Grab a handful of fresh ingredients and you’re just 30 minutes from serving Creamy Roasted Asparagus Soup for lunch or a light dinner. Roasted asparagus and shallots anchor this savory vegetable soup, pureed with cream to a silky-smooth texture.
There’s nothing quite like the fresh, green vibrance of asparagus to welcome the season, especially when it feels both indulgent and fresh.
This simple recipe highlights the earthy sweetness of roasted asparagus and shallots, balanced by a citrusy lemon zest lift, and a final cream swirl.
And don’t forget those toppers! Topped with crunchy pepitas and creamy feta, it’s a sensory delight from the very first spoonful.
TIP: For tips on how to buy and store fresh asparagus, check out our recipe for Grilled Asparagus.
Simple Ingredients, Easy Soup
- Asparagus—Spring’s shining star. Tender and slightly sweet, asparagus brings a fresh, grassy flavor and beautiful green color to the soup. Roasting deepens its flavor and enhances its natural sweetness.
- Shallots—The gentle cousin of onions. Shallots add a delicate sweetness and mild depth, blending beautifully with the asparagus without overpowering it.
- Garlic—Flavor booster. Roasted garlic becomes mellow and nutty, adding warmth and subtle complexity to the soup.
- Chicken Broth—The flavorful foundation. A savory base that brings all the roasted flavors together. (Vegetable broth works perfectly, too!)
- Cream—Rich and velvety. Cream smooths out the soup and adds luxurious body, making every spoonful silky and comforting.
- Lemon Zest—Zingy freshness. Bright and citrusy, lemon zest lifts the dish with a burst of sunshine and balances the richness of the cream.
- Ground White Pepper—Gentle spice. Milder than black pepper, it adds warmth and a subtle, earthy kick.
- Nutmeg—A whisper of warmth. Just a dash creates an aromatic depth that brings cozy, comforting notes to the creamy base.
- Toasted Pepitas—Crunchy contrast. These toasted pumpkin seeds add a nutty crunch and a lovely textural element to the smooth soup.
- Crumbled Feta Cheese—Tangy creaminess. Feta brings a salty, tangy flavor that cuts through the richness and complements the bright lemony notes.
TIP: Homemade stock will elevate the flavor of any recipe it is added to. Check out how easy it is to make your own Chicken Stock.
Roast the Vegetables for Deeper Flavor
Roasting always adds a unique depth of flavor and brings out a subtle sweetness. The browning process makes the flavors really pop, balancing the vibrant and bright components with the deeper caramelization.
Taking the time to roast the asparagus, shallots, and garlic takes this soup and any vegetable recipe from good to great, with one simple step.
Can I use frozen asparagus?
Yes, frozen asparagus works well for blended soups since you don’t have to worry about the finished texture. And you don’t have to defrost it before roasting.
How to Prepare Asparagus for Roasting
You can do this in one of 2 ways:
- Cut the bottom 1-inch or so off the asparagus spears with a sharp knife.
- Break the spears by snapping off the end where the asparagus naturally breaks at the woody part of the stem. Take a spear in both hands towards the base and gently bend it until it breaks.
RECIPE STEP BY STEP
- PREP the asparagus, shallots, and garlic; arrange on a baking sheet and dress with oil, salt, and pepper.
- BROIL the asparagus, shallots, and garlic 6-8 minutes.
- TRANSFER to a saucepan with the broth and thyme; Simmer 10 minutes
- BLEND the soup with a blender, immersion blender, or food processor.
- RETURN soup puree to the pan, add lemon zest, cream, nutmeg, and pepper; simmer for 5 minutes.
TIP: For a perfectly smooth texture, allow the blender to run for 1-2 minutes.
Recipe TIPS & Variations
- Substitute roasted asparagus with steamed asparagus.
- Substitute shallots with sweet onions or leeks.
- Substitute chicken stock with vegetable stock, which makes it suitable for vegetarian diners.
- Substitute thyme with chives or tarragon.
- Make it dairy-free with alternative milk like coconut, oat, or almond.
- Stir in a teaspoon of basil pesto just before serving.
- Add a pinch of crushed red pepper for a spicy kick.
- Add other cooked vegetables to this soup like spring peas, potatoes, cauliflower, zucchini, or parsnips.
- Make it ahead: Once cooked and blended, cool the soup and store it in an airtight container in the refrigerator for up to 3 days, or freeze it.
- To freeze asparagus soup, cool it completely, pour it into freezer-safe bags, and freeze it for up to 3 months. If the soup is too thick after defrosting, add a couple of tablespoons of water or broth until you reach the desired texture.
- Garnish Creatively: Try other toppings like fried onions, crispy croutons, or a swirl of herb oil for an earthy twist.
TIP: To freeze asparagus soup, cool completely, pour into freezer-safe bags, and freeze for up to 3 months. If the soup is too thick after defrosting, add a couple of tablespoons of water, stock, or cream until you reach desired texture.
Tasty Topping Ideas for Pureed Soups
- Crumbled bacon or pancetta
- Feta or cotija cheese
- Grated parmesan or parmesan crisps
- Blue cheese and toasted walnuts
- Fresh herbs like chives, cilantro, thyme, or basil
- Pinenuts and brown butter sage leaves
- Toasted hazelnuts and fresh kale or rainbow chard
- Sunflower seeds or pepitas
- Croutons and roasted garlic
- Basil pesto
- Fresh diced chile peppers and crispy fried onions
- Seaweed crisps and sesame seeds
Cream of Asparagus Soup
Ingredients
- 3 cups roasted asparagus , chopped (about 1 pound)
- 1 cup sliced shallots
- 2 cloves garlic , smashed
- 1 tablespoon avocado oil
- Sea salt & pepper to lightly season
- 2 cups chicken stock
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream divided for soup and garnish
- 1 tablespoon lemon zest , approximately 1 large lemon
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1 dash ground nutmeg
Garnishes
- 1/3 cup toasted pepitas
- 1/3 cup feta cheese
- Fresh thyme leaves optional
Instructions
- Arrange the asparagus, shallots, and garlic on a large rimmed baking sheet side by side in an even layer. Drizzle with olive oil and roll asparagus to coat well. Season with salt and pepper. Place pan on the top rack in the oven, about 8 inches from the broiler, and roast for 6-8 minutes, until browned in spots and the asparagus is tender. A fork should easily pierce the asparagus. OPTIONAL: Reserve a few of the heads for garnish, if desired.
- NOTE: For raw pepitas, toast the pepitas in a dry skillet over medium-high heat, stirring occasionally, until they begin to pop and brown. Remove from skillet and set aside until ready to serve -OR- place them in a corner of the pan with the asparagus to toast, but watch closely.
- In a 3-quart saucepan, add the roasted asparagus, shallots, garlic, broth, and dried thyme. Bring to a simmer and cook for 10 minutes to meld flavors.
- Add the contents of the pan to a blender and blend until smooth.
- Return soup puree to the pan, add lemon zest, nutmeg, and cream; simmer for 5 minutes, stirring occasionally. Taste and add salt and pepper, as desired.
- Serve in warmed bowls with a tablespoon of fresh cream drizzled over the top and garnish with toasted pepitas, crumbled feta cheese, and fresh thyme.
Notes
- Substitute roasted asparagus with steamed, grilled, or frozen asparagus.
- Substitute shallots with sweet onions or leeks.
- Substitute chicken stock with vegetable stock.
- Substitute thyme with chives or tarragon.
- Make it dairy-free with alternative milk like coconut, oat, or almond.
- Stir in a teaspoon of basil pesto just before serving.
- Add a pinch of crushed red pepper for a spicy kick.
- Add other cooked vegetables to this soup like spring peas, potatoes, cauliflower, zucchini, or parsnips.
- Make it ahead: Once cooked and blended, cool the soup and store it in an airtight container in the refrigerator for up to 3 days, or freeze it.
- To freeze asparagus soup, cool it completely, pour it into freezer-safe bags, and freeze it for up to 3 months. If the soup is too thick after defrosting, add a couple of tablespoons of water or broth until you reach the desired texture.
- Garnish Creatively: Try other toppings like fried onions, crispy croutons, or a swirl of herb oil for an earthy twist.
mjskitchen says
YAY – It’s asparagus season and it’s still soup weather! This soup looks delicious and I love a good creamy asparagus soup. Thanks for sharing.
John / Kitchen Riffs says
Asparagus is such a great vegetable! Tons of flavor, and you can use it so many different ways. I don’t often use it in soup for some reason — need to do that more. Thanks!
Alex says
Love asparagus this way!
Debbie @ Easy Natural Food says
Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!
Debbie @ Easy Natural Food says
I love asparagus too! I’m going to be hosting a blog carnival specifically for soups, stocks and chowders, starting this Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.
judee says
That soup looks so good. I was in the mood for cream of asparagus soup. Fabulous picture.
rsmacaalay says
I love asparagus, the last one that I ate was unforgettable, its just a normal grilled one but the taste was so sweet it nearly tasted like sweet corn
Judy says
That makes me wonder about adding sweet corn to the soup too … though I would probably omit the lemon to take that route. Very interesting.
Greedy Rosie says
Wow, that soup looks good. We always have asparagus a lot at this time of year – the season in the UK is very short, so we try and make the most of it. This looks like something worth trying really soon.