This silky asparagus soup recipe is a spring classic worth revisiting. First printed in our March 2006 issue, the soup is lightly simmered, then blended until completely smooth. A swirl of lemon crème fraîche (sour cream works too) adds a bright, zesty finish. It’s everything you want in cream of asparagus soup: velvety, vibrant, and just sharp enough to wake it up.
We updated this recipe in 2026 to increase the amount of asparagus, resulting in a thicker, more satisfying soup that serves as a somewhat rustic first course for a spring dinner party or a light lunch. For a more refined finish, pass the soup through a fine-mesh strainer after blending.
Recipe information
Ingredients
4
Tbsp. (½ stick) unsalted butter
6
large shallots, thinly sliced (about 1 cup)
4
lb. asparagus, trimmed, cut into 2″ pieces
2
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
2
tsp. ground coriander
4
cups low-sodium vegetable broth
Freshly ground black pepper
¼
cup crème fraîche or sour cream
1
tsp. finely grated lemon zest
1
tsp. fresh lemon juice
Extra-virgin olive oil (for drizzling)
Need to make a substitution?
Preparation
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Step 1
Melt 4 Tbsp. (½ stick) unsalted butter in a medium Dutch oven or other heavy pot over medium heat. Add 6 large shallots, thinly sliced (about 1 cup), and cook, stirring occasionally, until softened, about 5 minutes. Add 4 lb. asparagus, trimmed, cut into 2″ pieces, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. ground coriander and cook, stirring, 1 minute. Pour in 4 cups low-sodium vegetable broth, pressing asparagus down with a wooden spoon until mostly covered. Bring to a simmer and cook, stirring often, until asparagus is tender, 8–10 minutes. Let cool slightly.
Step 2
Working in batches, purée soup in a blender on high until very smooth, transferring to a medium bowl as you go. Pour puréed soup back into pot and stir in 1 cup water. Season soup with freshly ground black pepper and more salt if needed. Keep warm over low heat.
Step 3
Stir together ¼ cup crème fraîche or sour cream, 1 tsp. finely grated lemon zest, 1 tsp. fresh lemon juice, and a pinch of kosher salt in a small bowl.
Step 4
Ladle soup into bowls and top each with a dollop of lemon cream. Drizzle with extra-virgin olive oil and season with black pepper.
Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely
Editor’s note: This recipe was first printed in our March 2006 issue as “Asparagus Soup With Lemon Crème Fraîche”; it has been updated for style. Head this way for more of our favorite asparagus recipes →
