Fresh Asparagus Soup

I have been trying to introduce more fresh vegetables into my weekly meals. I usually try to serve a side of broccoli or salad, but that often gets boring and sometimes doesn’t even get eaten if there is a tastier main entree, and I’m sure that I’m not the only one! Kramer is very picky about the vegetables I serve as well, so that just adds to my vegetable challenge. He does, however, like creamy soups. I knew that I could pack tons of healthy asparagus and spinach into a tasty soup that he would actually eat, and my plan worked! He really enjoyed this soup. It was light and very flavorful, but at the same time, it was very filling. The queso blanco that I topped it off with added some extra texture and richness, but you can use any cheese, such as gruyere or even cheddar!

Asparagus is one of the best vegetables available. It has almost no calories, has no cholesterol, and is a great source of calcium, magnesium, and zinc. Asparagus is packed with vitamins A, C, E, K, B6, and contains iron, folic acid, and potassium. Six ounces of the vegetable provides 60% of the recommended daily allowance for folacin, which helps with blood cell formation, growth, and prevention of liver disease. You’ll definitely get at least that much asparagus in each bowl of this soup! The stalks of asparagus are also high in antioxidants, which can help to prevent cancer and heart disease. I love asparagus because it’s versatile and goes well as a side with almost anything. I serve it with everything from roasted chicken to Chinese food! It’s delicious simply roasted or sauteed with some olive oil and garlic, but this soup really blows all other preparations for asparagus right out of the water! One spoonful of this velvety soup and you’ll fall in love with this incredible vegetable.

Fresh Asparagus Soup
Your ingredients. You can really use any extra vegetables that you’ve got around, like potatoes or carrots.

Fresh Asparagus Soup
Line a baking tray with foil and spray with non-stick cooking spray. Brush the onion, asparagus, and garlic with balsamic vinegar and olive oil and roast in the oven at 350 degrees F for 25 minutes, remove the the garlic cloves and set aside to cool so they can be peeled, and continue to roast the asparagus and onion for another 25 minutes.

Fresh Asparagus SoupFresh Asparagus Soup
When everything has been roasted and is tender, process in your food processor or blender in batches with the broth and spinach. I did four batches, with 1-2 cups of vegetable broth with about a quarter of the vegetables until everything had been blended.

Fresh Asparagus Soup
Pour the processed soup into a pot, and turn the heat to medium. Add in the white wine, thyme, lemon juice, salt, and pepper. When the soup is simmering, add in the half and half and stir to combine. Taste and adjust seasonings as needed.

Fresh Asparagus Soup
Top with some queso blanco or another mild cheese and some chopped spinach for garnish and enjoy!

Fresh Asparagus Soup
Cook time: 
Total time: 
Serves: 3-4
  • 1 large bunch of asparagus (about 1.5-2 pounds), cleaned
  • 1 yellow or white onion, quartered
  • 6-7 regular sized cloves of garlic, separated from the bulb but not peeled
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 big handful of spinach (about 1½ cups)
  • 4½ cups vegetable broth
  • ¾ teaspoon dried thyme
  • 3 tablespoons white wine
  • ¾ cup heavy cream (I only had half and half, so I used that)
  • half a lemon
  • salt and pepper, to taste
  • queso blanco (or a cheese of your choice), for garnish
  1. Preheat your oven to 350 degrees F. Clean the asparagus by cutting off the ends and washing with water. Line a baking tray with foil and spray with non-stick cooking spray. Arrange the cleaned asparagus, quartered onion, and garlic on the tray and brush with the combined olive oil and balsamic vinegar. Place the baking tray in the oven and roast the vegetables for 25 minutes, until the garlic is golden. Remove the garlic and continue to roast the asparagus and onion for another 25 minutes.
  2. When the vegetables are roasted, check to make sure the garlic cloves have cooled and peel them. Blend the asparagus, onion, garlic, and spinach in a food processor or blender. I recommend chopping the asparagus into smaller pieces, about 3 inches long. You can keep the asparagus heads on or you can discard them; I used about half of the heads and tossed the rest. I also recommend processing this soup in batches, especially if you have a smaller food processor. If you have an immersion blender, well, aren't you lucky! I did about 1 cup of broth with about a quarter of the vegetables, poured that into my pot, and then continued processing until everything has been blended well.
  3. Pour the processed soup into a pot and turn the heat to medium. Add in the white wine, thyme, and about ½ teaspoon of salt and ¼ teaspoon of pepper. Stir to combine, then turn the heat up just a bit and add in the half and half and just a squeeze of half of the lemon. Stir to combine, taste, and adjust seasonings as necessary. Top with some chopped spinach (optional) and grated cheese. Serves 3-4.


19 Responses

  1. Jen says:

    Mmm, this reminds me of summer. I hear you on the challenge of incorporating new and interesting vegetables into everyday meals.

    • Sydney says:

      Jen: It’s so hard! I usually only make vegetables in place of something (i.e. eat chicken over veggies instead of rice) because if I made rice and veggies, my husband wouldn’t touch it, haha!

  2. Sara says:

    Looks so yummy! I’ve also been looking for a way to use more vegetables now that it’s spring/summer… 😀

  3. Sarah says:

    This is perfect! My fiance is not the best at eating his vegetables, mainly eating potatoes, corn and carrots, but lately I have been steaming asparagus and he will usually have a couple. I’ll have to try this out!

  4. Kathleen says:

    Can I ask how much this soup tastes like asparagus? I actually really don’t like asparagus (we’re more “broccoli people” :)), but in the interest of trying to get more vegetable variety in our diets, I took a look at this recipe thinking, “Well, maybe the flavors will mingle and the asparagus will take on some other, more appealing (to me!) nuances.” If your husband liked this soup, does that mean it’s worth a shot for me?

    • Sydney says:

      Kathleen: It tastes more like “vegetable soup” in that, you know there are green vegetables in it, but can’t really place exactly what it is unless someone said “This is definitely asparagus.” You could absolutely do this same thing with broccoli, but instead of roasting it, just saute it with some olive oil and blend that.

  5. Jill Anderson says:

    Woo hoo. I’m inspired…my husband is a very picky vegetable eater and my 5 yr old son only knows that he doesn’t like “any of them”. I’m going to try to persuade them both with creamy vegetable soups! And, I love asparagus… I’ll start here.

    P.S. my son did let me know tonight during dinner that on 1st day of the next month (May), he would like to try broccoli. Maybe I could convince my husband too? Or, I can always resort to broccoli cheese soup?

    • Sydney says:

      Jill: Let me know how the broccoli adventure goes! And I’ve definitely found that Kramer is more willing to eat veggies if there is even a bit of cream or cheese involved. Good luck!

  6. Katie says:

    Hah, my standard side veg is ‘steamed broccoli with salt and pepper,’ so I hear you on the difficulty of making veggies more exciting! This looks amazing; I was just having an argument with my mom about how there are more ways to make asparagus than “steam it” and “make a strata-like casserole.”

    • Sydney says:

      Katie: That’s usually my standard, too, but I don’t even put salt and pepper on it because I’m that lazy!

  7. Gina says:

    I love asparagus soup. Roasting the vegetables first must really give this a distinct flavor. Looks awesome!

  8. will says:

    Just in time for the start of spargel , white asparagus, season. Been looking for a new recipe to try this year.
    If you are not a fan of asparagus give white asparagus a try, totally different taste. If you get fresh supply you do need to peel it because it has a woody covering.

    Beside the cheese garish alternatives that are nice is a spoon of sour cream or some fried onion, like Frenchs, for the taste and crunch.

  9. Donna says:

    This is the most beautiful asparagus soup I have ever seen! Must try!

  10. Deb says:

    I made this yesterday, it was the perfect way to start our Easter dinner.

    I ended up using a bit more lemon juice, probably a tablespoon, when adjusting at the end. We are fans of “Dubliner” a white cheddar from Kerrygold out of Ireland, it complimented the soup very well. I also loved using my new immersion blender! I will definitely be making this again.

    • Sydney says:

      Deb: Someone was just telling me about that cheese the other day! I really want to try it. And my kingdom for an immersion blender! Maybe for my birthday or the holidays. I’m glad you enjoyed the soup!

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