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Close-up of vibrant creamy asparagus soup garnished with fresh asparagus spears, Parmesan, and herbs.

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.
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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.