Asparagus Soup with Lemon and Parmesan

Tested & Perfected Recipes

asparagus soup

This delicate and creamy asparagus soup tastes wonderfully luxurious, yet it’s made without heavy cream — just vegetables, broth and a hint of 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.

Begin by cooking the onions and garlic in butter until soft.

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.

Add the chopped asparagus to the pot, along with the chicken broth, salt and pepper. Bring to a boil, then cover and simmer for about 30 minutes until the vegetables are very tender.

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

I like to pass the soup through a fine sieve because asparagus is very fibrous. If you use a standard blender to purée the soup, this may not be necessary, but my immersion blender leaves too many fibers behind. It only takes a few minutes and makes a big difference in the end result. The most efficient way is to use a ladle to push the soup in circular motions through a strainer into a large bowl.

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

Finally, cook the asparagus tips in boiling water until tender-crisp.

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 this is probably only worth it if you’re entertaining. Otherwise, just refresh the tips under cold water.

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

My Recipe Videos

Asparagus Soup with Lemon and Parmesan

Servings: 4-6


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


  1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
  2. In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
  3. Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until 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 until tender-crisp. Drain and refresh under cold water or in an ice bath. 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.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
  6. Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.
  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

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  • Per serving (6 servings)
  • Calories: 162
  • Fat: 9g
  • Saturated fat: 5g
  • Carbohydrates: 14g
  • Sugar: 5g
  • Fiber: 4g
  • Protein: 11g
  • Sodium: 541mg
  • Cholesterol: 18mg

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, 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.

Reviews & Comments

  • 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
  • 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
      • Reply
      • Wow, I would have thought my Kitchenaid blender would have been sufficient. Thanks for the reply.

        • — Brenda on August 14, 2018
        • Reply
  • 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
      • 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
    • Reply
  • 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
      • Reply
      • 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
          • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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!

    • — Petra on April 17, 2017
    • Reply
    • Sure, that would work. I’d suggest between 2 – 2 1/2 Tbsp. Enjoy!

      • — Jenn on April 17, 2017
      • Reply
  • 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.

    • — Reuben on April 16, 2017
    • Reply
  • How many people will the soup serve? I am making the soup to serve as the first course for a dinner party,

    • — Brenda Dressler on April 3, 2017
    • Reply
    • Hi Brenda, the soup serves 4 – 6. Hope everyone enjoys!

      • — Jenn on April 4, 2017
      • Reply
  • 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!!

    • — Deepa on April 3, 2017
    • Reply
  • This soup is amazing! Everyone loved it?

    • — Judee on March 30, 2017
    • Reply
  • 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!

    • — Annie Ree on March 29, 2017
    • Reply
  • 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.

    • — Christy on March 17, 2017
    • Reply
  • Delicious!

    • — Barb on March 16, 2017
    • Reply
  • can I do it the day before?

    • — Sabine Farber on March 14, 2017
    • Reply
    • Yes, Sabine, It will store nicely in the fridge. I would add the cheese when you reheat the soup. Enjoy!

      • — Jenn on March 15, 2017
      • Reply
  • This was a amazing recipe so easy but most important so delicious …love it

    • — Marilyn Felipe on March 10, 2017
    • Reply
  • 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.

    • — Christy on March 4, 2017
    • Reply
  • This is Awesome! Thank you, everyone loved it.

  • awesome

    • — ruth on February 15, 2017
    • Reply
  • Love this soup, you don’t us cream or milk. Can I can or freeze it? Barbara

    • — Barbara on February 15, 2017
    • Reply
    • 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.

      • — Jenn on February 15, 2017
      • Reply
  • This is outstanding and so healthy! Easy to make, blended in my blender and it was perfect!

    • — Whitney on January 1, 2017
    • Reply
  • 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.

    • — Clare on November 21, 2016
    • Reply
  • 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.

    • — Lydia on October 27, 2016
    • Reply
  • 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.

    • — Nancy Melton on October 6, 2016
    • Reply
  • 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.

    • — Deb on August 20, 2016
    • Reply
  • 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!


    • — Gene on June 24, 2016
    • Reply
  • Can you serve this as chilled asparagus soup ?

    • — Wendy Roney on June 17, 2016
    • Reply
    • I like it better hot, but yes, you can serve it chilled if you prefer!

      • — Jenn on June 17, 2016
      • Reply
  • 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!!

    • — Allen Hrycun on June 4, 2016
    • Reply
    • 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!

      • — Jenn on June 5, 2016
      • Reply
  • I made this again but this time using the hand held blender . Fabulous !!!!

    • — Lee Ann on May 19, 2016
    • Reply
  • 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!

    • — Margo on May 4, 2016
    • Reply
  • 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!

    • — Sonya on May 3, 2016
    • Reply
  • 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.

    • — Charlotte on May 1, 2016
    • Reply
  • Lovely light soup. Delicious

    • — Rhonda Mathieson on April 24, 2016
    • 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!!!

    • — MK on April 13, 2016
    • Reply
  • 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.

    • — Donna on April 12, 2016
    • Reply
  • this soup was DELICIOUS!!!!!

    • — jennifer on April 7, 2016
    • Reply
  • Terrific soup. Used my vitamix so no need to strain it. Used the woody ends and still was very smooth.

    • — Julie on March 28, 2016
    • Reply
  • 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!

    • — Ellenjellen on March 19, 2016
    • Reply
  • Another winner! Quick and easy. Thanks!

    • — Barbara on March 12, 2016
    • Reply
  • How does this soup do making it in advance? Would you hold off adding the lemon and cheese until shortly before serving?

    • — Esty on March 10, 2016
    • Reply
    • 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.

      • — Jenn on March 10, 2016
      • Reply
  • 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!

    • — Rachael Maxwell on March 7, 2016
    • Reply
  • 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.

    • — Nina on March 4, 2016
    • Reply
  • 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.

    • — Colleen Cope on March 1, 2016
    • Reply
  • 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

    • — Toni on February 29, 2016
    • Reply
    • Hi Toni, Yes, you could get away with using frozen asparagus.

      • — Jenn on February 29, 2016
      • Reply
  • Excellent!
    I didn’t have enough asparagus so I added celery. I also cooked the tips with rest of the veggies.

    • — Jim stephens on February 26, 2016
    • Reply
  • 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 on February 24, 2016
    • Reply
  • Had a couple of bunches of semi withered asparagus and made this soup. Great recipe. Thanks

    • — Mike Affinito on February 11, 2016
    • Reply
  • Since I am pureeing the asparagus, can I use the whole stem or does it still need to be broken off?

    • — patti on February 4, 2016
    • Reply
    • 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.

      • — Jenn on February 5, 2016
      • Reply
    • 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.

      • — Katie Soukup on February 5, 2016
      • Reply
  • 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.

    • — Renata on February 2, 2016
    • Reply
  • 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.

    • — Juliet on January 15, 2016
    • Reply
  • 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 !

    • — Maria Votilla on January 8, 2016
    • Reply
  • How does this hold up if made a day ahead?

    • — Erica on January 4, 2016
    • Reply
    • It will store nicely in the fridge. I would add the cheese when you reheat the soup.

      • — Jenn on January 5, 2016
      • Reply
  • 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.

    • — Katie on January 3, 2016
    • Reply
  • This was delicious I had to share it with my own readers

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

      • — Jenn on December 15, 2015
      • Reply
  • 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!

    • — CK on December 7, 2015
    • Reply
  • 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!

    • — AMANDA ROCCA on November 10, 2015
    • Reply
    • 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.

      • — Oscar on November 22, 2015
      • Reply
      • 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.

        • — Oscar on December 15, 2015
        • Reply
  • 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

    • — Chris on November 7, 2015
    • Reply
  • 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!

    • — DeidreJ on October 29, 2015
    • Reply
  • Great recipe! I added lemon rind while serving and it made it even better. Would definitely make this again

    • — Lyndsay on October 16, 2015
    • Reply
  • 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.

    • — Deidre Weiss on October 10, 2015
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  • 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 on June 9, 2015
    • Reply
    • Tried your grilled asparagus variation – what a fantastic twist on a great original recipe! THANKS!

      • — KCRK on August 7, 2015
      • Reply
  • 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!,!!

    • — Mary manning on May 30, 2015
    • Reply
    • Hi Mary, So glad you enjoyed it! Leeks will definitely work.

      • — Jenn on May 31, 2015
      • Reply
  • great soup !!!!

    • — lee on May 11, 2015
    • Reply
  • 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

    • — Rene Bucsek on May 1, 2015
    • Reply
  • Loved it! Roasted the asparagus prior to puréeing them.

    • — Courtney on April 24, 2015
    • Reply
  • 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.

    • — Alexia Minton on April 12, 2015
    • Reply
  • 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).

    • — lisa on April 7, 2015
    • Reply
  • 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.

    • — tania on March 26, 2015
    • Reply
  • 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.

    • — Judie on March 25, 2015
    • Reply
  • 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.

    • — Anasazi on March 23, 2015
    • Reply
    • Thank you, Anasazi!

      • — Jenn on March 24, 2015
      • Reply
      • 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.

        • — Anasazi on March 25, 2015
        • Reply
  • 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.

    • — Dave on March 21, 2015
    • Reply
    • 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 on June 9, 2015
      • 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!

    • — Mary McMurran on March 19, 2015
    • Reply
  • 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!!!

    • — Rachel on March 19, 2015
    • Reply
    • 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.

      • — Rachel on March 19, 2015
      • Reply
  • This soup is so easy to make and delish!!!

    • — Lisa Mullen on March 19, 2015
    • Reply
  • 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.

    • — Lucy on March 19, 2015
    • Reply
  • 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.

    • — David Bach on March 19, 2015
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  • Love the fact that no cream is added!

    • — Judie on March 19, 2015
    • Reply
  • 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.

    • — Christina on March 19, 2015
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  • Four Stars

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

    • — Brenda on March 1, 2015
    • Reply
  • 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.

    • — Pierre Le CLAIR on February 18, 2015
    • Reply
  • 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!

    • — Kathy jarboe on February 15, 2015
    • Reply
  • 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!!

    • — Abbie on January 29, 2015
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  • So delicious! I love what the lemon and Parmesan do for the soup.

    • — Alison on December 1, 2014
    • Reply
  • 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

    • — Annie Heart on November 16, 2014
    • Reply
    • 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

      • — Annie Heart on November 16, 2014
      • Reply
  • 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!

    • — Dana on November 1, 2014
    • Reply
  • This soup is wonderful. I would like to know the calories per serving. I would give it five stars.

    • — Linda Anderson on October 7, 2014
    • Reply
    • Hi Linda, The nutritional data has been added right underneath the recipe. Hope that helps!

      • — Jenn on October 7, 2014
      • Reply
  • 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.

    • — Travel Maven on August 11, 2014
    • Reply
  • 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

    • — Ryan on July 29, 2014
    • Reply
    • Hi Ryan, Sure that should work fine. Would be delicious with either dish 🙂

      • — Jenn on July 29, 2014
      • Reply
  • 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

    • — Andrew Ambrosio on July 25, 2014
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  • 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…

    • — Lisa P on July 10, 2014
    • Reply
  • 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!

    • — Donna Bradshaw on July 2, 2014
    • Reply
  • 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!

    • — Laura Deitz on March 23, 2014
    • Reply
  • 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.

    • — marianne on November 23, 2013
    • Reply
  • 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!

    • — Esther on November 5, 2013
    • Reply
  • 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!!

    • — Michael on March 23, 2013
    • Reply
  • 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?


    • — Alison on March 23, 2013
    • Reply
    • 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.

      • — Jenn on March 23, 2013
      • Reply
  • I just made this soup, I used beef broth because I was out of chicken broth, it’s absolutely delicious!
    Thanks for sharing 🙂

    • — MsLola on March 9, 2013
    • Reply
  • Just made this soup using frozen asparagus and have to say this soup is amazing.

    • — Carolyn on March 9, 2013
    • Reply
  • I love this asparagus soup. Looking forward to fresh asparagus season.

    • — Kathleen French-Wilson on March 9, 2013
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  • 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.

    • — PaulainVA on March 9, 2013
    • Reply
  • 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.

    • — Joe on February 16, 2013
    • Reply
  • 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!

    • — Candace on January 20, 2013
    • Reply
  • 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.

  • Hi Jenn,

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

    • — Susan on December 25, 2012
    • Reply
    • 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.

      • — Jenn on December 26, 2012
      • Reply
  • 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…

    • — jane on June 20, 2012
    • Reply
    • Hi Jane, Sorry the soup didn’t work out. You might try leaving out the lemon if it is too tangy for you.

      • — Jenn on June 20, 2012
      • Reply
  • 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.

    • — Andrew on June 20, 2012
    • Reply
  • 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!

      • — Jenn on June 9, 2012
      • Reply
  • 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.

    • — Erin McNamara on May 21, 2012
    • Reply
  • 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!

    • — Sally on May 18, 2012
    • Reply
  • We love this recipe. It’s creamy but not heavy, and the flavor is wonderful. Easy to make and delicious!

    • — Donna on May 17, 2012
    • Reply
  • 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.

    • — Regina on May 17, 2012
    • Reply
  • Sublime! Perfect for May in DC as asparagus is all over the farmers markets!

    • — Patty F. on May 15, 2012
    • Reply
  • 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!

    • — Kate on May 15, 2012
    • Reply
  • This recipe looks absolutely fantastic! I’ve been looking for vegetarian friendly recipes for entertaining some non-meat eaters. Yum!

    • — Ellen on May 15, 2012
    • Reply
  • 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!

    • — Cynthia on May 15, 2012
    • Reply
    • Hi Cynthia, I have a Cuisinart immersion blender and love it.

      • — Jenn on May 15, 2012
      • Reply
  • I have made this soup just about every week while the asparagus are in season. Delish!

    • — Susan M on May 15, 2012
    • Reply
  • I made this soup over the weekend and have to make some more – delicious!

    • — Robyn Coffey on May 15, 2012
    • Reply
  • 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.

    • — Carole G on May 15, 2012
    • Reply
  • I Love this Asparagus Soup…almost ate it all by myself!! shared very little….

    • — Lisabika24 on May 15, 2012
    • Reply
  • I can’t wait to try this.

    • — Kelly on May 15, 2012
    • Reply
  • 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!

    • — Joy on May 1, 2012
    • Reply
  • 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!

    • — Claudine on May 1, 2012
    • Reply
  • 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!

    • — Kelly S on April 29, 2012
    • Reply
  • 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.

    • — Annie Cowing on April 28, 2012
    • Reply
  • I just made this soup and it was absolutely wonderful! It was so rich for not using cream! Thanks for the great idea/directions

    • — Melissa on April 27, 2012
    • Reply
  • Yummo! Looking for a pin tab so I can remember to make this (?)

    • — Ann on April 26, 2012
    • Reply
  • I made this Asparagus soup last night and it is absolutely delicious!!

  • What is the serving size?

    • — Erin on April 25, 2012
    • Reply
    • Hey Erin, It serves 4-6. Hope you like it!

      • — Jenn on April 25, 2012
      • Reply
  • 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!

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

      • — Jenn on April 25, 2012
      • Reply
  • 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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