Creamy Asparagus Soup Lemon Dill

The first time I made this soup was during a rainy spring weekend when the farmers market had just started carrying those beautiful thin asparagus spears. I stood in my kitchen watching the steam rise off the pot, and that bright grassy smell filled the entire apartment. Something about the combination of creamy potato and fresh dill just felt like comfort food that finally belonged to the season.

I served this at a small dinner party last month and watched my friend who claims to hate asparagus go back for seconds. The way the lemon cuts through the richness makes it the kind of soup you actually want to finish entirely not just push around your bowl.

Ingredients

• 2 lbs fresh asparagus: The thinner spears are more tender and blend into a smoother soup but thick ones work just as well
• 1 medium yellow onion: Dice it small so it disappears into the base providing sweetness without any oniony chunks
• 2 cloves garlic: Minced finely because you want that aromatic background note not raw garlic bites
• 1 medium Yukon Gold potato: This is the secret ingredient that gives the soup body without making it starchy or heavy
• 4 cups vegetable broth: Low sodium lets you control the seasoning and lets the vegetables shine through
• 1 cup whole milk: Any unsweetened plant milk works here too but whole milk gives the silkiest results
• 1/2 cup heavy cream: Coconut cream makes an excellent vegan alternative if you want that same lush mouthfeel
• 2 tbsp fresh dill: Fresh is non negotiable here dried dill tastes completely different in soups
• 1 lemon: Both the zest and juice are essential for that bright finish that wakes up your palate
• 2 tbsp olive oil: Butter adds a nice richness but olive oil keeps it lighter and lets the lemon pop more

Instructions

Start the flavor base:

Heat your olive oil in a large soup pot over medium heat then add the diced onion. Let it cook for about 4 minutes until it turns translucent and starts to smell sweet. Add the minced garlic and give it just 1 minute you want it fragrant not browned.

Add the vegetables:

Toss in the potato and all those asparagus pieces except maybe a handful of pretty tips for garnish later. Let everything sauté together for 3 or 4 minutes. The asparagus will turn a brighter green and start to smell grassy and fresh.

Simmer until tender:

Pour in the vegetable broth and bring it all to a bubble. Turn the heat down to low cover the pot and let it gently simmer for 15 minutes. You want the vegetables soft enough that a knife slides through them with no resistance.

Purée until silky:

Take the pot off the heat and use an immersion blender right in the pot to transform everything into a smooth velvety soup. If you are using a regular blender work in batches and be careful with hot liquid. Keep blending until there are absolutely no lumps left.

Add the finishing touches:

Stir in the milk heavy cream chopped dill lemon zest and about 2 tablespoons of lemon juice. Taste it and add salt and plenty of black pepper. If it needs more brightness squeeze in a bit more lemon juice a little at a time.

Serve with flair:

Ladle the warm soup into bowls and top each one with those reserved asparagus tips a sprinkle of fresh dill and maybe a little swirl of cream if you are feeling fancy.

Save

This has become my go to when I need something that feels elegant but only requires one pot and minimal hands on time. Last week I made it on a Tuesday just for myself and ate it standing at the counter watching the rain still convinced that simple food made with good ingredients is the best kind of cooking.

Making It Your Own

Sometimes I add a handful of spinach or peas right before blending for an even brighter green color. Other times I skip the potato entirely and use a can of white beans for the creaminess factor. Both versions work beautifully and nobody ever notices the difference.

Texture Secrets

If you prefer a thinner consistency just add more broth or milk after blending. The soup will continue to thicken as it sits so do not worry if it seems slightly too loose right after you purée it.

Perfect Pairings

Crusty bread is obvious but toasted pine nuts or pumpkin seeds sprinkled on top add the most wonderful crunch. A simple green salad with a sharp vinaigrette cuts through the richness perfectly.

• Grilled cheese sandwiches made with sharp cheddar
• A crisp white wine like Sauvignon Blanc or Pinot Grigio
• Roasted radishes on the side for extra spring vibes

Save

Hope this soup finds its way to your table soon and brings a little spring brightness to your kitchen even on the gloomiest days.

Recipe FAQs

→ What is the best way to prepare asparagus for this soup?

Trim the woody ends and cut into 1-inch pieces, reserving a few tips for garnish to add texture and visual appeal.

→ Can I substitute the dairy ingredients?

Yes, plant-based milk and coconut cream work well as dairy-free alternatives without compromising creaminess.

→ How do I achieve a smooth, velvety texture?

Blend the cooked vegetables thoroughly using an immersion or countertop blender until completely smooth before adding the cream and seasonings.

→ What herbs complement the flavor of this soup?

Fresh dill is the star herb here, providing a fragrant brightness that pairs beautifully with lemon and asparagus.

→ How can I enhance the soup’s brightness?

Adding fresh lemon juice and zest, plus optional garnishes like chives or a drizzle of olive oil, enhances the overall freshness and flavor.

→ What sides pair well with this asparagus soup?

Crusty bread or toasted nuts add texture, while a crisp white wine like Sauvignon Blanc complements the delicate flavors.