This lightly creamy asparagus soup is bright with lemon and packed with herbs and veggies. It’s the perfect fresh meal for a cool spring night.

Asparagus Soup Recipe Ingredients

I like to think of this recipe as an extra-bright, extra-green take on classic cream of asparagus soup. Instead of using nuts or dairy to achieve the smooth texture, I blend in Yukon gold potato, which gives it a delicious, lightly creamy consistency. Here’s what else you’ll need to make it:

• Asparagus, of course! Make sure to snap the woody ends off your bunch of asparagus before making this recipe. You only want the tender asparagus tips and stalks in your soup.
• Peas – They add to the creamy texture and balance the asparagus’s vegetal flavor.
• Scallions and garlic – For sharp, savory depth of flavor.
• Lemon juice and zest – They make the soup nice and bright.
• Dijon mustard – For tang.
• Fresh basil – It gives the soup a vibrant, aromatic finish.
• And salt and pepper – To make all the flavors pop!

How to Make Asparagus Soup

Another thing I love about this asparagus soup? It’s quick and easy to make! Here’s how it goes:

• First, sauté the aromatics. Because we’re using scallions and not heartier onions or shallots, this step is fast. They should soften in just 1 or 2 minutes.
• Next, simmer. Stir in the potatoes, garlic, salt, pepper, and water. Bring to a boil, reduce the heat, and simmer for 12 minutes, or until the potatoes are tender.
• Then, simmer some more! Add the chopped asparagus, and simmer for another 5 minutes. The asparagus should be tender, but still bright green.
• Finally, blend. Allow the soup to cool slightly before stirring in the peas and transferring everything to a blender. Add the lemon zest, juice, and mustard, and blend until the soup is creamy. Last but not least, blend in the basil, and season to taste.

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
• Heaping 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 of red pepper flakes
• Pinch of 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.