until just tender.
- Use them as a garnish on top of each bowl for a beautiful presentation.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 190Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 826mgCarbohydrates 29gFiber 8gSugar 10gProtein 10g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
