You'll never guess this you could make a rich, silky Asparagus Soup without cream, but it's possible! This guilt-free soup is filled with bacon, tender roasted vegetables and a yummy velvety, creamy texture!
Prefer a vegetarian version? I gotcha! Next time try this recipe for easy Asparagus Soup.
Why you'll love this recipe
✔️ It's quick and easy to make.
✔️ Restaurant quality soup made at home - you'll love the creamy consistency.
✔️ No heavy cream required!!! The creaminess comes from Yukon Gold potatoes. The starch in the potatoes makes the soup creamy and luscious.
This is the easiest way I know to enjoy my favorite vegetables! It's a perfect spring meal!
You'll only need a few basic ingredients. For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- fresh asparagus
- Yukon gold potatoes
- garlic cloves
- Parmesan cheese
- chicken broth or vegetable broth
- salt and fresh ground black pepper
- you'll need two tablespoons of olive oil
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven.
- Roast the asparagus: Snap off the ends off the asparagus stalks and lay it on a baking sheet. Drizzle with olive oil, season with salt & pepper. Roast for 15 minutes, it will be a bright green color. Roughly chop the asparagus.
- While the asparagus roasts, brown the bacon in a large stockpot over medium heat. Remove when crispy.
- Next, add the potatoes, onions, celery and season with black pepper. Sauté for 5 minutes in the bacon drippings until lightly browned.
- Add in the stock and about
place asparagus pieces in the soup pot.Increase the heat and bring it to a boil. Reduce it to a simmer and continue cooking until the potatoes are fork tender, about 15 minutes. Turn off the heat.
- Blend the soup until it is creamy. Ladle the puréed soup into bowls. Top with remaining asparagus and crumbled bacon.
You'll roast the asparagus for 15 minutes in a preheated oven.
Although this soup calls for roasting the asparagus, if you're short on time, you can eliminate that step, add all the vegetables to the stock pot, and cook them together.
Yes, you can use frozen asparagus to make this soup. However I prefer the flavor of the roasted asparagus.
If asparagus is harvested before it's ripe, it will be bitter.
Things to know
- If the asparagus soup is stringy, that's because you've chosen large tough spears. Blender it more until it's completely smooth and velvety.
- Look for bright green spears at the market, it will be more fresh.
- The asparagus will be heavy if it's fresh because it will be full of water. If it sits on the shelf too long, it dries out.
- Be sure to trim the tough woody ends off the asparagus prior to roasting. Though the ends don't taste great, they do make great vegetable stock!
- Roasting the fresh asparagus gives it extra flavor.
A squeeze of lemon juice or drizzle of olive oil makes a wonderful garnish!
Refrigerate - allow it to cool completely and refrigerate leftovers in an airtight container.
Freezer - I do not recommend freezing this recipe. The potatoes get mealy and it just doesn't taste as good.
Reheat - warm soup on the stovetop or in the microwave.
You guys know I love soup year round. Even when it's HOT here in the valley, I believe soup is good food! Some of my favorites in the summertime are these easy recipes - Vegetarian Potato Soup, Cream of Cauliflower Soup and Zucchini Parmesan Soup!
- Be sure to try this creamy Carrot Soup. It's a delicious recipe, easy to make too!
- Roasted Tomato Vegetable Soup - another favorite, this one is perfect for summertime!
- Easy Chicken and Dumpling Soup Recipe - this is amazing soup that takes minutes instead of hours to make with a couple easy shortcuts.
- Panera Butternut Squash Soup - creamy with just a touch of spice!
This is SUCH a yummy soup! It's excellent in the spring when asparagus is young and tender and wonderful all year long, any time you can enjoy this yummy vegetable!
- Make a batch of garlic stuffed cheesy bread, super yummy! Or rolls from frozen bread dough, yum!
- Serve with a wonderful garden salad with fruit - soup and salad is always a great combination!
- Or make it soup and sandwich - serving this recipe with cuban sliders.
- Enjoy this with strawberry shortcake. This recipe is super easy!
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Asparagus Soup without Cream
- 2 lbs roasted asparagus
- 2 large Yukon Gold potatoes, about 4 cups diced chopped into ½" dice
- ½ onion chopped
- 2 stalks celery chopped
- 1 clove garlic minced
- 3 slices of bacon
- ½ cup grated Parmesan cheese or a rind Parmesan cheese
- 4 cups chicken stock or broth
- ½ teaspoon each salt & pepper for roasting asparagus
- 2 tablespoon olive oil
- ¾ teaspoon salt optional
I earn a commission from Instacart from qualifying purchases.
- Preheat the oven to 375 degrees
- Start by roasting the asparagus - snap off the woody ends and reserve for vegetable stock or another use. Lay the asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt & pepper. Put in the preheated oven for 15 minute. Remove from oven, allow to cool. When cool, cut into ¼" pieces.
- While the asparagus is cooking, brown the bacon in a large stockpot over medium heat. Remove when crispy, reserving the drippings.
- Next, add the potatoes, onions, celery and Parmesan cheese rind (if using shredded parmesan add this after adding the stock) and season with black pepper. Cook the vegetables for about 5 minutes, they will be slightly browned.
- Add in the stock and about ¾ of the chopped asparagus. (Reserve adding salt and remaining asparagus until the end of the cooking process.) Increase the heat and bring it to a boil. Reduce it to a simmer and continue cooking until the potatoes are fork tender, about 15 minutes. Turn off the heat.
- Remove the remains of the Parmesan rind (it's job is done!) If you're using shredded parmesan, add it now and stir until incorporated.
- Using an immersion blender or stand blender, cream asparagus soup until it is smooth and velvety.
- When the consistency is to your liking, taste & adjust seasonings, add salt if needed.
- Garnish with reserved asparagus tips and bacon crumbles. A drizzle of good olive oil adds so much flavor!
Sign up for my recipes here!!Don't worry, we'll never share your email.
When I lived in Wisconsin, I wanted to have my own garden. I planted a TON of asparagus, hoping for a harvest of sweet, tender stalks in the spring during asparagus season.
Boy, was I disappointed! Only a few spears came up! 🙁
It wasn't until later I discovered it takes a couple of years before you can truly reap the harvest.... What can I say, this was (ahem...) a few years back and the internet wasn't available!
Yes, I'm dating myself.... anyway 🤣🤣🤣
This is the BEST Cream of Asparagus Soup, hands down one of my favorites! It is one of my go-to recipes in the spring. Although asparagus is available year-round, the springtime harvest yields tender and delicious stalks!