This post may contain affiliate links. Please see our disclosure policy.
Why You’ll Love This Asparagus Soup
Asparagus brings a vibrant flavor and beautiful green color to the table, and when blended with a savory broth and a splash of creamy coconut milk, it becomes a smooth, satisfying soup. Asparagus is packed with antioxidants and nutrients and makes an excellent base for a simple vegetable soup that doesn’t taste bland.
This recipe is:
- Smooth, creamy, and satisfying
- Perfect for spring, but good any time you want a healthy vegetable soup that doesn’t skimp on taste.
- Fresh and flavorful
- Ready in about 30 minutes
- Made with pantry-friendly ingredients
Ingredients Needed
- Fresh asparagus: trimmed and chopped in half
- Butter: or any other cooking oil you prefer
- Onion and garlic
- Broth: I used chicken broth, but you can make this dish vegan with vegetable broth
- Full-fat coconut milk
- Juice of 1/2 lemon
How to Make Creamy Asparagus Soup
Step 1: Wash the asparagus, and trim the tough ends. Chop the spears in half.
Step 2: In a large saucepan, heat butter over medium heat. Add garlic and onion and sauté until soft.
Step 3: Add asparagus, salt, and pepper, and cook stirring for 5 minutes.
Step 4: Pour in broth, cover, and let it come to a simmer. Turn down the heat to medium low and simmer for 15 minutes until the asparagus is cooked through and soft.
Step 5: Use an immersion blender to blender the contents until smooth. If you don’t have an immersion blender, you can transfer the contents to a regular blender to blend. Return back to the pot.
Step 6: Stir in coconut milk and lemon juice. Taste to add more salt, pepper, and/or lemon juice, before serving.
Tips for Best Results
Brighten with lemon: A splash of lemon juice at the end elevates the flavor and cuts through richness.
Choose fresh asparagus: Look for bright green, firm stalks with closed tips — they’ll add the best flavor and texture to your soup.
Trim woody ends: Removing the tough base keeps your soup smooth and avoids fibrous bits.
Blend thoroughly: For the creamiest texture, use an immersion blender right in the pot — or blend in batches in a high-speed blender.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop so the texture stays smooth. If the soup thickens in the fridge, thin it with a splash of broth while warming.
You Might Also Like
Recipe
Creamy Vegan Green Pea Soup (Whole30) – Instant Pot Option
Creamy Asparagus Soup Recipe — Easy Spring Soup in 30 Minutes
Ingredients
- 2 lbs asparagus
- 2 tbsp butter, or ghee (or coconut oil for vegan or AIP)
- 2 garlic cloves, minced
- 1 yellow onion, chopped
- 1 tsp sea salt, or more to taste
- 1/4 tsp ground black pepper
- 5 cups bone broth, or chicken broth (or vegetable broth for vegan)
- 1 cup full-fat coconut milk
- juice of 1/2 lemon, or more taste
Instructions
- Wash the asparagus, and trim the tough ends. Chop the spears in half.2 lbs asparagus
- In a large saucepan, heat butter over medium heat. Add garlic and onion and sauté until soft, about 3-4 minutes.2 tbsp butter, 2 garlic cloves, 1 yellow onion
- Add asparagus, salt, and pepper, and cook stirring for 5 minutes.1 tsp sea salt, 1/4 tsp ground black pepper
- Pour in broth, cover, and let it come to a simmer. Turn down the heat to medium low and simmer for 15 minutes until the asparagus is cooked through and soft.5 cups bone broth
- Use an immersion blender to blender the contents until smooth. If you don't have an immersion blender, you can transfer the contents to a regular blender to blend. Return back to the pot.
- Stir in coconut milk and lemon juice. Taste to add more salt, pepper, and/or lemon juice, before serving.1 cup full-fat coconut milk, juice of 1/2 lemon
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had used up all of my fresh asparagus so substituted with 4 medium fresh zucchini, following all other ingredients and instructions. Topped with crumbled feta. It was delicious.
Really quick and tasty! I’ve made the recipe several times, sometime sprinkling with goat or feta cheese before serving.
Love the idea of goat cheese!
Easy and so very tasty!
Thank you!!
This is a delicious recipe I added thyme and ginger for ginger for a little more spring time flavor.
Thank you! SO glad you enjoyed. 🙂
Awesome recipe. Thank you so much!!
So glad you enjoyed!
I made this soup today (with coconut oil instead of ghee & chicken broth) and it was delicious! I actually tasted it before I added the coconut milk and it was good as is, but the coconut milk really makes it super rich & creamy!!
So glad you enjoyed it!!