This creamy asparagus soup is a velvety celebration of spring’s freshest flavors, ready in just 30 minutes. Each spoonful offers a luscious blend of tender asparagus, aromatic garlic, and a hint of tangy cream, creating a harmony of textures that’s both smooth and satisfying. Perfect for a quick lunch or a light dinner, it’s a bowl of comfort that feels indulgent yet wholesome.
With only 8 minutes of prep and 22 minutes of cooking, this recipe is as effortless as it is delicious. The vibrant green hue and rich, earthy aroma will draw you in, while the silky finish leaves you craving more. It’s a dish that’s sure to impress, whether you’re cooking for yourself or sharing with loved ones.
Ingredients for Creamy Asparagus Soup
- 2 tablespoons extra-virgin olive oil (plus extra for drizzling)
- 3 scallions, chopped
- 2 small Yukon gold potatoes, diced (about 1½ cups)
- 3 garlic cloves, minced
- Heaping ½ teaspoon sea salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 3 cups water
- 2 cups chopped asparagus (trimmed and cut into 1-inch pieces)
- 1 cup frozen peas
- 1 heaping teaspoon Dijon mustard
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 packed cup fresh basil leaves
- Fresh mint sprigs (optional, for garnish)
- Mint & Pine Nut Topping:
- ¼ cup toasted pine nuts, chopped
- ¼ cup fresh mint, minced
- Pinch of red pepper flakes
- Pinch of salt
Step-by-Step Instructions
- Prepare the topping: In a small bowl, combine the toasted pine nuts, minced mint, red pepper flakes, and a pinch of salt. Set aside.
- Cook the base: Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the chopped scallions and cook for 1–2 minutes, or until softened.
- Simmer the potatoes: Add the diced potatoes, minced garlic, sea salt, black pepper, and water to the pot. Bring to a simmer and cook for 12 minutes, or until the potatoes are fork-tender.
- Add the asparagus: Stir in the chopped asparagus and continue simmering for 5 minutes. Remove the pot from the heat and let cool for 5 minutes.
- Blend the soup: Stir in the frozen peas, then transfer the soup to a blender. Add the Dijon mustard, lemon juice, and lemon zest. Blend until smooth and creamy.
- Incorporate the basil: Add the fresh basil leaves to the blender and blend until fully combined. Taste and adjust seasoning with additional salt if needed.
- Serve: Portion the soup into bowls. Sprinkle with the prepared mint & pine nut topping, drizzle with olive oil, and garnish with fresh mint sprigs if desired. Serve with crusty bread on the side.
Perfect Pairings: Serving Suggestions
This creamy asparagus soup shines when paired with crusty bread or a warm baguette for dipping. For a heartier meal, serve it alongside a fresh green salad with a tangy vinaigrette or a slice of quiche. A glass of crisp white wine, like Sauvignon Blanc, complements the soup’s bright, lemony flavors beautifully.
Make It Ahead: Storage and Reheating Tips
This soup stores wonderfully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days or in the freezer for 2 months. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it thickens too much.
Switch It Up: Recipe Variations
Feel free to customize this soup to your taste. Swap the Yukon gold potatoes for sweet potatoes for a slightly sweeter twist. Add a handful of spinach or kale for extra greens, or stir in a dollop of Greek yogurt for added creaminess. If you’re not a fan of pine nuts, try toasted almonds or walnuts for the topping.
Blend It Right: Equipment Guidance
A high-speed blender works best for achieving that silky-smooth texture. If you don’t have one, an immersion blender is a great alternative—just blend directly in the pot. Be careful when blending hot liquids; let the soup cool slightly and blend in batches if needed, leaving room for steam to escape.
Quick Tips: Time-Saving Hacks
To save time, prep your veggies in advance—chop the scallions, potatoes, and asparagus the night before. Use pre-minced garlic or frozen diced potatoes for even faster prep. If you’re short on time, skip the mint & pine nut topping and garnish with a simple drizzle of olive oil and a sprinkle of fresh herbs.
Creamy Asparagus Soup
Ingredients
- 2 tablespoons extra-virgin olive oil more for drizzling
- 3 scallions chopped
- 2 small Yukon gold potatoes 1½ cups diced
- 3 garlic cloves minced
- ½ teaspoon sea salt more to taste
- ½ teaspoon freshly ground black pepper
- 3 cups water
- 2 cups chopped asparagus
- 1 cup frozen peas
- 1 heaping teaspoon Dijon mustard
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 packed cup basil
- Fresh mint sprigs optional
Mint & Pine Nut Topping
- ¼ cup toasted pine nuts chopped
- ¼ cup fresh mint minced
- pinch red pepper flakes
- pinch salt
Instructions
- Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
- Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft.
- Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
- Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes.
- Remove the pot from the heat and let cool for 5 minutes.
- Stir in the peas and then transfer the soup to a blender.
- Add the mustard, lemon juice, and lemon zest and blend until creamy.
- Add the basil and blend until combined. Season to taste.
- Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.