Food / Soups, Stews + Chili / Vegetarian

Spring Asparagus Soup

Spring Asparagus Soup 2At the end of this week we can officially bid Old Man Winter adieu and welcome the warm fresh glow of Spring. Bring it awwwwwn.

I was fortunate enough to move South in the fall of 2015 which allowed me to escape the wrath that is the Great Lakes winter–but even North Carolina has it’s gloom. I’ve learned that no matter where you go within most of the Northwest hemisphere, winter is what it is: drab, soggy, grey, and dull. Now don’t get me wrong, it’s fabulous to not have to deal with the snow, ice, and bone-chilling temperatures of the North–but enough dark days will totes kill your spirit no mater where you are. Luckily I no longer have to wait until the end of April for my spirit to be revived. Spring is here in NC, full force, and I am beyond jazzed! This is actually one of my favorite times of the year–it’s all sunshine and sangrias from this point on! Everything we’ve been pining for all winter long is just around the corner. Can you feel the feel-goods?

One of the few positives about winter is the abundance of comfort foods and winter soups. No one wants to have a roast in the oven all day mid-May and people aren’t typically looking to dig into a hot bowl of soup, either. But, with the right ingredients and flavors, soup can be refreshing and inviting–even in warmer weather–without being a gazpacho. It’s this idea that inspired my Spring Asparagus Soup. (Well, that and the fact that my asparagus was about to turn.)

With a fresh blend of asparagus and garden herbs, there is nothing winter-y about this earthy bowl of comfort.

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Spring Asparagus Soup Spring Asparagus Soup 5

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Spring Asparagus Soup Pinterest



Spring Asparagus Soup


  • 1 tablespoon of extra virgin olive oil EVOO
  • 1 bunch of asparagus approx. 40 small spears, with woody ends broken off (See notes), cut into 1-inch pieces
  • 2 cloves of garlic minced
  • 2 cups of vegetable broth
  • 2 scallions chopped
  • 1/4 cup packed of chopped fresh parsley
  • 1/2 jalapeno diced
  • 1/2 cup Greek yogurt
  • Kosher salt and Ground black pepper to taste

GARNISHES (Optional)Sprouts

  • Croutons
  • A dollop of plain Greek yogurt
  • Fresh parsley

MATERIALSBlender, food processor, or immersion blender.


    • In a stock pot, heat EVOO over medium heat.
    • Add the minced garlic and simmer until fragrant. Stir often to avoid browning the garlic.
    • Add the pieces of asparagus to the stock, followed by the vegetable broth, and a pinch of kosher salt.
    • Bring to a simmer, and allow to simmer for approx. 5 minutes.
    • Remove the stock pot from the heat, allow to cool for approx. 5 minutes or so, and carefully transfer the contents of the stock pot to a blender/processor. Do this in batches if you must.
    • Add the spring onions, parsley, jalapeño, and Greek yogurt to the blender.
    • Slowly and gradually blend the soup until you get a smooth and velvety texture.
    • Season with kosher salt and ground black pepper to taste.


    To successfully rid of the "woody" stems on asparagus (you know, the parts that are nearly impossible to chew through?) simply hold the asparagus spear between it's mid-section and the woody end, and bend it. The spear will snap right where it's supposed to, so you don't have to guess where the yummy part start and the woody part ends.


    • Cassie | Crumb Kitchen
      July 25, 2016 at 5:06 am

      Quick question, Dana. I’ve been obsessed with the background you used here (and in other posts), but can’t figure out what it is! Did you use an old cookie sheet? Thanks. :)

      • Killing Thyme
        July 25, 2016 at 10:06 am

        Hey Cassie! It is indeed an old cookie sheet :) They make such great backgrounds.

    • Lucy @ Globe Scoffers
      March 15, 2016 at 12:43 pm

      I love asparagus, this looks delicious!

    • Bethany
      March 14, 2016 at 7:26 pm

      Oh I love asparagus!! I have a huge bunch and I’m going to have to give this soup a whirl, thank you so much!!

      • Killing Thyme
        March 15, 2016 at 11:55 am

        You’re welcome, Bethany! I hope you enjoy it!

    • Shelby @ Go Eat and Repeat
      March 14, 2016 at 5:33 pm

      Those midwest winters can be rough! I bet you are SOOO much happier with NC winters! Even if it is cold, still got to love a bowl of soup though =)

      • Killing Thyme
        March 15, 2016 at 11:55 am

        Hey, Shelby! Oh, you bet. I love that I can experience all four seasons here without the drastic winter! But like you said–cold = amazing excuse for soup :)

    • Ariana Omipi @ Ari Eats
      March 14, 2016 at 5:13 pm

      I never thought to have soup in the spring but this looks delicious!

      • Killing Thyme
        March 15, 2016 at 11:53 am

        Thanks, Ariana!

    • Marisa Franca @ All Our Way
      March 14, 2016 at 5:12 pm

      Beautiful soup and beautiful shots of the soup!! Yes! It has been a long winter even though we are “wintering” in Florida it still has been cold and rainy. We are looking forward to the warm spring days with the bright sunshine. Your soup is a great reminder with the asparagus that spring is coming.

      • Killing Thyme
        March 15, 2016 at 10:50 am

        Thanks so much, Marisa! Ah, Florida weather. I realized I wouldn’t be able to handle the unpredictablitiy of it when I was at Disney for a week. The forecast was useless, because in Florida, the weather does whatever it wants to, when it wants to. You can’t plan! Haha.
        I’m definitely an asparagus fiend throughout the spring and summer. It’s really the perfect side dish to anything that is grilled!

    • Melanie @ Nutritious Eats
      March 14, 2016 at 4:08 pm

      This sounds and looks delicious! I better hurry and try it as the weather is already going to be in the 80s this week. I am not quite ready for heat!

      • Killing Thyme
        March 15, 2016 at 10:48 am

        We’re supposed to hit the high 70s and 80s this week, too! I think I’m ready for the heat, but not ready to give up my soup yet. I’ll be sweating while eating lunch. So be it :P


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