Asparagus Soup with Lemon and Parmesan

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This asparagus soup tastes rich, yet it’s made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.

This creamy asparagus soup is made without heavy cream – just vegetables, broth, and a bit of 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.

What you’ll need To Make Asparagus Soup

How to Make Asparagus Soup with Lemon and Parmesan

How To Make Asparagus Soup

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.

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Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes rich, yet it’s made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.

Servings: 4-6

Ingredients

  • 2 bunches asparagus (about 2¼ 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
  • ½ 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 ½-inch pieces.
  3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ 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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Comments

  • Amazing soup!! Delicious
    My 11 year old made it yesterday and it was all gone!!

    • — I.S. on July 27, 2022
    • Reply
  • I had leftover asparagus stems. I used this recipe as a jumping off platform. I trimmed off the dry ends and still had a half a pound of asparagus. I chopped them into 1 inch pieces and cooked them in chicken broth adding salt, pepper, thyme and basil. I sautéed the onions and garlic adding a small amount of chopped carrots and orange bell pepper.
    After I called the asparagus and sautéed onions somewhat, I puréed them and returned them to the pot. I added the lemon juice and some uncooked pieces of carrots. When the newly added carrots were cooked, It was done. It tasted wonderful with a few croutons sprinkled on top.

    • — Linda P on July 18, 2022
    • Reply
  • Made the recipe blending in some spinach and a little bit of Ayran (Turkish yoghurt drink with salt). Very delicious!

    • — Rob on June 16, 2022
    • Reply
  • I made this & it was excellent. I used vegetable broth & added lemon zest to up the lemon flavor.

    Otherwise, I made it as-written.

    • — RebaChan on May 31, 2022
    • Reply
  • Amazing recipe. So healthy, yet so delicious.

    • — Arlyn on May 31, 2022
    • Reply
  • OMG. I live in an area with many asparagus farmers and have been thinking lately about asparagus soup. This recipe is great and also easy to make. Certain to repeated – and often.

    • — Yvonne on May 28, 2022
    • Reply
  • I am obsessed with this soup
    I’ve made 3 times already this spring – thanks

    • — Sue on May 24, 2022
    • Reply
  • I had my doubts that an asparagus soup without cream would work, but holy moly! This is my new go to! The lemon gives it such a nice pop. Fantastic recipe! One little thing that I do that I learned from a chef who focused on food waste was that you can take the woody ends that you normally snap off and discard from the asparagus, slice them thinly and sauté them in butter until they are soft, then you can add them in with the rest of the asparagus.

    • — Beth on May 22, 2022
    • Reply
  • We have a huge asparagus patch in our garden and I needed to find a new way to use up some of the delicious, fresh asparagus. I freeze a lot of asparagus, but we also eat it as much as possible this time of year. This soup fit the bill perfectly! I sautéed my onions before putting in my super fine garlic at the end, so the garlic wouldn’t scorch while the onion became translucent. The recipe was simple and easy to follow. I did end up putting in about 1/2 C whole milk (didn’t have any cream) and because my lemon was giant, I added 1 t. sugar at the end to balance the abundant acid. I used both 1 t. dried parsley and 1/2 t. dried dill because I didn’t have any fresh herbs. I will definitely be making this again! Great recipe! Kudos, Jenn!

    • — Lisa VanWatermeulen on May 20, 2022
    • Reply
  • This is a recipe I use each year when it is asparagus season. It is so balanced. Friends that don’t like asparagus change their mind when trying this recipe.
    Just a great all around recipe. And especially appreciate the tips on freezing.
    Also, have many of your other recipes that we use repeatedly like the spiced nuts, chocolate biscotti, kale walnut pesto with pasta, and roast beef. My friend has your book (I loaned her) handy on her kitchen counter as she learns to cook.
    Many thanks!

    • — Ann Marriott on May 19, 2022
    • Reply
  • I picked a large bunch of fresh asparagus and wanted to make a soup worthy of its freshness. I normally use cream in my soups but this recipe intrigued me the best asparagus soup I’ve ever made. I had to make a second batch because everyone wanted more. The hint of lemon and parmesan married so well. Thank you.

    • — Rose pommier on May 16, 2022
    • Reply
  • This is a delicious soup easy to make the only criticism I would make is that you should use the smaller sticks of asparagus as mine was too old giving the soup a lot of fibrous bits.

    • — Lynda Sutton on May 4, 2022
    • Reply
    • I used a peeler for the lower part of large stalks and had no fibre.

      • — Rose pommier on May 16, 2022
      • Reply
  • This soup is delicious, easy and so healthy. I added some Italian spices and a few chilli flakes for a little heat and it was fab. Definately a repeat

    • — Linda Khanna on May 2, 2022
    • Reply
  • I made this soup it was delicious going to make it again and again everybody loved it

    • — Trish on April 20, 2022
    • Reply
  • I’ve been making this for several years & it is my go to asparagus soup!! We love it! Serving to my Bunko Babes soon…

    • — Kris on April 19, 2022
    • Reply
  • This is the very best asparagus soup!!! I figured without cream it wouldn’t be good but I was so wrong! Will be making this over and over! Thanks for the recipe 🙂

    • — Dale on April 18, 2022
    • Reply
  • Very nice. I usually follow the recipe as given the first time I try a new recipe, but this time I substituted vegetable stock for the chicken broth (my eldest son, who is a vegetarian, is visiting) and went a little heavier on the Parmesan, salt, and pepper to compensate. Both my son and my youngest daughter, who loves asparagus and Parmesan, kept saying how good it was. Well done Ms. Segal.

    • — Don Carder on April 17, 2022
    • Reply
  • I just made this soup. Delicious! Tried it hot and since I love cold soups, also, I plan on eating it cold next.

    • — EJ on April 17, 2022
    • Reply
  • I make exactly like the recipe with the fresh herb being parsley. This is my new favorite soup and I’ll bring a big pot to friends for easter

    • — Kathy on April 14, 2022
    • Reply
  • Is it necessary to peel the asparagus?

    • — Marianne S on April 14, 2022
    • Reply
    • No, just trim off the woody bottoms. 🙂

      • — Jenn on April 15, 2022
      • Reply
  • Wow! Absolutely delicious! Savory, creamy, comforting, you must make this! I loved it so much after making it the first time, I made it again for company. Everyone asked « did you order this from a restaurant? ». I added 3 tablespoons of cream and doubled the Parmesan for company …another winner, thanks Jenn! Thanks for your talents and all the joy you continue to bring to so many cooks and families.

    • — S from DC on April 12, 2022
    • Reply
  • Made this almost as directed – except I skipped the garnish and just used all of the asparagus in the soup – so for those wondering if you can, it tasted fantastic!
    Absolutely lovely and easy dish.

    • — mlw on April 7, 2022
    • Reply
  • This was super easy to make and absolutely delicious. A keeper for sure.

    • — Dawn on April 3, 2022
    • Reply
  • This soup is delicious – I used olive oil as I was out of butter and added red pepper flakes for a kick. I’ll be making this again and again. Thank you for posting this! Take care.

    • — Toni on April 2, 2022
    • Reply
  • Hi! I’m hoping to bring this to Easter dinner. Can I make it a day ahead – refrigerate it over night- and reheat before dinner? Will it still taste as good the day after? Thanks for your thoughts!
    Susan

    • — Susan on April 2, 2022
    • Reply
    • Sure, Susan. You can make this several days ahead if you like and reheat right before dinner. It will be just as delicious. 🙂

      • — Jenn on April 2, 2022
      • Reply
    • This soup actually tasted better the next day 😊

      • — Tiffany on April 10, 2022
      • Reply
  • This recipe is so good, my friends are asking me to make it again and again and to give them the recipe. My husband loves it, but insists that I add a little cream. It is delicious!

    • — Jan on March 30, 2022
    • Reply
  • Easy, tasty, and creamy even though no cream was added. We loved it and will make it again.

    • — Lois on March 28, 2022
    • Reply

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