by Camellia Staab June. 29, 2020 840 views

'Tis the season for asparagus and every grocery store in our area seems to have an abundance of them.

My husband has a great way of preparing them, where they are crisp and tender at the same time, but I wanted something different, so recipe hunting I went.

I came across a very simple yet very tasty cream of asparagus soup.

I know !

You're going "Camellia?! Soup in the middle of summer and this heat???

Well no one says you need to prepare it now.

I did because soup is a comfort food to me,so anytime is a good time for soup 😊

Therefore I am sharing the recipe, in case you want to try your hand at it while asparagus is still in season.

I am sure you can make this with frozen asparagus as well, but the flavor of fresh asparagus is going to be missing.

Asparagus Soup with Lemon and Parmesan

Servings: 4-6


  • 2 bunches asparagus (about 2-1/4 pounds), bottom ends trimmed
  • 3 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, peeled and smashed
  • 6 cups low-sodium chicken broth
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1/2 cup shredded Parmigiano-Reggiano
  • Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)


  1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
  2. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
  3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
  4. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
  5. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
  6. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.

Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stove top over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)

Recipe courtesy of Jennifer Segal

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There are 9 comments , add yours!
Jay Boggess 6 months, 2 weeks ago

Thanks. Asparagus is my favorite veggie! I like to roll the spears in really high quality EVO and then pop it in the toaster oven on a rack at 350, for about 8 minutes or less if you prefer spears with a littl crunch.
When you pull it out, sprinkle the spears liberally with parmigiano reggiano, with few wedges of fresh lemon on the serving platter! Yummy!
I'm making myself hungry! 
May have to run to our farmer's see if they have some fresh spears!

6 months, 2 weeks ago Edited
Camellia Staab Replied to Jay Boggess 6 months, 2 weeks ago

This sounds delicious Jay. Looks like I am going to have to try it. Thanks for sharing smile

6 months, 2 weeks ago Edited
Jay Boggess Replied to Camellia Staab 6 months, 2 weeks ago

I forgot to mention the addition of finely chopped fresh garlic, across the top of the spears, which I lay flat, side-by-side, on the rack, to insure uniform cooking/doneness.....grinning

ps.... more specifically, I like to put the spears in a ziplock plastic bag, with some organic Tamari, organic high-quality olive oil, chopped fresh organic garlic and fresh organic lemon juice, to taste. You can leave the spears & marinade, in the bag for a little while or longer, before arranging them on a rack, side-by-side, in a single layer, in the preheated (350F) toaster oven for 6-10 minutes, depending on your tenderness/crispness preference. I like to take them off the rack and put them on a warmed platter with the remaining marinade, sprinkling parmigiano reggiano across the top of the spears with the lemon wedges on the side....... I prefer the toaster oven because, being  much smaller than the big oven, it comes up to temp much faster than a big oven, using much less electricity........I think you get the general idea....I'm sure you can put your own "spin" on the process....... roasted like this, I think the spears have much more asparagus flavor, than if they had been boiled or steamed, in my opinion.....enjoy!

6 months, 2 weeks ago Edited
Kamil Nocon 6 months, 2 weeks ago

I love asparagus, could eat it every day! definitely will try your recipe ;)

6 months, 2 weeks ago Edited
Antonio Gil 6 months, 3 weeks ago

TFS such a recipe. It looks very tasty

6 months, 3 weeks ago Edited
Berckmans Peter 6 months, 3 weeks ago

Here the season is already over. Wr have some great sweet tasting white ones here. But it was very dry so a short season. Soup, yeap al year round for me.

6 months, 3 weeks ago Edited
Benny Law 6 months, 3 weeks ago

I want to have some now! I can eat this kind of soup any time!

6 months, 3 weeks ago Edited
Alexis Plunder 6 months, 3 weeks ago

Yummy. Sadly the asparagus season is over since 2 months here :(

6 months, 3 weeks ago Edited
Camellia Staab Replied to Alexis Plunder 6 months, 3 weeks ago

Aww I am sorry to hear that...maybe next year grinning

6 months, 3 weeks ago Edited