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asparagus soup title image

Asparagus Soup

Light, fresh Asparagus Soup only needs a few ingredients for big flavor.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Servings 8 1-cup servings (8 cups total yield)
Calories 83kcal
Author Toni Dash


  • 3 tablespoons Olive oil
  • 2 medium Yellow Onions thinly sliced or chopped
  • 1 Garlic clove minced
  • 1 ½ pounds Asparagus trimmed and chopped
  • 5 cups Vegetable or Chicken broth low sodium
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon ground Black Pepper
  • Juice from 1 lemon
  • Salt and pepper to taste


  • Heat the olive oil in a stock pot or Dutch oven over medium heat. Add the onion and sauté until soft and translucent, approximately 9 minutes.
  • Add the garlic and sauté for 1 minute or until fragrant.
  • Add the asparagus and quickly sauté for 3 minutes.
  • Pour in the broth, salt and pepper and bring to a simmer. Cook for 35 minutes or until the asparagus is tender.
  • Use an immersion blender to puree the asparagus until everything is well incorporated and creamy. NOTE: the soup can also be processed in batches in a regular blender if needed.
  • Add the lemon juice and stir to combine.


Since there’s no cream or milk you can freeze this soup for up to 3 months! Once you are ready to serve it you can reheat it on the stove top.
● Add the lemon juice at the end so it won’t become bitter. It makes the soup taste super fresh and delicious!
● You can top it with parmesan cheese, heavy cream, a crack of pepper and even a spoonful of Greek yogurt.


Calories: 83kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 881mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg