Asparagus Soup

5 from 6 votes

This creamy asparagus soup is the best way to celebrate spring. It's light, healthy, and made without cream—the perfect vegetarian meal!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: Asparagus Soup, Asparagus Soup Recipe, Soup Recipe

Servings: servings

2 tablespoons extra-virgin olive oil
1 large yellow onion diced
2 celery stalks diced
3 garlic cloves
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 pounds asparagus (about 2 bunches) woody ends trimmed and stalks chopped (reserve some of the tips for garnish)
4 cups vegetable or chicken broth
1 tablespoon fresh lemon juice
2 tablespoons roughly chopped fresh herbs (parsley, basil, dill, chives, etc)
¼ small avocado diced

Saute the veggies. Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 3 to 4 minutes, until softened. Add the garlic, salt, and pepper, and cook for another 30 seconds.
Add the asparagus and broth. Add the asparagus and broth, bring to a boil, then turn the heat to low. Cover and simmer for 20 to 25 minutes, until the asparagus is very tender.
Finish and blend it up. Add the avocado, lemon juice, and herbs, then use an immersion blender to blend the soup until smooth, or transfer the soup to a high-powered blender, and blend for about 30 seconds, until smooth.
Garnish and serve. Ladle portions of the asparagus soup into bowls and garnish with a drizzle of olive oil and some asparagus tips.

Storage tips: You can store this in the fridge for 4 to 5 days in a sealed container. For longer storage, pour the soup into a freezer-safe container, like my favorite Weck Jars, or use these amazing silicone Souper Cubes. Just pop them out into a bowl and reheat! Either way, the soup will stay good in the freezer for up to 3 months.
I was asked if the soup would turn brown in the fridge, given the avocado. And the answer is no! It never turned brown for me. The amount of avocado added is quite minimal.