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Velvety Asparagus Soup Recipe

Velvety Asparagus Soup Recipe

Since asparagus is a great ally for our health, filled with cancer-fighting compounds as well as luscious flavor, this soup makes a lovely starter for the spring season.

Creamy and soothing, and a lovely shade of springtime green, this soup is perfect for a light supper along with bread and a salad, or as a pretty first course for your Easter dinner.

Using a blender or food processor makes it a snap to prepare—and we include a vegan version, too.


1 pound fresh asparagus
4 1/2 cups vegetable stock
3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
2 medium-sized potatoes, diced
salt and freshly-ground black pepper to taste
1 cup light cream or soy cream
fresh dill sprigs for garnish (optional)

1. Chop bottom half of asparagus spears into 2-inch lengths and place in soup pot along with vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot.

2. In a large skillet over medium heat, melt the butter and add the onion, stirring while cooking for 5 minutes. Chop the top half of the asparagus stalks into 1-inch pieces. Add asparagus pieces, celery, and potato to onion and butter. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add 1/2 cup of simmered stock and cover saucepan again, cooking another 7 or 8 minutes, until potato is tender, adding more liquid if the mixture gets too dry.

3. Process these cooked vegetables in a blender or food processor until smooth, then add this puree back into the soup pot, adding cream. Simmer for 5 minutes, then taste and add salt and pepper, if necessary.

4. May be served warm or chilled, garnished with a sprig of fresh dill, if desired.

Serves 6.

Read more: Food, All recipes, Soups & Salads

Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Soup Makes the Meal

150 soul-satisfying recipes for soups, salads, and now


+ add your own
12:26PM PDT on Jun 14, 2013

Yummy...thanks 4 the recipe!

9:22PM PDT on Jun 12, 2013

Thanks for sharing!

5:02AM PDT on Mar 27, 2013

Good recipe.Thanks for sharing

8:58PM PDT on Mar 13, 2013

Delicious and tasty.

12:16AM PST on Feb 13, 2013

thanks for sharing this recipe, sounds great

10:16AM PDT on May 20, 2012


2:32PM PST on Dec 29, 2011

Thank you for soup

1:24PM PST on Nov 22, 2011

Thank you

12:41AM PDT on Sep 2, 2011

Thanks Annie.

10:19PM PDT on Jul 31, 2011

Healthy asparagus soup recipe. Love it. Thanks.

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