Creamy asparagus soup
Asparagus soup is a silky, spring-green soup made from tender asparagus, herbs, and potatoes blended until creamy and light. Each spoonful is bright yet comforting delicate asparagus and sweet peas layered over a buttery-soft, velvety base, with a whisper of mint and lemon dancing through the aroma.
I’ll never forget my mom stirring a pot on chilly April evenings, the kitchen filling with cozy warmth and hope that sunnier days were finally coming. What makes this recipe extra special is its pure, dairy-free creaminess from Yukon golds, a quick prep that’s totally weeknight-friendly, and that irresistible pine nut–mint crumble on top. Cozy up, get your favorite soup bowl, and let’s make this feel-good recipe together!
Why You’ll Love This Cozy Spring Soup
- Captures the bright spirit of spring – Each spoonful bursts with grassy, green asparagus and the gentle sweetness of fresh peas, like the first warm day after a rainy winter.
- Creamy with no heaviness – The potatoes blend into a silky base that feels rich and lush, but never weighs you down, offering cozy comfort that still feels light.
- Simple, familiar ingredients – Just a handful of pantry basics join your basket of veggies, making a flavorful soup that’s easy enough for a busy weeknight.
- Nourishing for all ages – It’s mild, inviting, and family-friendly, perfectly suited to little ones or anyone seeking a wholesome meal that feels like a hug in a bowl.
Ingredients You’ll Need
- Fresh asparagus: The star of the soup, bringing a bright, grassy flavor and extra green spring energy. Choose slender, crisp spears for best results.
- Yukon gold potatoes: These make the base luxuriously creamy without overpowering the asparagus or requiring heavy cream.
- Scallions: Softer and sweeter than onions, they add a gentle aromatic background without stealing the show.
- Garlic: Essential for a touch of depth and warmth, garlic blends perfectly with the tender vegetables.
- Frozen green peas: These infuse even more sweetness and vibrancy, turning the soup an uplifting, fresh green.
- Basil and fresh mint: Herbs are tucked into both the soup and the topping, lending cooling, garden-fresh notes and a pop of color.
- Dijon mustard: A little spoonful wakes up all the flavors and adds a subtle tang.
- Lemon juice and zest: These brighten each spoonful and balance the richness.
- Olive oil: For sauteing and a dreamy drizzle on top choose a fruity, extra-virgin variety.
- Toasted pine nuts: Toasted and chopped for a rich, nutty crunch that contrasts the creamy soup.
- Sea salt, black pepper, and red pepper flakes: These simple seasonings let the veggies shine while giving the perfect balance of flavor.
- Water or broth: Use either, depending on what you have broth adds a deeper savory note, while water lets the spring greens be the star.
How to Make Asparagus Soup
- Toast and Prep Your Garnish
Chop together toasted pine nuts, fresh mint, and a dash of red pepper flakes with a pinch of salt. This fragrant topping sets the stage for a bright, textural finish set it aside so it’s ready when you serve. - Sauté the Aromatics
Warm a bit of olive oil in a cozy soup pot. Sauté scallions just until they smell sweet and mellow, then add diced Yukon gold potatoes and garlic. The blend of veggies and herbs will fill your kitchen with the scent of spring. - Simmer and Soften
Season with salt and pepper, add water, and let the potatoes simmer gently. You want them fork-tender, so they blend easily and give your soup a naturally silky body no cream needed. - Add the Greens
Slip in the asparagus, simmering just a bit more so it stays bright and crisp-tender. Stir in frozen peas off the heat to preserve their sweet green flavor.
- Blend Until Creamy
Pour everything into a blender (or use an immersion blender right in the pot), along with Dijon, lemon juice, and zest. Blitz until velvety, then blend in basil at the end for pure herby freshness. For another comfort classic, try my 4-Ingredient Potato Soup. - Finish and Serve
Spoon the soup into bowls, topping with your pine nut-mint crumble, a swirl of olive oil, and extra mint if you have it. It’s pure spring comfort, perfect for a cozy meal.
Tips for the Best Results
- Blanch Asparagus for Vibrancy: If you want that spring-green color, add chopped asparagus just at the end of your simmer and avoid overcooking this helps keep it crisp and bright.
- Blend with Care: Purée the soup just until creamy. Over-blending can make the texture gummy or too thin, so trust your eyes and tastebuds.
- Finish with Fresh Herbs and Lemon: Stir in basil, mint, and a splash of lemon juice right before serving. This adds pop and keeps flavors fresh and lively.
- Taste and Adjust Seasoning: A little extra salt or a squeeze of lemon can totally brighten the finished soup. Trust what tastes cozy to you!
- Go Chunky or Smooth: If you like a rustic feel, reserve some sautéed veggies before blending and stir them back in. For pure silkiness, go all-in with your blender.
Variations & Substitutions
Dairy-Free & Vegan: This asparagus soup is naturally dairy-free thanks to olive oil and potatoes for creaminess, but feel free to swirl in a little coconut milk or cashew cream for extra richness.
Add More Greens: For a deeper green hue and complex flavor, toss in a handful of baby spinach or kale right before blending. Fresh herbs like dill or parsley can be added along with the basil for an herby twist.
Zest & Spice: Want more zing? Uplift your bowl with extra lemon zest or a sprinkle of red pepper flakes. Chopped chives or a pinch of smoked paprika add layers you’ll crave.
Broth Swap: You can use veggie broth instead of water for a more robust base, or even a light chicken broth if you’re not keeping it vegan.
Love this kind of green comfort? Try this vibrant broccoli cheese soup recipe it’s another soul-soother from my kitchen!
How to Store Leftovers
- Fridge Storage: Pour leftover asparagus soup into an airtight container and refrigerate for optimal freshness. It’ll keep beautifully in the fridge for up to four days perfect for a cozy lunch later in the week.
- Freezer-Friendly: Asparagus soup freezes surprisingly well! Let it cool fully, then freeze in individual portions. Just thaw overnight in the fridge before reheating for lunchbox magic or a make-ahead dinner.
- Gentle Reheating: Warm soup gently on the stovetop over low heat, stirring often to keep that silky texture. Microwaving works too, but use short bursts and stir each time to avoid overheating.
- Shelf Life: Enjoy your soup within four days refrigerated, or up to three months frozen. Always check for any off smells or changes in texture before serving comfort food should always feel safe and fresh.
How to Serve This
- Pair with crusty bread: A warm chunk of sourdough or a simple piece of rustic toast is perfect for dunking and scooping up every last spoonful of this creamy asparagus soup.
- Add springy toppings: Finish each bowl with roasted asparagus tips, a scatter of fresh herbs, or a drizzle of lemony olive oil it’s a little touch that makes things feel restaurant-fancy at home.
- Bring on the cozy pairings: Melty cheese toasties or a delicate spring quiche are classic companions that turn soup night into a true comfort feast.
- Refresh with a salad: Serve alongside a crisp green salad for a balanced, breezy meal that tastes like sitting in sunny April air.
- Share the moment: This soup is equally at home on a weeknight or at a table with friends just like our chicken tortilla soup, it’s made to feel warm and welcoming for any gathering.
Creamy Spring Asparagus Soup with Peas and Basil
Ingredients
Equipment
Method
- Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
- Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
- Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
- Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make asparagus soup ahead of time?
Absolutely making this soup ahead lets the flavors get even cozier and more mingled. Just cool completely, then store it in the fridge for up to four days. When you reheat, stir gently and finish with fresh herbs and a squeeze of lemon to bring back that just-made brightness.
What can I use instead of pine nuts for the topping?
You can swap in toasted slivered almonds or chopped walnuts for a similar nutty crunch. Even sunflower seeds work in a pinch! It’s all about that little hint of toasty texture use whatever feels right for your pantry and taste buds.
How do I keep the soup bright green and vibrant?
For the prettiest color, add your asparagus near the end of cooking and avoid boiling too long. Stirring in frozen peas just off the heat helps, too. This keeps things crisp, fresh, and that unmistakable shade of spring green you want in each bowl.
Can I make this soup creamy without using dairy?
Definitely! Yukon gold potatoes give a naturally silky texture, so you don’t need cream. For extra richness, swirl in a little coconut milk or cashew cream both blend in beautifully and keep the soup lush but light, perfect for a comforting meal anyone can enjoy.
