This Creamy Asparagus Leek Soup is the perfect way to celebrate the fresh, vibrant flavors of spring. With tender roasted asparagus, mellow leeks, and a touch of lemon, this soup is both light and comforting. Whether served as a starter or a light meal, this simple soup brings a little green goodness to every spoonful.
What sets this asparagus leek soup apart is its naturally creamy texture. By roasting the asparagus until tender and blending them until smooth, you get a luscious, velvety finish without the heaviness of added cream.
To finish the soup, I like to add a handful of fresh dill and a generous squeeze of lemon to brighten and balance the flavors. A drizzle of fruity olive oil or a dollop of crème fraîche takes it to the next level and makes for a beautifully elegant presentation.
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Ingredient notes
Below are some highlights about the ingredients.
- Asparagus- Asparagus is the first veggie to hit the farmers market by me in the spring. Be sure to give your asparagus a really good rinse in cold water to remove any dirt. Trust me- eating sandy asparagus is not for the faint of heart!
- Leeks- Leeks are perfect for the soup because of their mild oniony flavor. Oh, and who can resist a perfectly green and vibrant soup? Leeks hold even more dirt than asparagus, so trust me when I say- rinse those leeks well in cold water! You can swap onions for leeks.
- Garlic- Adds a nice flavor to the soup.
- Stock- I use chicken stock, but you can certainly use vegetable stock to keep it vegan/vegetarian. You can also use a good-quality broth. If you have a homemade stock, now is the time to use it!
- Lemon- The acidity of the lemon balances out the soup and adds a beautiful, fresh flavor.
- Fresh herbs and seasonings- I love the addition of dill since it doesn't overpower the soup. Parsley, tarragon, or rosemary would also work. Lastly, plain ol' salt and pepper for seasoning the soup.
Full ingredient list is located in the recipe card.
Step-by-step instructions
Here is a quick overview of how to make a creamy asparagus soup.
Step 1. Add the trimmed asparagus to a sheet pan. Drizzle with olive oil & salt. Step 2. Roast at 400℉ for 20 minutes until browned, set aside. Step 3. Add butter to a large pot and sauté leeks until soft. Add garlic and sauté for 30 seconds. Step 4. Cut up the asparagus and add it to the pot with the cooked leeks.
Step 5. Pour the stock into the pot along with the herbs. Bring to a boil, then simmer on low for about 10 minutes. Step 6. Allow the soup to cool, then add it to a blender. Step 7. Puree in batches until completely smooth. Step 8. Add the soup from the blender back to the pot over low heat. Add lemon, salt, and pepper to taste.
👩🍳Expert tip
When blending hot soup in a blender, never fill it more than halfway, and always remove the center cap from the lid to let steam escape-cover the opening with a kitchen towel to prevent splatters. This prevents pressure buildup, which can cause dangerous eruptions. For ultra-smooth results, blend in batches and let the soup rest for a minute before pouring.
Variations
This soup is so versatile. Check out these fun ideas.
- Add diced Yukon gold or russet potatoes for extra body and creaminess-no dairy needed. It gives the soup a heartier, chowder-like texture.
- More veggies! Toss in a cup of spinach or fresh or frozen green peas toward the end of cooking. It adds natural sweetness and amps up the vibrant green color.
- Make it spicy! Add some chilis or crushed red pepper to give it a little kick.
- Add a few tablespoons of this roasted garlic or red pepper pesto to finish the soup for even more flavor.
- Make it meaty. Saute the leeks with bacon, ham, or prosciutto for a deeper flavor.
Storage
To store the soup, be sure to cool it completely first. Transfer the soup to an airtight container. Store in the fridge for up to 4-5 days. It can also be frozen for up to 3 months.
Reheat gently on the stove over medium-low heat, stirring occasionally. You can add additional broth or stock to thin it out if it's too thick. You can also microwave it in short intervals, stirring between each.
Serving suggestions
Asparagus soup is perfect as a main meal, a light lunch, or a side dish. It can also be served hot or chilled! Here are some serving ideas to make it extra special.
- Garnish with a dollop of crème fraîche, Greek yogurt, or herbed goat cheese for extra richness.
- Serve with crusty artisan bread, garlic toasts, or parmesan crisps on the side.
- Right before serving, drizzle a little olive oil or specialty oil (like pistachio or walnut) over the top.
- If serving hot, shave some slivers of fresh Parmesan cheese over the top.
- Add toasted breadcrumbs over the top before serving. They add the best nutty crunch.
- Speaking of nuts, top your soup with some crushed, toasted pistachios.
- Serve with a light salad such as this golden beet or strawberry salad.
- Get dunking with my delicious savory scones with rosemary or gouda.
Frequently asked questions
Leeks are notoriously gritty. For extra sandy leeks, place the sliced pieces in a large bowl of cold water. Swirl them around with your hands. The dirt will sink to the bottom while the clean leeks float. Scoop them out with a slotted spoon or your hands, leaving the grit behind.
Hold one stalk near the bottom and gently bend it-it will naturally snap at the point where the tough, woody part ends and the tender part begins. I don't peel the ends, but if your asparagus is very thick, you may want to peel the stalks with a vegetable peeler.
More spring recipes
These spring recipes will have you singing in the sun!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Creamy Asparagus Leek Soup
Equipment
- 2 large baking sheets
- large pot
- blender or immersion blender
Ingredients
- 2 bunches (roughly 2 pounds, depending on size and thickness) fresh asparagus, washed and woody ends trimmed see notes below on how to prepare
- 2-4 tablespoon extra-virgin olive oil
- 1 teaspoon Kosher or fine sea salt, divided (plus more to taste)
- 2 tablespoon butter, unsalted
- 2 cups sliced leeks (from about 2 large or 3 medium leeks) see notes below on how to prepare
- 1 clove garlic, minced
- 3½-4 cups chicken or vegetable stock
- 3 tablespoon fresh dill or parsley, plus more for garnishing
- 1-2 tablespoon lemon juice (from about ½ lemon)
- ¼ teaspoon fresh ground black pepper
Instructions
- Heat the oven to 400℉. Place the prepared asparagus in a single layer (without overlapping) on 2 baking sheets lined with parchment or aluminum foil (for easy clean-up). Drizzle the olive oil and sprinkle ½ teaspoon of salt over the asparagus. Roast for 20-25 minutes until browned. Remove from the oven to cool slightly. When cool enough to handle, give the asparagus a rough chop, then set aside. Optional- reserve a few asparagus tips for garnishing.2 bunches (roughly 2 pounds, depending on size and thickness) fresh asparagus, washed and woody ends trimmed, 2-4 tablespoon extra-virgin olive oil, 1 teaspoon Kosher or fine sea salt, divided (plus more to taste)
- While the asparagus is roasting, sauté the leeks. In a large pot, heat the butter over medium heat until shimmering. Add the leeks, ¼ teaspoon of the salt, and sauté for about 5 minutes until soft, stirring occasionally. When the leeks are softened, add the garlic and sauté for 30 seconds, until fragrant (do not brown).2 tablespoon butter, unsalted, 2 cups sliced leeks (from about 2 large or 3 medium leeks), 1 clove garlic, minced
- Add the chopped asparagus, dill or parsley, and about 3½ cups of stock to the pot with the leeks. Bring to a boil. Once it boils, reduce the heat to low and simmer for 10 minutes, uncovered.3 tablespoon fresh dill or parsley, plus more for garnishing, 3½-4 cups chicken or vegetable stock
- Turn off the heat and allow it to cool slightly before blending. Add the soup to a blender and puree in batches (see notes for tips when blending) until smooth, adding the additional stock if needed until you reach your desired consistency. Alternately, you can use an immersion blender and blend the soup right in the pot.
- Return the blended soup to the pot over low heat. Add the lemon juice, remaining ¼ teaspoon of salt, and pepper. Taste and adjust for seasoning. Serve immediately.1-2 tablespoon lemon juice (from about ½ lemon), ¼ teaspoon fresh ground black pepper
Notes
- To prepare the asparagus: Trim the woody ends (usually about 1 inch from the bottom). You could also just bend the stalk until it snaps naturally. The asparagus will break right where the tough, woody part ends and the tender part begins. Rinse and pat dry with a clean towel.
- To prepare the leeks: Remove the dark green tops and root ends. Slice the white and light green parts in half lengthwise, then cut into thin half-moons. Rinse thoroughly under cold water to remove any grit, then drain well.
- When blending hot soup in a blender, never fill it more than halfway, and always remove the center cap from the lid to let steam escape-cover the opening with a kitchen towel to prevent splatters. This prevents pressure buildup, which can cause dangerous eruptions. For ultra-smooth results, blend in batches and let the soup rest for a minute before pouring.
- The soup can be stored in the fridge for 4-5 days or frozen up to 3 months.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Doreen says
Wanted something fresh and light. This was perfect for dinner. I topped it with roasted pumpkin seeds. Delish!