Creamy Asparagus Soup

This classic French asparagus soup recipe is simple and quick to make and a really tasty way to enjoy asparagus. It’s just a simple puree of asparagus and broth with a bit of heavy cream to finish it off. The result is a delicious and creamy asparagus soup that tastes like spring. I went a step further by adding extra greens to the soup (and topping mine with Mackerel which adds extra flavour and protein but also a good dose of omega-3s - totally optional). It’s made with very simple ingredients loaded with greens, and is cooked in under 25 minutes! You can also serve it hot or even chilled and there are plenty of variations and flavours you could add to it to which I share below.

Creamy Asparagus Soup

Why you will love this Asparagus Soup:

  • It shows off the best of seasonal produce.
  • Only very basic seasoning of salt and pepper and any of your favorite herbs is required to make this soup delicious and celebrate asparagus at its freshest.
  • This soup is silky smooth but can easily be made thicker or thinner according to taste for a more velvet texture or for a thicker creamy soup.
  • This soup can easily be made vegan without the mackerel and by using olive oil alone and vegetable broth
  • It’s not only delicious but also elegant so perfect served as an impressive starter served hot or chilled
  • It’s ready in half an hour so perfect as a quick lunch too with a sandwich!

Asparagus soup makes a nice light lunch when paired with crusty bread or a salad or a delicious first course for an elegant dinner. What makes it a complete meal is adding the Mackerel. I partnered up with Gold Seal Canada and their Wild Mackerel in Olive Oil and thought it was the perfect addition to the soup. Mackerel is a small saltwater fish in the same family as tuna. It is naturally rich in Omega-3s, and a good source of protein. Gold Seal’s mackerel is responsibly caught in the North Atlantic Ocean and can be consumed safely in unlimited amounts. It’s an excellent source of protein with 15g per can. The mackerel turns this dish into proper comfort food.

Creamy Asparagus Soup Ingredients Layed out

Asparagus Soup Recipe Ingredients

  • OLIVE OIL: For sautéing the leeks - feel free to use butter instead or do a combo of butter and olive oil
  • LEEKS: I love the flavor leeks add to just about any dish but you can easily substitute the leek with a yellow onion or a couple of shallots.
  • GARLIC: Adds loads of flavor - feel free to adjust amounts to taste
  • ASPARAGUS: Fresh asparagus stalks are always best for this recipe.
  • POTATO: The potato helps thicken the soup and helps create that velvety texture. See variations below for an alternative ingredient to thicken the soup.
  • BROTH: I usually use chicken broth but vegetable broth/ stock works well too
  • HERBS & SPICES: I kept things simple with salt and pepper and thyme - use fresh thyme or dried thyme
  • SPINACH: I love to add more greens where I can. The spinach not only adds more veggies and nutritional value to the soup but it also adds to the vibrant green colour. I prefer to use fresh spinach.
  • LEMON JUICE: Adds a hint of brightness to the soup. Start with 1 tablespoon then add more to taste after. I recommend freshly squeezed lemon juice.
  • HEAVY CREAM: It adds creamy richness to the soup. or you can substitute it with Greek yogurt, sour cream, or coconut milk.
  • Originally I added the mackerel to the soup after it was cooked but that is optional.

Creamy Asparagus Soup Variation with mackerel

Delicious Variations and Garnish Ideas for this Cream of Asparagus Soup

  • Want to make this soup THICKER without adding the potato - easy just reduce the amount of broth or you could also add in 2 cans of drained cannellini beans. These help thicken the soup. Simply stir them in with the spinach and they get pureed along with the rest of the ingredients creating a rich creamy texture.
  • Buttery CROUTONS are so good! You get a nice textural component with the creamy soup.
  • A swirl of CREAM, yogurt, creme fraiche, sour cream or coconut yogurt adds a creaminess, but is totally optional.
  • Drizzle of OLIVE OIL adds richness.
  • VARIATIONS: Love to make this into a LEMON PARMESAN asparagus soup and to do that I add the zest of one lemon while I’m sautéing the veggies, and squeeze in 2 tablespoons or more according to taste of fresh lemon juice. After I puree the soup and return it to heat, I stir in ½ cup fo Finely grated parmesan cheese and then the cream if I’m still using. The lemon really brightens up the soup.
  • CAN I USE FROZEN SPINACH INSTEAD? Absolutely! You can thaw it out, drain, squeeze out excess liquid and stir into the soup. If you add it frozen it will add quite a bit of moisture to the soup so you may need to reduce the amount of broth you add to it.
  • Make it MEATLESS by omitting the mackerel or add extra if you prefer.

Creamy Asparagus Soup

How to make asparagus soup:

This soup is quite simple and loaded with fresh ingredients and full of flavor! Here are the basic instructions (full details below)

  1. Prep Asparagus (approx 2 pounds asparagus): Wash and trim off the last inch off each asparagus spear (the woody ends). Trim or slice the rest into ½-1 inch pieces. All you need to do is to get rid of the woody ends which are very stringy and chewy. To get rid of the woody ends simply hold asparagus spear at each end and bend it lightly until it snaps. Repeat and snap the remaining spears.You’ll be left with the longer piece with lovely tip at the end and the woody end which you can either compost or add to other veggies when making homemade stock.
  2. Sauté Leeks: Saute the leaks until tender and fragrant followed by the garlic.
  3. Add Asparagus, Broth, Potatoes & Aromatics: Add asparagus, potatoes, broth, salt, pepper and thyme and let cook until asparagus is softened. Stalks of asparagus can vary in thickness. Cook until they’re tender along with the potatoes.
  4. Stir in Spinach: The last few minutes of simmering add the spinach to pot along with the lemon juice and continue to simmer another 2-3 min.
  5. Puree: Using a blender or immersion stick blender puree the soup until it is completely smooth. Stir in the cream. Ladle out into bowls and top with Mackerel if using and garnish with chopped chives or micro greens. A squeeze of lemon juice would be nice too!

How to Store & Freeze Asparagus Soup

This lovely soup will keep for up to 3 days in an airtight container in the refrigerator or in the freezer for up to 3 months. Make sure you cool your soup completely before freezing. Thaw it in the fridge and reheat stove top or in the microwave

If you like this recipe you will love these:


Servings: 6
Prep Time: 10 mins
Cook Time: 20-25 mins
Total Time: 30-35 mins


  • 3 tablespoons olive oil, can use butter
  • 1 leek, white and light green parts only cleaned and sliced (or 1 yellow onion peeled and diced)
  • 3 cloves of garlic, peeled and minced
  • 2 lbs of asparagus, stalks chopped into 1-inch pieces, woody ends discarded, (2 bunches-aprox 8 cups)
  • 1 large russet potato, peeled and diced
  • ½-1 teaspoon of dried or fresh thyme
  • 1 teaspoon salt, or more to taste
  • ½ teaspoon black pepper, or more to taste
  • 4 cups of chicken broth or vegetable stock/broth, plus more if needed
  • 2 cups baby spinach
  • 1 tablespoon lemon juice
  • ½ cup of heavy cream (optional)

For Serving

  • 2 115g cans of Gold Seal Wild Mackerel Skinless Boneless in Olive Oil
  • Parmesan cheese, grated
  • Fresh herbs, basil, dill, parsley, chives, thyme
  • Croutons
  • Micro-greens


  1. Heat the oil in a large saucepan or dutch oven over medium heat, add leeks and sauté, for 3-5 min or until softened. Add garlic and sauté for an additional minute.
  2. Add the asparagus stalks and tips, potatoes, salt and pepper, thyme and broth, bring to a boil. Turn the heat down to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  3. Stir in the spinach the last 2-3 minutes of simmering the potatoes and asparagus followed by the lemon juice.
  4. Use an immersion blender to blend the soup until smooth or carefully ladle soup into a blender. Taste and add additional salt, pepper, or lemon juice, if necessary. Return soup to pot and stir in the heavy cream, for a creamier soup,
  5. Ladle soup into bowl and add garnish with home fresh herbs or your choice of toppings. Serve with crusty bread. Leftovers can be stored in the fridge in an air tight container for up to 2-3 days.

Recipe Notes

  • I like my soup on the brothier side. For a thicker soup consistency though just simply reduce broth/stock amount by 1 cup or more depending on how thick you want it. Or feel free to add an extra peeled and diced russet potato. See post above for more thickening options.
  • Feel free to substitute cream with dairy-free one if needed (coconut cream, cashew cream etc)
  • Leeks can easily be substituted with a small bunch of green onions.
  • If you would like to add extra seasoning to the soup I strongly recommend adding fresh or dried thyme
  • I garnishes mine with micro greens but feel free to use chopped chives, parsley, dill or any other herb and this soups is also delicious with a squeeze of lemon juice before serving too
  • It is common to serve this soup with with a dollop of butter or herbed butter which gets swirled into the soup for extra flavour and richness - that is optional

Creamy Asparagus Soup