Creamy Asparagus Leek Soup

This Creamy Asparagus Leek Soup is the solid 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, we 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.

Ingredient notes

Below are some highlights about the ingredients.

• Asparagus Asparagus is the first veggie to hit the farmers market by us in the spring. give your asparagus a good rinse in cold water to remove any dirt. Trust us- eating sandy asparagus is not for the faint of heart!
• LeeksLeeks are suited to this 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 us when we say- rinse those leeks well in cold water! You can swap onions for leeks.
• Garlic Adds a nice flavor to the soup.
• Stock we 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 we 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.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tip

• Blend carefully. When blending hot soup, never fill it more than halfway, and always remove the center cap to let the steam escape (cover the opening with a paper 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.

Swaps

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 baconham or prosciutto for a deeper flavor.

Keeping leftovers

To store the soup, 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 solid 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 fraîcheGreek yogurt or herbed goat cheese for extra richness.
• Serve with crusty artisan breadgarlic 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 our good savory scones with rosemary or gouda.

Kitchen questions

How do we clean leeks?

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.

How do we prepare the asparagus for roasting?

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. We don't peel the ends, but if your asparagus is thick, you may want to peel the stalks with a vegetable peeler.

These spring recipes will have you singing in the sun!

Ingredients

Makes 4 (1 cup servings)

• 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 tbsp extra-virgin olive oil
• 1 tsp kosher or fine sea salt, divided (plus more to taste)
• 2 tbsp 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 tbsp fresh dill or parsley, plus more for garnishing
• 1-2 tbsp lemon juice (from about ½ lemon)
• ¼ tsp fresh ground black pepper

Equipment

• large baking sheets
• large pot
• blender or immersion blender

Method

1. 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 tsp of salt over the asparagus. Roast for 20-25 minutes until browned and fork-tender. 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. While the asparagus is roasting, sauté the leeks. In a large pot, heat the butter over medium heat until shimmering. Add the leeks, ¼ tsp 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).

3. 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.

4. 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 ½ cup of stock if needed until you reach your desired consistency. Alternatively, you can use an immersion blender and blend the soup right in the pot.

5. Return the blended soup to the pot over low heat. Add the lemon juice, remaining ¼ tsp of salt, and pepper. Taste and adjust for seasoning. Serve immediately.

Kitchen notes

• To prepare the asparagus: Trim the woody ends (usually about 1 inch from the bottom). You could also 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.