This cream of asparagus soup with goat cheese is quick, easy, and delicious. It’s made from 5 main ingredients + aromatics. It’s creamy and so flavorful. It‘s seasoned with lemon juice, thyme, and garlic. Instead of cream, I used soft goat cheese and it was a game-changer – this soup is creamy but also tangy and refreshing.
Here’s what you need to make this delicious creamy asparagus soup:
- asparagus – you can use any asparagus for this soup, if you have not-so-fresh or woody asparagus it will also be great in this soup since it will be blended anyway, you can also use frozen asparagus (there is no need to thaw it, just add it frozen to the pot!)
- potatoes – make the soup more thick and creamy, best are starchy/mealy potatoes like russets
- broth – use vegetable or chicken broth, you can also use just water or water with good-quality broth cubes
- goat cheese – makes the soup more creamy and adds so much flavor, you can omit it though and just add about 1/2 cup of heavy cream or half-and-half instead, you could also make the soup without cream at all
- lemon juice – brightens up the soup, instead of lemon juice you could add a splash of dry white wine (after the potatoes)
- aromatics: thyme (dried or fresh, it’s always best to use fresh herbs if you have them on hand), onions, fresh garlic – the recipe calls for 5 cloves but don‘t worry, the soup won‘t be too garlicky, because we‘re slicing the garlic, so it‘s not that harsh, If you want to use pressed garlic you can add about 3 cloves
What could you also add: you can experiment and add other vegetables to this soup like leeks, or maybe peas and mint (like this zucchini soup with mint and peas).
Creamy asparagus soup step by step
STEP 1: Prepare all the ingredients.
STEP 2: Chop the onions and thinly slice the garlic. Peel and cut the potatoes into about 1-inch (3 cm) chunks. Trim the asparagus and cut it into 2-inch / 5 cm pieces.
How to trim asparagus:
It‘s important to mention how to cut off the woody ends of the asparagus. The ‘snap method’ is wasteful, the asparagus can break in each section of their length – try it yourself.
How to trim asparagus properly: cut off the woody ends where the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. You don’t have to throw them away – you can add them to your homemade broth or freeze and use them later. Cut off only the really woody ends, that are white / very pale green.
STEP 3: Start cooking the soup by warming up the oil in a large pot. Add the onions and thyme (if you‘re using dried thyme), cook over medium-low heat for about 5 minutes, until translucent. Add the garlic and thyme (if you‘re using fresh leaves), cook, for about 30 seconds. Transfer to a plate (we will be cooking potatoes over high heat, so the onions could burn).
STEP 4: Increase the heat to high and add the potatoes, cook for about 4-5 mins (add more oil if necessary), they should be nicely browned (= tons of flavor).
STEP 5: Add the onions and garlic back to the pan, then add the asparagus and broth. Simmer for about 10-15 minutes then take the pot off the heat. While the soup is simmering, don‘t forget to scrape with a spatula all the brown bits from the bottom of the pot, it‘s a lot of flavor.
STEP 6: Now we‘re adding the goat cheese, lemon juice and puree the soup with an immersion (hand) blender until smooth. You can add just a little lemon juice before blending the soup and then season with more to taste, at the end. Season to taste with salt and pepper.
What to serve it with
- you can drizzle it with a mixture of goat cheese and lemon juice/milk, or just cream or milk
- sprinkle with toasted pumpkin seeds (toast them on a dry pan until lightly browned and fragrant, transfer immediately on a plate)
- garlic or parmesan croutons or just crunchy baguette/sourdough bread slices
- drizzle with olive oil
- hard-boiled or poached eggs
- sprinkle it with parmesan cheese
- crunchy bacon bits
- I don‘t recommend sauteed asparagus tops because they tend to sink at the bottom of the soup (this soup is not that thick, although you can make it thicker by adding less broth, if you wish).
Storing and freezing instructions
How to store asparagus soup: refrigerate the soup within 2 hours of cooking then store in a tightly closed container for up to 3-4 days.
How to freeze asparagus soup: Asparagus soup can be frozen but better would be without the goat cheese. If you freeze the soup with the cheese – it will curdle. Stir well when reheating the soup. The consistency will be a little different but taste the same! You can puree the soup again to get a smooth consistency.
More asparagus recipes
- Asparagus in puff pastry with ham and cheese
- Asparagus almondine
- Asparagus Quiche
- Potato and asparagus salad with eggs and smoked trout
- Whole roasted trout with potatoes, asparagus, and thyme-garlic dip
- Lemony asparagus risotto with green peas
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!
Cream of asparagus soup with goat cheese
- 2 medium onions
- 1 tablespoon dried thyme or fresh leaves
- 2 tablespoons frying oil
- 5 cloves garlic
- 1 lb (500g) potatoes
- 2 lbs (1 kg) green asparagus
- 6 cups (1.5 l) vegetable broth or chicken broth
- 4 heaped tablespoons soft goat cheese 5 oz/140 g
- 1.5 tablespoons lemon juice or to taste
- salt and black pepper to taste
to finish, optional:
- 3 tablespoons goat cheese + 1 tablespoon lemon juice/milk
- pumpkin seeds
- Prepare all the vegetables and aromatics: Wash the asparagus, cut off the woody ends, cut it into 1 inch (3 cm) pieces. Dice the onion, cut the garlic into thin slices. Peel the potatoes cut them into 1-inch (3 cm) chunks.
- Cook: In a large pot, heat the oil, add the onion and thyme (if using dried), cook for about 5 minutes over low heat until soft and translucent. Add the garlic and cook for about 30 seconds, until fragrant. If you‘re using fresh thyme add it with the garlic. Transfer the onion and garlic to a plate.
- Add the potatoes (you can add a little more oil if necessary) and cook for about 5 minutes over high heat, stirring from time to time, until nicely browned.
- Simmer: Add the onion and garlic back to the pot, then add the asparagus and broth. Scrape with a spatula brown bits from the bottom of the pot. Simmer over low heat for about 10-15 minutes, until the asparagus and potatoes are tender.
- Season: Take the pot off the heat, add the goat cheese and lemon juice (you can add a little less lemon juice now and after blending the soup add a little more to your taste, the soup should be just slightly sour). Using a blender, puree the soup until smooth, season with salt and pepper to taste.
- Serve: You can serve the soup with the goat cheese sauce (just mix the goat cheese with lemon juice or milk together, drizzle over the soup) and toasted pumpkin seeds, but without these additions, it will still be very delicious.
- How to trim asparagus: cut off the woody ends where the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. You don’t have to throw them away – you can add them to your homemade broth or freeze and use later. The ‘snap method’ is wasteful, the asparagus can break in each section of their length – try it yourself. Cut off only the really woody ends, that are white / very pale green.
- You can omit goat cheese and add 1/2 cup of heavy cream or half-and-half instead.
- The best potatoes for this soup are starchy/mealy potatoes like russets.
- Instead of lemon juice, you can add a splash of dry white wine (after the potatoes).
- Instead of broth, you can also use just water or water with good-quality broth cubes.
- How to store the asparagus soup: refrigerate the soup within 2 hours of cooking then store in a tightly closed container for up to 3-4 days.
- How to freeze asparagus soup: Asparagus soup can be frozen but better would be without the goat cheese. If you freeze the soup with the cheese – it will curdle. Stir well when reheating the soup. The consistency will be a little different but taste the same! You can puree the soup again to get a smooth consistency.
- Calories = 1 small serving (1/6 of the recipe). This is only an estimate!