Asparagus Soup Recipe

Overhead view of homemade asparagus soup in a bowl.

5 from 3 votes

This fresh and creamy Asparagus Soup recipe is packed with herby flavor, cream cheese, and a splash of lemon juice. The perfect springtime soup!

Prep Time10

Cook Time20

Cool Time5

Total Time35

Course: Soup

Cuisine: American

Total Cost: ($6.82 recipe / $1.13 serving)

Servings: servings (1 cup each)

Calories: 98kcal

Author: Jess Rice

Equipment

Small Blender

Ingredients

1 bunch asparagus* $3.67
3 green onions, 1 reserved for garnish $0.32
1 Tbsp olive oil $0.21
½ tsp salt $0.01
½ tsp freshly cracked black pepper $0.08
½ tsp garlic powder $0.03
½ tsp onion powder $0.03
3 cups vegetable broth** $0.30
2 Tbsp lemon juice, typically half a lemon $0.29
¼ cup fresh parsley $0.13
¼ cup cream cheese $0.48
1 cup spinach* $0.66
1 tsp dill $0.46
¼ cup Parmesan cheese, grated $0.15

Instructions

Wash and trim asparagus, if needed.* Chop the prepped asparagus.
Chop green onion, reserving one for garnish. I mince this reserved green onion a bit finer than the others that will be cooked with my asparagus.
Toss asparagus and 2 of the green onions with olive oil, salt, pepper, garlic powder, and onion powder in a small stock pot.
Sauté in stock pot for about 8 minutes on medium heat until asparagus are bright green. Reserve a few spears worth of cooked asparagus to chop for garnish!! I kept ¼ cup off to the side.
Next, add vegetable broth and lemon juice and bring everything to a simmer on medium low.
Mince parsley and gather the reserved asparagus and green onion. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!
Remove asparagus from heat and allow to cool for 5 minutes. Then, add to blender with cream cheese, spinach, and half of the parsley.
Blend until completely smooth.
Return to stock pot with dill, remaining parsley, reserved green onion, and reserved asparagus.
Whisk everything together to combine. Taste to adjust salt and pepper as needed. (I find bouillon to be salty enough where I don’t need to add much extra salt!) Simmer on medium-low for 5 more minutes.
Serve hot with freshly grated Parmesan cheese.

See how we calculate recipe costs here.

Video

Notes

*You can totally use frozen asparagus and spinach in this recipe, but asparagus is in season right now, so I was able to find some fresh and affordable. I will cut off the woody ends of asparagus if they are too tough and dry to cook properly. If some of the spears are more tender from tip to end, I will just use a vegetable peeler to peel off some of the skin at the end to ensure it cooks consistently and to my liking.

**We like to use bouillon around here to keep our broth costs low. I use the Better Than Bouillon brand! When selecting bouillon, make sure salt isn’t listed as the first ingredient, otherwise you’re just spending a lot of money on extra salt!

Nutrition

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