Asparagus Soup with Lemon and Parmesan
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This asparagus soup tastes rich, yet it’s made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.
One of my favorite soup recipes, this creamy asparagus soup is made without heavy cream – just vegetables, broth, and a bit of Parmesan cheese puréed to silky perfection. It’s perfect for early spring when asparagus is in peak season and there’s still a chill in the air. Serve with a focaccia or a good artisan bread.
What you’ll need To Make Asparagus Soup
How To Make Asparagus Soup
Begin by melting the butter in a large pot. Add the onions and garlic.
Cook until soft and translucent, about 8 minutes.
While that’s going, prep the asparagus. Trim off the tips (you’ll use them for a garnish), then cut the remaining spears into 1/2-inch pieces.
Add the chopped asparagus to the pot, along with the chicken broth, salt, and pepper.
Bring to a boil.
Cover and simmer for about 30 minutes until the vegetables are very tender.
Purée the soup with a hand-held immersion blender until smooth and creamy. Alternatively, you can blend the soup in batches in a blender.
Return the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese.
Finally, cook the asparagus tips in salted boiling water for a few minutes until tender-crisp.
The best way to preserve the bright green color of the tips and keep them crisp is to shock them in an ice bath, but you can also refresh the tips under cold running water.
Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper.
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Asparagus Soup with Lemon and Parmesan
This asparagus soup tastes rich, yet it’s made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.
Ingredients
- 2 bunches asparagus (about 2¼ pounds), bottom ends trimmed
- 3 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 3 cloves garlic, peeled and smashed
- 6 cups low-sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- ½ cup shredded Parmigiano-Reggiano
- Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
- In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
- Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
- Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
- Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
- Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 160
- Fat: 10 g
- Saturated fat: 6 g
- Carbohydrates: 10 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 10 g
- Sodium: 593 mg
- Cholesterol: 22 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Wow! Absolutely delicious! I make a lot of soup and try many different recipes. This was one of the best I’ve ever made and my family agreed. It was also super easy to make and healthy. Will be making again. Thanks
Yummy!! So delicious!! I couldn’t resist to add some dry Sherry wine, a teaspoon of Rosemary, and and a tsp of smoked paprika. Soooo good and creamy, everyone would think you added cream. Key- make sure you allow enough time for the vegetables and Broth to cook down. That’s where the creamy texture occurs! With the lid off!
Absolutely delicious! I served this with garlic toast and could not have been more pleased.It was surprising easy to make.
I am looking forward to trying another one of your recipes soon!
I loved this soup! The asparagus tips remained green and delicious thanks to the cold water “shock.” I used soft goat cheese (I’m avoiding cow dairy) and it was really delicious! I’ll definitely try this recipe again! Thank you for sharing this awesome soup!
So good! Substituted it with veggie broth and added some Trader Joe’s umami seasoning – came out absolutely delicious!
This is a great recipe and healthy option for a light dinner. Fresh parm is the best to use.
To tell you the truth I was not a big fan of soups. I would open a can when I was in the mood. This soup and Jenn’s site changed all of that. I loved this soup! It was so easy to make and it tastes DELICIOUS! I have since made it many times and I am hoarding my last frozen quart of it as we speak. I’m thinking of Valentine’s day maybe! It really is an elegant start to any meal.
First, thank you for sharing your delicious recipes. It is much appreciated. I made your asparagus soup yesterday with fresh asparagus and organic chicken broth. Once I made the soup as instructed, I decided it needed more flavor, so I added 1/4 tsp of cayenne pepper. This gave it a bit of a zip as it seemed to be needing. Also, next time I make this soup, I am either going to add milk/cream to thicken it or I am going to add some pasta or meat (or both). The consistency as made per the recipe, is between a broth and a soup. I am giving the soup three stars as I think it needs more flavor and could be a bit thicker. I hope you don’t mind honest feedback since you are kind enough to share all your recipes.
Love this recipe and so easy. I froze asparagus when it was in season and it is wonderful to enjoy this rich fresh tasting soup on a cold winter day. An elegant soup to serve for a dinner party too. Another Soup from this website that is going on my favourite recipe list.
Forgot to add five stars to this review.
So easy and delicious! This recipe is a perfectly balanced, light fresh soup. I will make a pot and portion it out for my lunches. It leaves me satisfied and I can also log a win for the healthy category, too! Highly recommend.