Creamy Asparagus Soup Lemon Dill

The first time I made this soup was on a rainy Sunday when I had bought too much asparagus at the farmers market. Something about the way the bright green stalks transformed into this silky, pale gold bowl of comfort felt like kitchen magic.

Last spring my neighbor dropped by unexpected while this was simmering. She stayed for lunch and we ended up eating the entire batch standing at the counter, talking about her garden and not bothering with bowls.

Ingredients

• 1 lb fresh asparagus: The thinner stalks cook faster and blend more smoothly, though thick ones work fine if you trim the woody bottoms well
• 1 medium yellow onion: Yellow onions have a sweetness that balances the grassy notes of asparagus better than white onions
• 2 cloves garlic: Add it right after the onion so it mellows into the background instead of staying sharp
• 1 medium Yukon Gold potato: This is the secret to velvety texture without adding much potato flavor at all
• 4 cups low-sodium vegetable broth: Using low-sodium lets you control the seasoning exactly since the lemon will brighten everything naturally
• 1 cup whole milk or plant-based milk: I use whole milk but oat milk works beautifully and keeps it lighter
• 2 tbsp heavy cream: Completely optional but adds that restaurant-quality silkiness if you want to indulge
• 2 tbsp unsalted butter: Butter helps the vegetables soften more evenly than oil alone
• 1/2 tsp sea salt: You will likely need more at the end, but start conservatively since the broth and lemon amplify saltiness
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference here
• 2 tbsp fresh dill: Dill pairs so perfectly with both asparagus and lemon, like they were meant to be together
• Zest of 1 lemon: The oils in the zest carry more brightness than juice alone
• 1 tbsp fresh lemon juice: Add this at the end to preserve its fresh kick

Instructions

Build the flavor base:

Melt the butter in your large pot over medium heat and let it foam slightly before adding the diced onion. Cook it slowly until it turns completely translucent and soft, about 4 minutes.

Add the aromatics:

Stir in the minced garlic and let it cook just 1 minute until you can smell it. If the garlic starts to brown, lower the heat immediately.

Sauté the vegetables:

Add the chopped asparagus and diced potato to the pot. Let them cook together for about 4 minutes, stirring occasionally. The asparagus should turn a brighter green and the potato edges should start to look opaque.

Simmer the base:

Pour in the vegetable broth and bring everything to a boil. Lower the heat, cover the pot, and let it gently bubble for 15 minutes. The asparagus and potato should both be completely tender when pierced with a fork.

Season before blending:

Remove the pot from heat and stir in the chopped dill, lemon zest, and lemon juice. The heat will coax out the essential oils from the zest and dill.

Blend until smooth:

Use your immersion blender directly in the pot, puréeing until no vegetable pieces remain. The soup should look like liquid velvet. If using a countertop blender, work in batches and leave the steam vent open.

Add the creaminess:

Return the puréed soup to low heat if you transferred it, then stir in the milk and cream. Warm everything through gently without letting it come to a boil. Taste and add more salt and pepper as needed.

Serve it up:

Ladle the soup into bowls and top with any reserved asparagus tips, a pinch of fresh dill, and a light drizzle of olive oil. The crusty bread is non-negotiable in my house.

Save

This recipe became my go-to for new mothers and anyone recovering from illness. Something about it feeling substantial but not heavy, plus the way the lemon lifts everything without being aggressive.

Making It Your Own

I have made this soup with every variation imaginable. Substitute coconut milk for a creamy vegan version that brings its own subtle sweetness. The potato does the heavy lifting for texture, so you do not need dairy at all.

Timing Is Everything

The asparagus keeps cooking even after you purée it, which is why I pull it off the heat as soon as the vegetables are tender. Overcooked asparagus loses that bright, grassy flavor and turns the soup an unfortunate dull green. Trust your fork test over the clock every time.

Getting The Perfect Texture

A perfectly smooth soup is about patience more than equipment. Keep blending until the sound changes and becomes steady, then blend another minute. Rushing this step leaves tiny bits that ruin the luxurious mouthfeel.

• If your soup seems too thin after blending, let it simmer uncovered for a few more minutes
• A really stubborn thick soup can be thinned with extra broth, milk, or even a splash of water
• Strain the soup through a fine mesh sieve for the absolutely silkiest restaurant-quality finish

Save

Whether it is your first time cooking asparagus or you are a spring vegetable veteran, this soup rewards the simple act of paying attention. That is what makes it special.

Recipe FAQs

→ What gives the soup its creamy texture?

The natural creaminess comes from potatoes and the addition of milk or plant-based milk, along with optional cream for extra richness.

→ Can I make this soup vegan?

Yes, simply use plant-based butter and milk, and omit the heavy cream to keep it vegan-friendly.

→ How should I store leftover soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve texture and flavor.

→ What alternatives can I use instead of dill?

Fresh tarragon or parsley can be used as aromatic alternatives to dill, offering different but complementary flavor notes.

→ Is crusty bread necessary for serving?

Crusty bread is optional; it adds texture and makes the soup more filling but is not essential for enjoying the vibrant flavors.