Cream of Asparagus Soup

This easy Cream of Asparagus Soup with peas and leeks is a dreamy way to celebrate spring. Pair homemade asparagus soup with your favorite sandwich for the ultimate spring lunch menu.

You know that Spring has sprung when the asparagus starts to pop up in the produce section and at farmers markets. While it’s possible to find asparagus year round these days, in my opinion, the best of the best stars each spring.

When that glorious time of year arrives, this Cream of Asparagus Soup recipe is one of my favorite ways to put the tender stalks to terrific use. Blitzed up with leeks, peas, broth, and a splash of dairy, this light, silky soup recipe offers a spoonful of bright flavor that feels like a harbinger of warmer weather on the horizon. Best of all, the entire easy soup recipe takes just 30 minutes to prepare!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Asparagus: Look for stalks that are firm, straight, and smooth, with tips that are fresh-looking and have closed buds. Asparagus should be a vibrant green with a slight violet hue at the tips and ends. If the asparagus is not being stored in a shallow pan of water, ice, or on a damp pad, check the ends to see if they’re not completely dried out or flaky. Avoid asparagus that looks wilted, wrinkled, or has darkened black tips that are falling off the stalk. These are all signs the asparagus is past its prime. You’ll want stalks of uniform size so they cook evenly. Trim off the thicker ends to give each stalk a fresh cut, then use a vegetable peeler or paring knife to shave down thicker stalks so they’re about the same size as any thinner ones.
• Chicken broth: Store-bought or homemade Chicken Broth; choose your favorite. For a vegetarian Cream of Asparagus Soup, swap in vegetable broth.
• Parmesan cheese: Or Pecorino. Just make sure that you use fresh Parmesan or Pecorino, shredded from a block, rather than the Parmesan that comes in the green can. (Although that has its place, too!)
• Half-and-half: This is my preferred dairy for this recipe. If you like, substitute sour cream or plain Greek yogurt.

Step-by-step instructions

1. Cut off asparagus tips and set aside. Chop remaining spears into 1/2-inch pieces and set aside. In a small skillet or saucepan, bring ½ cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Drain well dry on paper towels.

2. In a large saucepan over medium heat, add butter and melt. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.

3. Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.

4. Working in batches, process soup in blender until smooth, about 2 to 3 minutes. Return soup to saucepan. 

5. Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt and pepper.

6. Serve and garnish with reserved asparagus tips.

Recipe tips and variations

• Yield: This Cream of Asparagus Soup makes about 6 cups of soup, enough for 6 (1-cup) servings (or 3 larger, 2-cup servings).
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. 
• Freezing: Cream of Asparagus Soup is great for the freezer, and putting a batch on ice is a lovely way to savor some spring flavor after the season passes. Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Recipe FAQs

Potato Leek Soup

This easy Potato Leek Soup transforms a handful of simple, whole-food ingredients into a bowl of cozy, flavorful soup. Learn the secrets to this springtime favorite and enjoy it on the side of dinner or as a meal on its own.

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Cream of Asparagus Soup

By Meggan Hill

This easy Cream of Asparagus Soup with peas and leeks is a dreamy way to celebrate spring. Pair homemade asparagus soup with your favorite sandwich for the ultimate spring lunch menu.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings (1 cup each)

Course Soup

Cuisine American

Calories 102

5 from 8 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 2 pounds thin asparagus trimmed (see note 1)
• ▢ 1 tablespoon unsalted butter
• ▢ 2 leeks white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced
• ▢ 3 1/2 cups chicken broth or vegetable broth (see note 2)
• ▢ 1/2 cup frozen peas
• ▢ 2 tablespoons freshly grated Parmesan cheese (see note 3)
• ▢ 1/4 cup half-and-half (see note 4)
• ▢ 1/2 teaspoon lemon juice
• ▢ Salt

Instructions 

• Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
• In a small skillet or saucepan, bring ½ cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool.
• In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
• Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.
• Working in batches, transfer to a blender and process soup until smooth, about 2 to 3 minutes. Wash out saucepan, then add back blended soup. 
• Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like ¾ teaspoon). Garnish with reserved asparagus tips.

Notes

1. Asparagus: Look for stalks that are firm, straight, and smooth, with tips that are fresh-looking and have closed buds. Asparagus should be a vibrant green with a slight violet hue at the tips and ends. If the asparagus is not being stored in a shallow pan of water, ice, or on a damp pad, check the ends to see if they’re not completely dried out or flaky. Avoid asparagus that looks wilted, wrinkled, or has darkened black tips that are falling off the stalk. These are all signs the asparagus is past its prime. You’ll want stalks of uniform size so they cook evenly. Trim off the thicker ends to give each stalk a fresh cut, then use a vegetable peeler or paring knife to shave down thicker stalks so they’re about the same size as any thinner ones.
2. Chicken broth: Store-bought or homemade Chicken Broth; choose your favorite. For a vegetarian Cream of Asparagus Soup, swap in vegetable broth.
3. Parmesan cheese: Or Pecorino. Just make sure that you use fresh Parmesan or Pecorino, shredded from a block, rather than the Parmesan that comes in the green can. (Although that has its place, too!)
4. Half-and-half: This is my preferred dairy for this recipe. If you like, substitute sour cream or plain Greek yogurt.
5. Yield: This Cream of Asparagus Soup makes about 6 c. of soup, enough for 6 (1-c.) servings (or 3 larger, 2-c. servings).
6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
7. Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. 
8. Freezing: Cream of Asparagus Soup is great for the freezer, and putting a batch on ice is a lovely way to savor some spring flavor after the season passes. Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cupCalories: 102kcalCarbohydrates: 13gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 541mgPotassium: 514mgFiber: 4gSugar: 5gVitamin A: 1841IUVitamin C: 27mgCalcium: 95mgIron: 4mg

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