This post may contain affiliate links. Please read our disclosure policy.

Asparagus soup is a simple spring recipe that is cozy, satisfying, and delicious. I’ve found the secret to getting the most wonderfully velvety texture is to make it with potatoes rather than cream. It’s lighter, but still tastes indulgent. Let me show you how it’s done.

A spoon taking a scoop of asparagus soup from a white bowl topped with croutons.

This asparagus soup is the kind of soup that feels just right for spring—comforting yet light and fresh. The soup is made creamy by simmering potatoes right in the broth, then blending everything until silky smooth. The potatoes give it a velvety texture without cream, keeping the flavors clean and vegetable-forward.

I also add a handful of spinach, which boosts the veggies and gives the soup its beautiful, bright green color. The asparagus flavor stays gentle and fresh, and the whole bowl tastes vibrant and seasonal—exactly what I’m craving when spring rolls around.

Another creamy vegetable soup you might like is my cozy celery soup.

Asparagus soup in a pot with asparagus spears on top.

Side view of a bowl of asparagus soup with cheesy croutons and a spoon.

More asparagus recipes

What to serve with asparagus soup

We love this soup with a thick slice of buttered Whole Wheat Irish Soda Bread. But when we’re not doing the classic soup and bread combo, these are some of our favorite things to put on top of the soup:

Crispy crumbled bacon (YES!)
Sour cream or plain yogurt
Parmesan cheese
A squeeze of lemon juice
Garlic parmesan croutons

Creamy Asparagus Soup (a lightened-up version!)

Prep: 10

Cook: 20

Total: 30

Rate Recipe Print

Save

Add us as a preferred source

Asparagus soup is a simple spring recipe that is cozy, satisfying, and delicious. The luscious, velvety texture from the secret ingredient – it's creamy thanks to potatoes (not cream)!

Ingredients

▢ 1 tablespoon butter (or olive oil)
▢ 1 medium onion (chopped)
▢ 3 cloves garlic (minced)
▢ 1 lb asparagus (chopped – save a few tips if you'd like them for garnish)
▢ 1 lb white potatoes (chopped)
▢ 4 cups chicken or vegetable stock
▢ Optional: ½ cup spinach or parsley (for color)
▢ Salt and pepper (to taste)
▢ Juice from ½ lemon (optional)

Instructions

Heat the butter in a large pot over medium-high heat. Add the onion and cook for 3 minutes, or until it is translucent and soft. Add the garlic and cook for 1 minute more.
1 tablespoon butter, 1 medium onion, 3 cloves garlic
Add the asparagus, potatoes, and stock to the pot and bring it to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are soft.
1 lb asparagus, 1 lb white potatoes, 4 cups chicken or vegetable stock
Add the spinach (if using) to the pot then blend the soup either with an immersion blender or carefully in small batches in a blender. Season to taste with salt and pepper. If using, stir in the lemon juice.
Optional: ½ cup spinach or parsley, Salt and pepper, Juice from ½ lemon

Notes

Can you freeze this soup? Yes! Asparagus soup freezes very well. Let the soup cool then pour it into bags. For freezing soups, I love these big reusable Stasher freezer bags.

Nutrition

Serving: 2 ½ cups, Calories: 237kcal (12%), Carbohydrates: 36g (12%), Protein: 11g (22%), Fat: 6g (9%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg (5%), Sodium: 379mg (16%), Potassium: 1012mg (29%), Fiber: 5g (21%), Sugar: 8g (9%), Vitamin A: 955IU (19%), Vitamin C: 33mg (40%), Calcium: 59mg (6%), Iron: 4mg (22%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.