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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Hi Jenn! I’m making this for the first time for a work event. If made the evening before, it is ok to add the cheese and let the soup chill overnight in the fridge? Or would you recommend chilling without the cheese and then add it the next day before serving? I don’t plan to freeze it, I just want to be ready the night before. Thanks as always for your amazing recipes!
Hi Cole, you can add the cheese in before refrigerating. Hope everyone enjoys!
thank you!
I made this for my cookbook club luncheon. I had to make it a week ahead and freeze. It re-heated beautifully following the instructions to add the cheese during re-heating. I also blanched and froze the asparagus tips that were used as garnish a week ahead. The club said it was some of the best soup they’ve had!
Jen, can this asparagus soup be served chilled?
Hi kc, a number of people have commented that they’ve served the soup chilled and have been happy with it. Hope you like it too!
I made this soup per the recipe with one exception: I used just a pinch of salt. Why does anyone need a teaspoon of salt? Terrible healthwise and tastewise.
I love this soup recipe! It’s flavorful and healthy. I just add a dash of crushed red pepper because I like spicy. This is my second time making it and it’s a keeper.
Amazing asparagus soup without cream. Made yesterday and had all the ingredients. The soup is simply one an entire family can enjoy. Considering adding this to holiday meals too for larger groups. My wife also has 2 of your cookbooks, but in searching for a new asparagus recipe, I saw Jenn Segal online and I knew it would be good.
This is the most delicious asparagus soup I’ve ever made or tasted
Bravo 👏 .
A family favourite and dinner guest favourite. Never would have thought to pair lemon juice and parmesan cheese together in a soup, but wow!
I just made this. It’s absolutely the best asparagus soup I’ve ever had! Love the lemon and Parmesan addition!
I just made this again for – oh, I dunno, the 20th time? – and it’s GLORIOUS. Perfect year-round, really, but a truly wonderful starter for any springtime meal. I do sieve this to remove the lingering asparagus threads and it’s always velvety and rich, even though it’s actually a really healthy soup. Thank you, Jenn – you’re a queen!