This creamy asparagus soup is fresh, light, and full of spring flavor - an easy, elegant recipe made with simple ingredients and bright herbs. Vegan-adaptable and gluten-free.
Forget not that the earth delights to feel your bare feet and the winds long to play with your hair. ~ Khalil Gibran
During the spring months, this creamy asparagus soup is one of my personal rituals. I love making it with fresh, tender spring asparagus on holidays like Easter or Mother’s Day. It is creamy and delicious, and the combination of flavors truly delights the palate.
If feeling fancy, make the fennel oil (with the fennel fronds), which elevates it to another level. It is not essential, but it is really tasty. I’m head over heels with this creamy asparagus soup. I think you will be too!
I hope your holiday weekend is filled with joy and connectedness. Wherever you are, may you feel the love that surrounds you. Each opening blossom and every unfurling leaf is a testament to this. Let yourself be bathed in it and held by it. Each Spring, I feel this overwhelming thankfulness…that yes, I get to witness the earth’s stunning rebirth, one more time. It truly is a gift, this being here, isn’t it?
Why you’ll love this Creamy Asparagus Soup recipe!
An uplifting seasonal recipe for spring. I love making this soup with fresh spring asparagus to celebrate the new season. The fennel and tarragon give the asparagus such a beautiful and unexpected twist.
It’s just rich enough. The soup is lightened up and made “creamy” with potatoes and a little sour cream (or cashews for a vegan version), so it’s not overly rich.
Simple and healthy, yet satisfying. This soup is made with simple, familiar vegetables and is bursting with vitamins and nutrients. Despite being veggie-packed and healthy, its creamy, hearty texture makes it unbelievably satisfying.
Asparagus Soup Ingredients
- Onion and fennel - Create a fragrant, slightly sweet base that adds depth and subtle anise flavor; celery can be used as a substitute for the fennel.
- Extra virgin olive oil - Adds richness and helps soften the vegetables while building flavor in the soup.
- Garlic - Brings savory warmth and aromatic depth.
- Potatoes - Provide natural creaminess and body, helping thicken the soup while keeping it silky and satisfying.
- Water or vegetable stock - Forms the liquid base of the soup; using stock adds extra depth, while a blend of both keeps the flavor light and clean. If desired, you could use chicken broth.
- White pepper and kosher salt - Season the soup gently without overpowering the delicate asparagus flavor.
- Fresh asparagus - The star ingredient, lending bright green color and fresh spring flavor; reserve a few tender tips for garnishing.
- Fresh herbs (tarragon and basil) - Add fragrant, garden-fresh flavor that pairs beautifully with asparagus; Italian parsley can be used in place of basil.
- Sour cream - Creates a creamy, tangy finish that rounds out the soup; cashews can be used as a dairy-free substitute for a similar richness.
- Optional garnish (blanched asparagus tips, thinned sour cream, fennel oil or olive oil) - Add visual appeal, extra flavor, and a silky finish to the bowl.
- Optional fennel oil (fennel fronds, Italian parsley, grapeseed or light olive oil, pinch of salt) - A fresh, herbaceous drizzle that enhances the soup with bright green color and subtle fennel flavor.
How to Make Asparagus Soup
1. Sauté the aromatics. In a large heavy-bottom pot or Dutch oven, sauté onion and fennel in olive oil over medium-high heat for 2 minutes, stirring constantly. Turn the heat to medium and continue cooking until softened, about 5-6 minutes. Add garlic and sauté for a couple more minutes, until fragrant.
2. Simmer. Add water or stock, salt and pepper, and sliced potatoes, and bring to a boil. If making this vegan, add 1/3 cup raw cashews to simmer along with the potatoes. Cover, simmer on low for 15-20 minutes until potatoes are cooked through and are fork-tender.
3. Add the chopped asparagus. Turn the heat up and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. Don’t overcook, or you will lose the lovely color. Remove from the heat and let cool a bit.
4. Blend. Using an immersion blender or a regular blender (with a tight lid), blend the soup until creamy and smooth, adding in the herbs. The herbs will give it this glorious color. Blend really well, so there are no specks of herbs, but rather, let them tint the soup and make it very green.
5. Warm and season. Return to the stove and heat gently over low heat (do not boil, or you will lose the lovely color). Stir in ½ cup of sour cream (optional) and season the soup with salt and black pepper to taste. If not using sour cream, a few drops of lemon juice are nice here.
6. Serve. Divide among bowls, garnish with a swirl of sour cream or fennel oil and a sprinkle of blanched asparagus tips or fresh tarragon.
Chef’s Tips
- Be careful not to overcook the asparagus in order to preserve the beautiful green color.
- If you are using any other substitute for sour cream (cashews or heavy cream), remember that sour cream has a good bit of tang, so you may need to add a squeeze of lemon juice or a couple drops of white vinegar to balance the flavors. I have found that sour cream has just the right balance of fat and acidity.
- Blend until velvety smooth. When adding the herbs, blend until ultra creamy, as the herbs contribute greatly to the brilliant green color of the soup.
- Make it vegan! Skip the sour cream and add 1/3 cup raw cashews when simmering the potatoes. If desired, add vegan sour cream.
Serving Suggestions
Serve for a light lunch or vibrant spring dinner with warm, crusty bread or focaccia and a leafy green spring salad, like Spring Greens, Little Gem Salad with Dilly Ranch, or Spring Lentil Salad.
Garnishing Creamy Asparagus Soup
Garnish with blanched asparagus tips, thinned sour cream, fennel oil, olive oil, fresh chives, or fresh lemon juice.
The white cream is just sour cream thinned out with a bit of water and a pinch of salt, and put in a squeeze bottle (or use yogurt). The oil drizzle is a fennel-infused oil, made with fennel fronds (recipe below).
When garnishing, play around with the design - just have fun and create! I love the purple sprouts in Trader Joe’s “microgreen mix.” I just pull out the purple ones for a little pop of color. You can also simply drizzle the soup with a bit of olive oil.
Storage
Store leftover asparagus soup in an airtight container for 3-4 days and reheat gently on the stovetop over medium heat or in the microwave. If planning to store the soup in the freezer, leave out the dairy to prevent separation. Thaw in the fridge overnight, then reheat.
I hope you enjoy this springtime Asparagus soup! Let me know what you think in the comments below!
More asparagus recipes you may like
- 50+ Recipes That Celebrate Spring!
- 15-Minute Lemon Basil Shrimp and Asparagus
- Asparagus Salad with Olives, Lemon, and Couscous
After you try this Asparagus Soup recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Asparagus Soup Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4-6 1x
- Category: 30 minute Dinner, Dinner, easter recipe, Soup, spring
- Method: stovetop
- Cuisine: American, French
- Diet: Vegetarian
Description
Creamy Asparagus Soup with Fennel and Tarragon- a delicious combination of flavors that dazzles the palate. Simple, easy, this soup is elegant enough for spring gatherings and special events, yet easy enough for weeknight meals. See notes for vegan.
Ingredients
- 1 large white or yellow onion, diced
- 1 small fennel bulb, cored and diced (or sub 2 cups diced celery)
- 2–3 tablespoons olive oil
- 3 cloves garlic- rough chopped
- 1/2 pound yellow, yukon or white potatoes, sliced, thin skins OK
- 6 cups of veggie stock or water, or a blend of both
- 1/4 teaspoon white pepper
- 3/4 teaspoon kosher salt
- 4 cups chopped fresh asparagus, woody ends removed. ( Approx 1 1/2 lbs to start, then trim the tough ends off) plus a few “tips” for garnishing
- 1–2 tablespoons fresh tarragon (optional, the tarragon elevates)
- 1/2 cup fresh Italian parsley or basil
- optional: 1/2 cup sour cream (or sub 1/3 cup cashews- see notes)
- Garnish: blanched asparagus tips, swirl of sour cream or yogurt (water it down and whisk to thin it –for better swirling), or make optional fennel oil ( you can also use olive oil)
Instructions
- Saute. In a large heavy-bottom pot, saute onion and fennel in olive oil over medium-high heat for 2 minutes, stirring constantly. Turn the heat to medium and continue cooking until softened, about 5-6 minutes. Add garlic and sauté for a couple more minutes, until fragrant.
- Simmer. Add water or stock, salt and pepper, and sliced potatoes, and bring to a boil. If making this vegan, add 1/3 cup raw cashews to simmer along with potatoes. Cover, simmer on low 15-20 minutes until potatoes cooked through and are fork tender.
- Add asparagus, turn the heat up, and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. Don’t overcook or you will lose the lovely color. Remove from the heat and let cool a bit.
- Blend. Using an immersion blender or a regular blender (with a tight lid), blend the soup until creamy and smooth, adding in the herbs. The herbs will give it this glorious color. Blend really well, so there are no specs of herbs, but rather, let them tint the soup and make it very green.
- Warm and season. Return to the stove and heat gently (do not boil, or you will lose the lovely color). Whisk in ½ cup of sour cream ( optional) and season the soup with salt and pepper to taste. If not using sour cream, a few drops of lemon juice are nice here.
- Serve. Divide among bowls, garnish with a swirl of sour cream if you like, fennel oil, blanched asparagus tips, or fresh tarragon.
Notes
Vegan: You can simply leave out the sour cream, or add ⅓ cup of cashews to the simmering potatoes for extra creaminess.
TIP : If you are using any other substitute for sour cream ( cashews or heavy cream) remember that sour cream has a good bit of tang, so you may need to add a little squeeze of lemon juice or a couple drops of white vinegar to balance the flavors. I have found that sour cream, has just the right balance of fat and acidity.
To make Fennel Oil :
Optional Fennel oil: Blanch. Place 1 1/2 cups of fennel fronds and 1 cup of parsley in a strainer, and dip in a large pot of salted boiling water for 45 seconds to blanch. Cool. Remove and immediately cool in an ice water bath, to shock ( keeping it green). Drain, and squeeze dry with kitchen towels or paper towels to remove as much water as possible. Blend. Place in a blender, with just enough oil to cover, about ¾ cup (or less is fine too), and a big pinch of salt, blend, adding a little more oil if necessary, to keep the blade turning. (Keep in mind, the less oil you use, the more flavorful this will be.) Blend for a full minute, until fairly smooth. Strain with a fine-mesh strainer or cheesecloth. Pour into a squeeze bottle. This keeps for a week in the fridge or can be frozen.
Nutrition
- Serving Size: 1 ½ cup
- Calories: 229
- Sugar: 9.2 g
- Sodium: 1112.6 mg
- Fat: 11.5 g
- Saturated Fat: 3.6 g
- Carbohydrates: 28.1 g
- Fiber: 6.2 g
- Protein: 7.2 g
- Cholesterol: 10.1 mg
Another hit, Sylvia! I made this exactly as you wrote it using the celery vs. fennel because I had it on-hand. Added the cashews as instructed, made it vegan by using Better Than Bouillon Vegetable Base and OMG it was so delicious. Had I not made this myself I would’ve sworn it had a whole pint of cream in it. Velvety, so flavorful, and filling. Amazing!
Wonderful Laura, so glad you enjoyed!