30-Minute Cream of Asparagus Soup (with Lemon-Cilantro Pesto)
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Spring is finally here, which means asparagus season is in full swing! If you are looking for a vibrant, comforting, and quick meal to celebrate the warmer weather (or looking for a naturally green dish for St. Patrick’s Day!), this 30-Minute Cream of Asparagus Soup is exactly what you need.
Unlike heavily dairy-laden restaurant versions, this recipe is made with only half a cup of heavy cream. The secret? We use white potatoes to naturally thicken the chicken broth into a rich, velvety texture! To take this soup to the absolute next level, it is topped with a homemade, nutty Lemon-Cilantro Pesto. Ready from start to finish in just half an hour, this soup is guaranteed to become a spring staple in your kitchen! (Looking for a dairy-free, chunky version? Check out my Dairy-Free Chicken & Asparagus Soup here!)
Why You’ll Love This Recipe
- Ready in 30 Minutes: A fast, elegant, and wholesome meal that comes together perfectly for busy weeknights.
- Naturally Thickened: By using white potatoes, we get a hearty texture without needing cornstarch, flour, or cups of heavy cream.
- That Pesto Drizzle: The bright, zesty, herbaceous Lemon-Cilantro pesto cuts through the creamy soup beautifully and adds a gourmet touch!
Ingredients You Will Need
The key to this soup is using fresh Asparagus from your local store or farmers’ market when it’s in season.
For the Asparagus Soup:
- Fresh Asparagus: 5 cups (about 2 bunches). We will use the stalks for the soup and save the delicate tips for a beautiful garnish!
- The Base: 3 cups of peeled and diced white potatoes (about 6 small/medium potatoes).
- The Aromatics: 1 ½ cups diced yellow onion, 2 teaspoons minced fresh garlic (about 2 cloves), and 2 Tablespoons vegetable oil for sautéing.
- The Liquids: 4 cups of chicken broth and just ½ cup of heavy cream (18% M.F.).
- Seasoning: 3 teaspoons of Kosher or sea salt.
For the Lemon-Cilantro Pesto:
- The Herbs: 1 cup of fresh cilantro (1 bunch), roots removed and roughly chopped.
- The Zest & Acid: 1 Tablespoon of lemon zest and ⅓ cup of fresh lemon juice.
- The Nutty Crunch: ⅓ cup of toasted pine nuts.
- The Aromatics & Seasoning: 1 clove of garlic, 2 teaspoons white sugar, and 1 teaspoon Kosher salt.
- The Oil: ¾ cup of a neutral cooking oil (like vegetable, canola, or avocado oil). Avoid strong olive oils here so the delicate lemon and cilantro flavours can shine!
How to Make Cream of Asparagus Soup (Step-by-Step)
Phase 1: The Lemon-Cilantro Pesto
- In a medium non-stick pan, toast your pine nuts over medium-high heat. Stir them continuously until they are golden brown (about 2 minutes). Do not walk away; they burn quickly! Remove from the heat and let cool.
- In a blender or food processor, add the chopped cilantro, lemon zest, lemon juice, salt, sugar, garlic, cooled pine nuts, and neutral oil.
- Blend until completely smooth and puréed. Pour into a small bowl and set aside.
Phase 2: Prep the Asparagus
- The Bend-and-Snap Method: Asparagus has tough, woody ends that are stringy and inedible. To easily remove them, hold the stalk near the bottom, bend it, and wait for it to snap! It will naturally break off right where the woody part ends.
- Cut the remaining tender asparagus stalks into 1-inch pieces, keeping the top spears/tips whole to use as a garnish.
Phase 3: Simmer the Soup
- In a large pot, heat 2 Tablespoons of vegetable oil over high heat. Add the diced onions and cook for 3 minutes. Add the minced garlic and cook for 2 more minutes until translucent.
- Add the chopped asparagus stalks, diced potatoes, and kosher salt. Stir well to combine and cook for 5 minutes.
- Pour in the chicken broth and bring everything to a rolling boil.
- Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15 minutes until the potatoes and asparagus are perfectly soft.
Phase 4: Blend and Garnish
- Use tongs to fish out about 12 cooked asparagus spears/tips (about 3 for each bowl) and set them aside for your garnish.
- Stir the heavy cream into the pot.
- Using an immersion blender, carefully purée the soup directly in the pot until completely smooth. (See safety notes below if using a standard blender!)
- Ladle the hot, creamy soup into bowls. Drizzle 1 to 2 teaspoons of the Lemon-Cilantro Pesto over the top, and place 3 reserved asparagus spears in the center. Enjoy!
💡Pro Tips
- Stand Blender Safety: If you do not have an immersion hand blender, you can use a stand blender. Strain the hot vegetables into the blender, add the cream, and blend in batches.
Crucial: You must remove the small center measuring cup from the blender lid and cover the hole lightly with a folded hand towel. This allows the hot steam to escape so the lid doesn’t blow off! - How to Store Leftover Pesto: You will likely have leftover pesto, which is a great thing! Store it in an airtight container in the fridge for up to 1 week. You can use it as a sandwich spread, mix it into hot pasta, or stuff it into chicken breasts! Freezer Hack: Freeze leftover pesto in an ice cube tray, then transfer the cubes to a freezer bag for up to 5 months!
Complete the Menu
Looking to round out this beautiful spring meal? Pair this creamy soup with some of these Sweet2Savoury favourites!
- Soft Pan-Fried Garlic Naan: There is nothing better than a warm, garlicky and buttery flatbread to wipe your bowl clean!
- Easy Crispy Fried Pork Wontons: Serve these on the side for an unexpected, incredibly satisfying crunchy texture contrast.
Frequently Asked Questions
Can I make this soup dairy-free?
Absolutely! The potatoes do a fantastic job of thickening the soup on their own. Simply replace the ½ cup of heavy cream with an unsweetened, non-dairy milk (like almond, rice, or coconut milk). Alternatively, you can just use an extra ½ cup of chicken broth!
I can’t find pine nuts. Can I use something else in the pesto?
Yes! Pine nuts can sometimes be expensive or hard to find. You can easily substitute them with an equal amount of roasted peanuts or cashews for a similar nutty, creamy texture.
Can I use olive oil instead of vegetable oil for the pesto?
You can, but I highly recommend against it! Extra virgin olive oil has a very strong, distinct, and sometimes bitter flavor. Because we want the bright, fresh notes of the lemon and cilantro to be the star of the show, it is best to use a neutral oil like canola, vegetable, or avocado oil.
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30-Minute Cream of Asparagus Soup (with Lemon-Cilantro Pesto)
Ingredients
- ⅓ cup pine nuts toasted
- 1 cup fresh cilantro (1 bunch) roots removed & stems & leafs roughly chopped
- 1 Tablespoon lemon zest
- ⅓ cup lemon juice
- 1 teaspoon kosher or sea salt
- 2 teaspoons white sugar
- 1 clove garlic
- ¾ cup neutral cooking oil vegetable, canola or avocado
- 2 tablespoons vegetable oil
- 1½ cups yellow onion diced
- 2 teaspoons garlic (2 cloves) minced
- 5 cups asparagus ( 2 bunches) ends trimmed & stalks chopped (cut spears whole, for garnish)
- 3 cups white potatoes (approx. 6 small/medium) peeled & diced
- 3 teaspoons kosher or sea salt
- 4 cups chicken broth
- ½ cup heavy cream (18% M.F.)
Equipment
- Soup Bowls
Method
- Make the Pesto: In a medium non-stick pan, toast the pine nuts over medium-high heat, stirring continuously for about 2 minutes until golden brown. Remove from heat and let cool. In a blender, combine the chopped cilantro, lemon zest, lemon juice, 1 tsp salt, white sugar, garlic clove, cooled pine nuts, and neutral oil. Blend until smooth. Set aside.
- Sauté Aromatics: In a large pot, heat 2 Tablespoons of vegetable oil over high heat. Add the diced onions and cook for 3 minutes. Add the minced garlic and cook for an additional 2 minutes until the onions are translucent.
- Simmer the Soup: Use the "bend-and-snap" method to remove the woody ends of your asparagus, then chop the stalks into 1-inch pieces (keeping the tips whole). Add the chopped asparagus, diced potatoes, and 3 tsp of kosher salt to the pot. Sauté for 5 minutes. Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.
- Blend the Soup: Once the vegetables are soft, use tongs to remove about 12 asparagus tips and set them aside for your garnish. Stir the heavy cream into the pot. Using an immersion blender, carefully purée the soup until completely smooth. (If using a stand blender, work in batches, remove the center cap of the lid, and cover with a towel to allow steam to escape).
- Garnish and Serve: Ladle the hot soup into bowls. Drizzle 1 to 2 teaspoons of the Lemon-Cilantro Pesto over the surface and gently place 3 reserved asparagus spears into the center of each bowl. Serve immediately!
