bowl of bright asparagus soup topped with greens and garlic croutons

Asparagus Soup with Garlic Croutons

  • Author: Allie
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Simple, and bursting with flavor from the bounty of spring asparagus, this soup is a seasonal dream!



  • 2 1/4 lb of fresh asparagus, woody bottoms trimmed and cut into 1 inch pieces
  • 1 large leek, cleaned and thinly sliced (white and light green parts only)
  • 5 cups vegetable or chicken stock
  • 810 large basil leaves, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • Kosher salt

For the croutons:

  • Half a french baguette sliced and cut into 3/4 inch cubes
  • Good extra virgin olive oil
  • Kosher salt
  • Garlic powder (about a teaspoon)


  1. Make the croutons by tossing the bread in a few glugs of olive oil, a few sprinkles of salt and the garlic powder and coat evenly with all three. Bake at 350 degrees on a baking sheet, checking religiously and shaking the pan occasionally, until golden brown
  2. Heat the olive oil for the soup in a large heavy bottomed pot over medium heat. Add the leeks and saute 2-3 minutes until soft
  3. Add the asparagus, a few pinches of kosher salt, basil and broth and bring to a simmer. Reduce heat to medium low and simmer until the asparagus is soft, about 15-20 minutes
  4. Using an immersion blender, puree the soup until smooth (alternatively, you may use a regular blender, just make sure to safely vent the steam as you blend)
  5. Top soup with croutons and any other garnish of your choice and enjoy!

Keywords: spring, asparagus, asparagus soup