Creamy Asparagus Soup with Lemon and Parmesan

Welcome the fresh flavors of spring into your kitchen with this delightful creamy asparagus soup. This recipe transforms tender asparagus into a rich, comforting bowl, perfectly balanced with bright lemon and savory Parmesan cheese. It’s an incredibly satisfying dish, yet it comes together quickly and easily. You’ll love preparing this vibrant asparagus soup for any occasion.

Why You’ll Love This Asparagus Soup

This recipe combines fresh, seasonal ingredients for a truly heartwarming experience. You’ll appreciate its rich, comforting creaminess without feeling heavy. It is a fantastic way to enjoy the best of spring produce.

• Quick and Simple: The preparation is straightforward, perfect for busy weeknights.
• Fresh Flavors: It highlights the natural sweetness of asparagus, enhanced by lemon.
• Comforting Texture: Achieve a velvety smooth consistency with minimal effort.
• Versatile: Easy to adapt for vegan or spicier preferences.
• Nutritious: Packed with vitamins and fiber, making it a healthy choice.

Ingredients

Gather these fresh items to make a truly exceptional asparagus soup. Using quality ingredients ensures the best flavor and texture in your final dish. This recipe focuses on simple, wholesome components that shine.

• 2 bunches asparagus (about 2¼ pounds/1 kg), bottom ends trimmed
• 3 tablespoons unsalted butter (or olive oil for dairy-free)
• 2 medium yellow onions, finely chopped
• 3 cloves garlic, peeled and smashed
• 6 cups low-sodium chicken broth (or vegetable broth)
• 1 teaspoon fine sea salt, plus more to taste
• ¼ teaspoon fresh black pepper, plus more to taste
• 2 tablespoons freshly squeezed lemon juice (from one lemon)
• ½ cup shredded Parmigiano-Reggiano (plus extra for garnish)
• Handful fresh herbs (such as thyme, dill, or basil, optional for garnish)

Notes & Substitutions

Selecting the right ingredients makes a big difference in your asparagus soup.

• Asparagus: Choose vibrant, firm spears with tight, closed tips. Avoid limp or discolored stalks.
• Broth: Use low-sodium chicken broth for depth, or vegetable broth for a vegetarian option.
• Fat: Unsalted butter adds a rich flavor, while olive oil is a great dairy-free alternative.
• Dairy: Parmigiano-Reggiano provides a salty, umami kick. For extra richness, stir in a splash of heavy cream at the end.
• Lemon: Always use freshly squeezed lemon juice; bottled juice lacks the bright, essential zest.
• Herbs: Fresh dill, chives, or parsley make excellent garnishes, adding a touch of color and aromatic freshness.

Equipment

You won’t need many specialized tools for this recipe. Having these items ready will streamline your cooking process.

• Large pot or Dutch oven
• Sharp knife and cutting board
• Immersion blender (or standard blender)
• Small saucepan
• Bowl for an ice bath

How to Make Asparagus Soup: Step-by-Step Instructions

Creating this delicious asparagus soup is a rewarding experience. Follow these clear steps to achieve a perfectly creamy and flavorful dish every time. Remember to taste and adjust seasonings as you go to tailor it to your preference.

1. Prepare Aromatics: Begin by melting the unsalted butter in a large pot or Dutch oven over medium heat. Add the chopped yellow onions and smashed garlic cloves to the melted butter. Cook them, stirring frequently, for about 8 minutes until they become soft and translucent. It is important not to brown them, so reduce the heat if necessary to keep them pale and sweet. These aromatics form the delicious base for your asparagus soup.
2. Prepare Asparagus: While the onions are cooking, trim the woody ends off both bunches of asparagus. Carefully cut off the tips from one bunch of the asparagus spears and set them aside; these will be used later as a vibrant garnish. Chop the remaining spears from that bunch, and all of the second bunch, into ½-inch (13-mm) pieces. This size helps them cook down evenly.
3. Simmer Asparagus: Add the chopped asparagus pieces (excluding the reserved tips) to the pot with the softened onions and garlic. Pour in the 6 cups of low-sodium chicken broth. Season the mixture with 1 teaspoon of salt and ¼ teaspoon of black pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for approximately 30 minutes. The vegetables should become very tender during this time, ensuring a smooth purée.
4. Cook Asparagus Tips: While the soup simmers, bring a small pot of salted water to a boil. Add the reserved asparagus tips to the boiling water and cook them for just a few minutes, until they are tender-crisp and still brightly colored. Promptly drain the cooked tips and immediately transfer them into a bowl filled with ice water. This “shocking” process halts the cooking and preserves their beautiful green hue. Once cool, drain the tips again and set them aside.
5. Purée Soup: Once the main asparagus pieces are very tender, remove the pot from the heat. Use an immersion blender to carefully purée the soup directly in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a standard blender, purée until smooth, and then return the entire batch to the pot.
6. Finish Flavor: Place the puréed soup back on the stovetop and bring it to a gentle simmer over low heat. Stir in the 2 tablespoons of freshly squeezed lemon juice and the ½ cup of shredded Parmigiano-Reggiano cheese. These additions brighten the flavor and add a savory richness to the creamy asparagus soup.
7. Adjust and Serve: Taste the asparagus soup and adjust the seasoning as needed, adding more salt or pepper to your preference. If you desire a thicker soup, allow it to simmer, uncovered, for a few more minutes until it reaches your desired consistency. Ladle the hot soup into individual bowls. Garnish each serving generously with the reserved tender-crisp asparagus tips, a sprinkle of extra Parmigiano-Reggiano, a few fresh herbs if using, and a final grind of fresh black pepper. Enjoy this comforting homemade asparagus soup!

Pro Tips for the Best Asparagus Soup

Achieving a perfect bowl of creamy asparagus soup is easy with these simple tips.

• Select Fresh: To ensure the best flavor in your soup, understanding the characteristics of high-quality asparagus is essential. Always choose the freshest, most vibrant how to select fresh asparagus available for the best flavor.
• Don’t Overcook: Be careful not to overcook the main asparagus spears during simmering, as this can dull their color and flavor.
• Shock Tips: Blanching and shocking the reserved asparagus tips in an ice bath preserves their beautiful bright green color.
• Blend Thoroughly: Ensure you blend the soup until it is absolutely silky smooth; any fibrous bits can detract from the texture.
• Season Generously: Taste and adjust seasoning with salt, pepper, and lemon juice at the end for optimal flavor.
• Quality Broth: Use a good quality low-sodium broth as it forms the foundation of the soup’s flavor.
• Fresh Lemon: Freshly squeezed lemon juice brightens and enhances all the other flavors in the soup.
• Avoid Browning: Keep onions and garlic translucent, not browned, to maintain their sweet, mild flavor.

Serving, Storage & Variations

This asparagus soup is wonderfully versatile, perfect for various meals and dietary needs.

Serving Suggestions

• Garnish each bowl with the cooked asparagus tips, a generous sprinkle of Parmesan cheese, and a few fresh herbs.
• Serve it alongside warm, crusty bread or croutons for dipping.
• Pair this light yet satisfying soup with a crisp, simple side salad.
• A drizzle of high-quality olive oil just before serving adds a lovely finish.

Storage Instructions

• Refrigerate: Store leftover asparagus soup in an airtight container in the refrigerator for 3 to 4 days.
• Freeze: Once completely cooled, transfer the soup to freezer-safe containers. It can be frozen for up to 3 months.
• Reheat: Thaw frozen soup in the refrigerator overnight. Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it’s too thick.

Variations

• Vegan: Swap butter for olive oil, use vegetable broth, and replace Parmigiano-Reggiano with nutritional yeast or a plant-based Parmesan alternative. For creaminess, add coconut milk.
• Spicy: Introduce a pinch of red pepper flakes during the sautéing of aromatics for a subtle kick.
• Creamier: For a truly decadent soup, stir in ¼ to ½ cup of heavy cream or full-fat coconut milk at the same time as the lemon and Parmesan.
• Roasted: For a deeper, nuttier flavor, roast the main asparagus spears with a little olive oil before adding them to the broth.
• Herb Twist: Experiment with different fresh herbs like tarragon or chervil for unique aromatic notes.

Nutrition Information

This asparagus soup offers a nourishing option for any meal. Beyond its delicious taste, asparagus is packed with vitamins, minerals, and antioxidants that contribute to a healthy diet. Learn more about the numerous health benefits of asparagus. It’s naturally low in calories and rich in essential nutrients.

Per serving (estimated for 4 servings):
Calories: 210 | Total Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 780mg | Total Carbohydrates: 13g | Dietary Fiber: 5g | Total Sugars: 5g | Protein: 11g

This soup is an excellent source of vitamins A, C, and K, as well as folate. The broth and Parmesan contribute a good amount of protein, making it a surprisingly filling choice.

Frequently Asked Questions (FAQ)

Can I use frozen asparagus?

Yes, you can use frozen asparagus. Thaw it completely before using, and reduce the simmering time slightly as it will cook faster.

How to make it vegetarian/vegan?

For a vegetarian option, use vegetable broth. To make it vegan, use olive oil instead of butter, vegetable broth, and substitute Parmigiano-Reggiano with nutritional yeast.

What makes asparagus soup bitter?

Overcooking asparagus can sometimes lead to a slightly bitter flavor. Using only the tender parts of the spear and not simmering it for too long helps prevent this.

How do I thicken the soup?

To thicken the soup, simply let it simmer uncovered for a bit longer until some of the liquid evaporates and it reaches your desired consistency. You can also add a small slurry of cornstarch and water, stirred in slowly.

Can I make this soup ahead of time?

Absolutely! This asparagus soup actually tastes even better the next day as the flavors meld. Just store it properly and reheat gently.

Do I need an immersion blender?

While an immersion blender is convenient, a standard blender works perfectly. Just be careful when blending hot liquids in batches.

Conclusion

This creamy asparagus soup is a testament to how simple ingredients can create something truly extraordinary. It’s quick, easy, and bursting with the fresh flavors of spring. We hope you enjoy making and sharing this vibrant dish with your loved ones. Give this recipe a try and let us know what you think – we love hearing your feedback!

This creamy asparagus soup with lemon and Parmesan is a fresh, flavorful celebration of spring. Velvety smooth and packed with vibrant vegetables, it’s light, comforting, and elegant — perfect for lunch or a cozy dinner.

Print Recipe Pin Recipe

Course: Dinner, Lunch, Soup

Cuisine: Spring, Vegetarian-Friendly

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 bunches asparagus (about 2¼ pounds / 1 kg, ends trimmed)
• 3 tbsp unsalted butter (or olive oil)
• 2 medium yellow onions (finely chopped)
• 3 cloves garlic (peeled and smashed)
• 6 cups low-sodium chicken broth (or vegetable broth)
• 1 tsp fine sea salt (plus more to taste)
• 1/4 tsp fresh black pepper (plus more to taste)
• 2 tbsp freshly squeezed lemon juice (from one lemon)
• 1/2 cup shredded Parmigiano-Reggiano (plus more for garnish)
• 1 handful fresh herbs (thyme, dill, or basil, optional for garnish)

Equipment

• Large pot or Dutch oven
• sharp knife and cutting board
• Immersion blender (or regular blender)
• small saucepan
• bowl for ice bath

Method

 

1. Melt butter in a large pot over medium heat. Add onions and garlic and sauté for about 8 minutes until soft and translucent, not browned.
2. Trim woody ends from asparagus. Set aside tips from one bunch for garnish. Chop remaining spears into ½-inch pieces.
3. Add chopped asparagus to the pot. Pour in broth and season with salt and pepper. Bring to boil, then simmer covered for 30 minutes until asparagus is tender.
4. Blanch reserved tips in boiling salted water for 2–3 minutes. Transfer to ice bath, drain, and set aside.
5. Use immersion blender to purée the soup until smooth. Or use a blender in batches and return soup to pot.
6. Bring puréed soup back to a gentle simmer. Stir in lemon juice and Parmesan. Taste and adjust seasoning as needed.
7. Serve hot, garnished with asparagus tips, extra Parmesan, fresh herbs, and a grind of black pepper.

Notes

Use fresh asparagus with tight tips for best flavor. Olive oil works as a dairy-free alternative to butter. For a vegan version, skip the Parmesan or replace with nutritional yeast. Don’t overcook the asparagus or it may turn bitter.

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.