This roasted asparagus soup is a little bowl of spring — bright green, silky, and rustically elegant. The base is a concentrated asparagus broth, married with a buttery roux, bright lemon, and that savory hit of roasted asparagus and mushrooms on top. When you spoon it up, you’ll notice the velvety mouthfeel first and then the lemony lift at the finish. It’s seasonal in the best way: spring asparagus gives the soup a grassy sweetness and vivid color you don’t get any other time of year.
If you enjoy the creamy texture of roasted asparagus soup, you might also love our creamy butternut squash soup.
I first developed this recipe after a spring farmer’s market haul left me with a huge bunch of asparagus. I wanted something that kept the vegetable front and center — not buried under cream or cheese — so I roasted the spears for texture and used the peelings to make a clear, deeply flavored broth. The result is bright, comforting, and surprising: you get the deep roasted notes from the spears and mushrooms, plus a lemony lift that keeps it fresh. I’ve made this on rainy weekends and for light dinner parties; it’s one of those recipes I reach for when asparagus is at its best.
Ingredients Needed for the Recipe
- Jumbo asparagus – the star of the show; you’ll use the stalks for roasting and the trimmed stems/peelings to make a flavorful broth.
- Onion – adds savory depth to the asparagus broth; any sweet or yellow onion works fine.
- Dry white wine – brightens and deepens the broth; it deglazes and adds acidity that complements the lemon.
- Unsalted butter – for the roux, giving a nutty, rich base before the broth turns silky.
- All-purpose flour – thickens the soup when cooked into the butter to form a light roux.
- Egg yolks – used to temper and enrich the soup so it finishes glossy and slightly custardy.
- Fresh lemon juice – brightens and balances the richness; use freshly squeezed for the most vibrant flavor.
- Kosher salt – essential for seasoning and coaxing the asparagus flavors forward; adjust to taste.
- Extra-virgin olive oil – for roasting and sautéing; gives a fruitier finish than neutral oil.
- Freshly ground pepper – adds a finishing spice; don’t skip to preserve the soup’s bright notes.
- Oyster mushrooms – torn and sautéed until crisp for a chewy, savory topping that contrasts the smooth soup.
- Chopped dill and dried oregano – for garnish; dill brings a fresh, grassy note while oregano adds a warm herbal finish.
- Substitutions – try coconut milk instead of dairy for a vegan option, skip the egg yolks and use olive oil-based roux for a lighter or vegan version, or swap dill for thyme, basil, or chives to tweak the profile.
- Sourcing tip – buy asparagus when the tips are tight and the stalks feel firm; local, in-season bunches will taste sweeter and roast better than limp, out-of-season ones.
Step-by-Step Cooking Instructions
Below I walk you through each step the way I make it in my kitchen, including what to look, smell, and listen for so you can tell when things are right.
- Prepare the asparagus and make the broth.Peel the lower third of the asparagus stalks and trim the tough ends; cut the trimmed stalks on the diagonal into thin slices and keep the peelings and woody ends. In a saucepan combine the asparagus trimmings, a coarsely chopped onion, a splash of dry white wine, and about 6 cups of water. Bring to a boil, then lower to a simmer, cover, and cook until the trimmings are very tender — this takes roughly 1 hour. You’re looking for a concentrated, green-scented broth. If it smells grassy and a little sweet, you’re on track.
Tip: I usually set a timer for 45 minutes and check for an intensified aroma; if the liquid still smells weak, give it the full hour. When done, cool slightly, then puree in a blender until smooth and press through a fine sieve or chinois to get a clear, subtly green asparagus broth. Press firmly: you want all that vegetal flavor without fibrous bits.
- Make the roux and finish the base.Preheat your oven to 450°F (230°C) for the roasting step. In the cleaned saucepan, melt butter over moderate heat. Whisk in the flour and cook until the roux becomes golden and smells nutty, about 3 minutes. This is important — the raw flour taste has to cook off, and a lightly browned roux gives the soup body and a toasty undertone.
Gradually whisk in the asparagus broth until smooth. Bring to a gentle simmer to thicken. In a bowl, whisk together the egg yolks and fresh lemon juice, then temper the yolks by whisking in a quarter cup of hot broth, followed by half of the remaining broth. Return the tempered mixture to the saucepan and gently warm, whisking often, until the soup is hot but not boiling — if it boils, the yolks can curdle. Season cautiously with kosher salt; a taste test will tell you if it needs more.
Visual cues: the soup should be glossy and coat the back of a spoon. If it seems too thin, simmer gently a few minutes more; it will thicken as it cools.
- Roast the asparagus spears.Meanwhile, toss the sliced asparagus (reserving a few whole tips for garnish if you like) with a couple tablespoons of olive oil and a pinch of salt and pepper on a rimmed baking sheet. Roast at 450°F for about 8 minutes, stirring once — you want golden edges and a little bite left in the center. If your spears are very thin, check at 6 minutes because they’ll go from just-tender to limp quickly.
Sensory note: roasted asparagus smells almost charred and sweet at the same time; you’ll get a toffee-like scent on the edges and a bright green perfume from the centers.
- Sauté the mushrooms.Heat the remaining olive oil in a nonstick skillet over moderately high heat. Add the torn oyster mushrooms and cook, stirring occasionally, until they turn golden and develop crispy edges — about 8 minutes. The mushrooms should sizzle when they hit the pan; if they steam instead, the pan isn’t hot enough or there’s too many in the pan at once. Cook in batches if needed. Season with a little salt and pepper at the end.
Tip: mushrooms give a savory, meaty counterpoint to the bright soup — don’t skip them even if you’re short on time; a quick sauté takes under 10 minutes.
- Assemble and serve.Transfer roasted asparagus slices to shallow bowls. Pour the hot, lemony asparagus soup over the roasted spears, then top each bowl with the crisped mushrooms. Garnish with chopped dill and a sprinkling of dried oregano, and finish with a tiny drizzle of olive oil if you like. Serve immediately while the mushrooms are still crisp and the soup is warm.
Serving cue: if the soup looks a touch thin, remember it will thicken slightly as it cools. If it’s too thick, whisk in a little extra warm broth or water to loosen it.
Nutritional Benefits of Asparagus
Asparagus brings a lot to the table beyond flavor. It’s rich in vitamin K — important for bone health and blood clotting — and supplies vitamins A and C for immune support and skin health. There’s also vitamin E and folate, which is especially valuable if you’re planning meals for pregnancy. The fiber content helps digestive regularity and feeds good gut bacteria, and asparagus contains antioxidants and anti-inflammatory compounds like glutathione.
Because this soup is primarily vegetable-based and relies on a light roux and egg yolks for richness, it’s relatively low in carbs compared with cream-heavy bisques. The recipe is naturally gluten-free if you substitute a gluten-free flour for the roux, and you can make it lower calorie by swapping butter for olive oil and avoiding any heavy cream. In short: it’s nutrient-dense and flexible for many diets.
Meal Prep Tips and Variations
I often make a double batch on a calm weekend and freeze portions for weekday lunches. The broth and the main soup freezer well; if you included egg yolks in the finished soup, it’s better stored chilled and reheated gently — see the reheating tips below. You can also freeze the roasted asparagus and mushrooms separately if you want to preserve texture.
If you are in the mood for a complete meal, serve the soup with garlic shrimp pasta for a delicious variation.
- Make-ahead: You can make the asparagus broth 1–2 days ahead and refrigerate it. Assemble and finish the soup the day you plan to serve it for maximum freshness.
- Freezing: Leave room at the top of containers as the soup can expand when frozen. It freezes well for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Vegan option: Replace butter with olive oil, omit the egg yolks, and use canned coconut milk or a vegan cream to finish. Roast the asparagus and sauté mushrooms the same way — they add the needed richness and texture.
- Greener boost: Stir in a handful of baby spinach or a few chopped tender kale leaves with the hot soup just before serving for extra color and nutrients.
- Spice variations: Smoked paprika lends a warm, savory depth; a pinch of cumin can add an earthy note. Use these sparingly so the asparagus can still shine.
Serving Suggestions and Pairings
This soup pairs beautifully with simple, fresh sides that don’t compete with its delicate flavors. A slice of crusty bread or a warm baguette is classic. For a slightly more substantial meal, serve alongside grilled chicken or a bright salad.
For a delightful side, try pairing it with creamy garlic parmesan mushrooms to enhance the meal.
An excellent complement to the soup is a sauteed spring vegetable salad that brings freshness to the table.
- Garnish ideas: A little chopped fresh dill or chives, a scattering of toasted breadcrumbs or croutons for crunch, or a few shaved lemon zest strips for extra brightness.
- Wine pairing: A crisp, unoaked white like a Sauvignon Blanc or a light Pinot Grigio works well — match the lemony acidity and don’t overwhelm the vegetal notes.
- Occasions: This fits casual lunches and elegant starters alike. For dinner parties, serve it in small bowls as a first course topped with the roasted spears and golden mushrooms.
Personal Story Behind the Recipe
I remember the first time I tasted a soup like this in an understated bistro on a rainy afternoon. The bowl arrived with a thin ring of olive oil glinting on top and a single roasted asparagus spear tucked across the center. The first spoonful was unexpected: creamy, but not cloying; bright from lemon but grounded by mushroom savoriness. I wrote down the small things — roast the spears, make a broth from the peelings, temper the yolks — and then adapted it in my kitchen over a few seasons.
On one of the first tries at home I burned the roux because I was distracted by a phone call. The smell was a lesson: scorched roux tastes bitter and will ruin the soup. After that I always keep a whisk in hand and cook the roux over medium heat until it’s golden and nutty. Another time I over-roasted thin asparagus and ended up with limp, flavorless strands; that’s when I learned to watch for golden edges and a slight snap in the center. Those mistakes shaped the recipe into something reliable.
This soup now lives in my spring rotation. I make it when I come home with a bag of asparagus so fresh it still smells like the farm. It’s the kind of dish that makes weekday dinners feel intentional and small dinner parties feel a little special.
FAQs about Roasted Asparagus Soup
- How should I store leftover roasted asparagus soup?
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for longer storage, just be sure to leave some space at the top of the container as it may expand.
- Can I make this soup vegan?
- Yes! You can easily make this soup vegan by substituting the butter with olive oil and omitting the egg yolks. Replace the cream with coconut milk or a vegan cream alternative for a creamy texture.
- What can I serve with roasted asparagus soup?
- This soup pairs wonderfully with crusty bread, a fresh salad, or grilled chicken. You can also garnish it with croutons or fresh herbs for an extra touch!
- How can I adjust the recipe for a larger crowd?
- To serve more people, simply double the ingredients. Keep in mind to use a larger pot for cooking and ensure you have enough blending capacity for the soup.
- Can I use frozen asparagus for the soup?
- Fresh asparagus is recommended for the best flavor and texture, but you can use frozen asparagus if needed. Just make sure to thaw and drain it before adding to the recipe.
Final practical tips: don’t skip pressing the asparagus trimmings for the broth — that’s where most of the vegetal sweetness is. Temper the yolks slowly to avoid curdling. And always taste for salt at the end; acidity and salt balance the flavors more than any sugar or extra butter will. Happy cooking — and if you make it, I’d love to hear how you roasted your asparagus and what herbs you paired with it.
Lemony Roasted Asparagus Soup
Ingredients
Method
- Peel and trim the asparagus. Cut the stalks diagonally into 1/4 inch thick pieces; keep the stems and peelings. In a saucepan, combine the asparagus trimmings, onion, wine, and 6 cups of water. Bring to a boil, then cover and simmer over moderately low heat until the asparagus trimmings are tender, about 60 minutes. Pour the mixture into a blender and puree until as smooth as possible. Strain the broth through a fine sieve, pressing on the solids. Clean the pan.
- Preheat the oven to 450°. Melt the butter in the saucepan over moderate heat. Whisk in the flour and cook until golden brown and nutty-smelling, about 3 minutes. Whisk in the asparagus broth until smooth and bring to a gentle simmer.
- In a medium bowl, whisk the egg yolks with the lemon juice. Gradually mix in 1/4 cup of the hot broth, then whisk in half of the remaining broth. Return this mixture to the saucepan and simmer, whisking often, until hot. Season with salt.
- On a rimmed baking sheet, mix the sliced asparagus with 2 tablespoons of oil and season with salt and pepper. Roast for about 8 minutes, stirring, until the asparagus is golden but still slightly firm.
- In a nonstick skillet, heat the remaining 3 tablespoons of oil. Add the mushrooms and cook over moderately high heat until golden and crisp, about 8 minutes.
- Transfer the roasted asparagus to shallow bowls. Pour the soup over the asparagus and top with the mushrooms. Garnish with dill and oregano before serving.