Asparagus Soup Recipe

When you think of crafty ways to use asparagus, soup may not be the first thing to come to mind. After trying out this asparagus soup recipe, courtesy of developer Catherine Brookes, however, we think that you'll be circling back to the comforting dish time and time again, as the flavors simply can't be beaten. As Brookes describes, "The flavor is savory, with the slightly nutty and earthy taste of the asparagus and a bit of zing from the lemon." 

Now, asparagus isn't standing alone in this soup, so you can count on a handful of other additions to add both flavor and heartiness, including garlic, onion, and potato. All told, however, you need fewer than 10 ingredients to make this soup, which will result in a soup that tastes as bright as it looks. Brookes loves the "vibrant color and zingy, earthy flavors in this healthy soup," and she notes that it "makes a great appetizer or light lunch." If you're tired of making the same old roasted asparagus side dish over and over again, switch things up with this very welcome asparagus soup. 

The star of the show here is asparagus, there's no denying that, but there are a handful of other ingredients needed to round out the recipe. You'll need olive oil, a diced onion, crushed garlic, a large potato (both peeled and cut into ½-inch chunks), vegetable broth, juice from ½ a lemon, and just a bit of salt and pepper to taste. 

"Adding potato helps to thicken the soup slightly, giving it a natural creaminess," Brookes says of the standout ingredient, but that's not the only special component here. She also notes, "adding lemon helps to balance the savory flavors with some fresh citrus."

First, you'll want to make sure the asparagus is good to go for the recipe, and that means getting rid of those rough, woody stems. To do so, simply bend the asparagus so that the stems naturally snap right off; discard the stems and set the asparagus aside for a bit.

Meanwhile, you can begin building the soup itself. Place a large pot on the stovetop over medium heat and add in the olive oil, followed by the diced onion. Sauté the onion for 5 minutes, or until it's softened and turning translucent. Next up, add in the garlic and sauté for another minute, making sure to stir constantly. Add in both the vegetable broth and diced potato and let the soup come to a boil, before reducing it to a simmer for 5 minutes. Finally, add the asparagus to the pot, allowing it 5 minutes to simmer and get nice and tender. 

Once the asparagus is tender, go ahead and transfer the soup — whole vegetables, broth, and all — to a large blender. Squeeze in the lemon juice and add a bit of salt and pepper to taste, then put the lid on the blender and blitz the soup. This shouldn't take long, but you do want to make sure that the soup is ultra-smooth by the time you're done blending. 

Once the soup is blended, you can transfer it back to the soup pot, or simply pour it into bowls straight from the blender. Brookes opts to garnish her soup with a drizzle of olive oil and some extra grated black pepper, and she provides some extra serving suggestions, seeing as this is a pretty light dish. "This soup is great served with some fresh crusty bread, or alongside a main dish such as salmon or chicken," she suggests. 

Leftovers are desirable with a recipe like this one, as they will keep well and reheat easily. Per Brookes, "Leftovers should keep well in the fridge up to three days and can be reheated in the microwave or on the stove."