This simple cream of asparagus soup recipe is a delish bowl of yum! The asparagus stalks are cooked in a savory broth and blended until silky smooth.
We added ricotta cheese (of course), lemon juice, and green onion to take the flavor to a whole new level.
Easy n’ Creamy Asparagus Soup
There are so many reasons why we absolutely LOVE this easy cream of asparagus soup. Not only does it taste super rich and creamy, but it’s also such a pretty soup! If the vibrant green colors don’t pull you in, the phenomenal flavors will!
This great soup can be whipped up in only 45 minutes, so it’s the perfect dish to serve on any occasion — especially during asparagus season! It’s a simple soup that tastes as good as gourmet, but shh… no one will be the wiser 😉
why you’ll love it!
- It’s a healthy vegetarian-friendly dish.
- Ultra creamy & cheesy.
- Simple to make.
- Has an elevated taste everyone will enjoy.
- Garlic & onion: onion and garlic are great base veggies for soup. They add hints of sweet and savory at the same time.
- Vegetable broth: broth is added to the roasted veggies for blending to turn it into a soup.
- Asparagus: this recipe calls for 2 bunches of fresh asparagus. We recommend fresh, not frozen.
- Ricotta cheese: Ricotta cheese is what makes this soup ultra creamy and rich.
- Lemon juice: Adds a little bit of acidity to balance out all the savory flavors.
- Green onions: the potent taste of green onions pairs well with this creamy soup.
- Fresh dill: dill has a fresh, citrusy taste making it the perfect herb to round out this recipe.
Homemade Ricotta Cheese
Make your own ricotta cheese at home to use in this cream of asparagus soup. You’ll love it!
How to Make Cream of Asparagus Soup
SAUTE ONION + GARLIC
Heat a Dutch oven over medium heat. Add 1 tablespoon of olive oil and onion and cook for 3-4 minutes. The onion should become soft and translucent. Then add the garlic and cook for an additional minute.
ADD BROTH + ASPARAGUS
Next, add the broth, asparagus, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Cook for 15 minutes.
Using an immersion blender, blend the soup until smooth.
Note: If you don’t have an immersion blender, a regular blender should work fine.
ADD CHEESE + LEMON
Then, stir in the ricotta cheese and lemon juice. Cook for another 5 minutes.
ADD GREEN ONION
Add the remaining tablespoon of olive oil to a small pan. Add the green onion to the pan and cook for 1-2 minutes.
GARNISH + SERVE
To serve, garnish with fresh dill and green onions. Enjoy your delicious soup!
Can you eat the woody ends of asparagus?
You can absolutely eat woody ends of asparagus. And they’re actually perfect for asparagus soup!
Why is my asparagus soup stringy?
A stringy asparagus soup after blending most likely means you chose asparagus spears that were too thick. However, you don’t want to pick ones that are too thin, either. So something in between would be best. You can also cut your asparagus into chunks before blending to avoid it from getting stringy.
What are the health benefits of asparagus soup?
Asparagus soup is an excellent source of vitamins A and C, iron, magnesium, potassium, and selenium. Asparagus is especially great for heart and bone health.
We recommend serving your soup with fresh dill and green onions. You can also add in croutons for a lovely crunch!
Transfer leftover soup into an airtight container and store it in the fridge for up to 3 days.
To reheat: your soup will likely thicken as it sits. So, before heating up, we recommend adding some broth. Then, reheat on the stovetop over medium heat for around 5 minutes or until hot.
Cream of Asparagus Soup
- 2 tablespoons olive oil divided
- ½ yellow onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 bunches asparagus chopped (~2 lbs.)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 16 oz. ricotta cheese ~2 cups
- 1 tablespoon fresh lemon juice
- 1 bunch green onions thinly sliced
- 4 tablespoons fresh dill minced
- Heat a Dutch oven over medium heat. Add 1 tablespoon of olive oil and onion and cook for 3-4 minutes. The onion should become soft and translucent. Add the garlic and cook for an additional minute.
- Add the broth, asparagus, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Cook for 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir the ricotta cheese and lemon juice. Cook for another 5 minutes.
- Add the remaining tablespoon of olive oil to a small pan. Add the green onion to the pan and cook for 1-2 minutes.
- To serve, garnish with fresh dill and green onions.
Tips & Notes
- If you don’t have an immersion blender, a regular blender should work fine.
- Cutting the asparagus up into chunks helps blend so the asparagus isn’t stringy.