Asparagus season is the best time to make this lovely and flavorful Asparagus Soup recipe!
Heads up! This recipe was first published in March 2011. Updates were made April 2018.
I generally think of soup as a winter thing, but there are certain soups that scream spring. Asparagus soup is one of them. Let’s face it, as much as we would love spring to be full of bright, sunny days, sometimes it’s just not.
Sometimes it’s dark, gloomy, and rains all day. These are the days when you want to make a spring soup. It’s warm and comforting during the rainy days, but still light enough to remind you that the seasons are changing and sunny days are right around the corner.
Although I love healthy soups and tend to make them all year, this Asparagus Soup is especially perfect for springtime. I am absolutely in love with the flavor of this soup. The flavors are well-balanced and match perfectly. I love that this is Asparagus Soup without cream, yet it’s still flavorful and satisfying.
Although it isn’t as written, it’s easy to make this Asparagus Soup vegan by using olive oil in place of the butter.
I think you’re going to LOVE this Asparagus Soup recipe!
How to Make Asparagus SoupPrint
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- 2 bunches asparagus (~2 pounds)
- 2 tablespoons butter*
- 1/2 cup white wine
- 6 cups vegetable stock
- 1 1/4 teaspoon salt
- pinch of cayenne pepper, or to taste
- juice from one lemon
- Cut the woody ends from your asparagus.
- Put the ends you cut, along with the vegetable stock, into a large pot. Bring to a boil, then lower the heat and allow to simmer.
- Cut the rest of your asparagus into 1 inch pieces. You can reserve a few of the attractive ends for garnish, if desired.
- Melt the butter in a separate pot over medium low to medium-low heat. Add the cut asparagus, cover, and allow to cook for about 10 minutes. Increase the heat to medium to medium-high and add 1/4 cup wine. Allow to cook, uncovered, stirring occasionally, until the wine cooks off, about 5-7 minutes. Add the remaining 1/4 cup of wine and cook another 5-7 minutes, until the wine cooks off.
- Remove the woody ends from the stock and discard. Transfer the stock to the pot with the asparagus. Add the salt and cayenne, bring to a boil, and then reduce the heat and simmer about 10 more minutes, until the asparagus is nice and tender.
- Transfer the soup, in batches, to a blender and blend until smooth. Once the soup is blended and back in the pot, add the juice from your lemon. Enjoy!
*I love the flavor butter lends here, but to make this a vegan soup, you may substitute olive oil.
- Calories: 119
- Sugar: 7.6 grams
- Fat: 6.1 grams
- Carbohydrates: 14.2 grams
- Protein: 5.1 grams
Can you Freeze Fresh Asparagus Soup?
I always get this question, and happily, the answer here is YES. I like to freeze it in individual serving sizes so I can easily reheat the asparagus soup for a quick and easy lunch option.
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