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Asparagus Soup with Lemon and Parmesan

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This asparagus soup tastes luxurious, yet is made sans cream — just veggies, broth and a hint of Parmesan puréed to silky perfection.

Asparagus Soup with Lemon and Parmesan

This lovely creamy asparagus soup is made without heavy cream — just vegetables, broth, and a 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.

How To Make Asparagus Soup

How to Make Asparagus Soup with Lemon and Parmesan

Begin by melting the butter in a large pot. Add the onions and garlic.

How to Make Asparagus Soup with Lemon and Parmesan

Cook until soft and translucent, about 8 minutes.

How to Make Asparagus Soup with Lemon and Parmesan

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.

How to Make Asparagus Soup with Lemon and Parmesan

Add the chopped asparagus to the pot, along with the chicken broth, salt, and pepper.

How to Make Asparagus Soup with Lemon and Parmesan

Bring to a boil.

How to Make Asparagus Soup with Lemon and Parmesan

Cover and simmer for about 30 minutes until the vegetables are very tender.

How to Make Asparagus Soup with Lemon and Parmesan

Purée the soup with a hand-held immersion blender until smooth and creamy. Alternatively, you can blend the soup in batches in a blender.

How to Make Asparagus Soup with Lemon and Parmesan

 

Return the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese.

How to Make Asparagus Soup with Lemon and Parmesan

Finally, cook the asparagus tips in salted boiling water for a few minutes until tender-crisp.

How to Make Asparagus Soup with Lemon and Parmesan

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.

How to Make Asparagus Soup with Lemon and Parmesan

Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper.

Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes luxurious, yet is made sans cream — just veggies, broth and a hint of Parmesan puréed to silky perfection.

Servings: 4-6

Ingredients

  • 2 bunches asparagus (about 2-1/4 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
  • 1/2 cup shredded Parmigiano-Reggiano
  • Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions

  1. 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.
  2. 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 1/2-inch pieces.
  3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 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.
  4. 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.
  5. 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.
  6. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
  7. 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

Powered by Edamam

  • 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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Reviews & Comments

  • Absolutely delicious! Will definitely go on my rotation list. My only caveat: my immersion blender did not do a good enough job, and left small stringy bits, even though I did chop the asparagus as directed. I put the leftover soup into my regular blender, which did the job. So next time, I will make the soup ahead of time so it can rest long enough for the extra air to go out after being blended. Thanks, Jenn, for another great recipe!

    • — C L Todd on April 19, 2019
    • Reply
  • A ‘my bad’ addendum to my earlier 5 star review… I’m making this soup again today although this time I following Jenn’s rec to chop the asparagus into half-inch pieces, and smaller. I didn’t do that last time, thus the strings. They didn’t bother me taste-wise…. just wrapped around my immersion blender. Again, that was my bad.

    • — Frank on April 14, 2019
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  • I just made this with the season’s first asparagus. It was delicious! I didn’t do the asparagus garnish because I was limited on time – I just put all the asparagus into the pot with the chicken broth. The addition of the fresh lemon juice made this recipe pop. A keeper!

    • — Barbara on April 12, 2019
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  • This is absolutely delicious! Creamy texture and savory flavor. Fantastic! We don’t care for Parmesan so after we’d each enjoyed a cup of the soup I suggested we add some chopped bacon. Not much, just some. Yum! They go very well together.

    Great job, Jenn!! Thank you for another delicious and easy recipe.

    • — Frank on April 12, 2019
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  • This is THE best Asparagus Soup I’ve ever tasted. And without cream! The instructions were excellent, as usual. I believe the quality of the chicken broth is key, and the freshness of the asparagus. In-season asparagus is perfect. I might even try this recipe using a different vegetable, say broccoli or squash.

    • — Linda Hoskin on April 12, 2019
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  • One of my favorite soup recipes. I’ve cooked it many times and my family loves it.

    • — Rachel M on April 12, 2019
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  • Excellent and none of the heavy cream. The lemon really helped to brighten the flavors. Can never go wrong with your recipes, Jenn. Keep them coming.

    • — Patricia M on April 11, 2019
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  • This soup is very tasty and very easy to make. I have made it twice in the past month and both times it was a big hit. Thanks again Jenn for another great recipe.

    • — Kathy Russo on April 11, 2019
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  • I made this delicious soup and it is easy and truly luxurious! I would recommend using a regular blender and keep on blending until smooth. The stringyness of the asparagus was the only thing that
    I did not like and this was due to using a
    hand held blender. The taste of the soup was delicious . I have shared it with my children and their spouses

    • — Marianne Avigdor on April 11, 2019
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    • Lol I made this last night and discovered the same about blender choice. Regardless, it was delicious!!

      • — Frank on April 12, 2019
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  • This asparagus soup is my new favorite food. I left the parmesan out initially (dairy intolerances for some family members) and forgot to add it in later, and it is delicious without the cheese too. I can’t recommend this recipe enough — even cold! Plus it is SO EASY to make! Definitely a keeper and guest-worthy. Btw, I had no trouble blending with a hand blender and no issue with ‘strings’.

    • — Valerie on April 11, 2019
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  • Just finished making this as asparagus just showed up here (France) in the farmers market and the soup is fantastic. Will definitely make it again!!

    • — Thomas Ryall on April 9, 2019
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  • The soup was wonderful! Since I’m trying to eat fewer animal products, I sautéed the garlic and onions in some of the vegetable broth that I substituted for chicken broth. I didn’t add the cheese but added two Yukon gold potatoes that were past prime. The lemon juice was a nice touch. Would love to see more vegan-type recipes, or exchanges to make them vegan.

    • — Veronica on April 1, 2019
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  • great delicious soup. used asiago, always have it on hand, rather than parm.

    • — charrington on March 28, 2019
    • Reply
  • Hi Jenn, to the asparagus soup can I add carrot and celery and parsley as well as onion

    • — anne pavone on March 28, 2019
    • Reply
    • Sure, Anne, that would work. Depending upon how much you add, you may need to increase the other ingredients (butter, broth, salt/pepper, lemon juice, and cheese) a bit. Please LMK how it turns out if you try it with these additions!

      • — Jenn on March 29, 2019
      • Reply
  • I tried it both ways: with parmesan and lemon ,and without. Both are very good but I preferred it without these2 additions. It was still very creamy and absolutely delicious! Thanks for that scrumptious recipe

    • — Madeleine Cotterill on March 27, 2019
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  • Hi Jenn, the soup is great but the strings of asparagus make eating it a bit difficult. It is a matter of cooking them more before blending or are there any other tricks to avoid this?

    • — Olga on March 24, 2019
    • Reply
    • Hi Olga, Removing the woody ends of the asparagus helps a lot. And you also need to use a powerful blender. After that, if the soup is still stringy, it should be strained through a fine sieve.

      • — Jenn on March 25, 2019
      • Reply
  • My sister Julie introduced me to this lovely soup. Made a half recipe for lunch today for my husband and me, exactly as recommended. We both loved it but Jim licked the pan! It’s perfect. Thanks!

    • — Lynne in Boston on March 24, 2019
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  • I enjoyed this soup very much–and shared it with neighbours!

    A few notes:

    1. Trimmed woody ends of asparagus.
    2. Added sprigs of thyme to the broth–half a dozen sprigs secured with twine for easy retrieval/removal.
    3. Also added 2 small Yukon Gold potatoes (chopped into small pieces) to the broth to provide a little more “heft” or “body” to the soup.
    4. My immersion blender brought it all together into a creamy pot of goodness. No straining necessary; texture was perfect.

    Thank you Jenn.

    • — Elaine Brown on March 24, 2019
    • Reply
  • Easy and tasty. Definitely needs the herbs for a little extra.

    • — Dee Walker on March 22, 2019
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  • So easy, so good! Added an extra 1/4 cp of cheese and simmered to thicken a little. Would simmering it down be better than adding less broth? It seems to me that simmering it down would intensify the flavor vs decreasing the broth. My All Clad immersion blender (worth the price) quickly gave me a smooth, beautiful soup. Almost didn’t try this one since I am in love with your asparagus pea soup with feta and mint, but they are each unique. Jenn, you truly are the soup maven.

    • — Carol on March 22, 2019
    • Reply
    • So glad you enjoyed this Carol,! And, I agree that simmering it versus adding less broth would help to intensify the flavor a bit. 🙂

      • — Jenn on March 25, 2019
      • Reply
  • This is, without doubt, the BEST asparagus soup I have ever tasted! I can’t wait for fresh, local asparagus in the next few months to once again give this recipe its due.

    • — Howard on March 21, 2019
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  • I made this soup as a first course at my last dinner party. I think everyone wanted to lick the bowls clean, but were too polite! My husband asked me to make it again so he could have a bigger bowl. Also, I love your cookbook!

    • — Carrie D on March 21, 2019
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  • Made the recipe as written and the results were fantastic. My daughter, who does not like asparagus at all, also loved the soup.

    • — Jennifer B on March 21, 2019
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  • I made this and 3 other recipes from recently discovering this website via Facebook. I can’t agree more with the rave reviews of this recipe. Just excellent. Don’t change a thing. Also, I had no fibrous issues with the asparagus and I used an immersion blender. Thank you.

    • — WendyinLB on March 20, 2019
    • Reply
    • Hi Wendy, Glad you discovered the website and enjoyed the soup! 🙂

      • — Jenn on March 20, 2019
      • Reply
  • I made this soup tonight and it was spectacular! Best asparagus soup and so very easy to make.
    This is now my go to recipe.

    Thank you for sharing it.

    Kristine Eagan-Barnett

    • — Kristine Eagan-Barnett on March 19, 2019
    • Reply
  • Just finished a bowl for lunch and wishing I had brought more! This soup is delicious and addictive.

    • — LBE on March 18, 2019
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  • I just bought asparagus on sale and am always looking for good soup recipes…low and behold I found yours! I added ground coriander for extra seasonings (because I love it) and it paired with the lemon juice nicely. Next time I will try the smoked paprika as you suggested to another reader. Very easy to make and very delicious!

    • — Janet on March 18, 2019
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  • Wow! Just made this asparagus soup with the cheddar soda bread for lunch. Soooo good! My husband loved it as much as I did. Thanks, Jen! I always love your recipes!

    • — Colette on March 17, 2019
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  • This is by far the best Asparagus soup i have tasted.. just loved the flavors and love how simple and easy it is to make. I added bit more of pepper to the soup while cooking the asparagus(we love more pepper😋) and it was very delicious. Definitely on my favorites list of comfort foods😎
    Can’t go without saying this Jenn, your blog is amazing😍😍

    • — Deepa Prem on March 16, 2019
    • Reply
  • Hi Jen! Love your cooking! Can I leave the 🥓out of this asparagus soup? Any suggestions? 🤷

    • — Dawn on February 28, 2019
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    • Hi Dawn, So glad you like the recipes! You asked about omitting the bacon in this recipe–I’m confused because there is no bacon in the soup (or perhaps the emoji isn’t bacon and I need to change my lens prescription)! 🙂

      • — Jenn on March 5, 2019
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  • Thank you for such a delicious recipe!!! So easy to make and while asparagus is in season I want to make more to freeze.

    • — Diane on February 18, 2019
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  • This is an absolutely incredible soup! We didn’t add the cheese as we were trying stay low in calorie but even without the cheese, the soup is so creamy, rich and TASTY. I was a bit skeptical since I wasn’t sure where the flavors would come from and for a while I was only able to taste the broth. But I was so wrong!! As soon as I blended everything, it all came together. This is going to be definitely something we will make again and again! Thanks so much for the recipe!

    • — Varsha Desai on January 27, 2019
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  • I’ve been planning to make this for several months, finally did last night…delicious, another yummy addition to our menu. Thank you!

    • — Lisa on January 24, 2019
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  • I have made this soup twice in the past week. It is so darn good! It’s my new favorite soup recipe.

    • — Martha Rogers on January 22, 2019
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  • I just stumbled upon this recipe. I guess today is my LUCKY day. Earlier today I was horrified when I realized I left my pocketbook at a fast food restaurant. I was very grateful to learn that it was not only found, but was turned in with all its contents. Then I came home to make soup with my fresh asparagus. Coincidentally i’d also just purchased a new tub of Parmesan cheese. Wanting to try something different I came upon your recipe. Voila! It is delicious. Thank you for sharing it. It’s a keeper.

    • — Hmmm Yummy on January 2, 2019
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  • Add recipe as written and didn’t need to change anything. Wonderful soup. Love that it is made with chicken broth and no heavy creams.

    • — Donna Bradshaw on December 20, 2018
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  • It was delicious! Not heavy, just warm inside. Thank you for the recipe!

    • — Martha Torres on December 11, 2018
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  • We love this different, tangy soup! The second time I cooked this, I also added pre-cooked fresh peas, a few 1-cm strands of pre-cooked pappardelle, and chives on top. The shredded parmesan also provides beautiful strands in the soup. After using a Bamix, I did sieve the soup to remove the asparagus fibre. The soup was then beautifully smooth.

    • — Karen on December 9, 2018
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  • Delicious! I’m vegetarian then I just change the broth but still delicious, my daughter loved it.

    • — Ana on December 3, 2018
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  • Incredible soup. I did caramelize the onions with 1/2 tsp sugar, added a tiny pinch of thyme and 10 baby potatoes to the simmering asparagus. Only simmered for 7 min – didn’t want to completely obliterate the veg and their nutrients before pureeing them. The lemon and parm added a fabulous zingy dimension. I was going to add a few bloops of cream at the end but that would’ve completely ruined it – was perfect as is.
    Thanks.

    • — olivia on November 21, 2018
    • Reply
  • I used 4 cups chicken broth instead of 6 and added 2 tsp better than bouillon (chicken flavor). Very good!

    • — heidi on October 26, 2018
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  • Hi Jenn. My husband is the one with the onion family allergy, so I made the soup as you suggested using chopped carrot, celery, and fennel in place of the onion. It was delicious! We even ate the leftovers chilled and it was also good that way. Thank you so much for your help! Bev

    • — Bev Graham on August 14, 2018
    • Reply
    • Where does Jenn give amounts of the carrots/celery/fennel to add to substitute for the onions? I’d like to modify this without the onions as well. Can anyone help clarify?

      • — Jen on March 22, 2019
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  • We loved this soup. However, when I puréed the soup in a blender (powerful Kitchenaid blender), there were more fibers remaining than I would have liked to have had. Should I have peeled the stalks first before cooking, processed the soup through a food mill first, etc.? I like soup with some thickness, but would like to be able to eliminate the bits of fiber. I have an immersion blender, but don’t think it would have been better at breaking up the fibers.

    • — Brenda on August 13, 2018
    • Reply
    • Hi Brenda, So glad you enjoyed it. Asparagus is very fibrous, which is why it’s really important to strain it. Unless you have a powerful blender, like a vitamix, straining is the only way to eliminate the bits of fiber.

      • — Jenn on August 14, 2018
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      • Wow, I would have thought my Kitchenaid blender would have been sufficient. Thanks for the reply.

        • — Brenda on August 14, 2018
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  • Does it freeze successfully?

    • — Catheriene on June 14, 2018
    • Reply
    • Yes- just wait to add the cheese when reheating. Enjoy!

      • — Jenn on June 15, 2018
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      • can you do this soup with frozen asparagus?

        • — julie on January 29, 2019
        • Reply
        • Sure, Julie, you can get away with using frozen here. Hope you enjoy!

          • — Jenn on January 29, 2019
          • Reply
  • Such a great spring soup! I only strained half of it because I like my soups a little heartier, and I added lemon zest. Thank you for this recipe!

    • — Ashley Sigman on June 6, 2018
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  • We grow asparagus and believe me it grows very quickly and has to be picked daily. So this to perfect for us because it requires a lot of asparagus! So easy to make and simply delicious. We love it!

    • — Nancy on June 4, 2018
    • Reply
  • First, your recipes are always my go to, thank you! What herbs do you recommend adding?

    • — Nicole on May 30, 2018
    • Reply
    • So glad you like the recipes, Nicole! I’d recommend dill, thyme, or basil here. Hope you enjoy. 🙂

      • — Jenn on May 30, 2018
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      • I went with thyme 🙂 I keep wanting a little more depth of flavor. Do you think a little bacon grease would add a little smokiness? Just a thought. Do you have a crouton recipe? I would love to throw some on top. Thanks again! I have the Thai curry chicken marinating as we speak.

        • — Nicole on May 30, 2018
        • Reply
        • Hi Nicole, I think you could add a touch of bacon fat here (or a pinch of smoked paprika). And I do have a crouton recipe. You can find it here.

          • — Jenn on May 31, 2018
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          • Felt like it was a little bland. I added the pinch of smoked paprika that you suggested and that worked perfectly. Amazing recipe. Thank you!

            • — Eileen on March 10, 2019
  • I am about to make this again – it’s my favorite spring soup recipe – and I’m struck by the reviewers who seem to want it thicker. We love it specifically because it is not thick and starchy. I like to serve it in little demitasse or tea cups for a first course, which is quite elegant without being too filling, or in a mug for a supper serving. The parmesan makes it rich without adding thickener.

    • — Patricia on May 27, 2018
    • Reply
  • Soup was pretty good for being on the thin side. I liked the sour cream versus the cream. Not sure why you have problems breaking up fibers with immersion blender. Maybe mine is more powerful as it pureed the soup pretty good. Would hate to take out the fiber. Fiber is good for us!!

    • — Kim allen on May 25, 2018
    • Reply
  • Can I chill the soup for Tuscon summer dinner party?

    • — Lizzie on April 26, 2018
    • Reply
    • Sure, I think it would be delicious cold!

      • — Jenn on April 26, 2018
      • Reply
  • My family had this asparagus soup at Mama’s Fish house in Maui and they all loved it. My picky daughter actually asked me to make it! I didn’t know how to replicate Mama’s Fish House soup. 😛 Today I saw your recipe and I was like “this is it!” Simple and diary free! My kids all loved it! Yay! You shared with us yet another wonderful healthy recipe. I didn’t add any lemon juice as we all love asparagus to begin with.

    • — Lynne on April 26, 2018
    • Reply
  • Can this soup be made with vegetable
    broth without compromising the taste?

    • — Carol on April 23, 2018
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on April 24, 2018
      • Reply
  • I realized half way through that I had forgotten the fresh garlic so I ended up adding garlic powder while the soup was simmering. It STILL turned out delicious! Thank you for a lovely asparagus soup recipe that is made without cream. This recipe is definitely a keeper.

    • — Patty Eilers on April 18, 2018
    • Reply
  • Made this for a church brunch soup buffet(tripled it!) and everyone LOVED it and wanted the receipe.

    • — Cheryl Nix on April 17, 2018
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  • I just made this soup today and the only thing I changed was to add a carrot just because I had some. It was one of the best soups I have ever made. It was simple to make and so delicious. I agree with the other comments that the lemon added a nice flavor and cut the asparagus flavor for those that are not a fan of them. I also appreciate the fact that it was a healthy version without heavy cream.

    • — Paige Lilley on April 17, 2018
    • Reply
  • Delicious and so easy. I used frozen asparagus and dried potatoes as a thickener and I couldn’t be happier. It is light and airy as one other comment said. The addition of the lemon adds a wonderful element. I plan to freeze a couple batches for later.

    • — Rita Lynn McKenzie on March 5, 2018
    • Reply
  • How do you get kids to eat asparagus? “It smells funny” and “Ew, it’s yucky” are common complaints.

    But this soup? It’s like miracle soup. It doesn’t have any of the lingering asparagus flavors, it’s light and airy, and quite refreshing. Best of all, it’s the quickest and easiest thing to make.

    Once I cook the asparagus in the stock with all the other ingredients, I pour it into my Vitamix and whirl away. No straining for stringy asparagus needed! I’m no cook and everyone asks for second and thirds! Go! Make! Enjoy!

    • — Scott on March 1, 2018
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  • We just had this fabulous soup last night.
    I can’t wait to order your cookbook!

    • — Mary Moriarty on March 1, 2018
    • Reply
  • This recipe was delicious. I didn’t change a thing.

    • — Karen R on March 1, 2018
    • Reply
  • This was the perfect use for some of the tender, slender asparagus spears I picked up yesterday for $.99/lb (first harbinger of spring!). Added a carrot and a hint of dill while simmering. Pureed the solids in the Vitamin, didn’t bother to strain, and garnished with sliced hearts of palm (because I had some left over in the fridge) and green onion (because I didn’t have chives, which would have been delicious). The lemon complements the asparagus perfectly and brightens and freshens the soup! Yum!

    • — Lizzy on February 28, 2018
    • Reply
  • When you give nutrient info you don’t include portion size. Since you say the soup serves 4 to 6 it begs the question what is the portion size being judged for its nutrient listing. I am a new reader but have already enjoyed several of your recipes and really appreciate you adding the nutrient info.

    • — Brooksyne (brook seen') Weber on February 26, 2018
    • Reply
    • Hi Brooksyne, When I give a range in terms of the number of servings a dish has, I do try to specify what the nutritional info is based on (so, for example, the nutritional info here specifies that it’s for 6 servings). I do need to get better about putting serving sizes for each dish, so I will make an effort to do this with any new recipes I develop. Thanks for your feedback!

      • — Jenn on February 28, 2018
      • Reply
      • I have been enjoying your site since discovering it over a week ago and am recommending it to all my friends. Excellent and varied recipes. My husband was wild about the strawberry muffins. I appreciate your personal responses which takes a lot of your time. I am so pleased that you are planning to develop recipes that include portion size for the serving making it easier and more accurate in calculating the nutrients and calories. Thanks, Jenn.

        • — Brooksyne Weber on March 3, 2018
        • Reply
  • Delicious! Definitely making this again. We used frozen asparagus and 4 cups of broth and it came out nice and thick. Flavor was spot on!

    • — Sarah on February 7, 2018
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  • Delicious. Light and fresh but so tasty. Ideal for a dinner party first course, or cosy meal at home. I’m always searching for soup ideas and this is my favourite so far. Many thanks.

    Question: I like to freeze half, when do you suggest adding the parmesan?

    • — Caroline, Australia on February 2, 2018
    • Reply
    • Glad you enjoyed it! Regarding freezing, the soup will hold up a little better if you add the cheese after you defrost it.

      • — Jenn on February 2, 2018
      • Reply
  • This is a perfect recipe as is. I exactly used the amounts and turned out to be an awesome soup. Kids loved it. I did not have the cheese so I omitted the cheese but it was still perfect.

    • — deniz maravent on February 1, 2018
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  • This soup was incredible! I added the lemon rind from my lemon before I juiced it. I would consider using a potato or two next time as a healthy way to make it slightly thicker.

    • — Sharon on December 17, 2017
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  • This recipe is foolproof. Each ingredient has its’ place and the whole is more than the sum of its parts. The first time I made it for my husband and I, I halved the recipe . . . only to regret that there wasn’t more. Now I always make a double recipe.

    • — Cynthia Nunez on December 6, 2017
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  • Now that fresh asparagus is no longer available in my area, can I use frozen? I’d like to make this for a dinner party as a starter. Thank you.

    • — Catherine on December 2, 2017
    • Reply
    • Sure, Catherine – frozen will work here. I’d love to know how it turns out. 🙂

      • — Jenn on December 3, 2017
      • Reply
  • Another fabulous recipe. Delicious.

    • — Stefanie on December 2, 2017
    • Reply
  • This is a very elegant soup, I served it to dinner guests and everyone was quiet eating it cause it was so good! I love recipes that let me use my immersion blender too. Serve this in your prettiest bowls as a course all by itself, you will love the reaction!!!

    • — Jean Linkhauer on November 30, 2017
    • Reply
  • Very good and healthy soup! I used chicken bone broth and also added a couple of potatoes to thicken it a bit. Used my immersion blender only. Topped with homemade croutons and sour cream.

    • — AK on November 19, 2017
    • Reply
  • Ok, so I never leave reviews for recipes … until now! It was simply sublime. I tried this recipe this past summer when I had fresh local asparagus that I meant to pickle but couldn’t find an ingredient and I didn’t want it all to go to waste. For the most part, made it as written. I don’t have an immersion blender so I let it cool a bit then transferred to my Vitamix and pureed the living daylights out of it. Didn’t need to strain it. I tasted it and decided it was perfect as it was, no lemon juice or parmesan needed, I just topped it with some slivered almonds and a dash of cayenne pepper. I froze the leftover soup for some quick warm meals during our cold New England winter, knowing I’d thank my summer self for thinking ahead. But I pulled it out of the freezer the next day for lunch. And the next day as well. Now I know I must put it in my basement freezer– out of sight– if I want to reserve any for a later day 🙂

    Thank you so much for sharing this; it is now a permanent recipe in my write-in recipe book from my late mother.

    • — Laurel on October 9, 2017
    • Reply
  • I actually made this last night! I had a pound of asparagus that I needed to use but I was craving soup – put the two together and found this recipe! The word DELICIOUS does not do it justice and I wasn’t even sure if I would like it! Easy-to-follow recipe but the included step-by-step pictures make it fool-proof. I added some red pepper flake to mine, a pinch of rosemary, a little extra lemon juice and black pepper, sautéed the tips instead of boiling them and skipped the ice bath all together. I also resisted the urge to add cream. It doesn’t need it! I love cheese but I don’t think it needs much parmesan either when I’m usually tempted to add more. One criticism: I felt it was a bit thin so next time I’ll add less broth. I topped it off with a generous handful of Ritz crackers and a drizzle of olive oil and I was good to go! Highly recommend this recipe.

    • — Hillary Williams on September 18, 2017
    • Reply
  • This soup is like a warm hug on a chilly and rainy early spring day. I first made this soup back in April when the asparagus was in season (and not going for $5.99/lb like it is now!). I admit that I was skeptical that it could taste as creamy as it does with only parmesan cheese as its thickener. Was I pleasantly surprised! We had it two nights in a row (and there wasn’t any left!) Not only does it taste fresh and light, but also it’s incredibly easy to put together, even on a weeknight. My husband and I have been trying to eat healthier and that means avoiding butter/cream/etc., so I substituted olive oil for the butter and it was delicious! Goes great with a crunchy baguette, but I’m going to experiment with adding some sauteed scallops, make an asparagus-scallop bisque, if you will!

    • — Melissa Donnelly on September 14, 2017
    • Reply
  • I’ve just seen this recipe in the sidebar section within your “Peach Cake” posting. This is a slightly time sensitive question for a dinner I am making in 2 days for a night at the Hollywood Bowl. I would love to get your opinion if this soup might be eaten chilled. Thank you so much.

    • — Jeff Winett on July 20, 2017
    • Reply
    • Hi Jeff! I do think this soup would be delicious cold :).

      • — Jenn on July 20, 2017
      • Reply
      • We loved this. This is only the second of your recipes I’ve tried. I’ve made your White Bean Chili maybe 10 times and it is always a hit. This one was also splendid. Asparagus was on sale so I made a whole pot of soup for about $7. I’d go 4.5 stars on this one and will make it again. Endless marvels!

  • This soup is absolutely amazing! Thank you so much.

    • — S J on June 24, 2017
    • Reply
  • Wow. Super flavorful, creamy, and bright. I HAD to comment on this recipe. Absolutely amazing. I bought a bunch of Asparagus from Costco and had no idea how I was going to use it up, and I stumbled across the recipe…this will be my go to.

    I added a pinch of red pepper flakes to the cooking veggies, used shaved Parmesan instead of grated, which I tossed in the blender along with a little lemon zest. I thought I would have to throw in a splash of heavy cream, but I’m glad I didn’t have to, it’s perfect as is. Thank you!

  • Okay, I made this soup and it’s delicious. Forget those recipes with cream, just added calories. Why ruin soup with cream when you can taste the asparagus, light flavor of lemon and if you like, add the Parmesan cheese , but not too much. Won’t be disappointed.

    • — CJR on May 31, 2017
    • Reply
  • Very good soup! I liked the fact that it is creamy without using heavy cream. I used fresh, young asparagus and strained it as recommended (after using my stick blender). Added toasted pistachios and croutons before serving.

    • — Diane Z. on May 15, 2017
    • Reply
  • I loved the freshness of this soup, the lemon really brightens the flavor of the asparagus and the parmesan gives the broth some substance. I added a little red pepper (chipiltipin) because I wanted it to have a tiny kick, but I know that’s not for everyone.

    • — Susan H on May 13, 2017
    • Reply
  • I used less onions, but this soup was delicious! Had my parents over and they said it was restaurant quality!

    • — Sonia Sauruk on May 11, 2017
    • Reply
  • Love this soup! I made it for the first time today. I had Asparagus from the night before (just the tips) but there was so much more there (like the stems) that I decide to just use all of it in the soup the next night.
    Perfect favor. Wow
    I rate it a 10 star

    • — Annie Maturino on April 30, 2017
    • Reply
  • This soup is perfect. The balance of flavours is spot on. I use the whole spear rather than saving the ends to serve in the soup. Just delicious.

    • — Kate on April 27, 2017
    • Reply
  • Can Extra Virgin Olive Oil be substituted for the butter and if so, how much?
    Thank you!

    • Sure, that would work. I’d suggest between 2 – 2 1/2 Tbsp. Enjoy!

  • This is so perfect for Spring, and wonderfully bright with the citrus. It’s so nice to find a good puréed soup that doesn’t include cream.

    I ended up sautéing the tips in a little olive oil, salt, and red pepper flakes, and a splash of good olive oil and a bit of fresh grated cheese on top went perfectly.

    Thanks much for this recipe.

  • How many people will the soup serve? I am making the soup to serve as the first course for a dinner party,

    • Hi Brenda, the soup serves 4 – 6. Hope everyone enjoys!

  • Just tried this soup today and loved it!! I have never had asparagus soup before so didn’t know what to expect. Even my husband and kids who are not too crazy about asparagus loved it. I added a little less cheese but was still great..Thank you!!

  • This soup is amazing! Everyone loved it?

  • I made this soup for dinner tonight. My husband is a big fan of asparagus and he loved it. I did, too. I sorted out the tough-looking stalks so my stick blender did the job and no straining was necessary. Thank you so much!

  • I really liked this one, but I didn’t get the same feedback from my daughter and husband. I did strain about half of it, but not sure that was really necessary especially if the asparagus was more tender and small. I liked a few homemade croutons thrown on top.

  • Delicious!

  • can I do it the day before?

    • Yes, Sabine, It will store nicely in the fridge. I would add the cheese when you reheat the soup. Enjoy!

  • This was a amazing recipe so easy but most important so delicious …love it

  • Love it. Always looking for new nutritional ways to incorporate vegetables. This is a nice smooth mild flavored soup. Especially because I can’t do cream based soups- it’s nice to still get that creamy like texture w/o the cream. It’s also perfect for those who buy from Costco and unsure what to do with the huge package of asparagus.

  • This is Awesome! Thank you, everyone loved it.

  • awesome

  • Love this soup, you don’t us cream or milk. Can I can or freeze it? Barbara

    • Hi Barbara, Yes it’s fine to freeze this soup; it will hold up a little better if you add the cheese after you defrost it.

  • This is outstanding and so healthy! Easy to make, blended in my blender and it was perfect!

  • Another great recipe! This soup was delicious. I didn’t even strain it and it was great that way. Since a few of my guests can’t have dairy, I used oil instead of butter and I didn’t add the cheese, but put it on the table for the others to enjoy. It was well liked with and without the cheese.

  • Great recipe. I did add about 1/2 cup white cooking wine with the broth. I felt it needed to be a little thicker, and added a roux made with 3 Tbsp. of butter, 1/2 cup of flour, mixed with about 3/4 cup Half and Half. After blending the broth and vegetables, I transferred to a crock pot, but did have to strain it, and then mixed in the roux. It turned out amazing. I topped it off with a little shredded parmesan cheese, and homemade garlic croutons.

  • I made this exactly as written and it is fantastic!

  • This is FABULOUS! It’s easy, tasty and I’ve shared this recipe with several friends. They, too love it!
    thank you.

  • Excellent, and easy to make as per instructions! Also, and as recommended, it wasn’t necessary to strain the asparagus after cooking because the blender did a great job at breaking down the fibre (though I did try to strain too). I used relatively slender stems of asparagus in the springtime.

  • What a hit! Tried this out on our guest last night. We all loved it. And make sure to buy the Parmegiano/Reggiano cheese. It makes it really pop!

  • I made this soup tonight and it was delicious!

    Thanks!

  • Can you serve this as chilled asparagus soup ?

    • I like it better hot, but yes, you can serve it chilled if you prefer!

  • What do you do with the Onions and garlic??? It mentions nothing when to add them! Do I add after I strain the asparagus? Missing info on this in the Recipe!!

    • Hi Allen, Sorry if you found the recipe confusing! You add the chopped asparagus to the pot with the sautéed onions and garlic and proceed from there. Please let me know if that clears things up for you. Hope you enjoy it!

  • I made this again but this time using the hand held blender . Fabulous !!!!

  • My, oh my. So simple and SO good. Since I had only one bunch of asparagus, I halved the ingredients and it made two bowls worth. I know because I ate both bowls. The flavors came together like a symphony..the pepper, the lemon, the parmesan…ungh! I lightly pan toasted the tips together with some pistachios. GREAT recipe. I bookmarked this blog, cuz I will be back!

  • FABULOUS! I prepared this soup exactly as the recipe describes and it was WONDERFUL! I baked the asparagus tips in the oven until crispy while the soup was cooking and used them as a garnish….DELISH!! Love, love, love this recipe!

  • I love this soup! Incredibly easy to prepare and it just tastes so fresh. Very creamy with no cream added. The lemon tang helps the asparagus flavor explode.
    Made it for a friend who is on a low fat diet and she loved it too.
    I will serve this as the first course at my upcoming tea party.

  • Lovely light soup. Delicious

    • — Rhonda Mathieson
    • Reply
  • This was Absolutely EXCELLENT!! Easy to make! the Lemon and Parm added a great flavor. I Topped it with some home made Garlic croutons.
    Used my Vitamix to puree it. Perfect. Thanks!!!

  • My husband turned up his nose a bit when I told him soup and salad for dinner and the soup was asparagus. But he liked the soup and went back for seconds. Great flavor and the lemon and cheese addition gave it that zing and balance. This is a keeper.

  • this soup was DELICIOUS!!!!!

  • Terrific soup. Used my vitamix so no need to strain it. Used the woody ends and still was very smooth.

  • I made this soup for my family and they absolutely loved it. I am not much of a cook so I followed the recipe to the letter and it was amazing! I was skeptical with my husband but he ate the most and asked me to please make it again. Thank you and I will check back to see what other items I can make.

  • I live in a very rural area and my local store did not have fresh or frozen asparagus. I used jarred and also used the asparagus flavored water they were stored in and added chicken bouillon granules. Plus, I had to add an additional cup of water. Like another reviewer, I upped the garlic and cheese a bit, and also added a pinch of red pepper flakes. It was awesome! My husband loved it, too! Don’t skip the lemon. Thanks, for a fantastic recipe!

  • Another winner! Quick and easy. Thanks!

  • How does this soup do making it in advance? Would you hold off adding the lemon and cheese until shortly before serving?

    • Hi Esty, It will be fine if made a day in advance and refrigerated. You can add the lemon when preparing the soup,but I would add the cheese when you reheat the it.

  • This was so good and easy! I added the tops to the soup and allowed to simmer for a bit on low and they cooked on their own while keeping a tad bit of bite. I also added a touch of 2% milk and allowed it to cook down. It really helped with the consistency. Will be making again but doubling the recipe!

  • Excellent recipe. This is the first time I have ever commented on a recipe on any website. It was that good. Husband made soup using immersion blender and Meyer lemons. He also used homemade chicken stock.

  • I loved this soup and brought some over for my neighbor and she raved about it. I gave all credit to Jenn. Thanks!!!! It’s SO good – love the hint of lemon.

  • Although fresh asparagus would be better, I know, but can frozen asparagus be used instead of fresh ? What would be the outcome using frozen asparagus

    • Hi Toni, Yes, you could get away with using frozen asparagus.

  • Excellent!
    I didn’t have enough asparagus so I added celery. I also cooked the tips with rest of the veggies.

  • Here’s what a coworker wrote after she tried some I made. “That soup was awesome! I almost licked the bowl. Can I have the recipe?”

    My response was, Thanks. It’s an old family recipe I found on the internet Monday night. I did not strain it through a screen and added a few fresh basil leaves while the asparagus boiled. It helps to be able to go out in the yard and pick a lemon off a tree. 🙂 I also sautéed the spears that were held back in butter instead of water.

    • — Billy Joe Ray Bob
    • Reply
  • Had a couple of bunches of semi withered asparagus and made this soup. Great recipe. Thanks
    Mike

  • Since I am pureeing the asparagus, can I use the whole stem or does it still need to be broken off?

    • Patti, I think you could probably get away with using the whole spear, but if you feel any particularly woody ends, I would discard those.

    • I used all but the hardest part of any stems. I did not have much waste. I have a ninja blender so I didn’t have to strain it.

  • I usually love your recipes but didn’t like this one. It took me a long time to pass the soup through a sieve and the soup didn’t turn out creamy. I had to add some cream to it. It tasted fine.
    Next time I will try using the blender instead.

  • This is fantastic all on its own! I did not strain it and it was smooth and creamy after after pureeing in a standard blender. It needed nothing added or modified, which is really rare for me to say. I almost always modify recipes, but Jen’s are usually an exception! It was delicious after 3 days in the refrigerator.

  • This soup was so delicious. I can’t believe it has no cream in it because it certainly tasted like it did ! I didn’t add the cheese or lemon (because I didn’t have any). I added fresh rosemary and basil. I can’t wait to make it again and again !

  • How does this hold up if made a day ahead?

    • It will store nicely in the fridge. I would add the cheese when you reheat the soup.

  • I made this lovely soup tonight. I had roasted asparagus the night before for dinner and knew I would have leftovers. I also saved the woody stems because I knew I would make soup. I did a Google search and chose this recipe because it didn’t include cream.
    I did have home made chicken stock. I usually have that in the freezer. I also used my ninja blender and there was no need to strain.
    We actually served it with chicken -apple sausages. It made a delicious light, yet satisfying, supper after the indulgences of the holidays.
    Thanks for this easy delicious recipe.

  • This was delicious I had to share it with my own readers
    http://reallifeofanmsw.com/2015/12/15/asparagus-meet-soup/

    • Thanks for sharing the recipe with your readers– so glad you enjoyed it!

  • Simply and absolutely amazing!!!

  • Made this for lunch today – delicious! Had to strain the woody ends despite blending. Roasted the tips per another reviewer. Don’t skip the parm cheese or you’ll miss out on a lot of flavor!

  • I’ve never reviewed anything in my life but this simple recipe is so divine! Tastes like Spring time in a fine Parisian bistro. Love it. No need for herbs as the delicate asparagus flavor shines through accented with the lemon & parmesan. I could live on this and would be healthier for doing so! Thank you!

    • What a great bunch of reviews ! Iwas looking for a new recipe to make a lighter asparagus soup for round one of first thanksgivings (no. Two on Saturday). Got to say I a, making this now and really can wait. Started searching because while I had asparagus I didn’t plan and no leeks or shallots only onions. Which I think I have used before but who knows all of these great reviews give me confidence that this will be a hit. Nice to see people reviewing something they have actually made. I will have this done and ready for thanksgiving. Might just have to have a bowl or two first.

      • Wow, I can’t spell. I made this for thanksgiving but held it back. I froze the soup prior to adding lemon juice or parmesan cheese. Just thawed it out and finished the soup this week. It really is a great recipe. Adding the woody parts to the broth and staining before cooking only the most tender parts really made a difference passing this through the sieve and chinois. Never again will I do it the old way.

  • This easy to make soup was adored by all. Though it was not the creamy consistancy shown in the picture, the taste was fabulous. Originally I strained 1/2 inch asparagus fibers from the soup but my guests urged me to put them back into the mix and so we all enjoyed the textured and rich asparagus and Parmesan flavors, each of us wishing for more. Simply delicious. Thank you~ Chris

  • This soup is quite delicious and amazing. The lemon and parmesan cheese add a level of texture to the soup that brings it from delicious to off the charts.

    I would not recommend using the asparagus stumps (the tough ends) as those tend not to blend well and will leave you with chewy asparagus that you don’t want.

    Hoping to see more fabulous soup recipes here!

  • Great recipe! I added lemon rind while serving and it made it even better. Would definitely make this again

  • This soup was delicious! Highly recommend. It’s such a pleasant tasting soup that you want to go back to again and again. Like nothing I have ever made before.

  • Oh, I’m so glad to see that this recipe is still active. Everyone could enjoy this. I recently added 2 kale leaves fresh from the garden here in the Finger Lakes, and with just those two — Wow! — there was even more added flavor. Thanks again for this recipe. It is one of my “basics.”

  • Even when made with asparagus “stumps” (as I call them ⎯ I’m sure you’ll all know what I mean), this is delicious soup!
    And my latest variation also got rave reviews: made with left-over grilled asparagus from our BBQ party celebrating my niece’s graduation cum laude from law school.
    ➾ (I’m a proud & doting uncle, as you may have guessed!)

    • — howcool_in_Toronto
    • Reply
    • Tried your grilled asparagus variation – what a fantastic twist on a great original recipe! THANKS!

  • Made this soup at my sisters in Virginia last week!!! OMGgone in an instant !!!
    Can I use leeks instead of onions?
    Need more of your recipes as I live in farm and fishing country on the east end of Long Island come visit!!! Your welcome anytime!!! Please do come you’d have an increadabletime!,!!

    • Hi Mary, So glad you enjoyed it! Leeks will definitely work.

  • great soup !!!!

  • This soup is wonderful. Don’t think you can go wrong no matter what. I added a small jar of frozen tomatoe from my garden and half a can of leftover coconut milk along with a sprinkling of pepper flakes and it was wonderful. Tip for asparagus, peel or if they are thick enough run a knife down the side of the woody ends. They are good to eat then without the toughness

  • Loved it! Roasted the asparagus prior to puréeing them.

  • Good base recipe. If you’re from the South, like me- I’m Cajun- and like a lot of flavor, you might want to double or triple a few of the ingredients and add a kick! Specifically: double garlic, triple the lemon juice, I did probably 3/4 cup parmagiano, added a douse of heavy whipping cream, and a few shakes of red pepper flakes for a kick. After all, it turned out delicious! Yummy. Also, I didn’t need to strain it after putting it through a ninja chop.

  • This is really delicious! I strained a couple ladle-fulls, and realized I didn’t really need to do it because I like the thicker consistency and there were not strong fibers. I used an emulsion blender. For serving, I topped with crunchy, garlic parmesan bagel chips (they make them gluten free).

  • Asparagus soup has been one of my favorites to eat and make. This is the best ever and now my favorite. The lemon adds such a perfect touch, and of course Parmigianino, well do I need to say more?

  • This is a delicious soup and the cheese in it made it hearty enough for our Soup and Salad dinner. My husband added some leftover plain jasmine rice to his bowl. I like that it doesn’t use flour to thicken it up. It’s great for a low-carb diet. I used the blender so I didn’t notice any fibers. The asparagus tips garnish made it so pretty. I put some thyme out as a garnish, too, but no one used it. It was great as is.

  • This was so good! Usually I follow the recipe 1st time, then “tweak” the next time. This was perfect 1st time out…..definitely a keeper.

  • I made this tonight, and it turned out great! I made 2 changes – first i roasted the tips instead of steaming them for more flavor. I also served this with a dollop of marscarpone cheese for some added creaminess. It was a delicious meal!

  • Great soup. I added a Tbsp. of fresh grated ginger root to the garlic and onion and with the asparagus tips and parmesan, I topped it with fresh thyme. Came out great Jen! Thank you. I’m putting a good word in for you when I go to the grocery store!! I tell people about your website girl.

    • Thank you, Anasazi!

      • No problem. You deserve it. You have a great web site and I know it takes a lot of work and $$$ to maintain it. Thanx again.

  • Hi, Jen. What an awesome recipe! I made and just finished devouring a bowl of your asparagus soup. Some Oka Classique cheese with crackers and a hard boiled egg made for a perfect lunch! Great website with easy to follow directions. Will be making your beef and brocolli entree for dinner tomorrow night. Thanks so much.

    • mmm… my mouth started watering when I read Oka! add the crackers & hard-boiled egg, and I believe Dave’s variation will be next of Jen’s soup will be up next!

      • — howcool_in_Toronto
      • Reply
  • If you added nutrional yeast flakes (which add a cheesy flavour) instead of the cheese it would be suitable for lactose intolerant people like me!

  • I am not a fan of asparagus, but I’m on a wt loss/soup kick, so I thought I’d try it since I have never been steered wrong here at Once Upon a Chef! I really enjoyed it! And it delightfully left me feeling very full and with extra calories in my daily allotment. A definite win in my book!! I think I will serve on Easter. Thank you Jen!!!

    • P. S. I did forget to strain the soup, but I pre-cut the ends off the asparagus where it naturally bends and snaps, and I had no fiberous threads in the soup at all.

  • This soup is so easy to make and delish!!!

  • The soup was delicious , easy to make . The instructions simple and everyone that was being served that evening enjoyed the soup very much and the lemonade taste made it delightful thank you.

  • The straining of this soup is key and worth the extra effort to reduce the fibers. This is a great recipe and the last time we had it we served it with a crusty French bread and gave the diners options of either butter, or a creamy brie and jam. Both wonderful choices.

  • Love the fact that no cream is added!

  • I have made this delicious and unique recipe twice so far to glowing reviews. Once for my parents (I was over generous with the lemon juice beyond the recipe and my dad would have preferred a little less) and once for my friends and their one year old (who all loved it!).

    Instead of straining the soup to get out the fibers I snapped off the bottom part of the asparagus where it naturally breaks. I do this while steaming asparagus too and it worked very well.

    Once I had already used some of the asparagus from a Costco sized bag for a previous meal, I was worried it wouldn’t turn out but it still turned out great.

  • Four Stars

    Easy to make and very light and elegant result. I made parmesan crisps to garnish, and it looked like a restaurant dish!

  • Hi. This recipe is so delicious. I have made it twice this week. Asparagus was on sale for $1.46/lb and I could not resist..I’m making a triple batch right just to freeze.. I did add 2 small potatoes to the mix just to make it a little thicker and since we like spicy food I sprinkle hot pepper flakes when serving..Thanks again.
    Pierre Le Clair – Pismo Beach, Ca.

  • Fantastic soup! Was looking for a recipe to serve as an appetizer at our wine/dinner party and i have found it!! Followed the directions to a T! It is so flavorful and creamy. Delicious!

  • I have been making a lot of soups lately and this is my favorite so far. So many delicious layers of flavor, recipe so easy to follow. My family also gave it a huge thumbs up. I used a vitamix to blend and it came out silky smooth. Will be making this again and again! Thanks Jenn!!

  • So delicious! I love what the lemon and Parmesan do for the soup.

  • Very easy and delicous soup. I am on a Beach Body Reset cleanse and am always looking for new recipes to compliment this program.
    I made a minor change and added organic dill in the tube from produce section because it adds just a tad of oil. I also added the 1 cup of water I cooked the asparagus tips in, so the soup was not as thick as it was meant to be, but still yummy . May try thickening with a little arrowroot

    • forgot to add: I used very thin stalks and sauteed the cutup aspargus with the onion to ensure softness I served the soup with a dollop of greek yougart. .Will definutely make again

  • So delicious!! And so easy to make! I didn’t have 6 cups of broth so I subbed in some white wine, and it was just fine. Thanks for sharing!

  • This soup is wonderful. I would like to know the calories per serving. I would give it five stars.

    • Hi Linda, The nutritional data has been added right underneath the recipe. Hope that helps!

  • The asparagus soup was fast and easy to make. I particularly liked that cream was not needed. My husband and I give it five stars.

  • Easy to do and so yummy!!!
    (even without the lemon, parmesan cheese or herbs).

  • This recipe looks great, could I use lemon zest instead of juice so its not as strong lemon flavor? Im thinking of serving this with either your grilled salmon and cucumber dill salad or the the mustard glaze salmon, I cant decide. I might just make both sauces and let the family decide which they want

    • Hi Ryan, Sure that should work fine. Would be delicious with either dish 🙂

  • The soup was great !the recipe calls for 4 to 6 servings so I double it for 12. much to much. the one recipe would have been enough. I did serve it as a first course .But even in a very large bowl it would have to much

  • This soup was really good…I don’t eat asparagus as much as I love it….however this soup will allow me to enjoy it more often. I added shredded chicken for a complete meal! Really nice…

  • Terrific soup!! 5 stars
    I didn’t add any spices other than salt and pepper, recipe didn’t need other spices. I microwaved the tips until al dente and added back to pot after purée. Do not strain soup!

  • This is so fresh and delicious. Made it yesterday for the weekend/week. Shared some with a friend and she loved it. Can’t wait for the fresh aspargus to come in to make it again! Thanks Jenneifer for your outstanding recipes and website. I wish you had a cooking show,right after Ina’s!

  • I loved this soup! I added potato to thicken it and also cooked salmon- something I had when in Switzerland that I never thought I would like and ended up loving.

  • Great soup! Very easy to do and had wonderful flavor. I have made it a couple of times & plan to do it next time we have anyone over for dinner. This is a keeper!

  • I love this soup……I added carrots to give a slightly different flavor…
    So healthy and no cream needed!!!

    I also added bits of steak..I like to improvise…..and bay leaves..

  • My mother loves this soup. She recommended it so here I am 😉 . Great job!!

  • I’m trying to put together a nice “spring” meal for my father’s birthday. This looks like a great recipe for starters. What would you recommend I serve with it to complete the meal?

    Thanks

    • Hi Alison, For lunch or a light meal, I’d serve it with my Leek and Parmesan Quiche or my Spinach and Gruyere Quiche. For dinner, it would be great with my Parmesan Crusted Chicken and Arugula Salad with Lemon and Parmesan. Or, if you’re looking for something more substantial to go with the chicken, try my Garlicky Roasted Broccoli and Parmesan Smashed Potatoes.

  • I just made this soup, I used beef broth because I was out of chicken broth, it’s absolutely delicious!
    Thanks for sharing 🙂

  • Just made this soup using frozen asparagus and have to say this soup is amazing.

  • I love this asparagus soup. Looking forward to fresh asparagus season.

    • — Kathleen French-Wilson
    • Reply
  • I’ve been looking for a good asparagus soup recipe for ages. This is simple, but the flavors are complex. I garnished with fresh dill, and substituted Grana Padana cheese for the Parm-Reg.

  • Didn’t even have all of the ingredients and it was still awesome. Had to use lime instead of lemon and had no garlic so I used Adobe and it still tasted perfect. FYI if you are using a ninja to blend let soup cool a little bit before blending and don’t fill beyond half.

  • This was absolutely delicious! I did not have onions or chicken broth. So I substituted with Vegetable broth and lots of onion powder. I also only had one bunch so I just cut your ingredients in half and it turned out so great. I will definitely be making this again!

  • I’ve been searching for an asparagus soup recipe without the cream…not an easy task. I’ll definitely give yours a try. Thank you.
    Teresa

  • Hi Jenn,

    Thanks for the recipe. Can you tell me if the soup can be frozen? Much obliged.

    • Hi Susan, Yes it’s fine to freeze this soup; it will hold up a little better if you add the cheese after you defrost.

  • Sorry to say that I did not care for this. My husband and son ended up eating it after they stirred back in the leftovers from my carefully pressed asparagus. This batch of asparagus was crisp and fresh, but the combination of the lemon and the Parmesan was a bit tangy. Maybe I was too conservative on the herbs and garlic? Willing to give it another try with suggestions…

    • Hi Jane, Sorry the soup didn’t work out. You might try leaving out the lemon if it is too tangy for you.

  • I made this soup and served it cold (after conferring with Jenn) for my niece’s shower. It was a total hit!

  • This was a tasty soup and a great healthy dish. I ended up with way too many asparagus tips so ended up just snacking on them the next day.

  • Would roasting the asparagus bring out more of the asparagus flavor? Would you recommend that?

    • Hi Elisa, In most cases I agree that it’d be best to roast or grill asparagus to bring out the flavor but I wouldn’t do it for this recipe. It can get a little oily when prepared that way, and blanching the asparagus keeps the flavor clean, which works nicely with the creamy vinaigrette. Hope that helps!

  • This has become my favorite soup! I have made it three times already and has become a staple in the lunch that I bring to work! I can’t say enough good things about it. I especially love that there is no cream yet it is so creamy. I’ve shared it with numerous people and they all love it too.

  • We have tons of asparagus in season right now and this is one of the best recipes I’ve found. I had my mother-in-law over for dinner the other night and she raved about this soup. I loved that it was so simple and easy to make!

  • We love this recipe. It’s creamy but not heavy, and the flavor is wonderful. Easy to make and delicious!

  • This soup is superb. I loved it so much the first time I made it that I made it again the following week– double batch. Shared with neighbors who also think it is divine.

  • Sublime! Perfect for May in DC as asparagus is all over the farmers markets!

  • I made this soup last week also using a Cuisinart immersion blender. It pureed the asparagus to silk and I did not have to strain (although this was only the third time I had used the blender, so the blades are still fresh). It is called the Cuisinart Smart Stick with 200-watt motor.

    Sadly, I just finished the last of the soup for lunch today. I can’t wait to make it again!

  • This recipe looks absolutely fantastic! I’ve been looking for vegetarian friendly recipes for entertaining some non-meat eaters. Yum!

  • Yum! What another great way to add more vegetables to dinner – this is unbelievably creamy and delicious!

    Since I’m in the market for my first immersion blender, is there a brand that you would recommend? Thanks!

    • Hi Cynthia, I have a Cuisinart immersion blender and love it.

  • I have made this soup just about every week while the asparagus are in season. Delish!

  • I made this soup over the weekend and have to make some more – delicious!

  • This soup was quite good as long as you make sure to add the parmesan. Also I assed bits of leftover ham and that enhanced the “helft” factor.

  • I Love this Asparagus Soup…almost ate it all by myself!! shared very little….

  • I can’t wait to try this.

  • I just found your blog and love, love, love it!! So many recipes I want to try, starting with this one! I love that it doesn’t use any cream 🙂

  • The asparagus soup is divine! A really good chicken broth makes a huge difference. I made it first with a low sodium broth from Albertsons, great! Then again with one from Trader Joes and I am sorry to report that
    it was not nearly as good, all other ingredients were identical. Trader Joes rarely disappoints. Thank you for this wonderful recipe!

  • I made this soup for dinner last night…It was so delicious!. My husband had 3 bowls! I can’t wait to make it again!

  • Jenn – I made this last night, and we loved it. I served the leftovers to Tracy and my parents this afternoon and everyone said it was delicious! Thanks for a wonderful recipe!

  • We just made this soup to day and my son and I had two helpings each! I love it – it is the perfect recipe and I pinned it. I just plopped the whole asparagus in in little pieces and left out the part where you add the tips later. just to save time. Just smooth and great. Leo asked me to make it again already. He is eight.

  • I just made this soup and it was absolutely wonderful! It was so rich for not using cream! Thanks for the great idea/directions

  • Yummo! Looking for a pin tab so I can remember to make this (?)

  • I made this Asparagus soup last night and it is absolutely delicious!!

  • What is the serving size?

    • Hey Erin, It serves 4-6. Hope you like it!

  • This soup looks perfect for spring! I can’t wait to try it!

  • Your recipees are wonderful! Our family made the steakhouse burgers and we all decided they were the best we had ever tasted!
    Thank you so much!
    Lori

    • That is so nice to hear, Lori. Thank you!

  • I love asparagus soup! I had it on a cruise ship last year and thought it was delicious. I love the idea of the ice bath to keep the bright green color. Great recipe and thanks for sharing!

  • Love the idea of eating asparagus like this!

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