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
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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