Our asparagus soup recipe is easy to make in less than 30 minutes. It uses simple ingredients such as fresh or frozen asparagus, vegetable broth, herbs, and white beans.

You can expect a creamy soup with a rich asparagus taste and a light texture. You won’t taste the beans, which are there to add creaminess, protein, and wholesome nutrition.

Serve warm or chilled as a starter in small portions, or have a larger portion for lunch or dinner next to a slice of crusty bread, warm pita, or homemade focaccia.

Asparagus soup with shaved asparagus and feta

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.

Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is asparagus soup?

Asparagus soup with pine nuts

Asparagus soup is a creamy and velvety soup where asparagus is simmered in a flavor base of olive oil, onion, garlic, and herbs until tender.

It’s the perfect springtime soup during the asparagus season, but you can also make it all year round with frozen asparagus.

We add canned or cooked white beans to make the soup creamy, wholesome, and packed with healthy plant protein.

Asparagus Soup with parmesan

You’ll love the combination of white cannellini beans and asparagus as they taste wonderfully together.

You can serve this asparagus soup recipe as an appetizer and side dish, or you can have it as a main dish for lunch or dinner.

We recommend having it with a slice of crusty bread, homemade focaccia, or warm pita.

Similar recipes: zucchini soup, cauliflower soup, carrot ginger soup.

Ingredients and substitutions for asparagus soup

Asparagus soup ingredients

Quantities are in the recipe box at the bottom of the page.

Asparagus: you can use fresh or frozen asparagus spears.

Cannellini beans: they add creaminess and protein.

You can use canned or dry white beans that you soaked in water for 8 hours and then boiled until tender.

Here’s our guide on how to cook white beans, should you need it.

Substitute navy beans, great northern beans, baby lima beans, butter beans, frozen peas, potatoes, heavy cream, vegan cream, sour cream, vegan sour cream or blended cashews, Greek yogurt, and non-dairy yogurt.

Vegetable broth: substitute chicken broth.

Extra virgin olive oil: substitute regular olive oil, avocado oil, butter, vegan butter.

Garlic: fresh garlic is best.

Onion: white or yellow onion. Substitute shallots, scallions, green onions, or one leek.

Thyme: you can use fresh thyme or dried thyme. Substitute oregano, basil, chives, parsley, or dried Italian herbs.

Fresh lemon juice: substitute apple cider vinegar.

Salt and pepper: We recommend sea salt or kosher salt and freshly ground black pepper. You can optionally add a pinch of red pepper flakes to taste.

Optional toppings

  1. Reserved asparagus tips, olive oil, fresh thyme sprigs, and black pepper.
  2. Tahini sauce, toasted pinenuts, sumac (recommended).
  3. Shaved asparagus marinated in lemon juice and olive oil, topped with crumbled feta cheese, or non-dairy feta.
  4. Gremolata with lemon zest, parmesan cheese, and chopped parsley.
Asparagus Soup with asparagus tips and lemon

How to make asparagus soup

US cups + grams measurements in the recipe box at the bottom of the page.

1. Prepare the vegetables

Chop the onion and the garlic into small pieces. Cut off and discard the woody ends, then cut the asparagus into discs.

Optionally, you can reserve some tips for garnishing the soup.

hand cutting asparagus into smaller pieces

2. Make the flavor base

Heat the olive oil in a large pot or Dutch oven, then add the chopped onion.

Sauté on medium heat for 3 minutes, then add the chopped garlic and sauté one more minute. Stir occasionally.

onions sauteeing in a blue Dutch oven

3. Simmer until tender

Add chopped asparagus and sauté 3 minutes on medium-high heat.

sautéed asparagus in a blue dutch oven

Add vegetable broth, drained and rinsed cannellini beans, thyme, salt, and black pepper.

asparagus and cannellini beans in a Dutch oven

Cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer, stirring occasionally, until the asparagus is fork tender.

It’ll take about 15 minutes.

Asparagus soup and cannellini beans with a wooden spoon in a pot

4. Blend, taste, and adjust

Puree the soup with an immersion blender until you reach your desired consistency.

Stir in freshly squeezed lemon juice, then taste and adjust for salt and acidity.

If you like a thinner soup, add more vegetable broth. If you want a thicker soup, let it simmer on low heat for a few more minutes.

Tip: If you use a standing blender, we recommend letting the soup cool down for a few minutes first and keeping the top slightly open to allow the steam to escape.

asparagus soup after blending

Serving suggestions

Asparagus soup can be served warm or at room temperature. It’s excellent as an appetizer or side dish, served in small portions.

Thanks to the white beans, it’s also excellent as a main dish for lunch or dinner. It’s packed with wholesome fiber, protein, and nutrients, not to mention that it tastes delicious.

In all cases, we recommend serving it with a piece of bread on the side, such as:

Here are some of our favorite ways to garnish the soup:

Tahini and pie nuts topping

Asparagus soup with a drizzle of tahini sauce and toasted pine nuts

Make tahini sauce while the soup simmers. It takes 3 minutes, and all you need to do is whisk tahini, water, lemon juice, garlic, and salt until creamy.

Then, toast the pine nuts on a non-stick skillet for one minute, tossing them around often.

Serve the soup in a bowl, drizzle with tahini sauce, top with toasted pine nuts, and sprinkle with sumac.

Shaved asparagus topping

Asparagus soup with shaved asparagus in a white bowl

Wash three or four raw asparagus, cut off the woody end of their stems, and shave them with a vegetable peeler.

Add to a bowl and season with the juice of 1 to 2 lemons, a pinch of salt, and black pepper.

Toss and let marinate for 15 minutes while the soup simmers.

Top the soup with a pinch of marinated asparagus, crumbled feta, and a drizzle of extra virgin olive oil.

Gremolata topping

Asparagus Soup with parmesan

Mix finely chopped parsley, grated lemon zest, and minced garlic in a small bowl.

Optionally, add a few tablespoons of grated parmesan or non-dairy cheese to make an even tastier gremolata.

Sprinkle a tablespoon or two of gremolata on the soup.

Simple topping

Creamy asparagus soup and hand

Reserve a few tips of the asparagus and boil them for a couple of minutes in a small pot with lightly salted water.

Set aside to cool down, then add them to the soup with some fresh thyme sprigs or fresh chives and a drizzle of olive oil.

Variations

  • Vegan asparagus soup: Our base recipe is vegan and dairy-free. Another way to make vegan asparagus soup is to substitute blended cashews (vegan sour cream) for white beans.
  • Asparagus soup with potatoes: substitute two medium potatoes for the cannellini beans. Peel the potatoes, chop them into chunks, and add them to the soup with the asparagus.
  • Cream of asparagus soup: Substitute 1/2 of heavy cream for the cannellini. Add it before blending, towards the end, when the asparagus is almost cooked.
  • Greek yogurt or non-dairy yogurt: substitute 1 cup of Greek-style yogurt or non-dairy yogurt for the cannellini beans. Add it right before blending the soup.
  • Frozen peas: substitute 1 cup of frozen peas for the white beans. Add them 10 minutes into cooking the asparagus.
Asparagus soup with focaccia bread

Storage & Make Ahead

Make ahead: asparagus soup is excellent for meal prep as it keeps well for several days.

Refrigerator: Let the soup cool completely, then transfer leftovers to an airtight container and store them in the fridge for three days.

Freezer: Transfer the soup to a freezer-friendly container once cold and freeze it for three months.

Thaw and reheat: Defrost the soup in the microwave or the fridge over several hours.

Warm in the microwave or on the stovetop.

Asparagus Soup with parmesan and bread

Questions

Why is my asparagus soup so stringy?

Your asparagus soup is stringy because the asparagus is not fully blended. This can happen, especially if your asparagus is not fresh.

Our advice when using not-so-fresh asparagus is to peel them with a vegetable peeler.

How do you cut asparagus for soup?

Cut the asparagus into small discs of about the same size. You don’t have to be precise; we will blend the soup anyway.

However, try to make similar-sized cuts so that the pieces cook simultaneously.

What can I do with the tough ends of asparagus?

The woody ends of asparagus are excellent for making asparagus-flavored vegetable stock, which you can use in other soups or to make a superb asparagus risotto.

Should you soak asparagus before cooking?

No, there is no need to soak asparagus before cooking.

How do you cut the woody ends of asparagus?

The easiest and fastest way to cut the woody ends of asparagus is to align the asparagus on a cutting board and cut about 1 inch (2.5 cm) off the end with a sharp chef’s knife.

Alternatively, you can use the “bend and snap” method. Bend the asparagus stalks one at a time until the bottom part snaps. However, this method is slower and results in more waste.

More asparagus recipes

More soup recipes

Asparagus soup with crumbled feta and shaved asparagus

Asparagus Soup

By: Nico Pallotta
5 from 4 votes
Our asparagus soup recipe is easy to make in less than 30 minutes. It uses simple ingredients such as fresh or frozen asparagus, vegetable broth, herbs, and white beans.
You can expect a creamy soup with a rich asparagus taste and a light texture. You won’t taste the beans, which are there to add creaminess, protein, and wholesome nutrition.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Course: Appetizer, First Course, Side dish
Cuisine: American

Equipment

  • Immersion blender or regular blender

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 2 pounds asparagus woody end removed and cut into discs
  • 3 cups vegetable broth
  • 1 can (15 ounces) cannellini beans or 1½ cups cooked beans
  • ½ teaspoon thyme
  • 1 teaspoon salt or more to taste
  • teaspoon black pepper
  • 2 tablespoons fresh lemon juice

Instructions 

  • Heat 2 tablespoons extra virgin olive oil in a large pot or dutch oven. Add 1 large onion (chopped) and sauté on medium heat for 3 minutes stirring often.
    Add 3 cloves garlic (chopped) and sauté 1 more minute.
    onions sauteeing in a blue Dutch oven
  • Add 2 pounds asparagus (woody ends removed and chopped) and sauté on medium-high heat for 3 minutes stirring often.
    sautéed asparagus in a blue dutch oven
  • Add 3 cups vegetable broth, 1 can (15 ounces) cannellini beans, ½ teaspoon thyme, 1 teaspoon salt, and ⅛ teaspoon black pepper.
    Bring to a boil and simmer for 15 minutes, or until the asparagus are fork tender.
    Asparagus soup and cannellini beans with a wooden spoon in a pot
  • Blend with an immersion blender then stir in 2 tablespoons fresh lemon juice, taste, and adjust for salt.
    asparagus soup after blending
  • Serve with crusty bread, pita or focaccia.
    You can top with crumbled feta or non-dairy feta and shaved asparagus.
    Check out the "serving suggestions" chapter linked in the notes below for more topping ideas.
    Asparagus soup with shaved asparagus in a white bowl

Notes

Nutrition information is an estimate for 1 serving of asparagus soup out of 4 servings.
STORAGE & MAKE AHEAD
Make ahead: asparagus soup is excellent for meal prep as it keeps well for several days.
Refrigerator: Let the soup cool completely, then transfer leftovers to an airtight container and store them in the fridge for three days.
Freezer: Transfer the soup to a freezer-friendly container once cold and freeze it for three months.
Thaw and reheat: Defrost the soup in the microwave or the fridge over several hours.
Warm in the microwave or on the stovetop.
ALSO ON THIS PAGE
 
 

Nutrition

Calories: 207kcal, Carbohydrates: 29g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 805mg, Dietary Fiber: 9g, Sugar: 7g, Vitamin A: 1728IU, Vitamin B6: 0.3mg, Vitamin C: 19mg, Vitamin E: 4mg, Vitamin K: 101µg, Calcium: 113mg, Folate: 166µg, Iron: 7mg, Manganese: 1mg, Magnesium: 68mg, Zinc: 2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this asparagus soup, you might also enjoy the following:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 4 votes (4 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

    1. Hi Maria,

      thanks for your message. Yes, you can make gromolata without cheese by using lemon, garlic, and parsley.
      Optionally, if you want, you can add finely chopped toasted pine nuts or almonds and a pinch of red pepper flakes.
      I hope this helps 🙂
      Nico

  1. Do you pull the thyme twigs out of the soup before blending or blend them with the rest of the ingredients?

    1. Hi David,

      I blend mine with the soup as they are quite thin. If your thyme twigs are woody you can pull them out before blending 🙂

      Thanks!
      Nico