This lightly creamy asparagus soup is bright with lemon and packed with herbs and veggies. It’s the perfect fresh meal for a chilly spring night.
On rainy spring afternoons, I find myself in the kitchen and making this asparagus soup recipe. It’s my springtime butternut squash soup substitute that I love to make in the fall. When it’s too humid to be outside, I find it soothing and meditative to simmer a pot of asparagus soup on the stove and listen to the rain crackling on the roof.
For me, it’s the perfect spring soup. The fresh basil makes it aromatic and refreshing, the peas give it a subtle sweetness and the mixed potato makes it slightly creamy without heavy cream. Serve it as a starter for 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 version of the classic asparagus soup. Instead of using nuts or dairy to get the smooth texture, I blend in Yukon Gold Potato, which gives it a delicious and slightly creamy consistency. Here’s what you’ll need to do it:
- Asparagus, of course! Be sure to break off the woody ends of your asparagus bunch before making this recipe. You only want the tender asparagus tips and stems in your soup.
- Peas – They add to the creamy texture and balance the vegetal flavor of asparagus.
- Green onions and garlic – For a depth of lively and tasty flavor.
- Lemon juice and zest – They make the soup nice and shiny.
- Dijon’s mustard – For silk.
- Fresh basilic – It gives the soup a vibrant and aromatic finish.
- And salt and pepper – To bring out all the flavors!
Find the full recipe with the measurements below.
How to make asparagus soup
Another thing I love about this asparagus soup? It’s quick and easy to do! Here is how it goes:
- First brown the herbs. Because we are using green onions and not the thicker onions or shallots, this step is quick. They should soften in just 1 or 2 minutes.
- Then let it simmer. Stir in the potatoes, garlic, salt, pepper and water. Bring to a boil, reduce heat and simmer 12 minutes or until potatoes are tender.
- Then let it simmer again! Add the chopped asparagus and simmer for another 5 minutes. Asparagus should be tender, but still bright green.
- Finally, mix. Let the soup cool slightly before mixing the peas and transferring everything to a blender. Add the lemon zest, juice and mustard and mix until the soup is creamy. Finally, add the basil and season to taste.
Suggested servings of asparagus soup
I serve this soup straight from the blender, when it is hot, but not very hot. That way the crisp flavors stay vibrant and don’t get tangled.
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 warmth. If you prefer, you can garnish your bowl with homemade croutons to bite into it instead.
As I mentioned above, I love to eat this asparagus soup with crusty bread for lunch. It also goes well with a sandwich, like my egg salad or my chickpea salad sandwich, or a salad, like my carrot salad, my kale salad or my strawberry salad. Of course, a simple green salad would also be a great choice.
If I make 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 like this asparagus soup recipe then try one of these delicious soups:
Do you like the asparagus season? Find more ways to cook this springtime vegetable here.
This lightly creamy asparagus soup is easy to prepare and full of fresh flavor. Perfect for a cool spring night! Vegan and gluten free.
- 2 soup spoons extra virgin olive oil, more to drizzle
- 3 Green onions, chopped
- 2 small Yukon Gold potatoes, 1½ cup diced
- 3 cloves of garlic, chopped
- Fill ½ teaspoon of sea salt, more to taste
- ½ teaspoon freshly ground black pepper
- 3 cups the water
- 2 cups chopped asparagus
- 1 Chopped off frozen peas
- 1 large teaspoon of Dijon mustard *
- 3 soup spoons lemon juice
- ½ teaspoon lemon zest
- 1 wrapped cup of basil
- Fresh mint sprigs, optional
Mint and pine nut garnish
- ¼ Chopped off toasted pine nuts, chopped
- ¼ Chopped off fresh mint, chopped
- Pinch red pepper flakes
- Pinch salt
Prepare the mint and pine nut filling by chopping together the pine nuts, mint, red pepper flakes and salt. Put aside.
Heat the oil in a medium saucepan over medium heat. Add the green onions and cook, 1 to 2 minutes, or until tender. Add the potatoes, garlic, salt, pepper and water and simmer 12 minutes or until the potatoes are fork tender.
Add the asparagus to the pot of potatoes and simmer for another 5 minutes. Remove the pan from the heat and let cool for 5 minutes. Stir in the peas then transfer the soup to a blender. Add the mustard, lemon juice and lemon zest and mix until creamy. Add the basil and mix until well blended. Season as desired.
Divide the soup between bowls and sprinkle with the mint and pine nut garnish, a drizzle of olive oil and a few sprigs of fresh mint, if desired. Serve with crusty bread.
* I love Sir Kensington Dijon mustard. It has a sweet flavor which is not overwhelming.