25+ Fresh and Flavorful Asparagus Soup Recipes You Need to Try

Asparagus is one of the first vegetables to signal the arrival of spring, and what better way to celebrate its fresh, earthy flavor than in a delicious, comforting soup?

Whether you’re looking for a light and refreshing soup to brighten up your meal or a creamy, rich version to warm up a chilly evening, asparagus soup can be easily adapted to suit any taste.

With its versatility, asparagus soup can be transformed into a variety of dishes—from velvety purees to hearty chunky soups, and even spicy, tangy creations.

In this blog post, we’ve curated a list of 25+ asparagus soup recipes that highlight the beauty of this spring vegetable.

Whether you’re a fan of classic asparagus soup or looking to try something new with added ingredients like garlic, leeks, coconut milk, or even a touch of spice, these recipes are sure to inspire.

25+ Fresh and Flavorful Asparagus Soup Recipes You Need to Try

Asparagus soup is more than just a seasonal dish; it’s a celebration of fresh, simple ingredients that offer a burst of flavor in every spoonful.

With so many creative ways to prepare this vibrant vegetable, you’ll never tire of trying new variations.

Whether you prefer it creamy, chunky, or with a bold twist of spices, asparagus soup can be adapted to suit any palate and occasion.

By trying these 25+ asparagus soup recipes, you’ll be able to explore the full range of flavors and textures this versatile vegetable has to offer.

So, gather your ingredients, get your pot ready, and indulge in the warmth and wholesomeness of homemade asparagus soup all year round!

Creamy Asparagus and Leek Soup

This creamy asparagus and leek soup is the perfect blend of flavors, combining tender asparagus, delicate leeks, and a hint of garlic for a deliciously savory experience. The addition of coconut milk keeps it dairy-free, adding a rich creaminess that complements the freshness of the vegetables. Ideal for springtime, this soup is light yet satisfying, perfect as an appetizer or light meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 2 medium leeks, white and light green parts only, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks, onion, and garlic, and sauté until softened, about 5 minutes.
2. Add the asparagus to the pot and cook for an additional 2–3 minutes, stirring frequently.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat, cover, and simmer for 15–20 minutes or until asparagus is tender.
4. Remove from heat and let cool slightly. Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer in batches to a countertop blender.
5. Stir in the coconut milk and season with salt and pepper.
6. Return to the stove to warm if necessary. Serve hot, garnished with fresh parsley or chives.

This asparagus and leek soup is creamy and fragrant, with an elegant simplicity that makes it ideal for any meal. The leeks bring a gentle sweetness that balances the earthiness of asparagus, and the coconut milk provides a silky finish that feels luxurious yet light. Serve it with crusty bread for a comforting, nutritious dish.

Roasted Asparagus and Garlic Soup

Roasting the asparagus and garlic first in this recipe adds depth and a subtle smokiness that makes this soup irresistible. It’s a simple yet flavorful dish that lets the natural sweetness of asparagus and the aromatic warmth of roasted garlic shine. Perfect for chilly evenings, this soup is creamy, savory, and full of roasted goodness.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 4 cloves garlic, peeled
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cups vegetable broth
• 1/2 cup heavy cream (or plant-based alternative)
• Salt and pepper, to taste
• Lemon zest and fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place asparagus and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes or until the asparagus is tender and slightly browned.
2. In a large pot, heat a bit more olive oil if needed. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the roasted asparagus and garlic to the pot, along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
5. Stir in the cream and adjust seasoning with more salt and pepper as desired.
6. Serve warm, garnished with lemon zest and fresh thyme.

This roasted asparagus soup has a rich depth of flavor that transforms simple ingredients into a comforting and elegant bowl. The roasting process enhances the natural flavors of the asparagus and garlic, making it earthy yet delicate. Garnishing with lemon zest and thyme adds a bright note that perfectly complements the roasted vegetables.

Asparagus and Potato Soup with Fresh Herbs

This asparagus and potato soup is a hearty, herb-infused dish that brings a comforting balance of creaminess and freshness. The potatoes add body and texture, while fresh basil and parsley add vibrant, aromatic notes. It’s a warming, nourishing soup that feels like a hug in a bowl, ideal for cozy nights or to start a spring meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp butter or olive oil
• 4 cups vegetable broth
• 1/2 cup milk or cream (optional, for added creaminess)
• Salt and pepper, to taste
• Fresh basil and parsley, chopped, for garnish

Instructions:

1. In a large pot, melt the butter or heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add the potatoes and cook for another 5 minutes, stirring occasionally.
3. Add the asparagus and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes or until potatoes and asparagus are tender.
4. Remove from heat and purée the soup with an immersion blender or in batches in a blender until smooth.
5. Stir in milk or cream, if desired, and season with salt and pepper.
6. Serve warm, garnished with fresh basil and parsley.

This asparagus and potato soup is both filling and flavorful, with the potato adding a velvety texture and the herbs adding a burst of freshness. The balance between creamy potatoes and bright, herby asparagus makes this soup deliciously comforting without being heavy, a wholesome dish that feels right for any season.

Lemon and Asparagus Soup with Spinach

This refreshing lemon and asparagus soup with spinach is a vibrant and zesty take on the classic asparagus soup. The addition of fresh spinach gives it a vibrant green color, while the lemon brings a zesty kick that enhances the earthiness of the asparagus. Light yet filling, it’s perfect for a spring lunch or as a starter for a more elaborate dinner.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 2 cups fresh spinach leaves
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 lemon, zest and juice
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
2. Add the asparagus and vegetable broth, bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the asparagus is tender.
3. Add the spinach and cook for an additional 2–3 minutes, until wilted.
4. Remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully blend in batches in a countertop blender.
5. Stir in the lemon zest and juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This lemon and asparagus soup with spinach is as light and refreshing as it is delicious. The citrusy brightness of the lemon adds a lovely contrast to the soft texture of the asparagus and spinach, making the soup feel fresh and satisfying. It’s a perfect dish for those looking for a healthy, invigorating meal that celebrates the flavors of spring.

Asparagus and Fennel Soup with Parmesan

This creamy asparagus and fennel soup combines the delicate flavor of fennel with the earthiness of asparagus. The fennel adds a subtle licorice flavor that pairs wonderfully with the sweetness of the asparagus, while the Parmesan cheese brings a rich umami touch. This soup is a great way to elevate a simple vegetable dish into something more complex and satisfying.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 1 medium fennel bulb, trimmed and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh fennel fronds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and fennel, and sauté for 5–7 minutes until softened.
2. Add the asparagus and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the vegetables are tender.
3. Use an immersion blender to purée the soup until smooth, or transfer to a countertop blender in batches.
4. Stir in the grated Parmesan cheese, and season with salt and pepper.
5. Serve warm, garnished with fresh fennel fronds and an extra sprinkle of Parmesan.

The asparagus and fennel soup with Parmesan is a sophisticated take on the classic asparagus soup. The fennel’s subtle sweetness and slight aniseed flavor bring depth to the dish, while the Parmesan cheese adds a creamy, savory richness. This soup is a wonderful way to enjoy the fresh, delicate flavors of spring in a more luxurious way.

Smoky Asparagus and Bean Soup

This smoky asparagus and bean soup is a hearty and comforting dish, featuring tender asparagus paired with creamy white beans. The smoked paprika adds a wonderful smokiness that brings warmth and complexity to the soup. It’s filling enough for a main course and has a perfect balance of flavors that make it a crowd-pleasing choice.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh lemon juice, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the chopped asparagus, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the asparagus is tender.
3. Add the white beans to the pot and cook for an additional 5 minutes.
4. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
5. Season with salt and pepper, and squeeze fresh lemon juice to taste.
6. Serve warm, garnished with a little extra lemon juice.

The smoky flavor from the paprika infuses this soup with a comforting depth, while the beans add heartiness to balance the lightness of the asparagus. The fresh lemon juice at the end cuts through the richness, brightening the soup with its tangy bite. This smoky asparagus and bean soup is perfect for those looking for a flavorful and filling dish that’s both hearty and healthy.

Asparagus and Pea Soup with Mint

This asparagus and pea soup with mint is a fresh, vibrant dish that captures the essence of spring. The sweetness of peas and the earthy asparagus are complemented by the refreshing burst of mint, creating a perfect balance of flavors. It’s a light yet satisfying soup that’s ideal for a springtime lunch or as a starter to a festive meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 1 cup fresh or frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• A few sprigs of mint, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the asparagus and peas, and cook for 3–4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and let simmer for 15–20 minutes, or until the asparagus is tender.
4. Remove from heat and use an immersion blender to purée the soup until smooth, or blend in batches using a countertop blender.
5. Stir in the chopped mint, and season with salt and pepper.
6. Serve hot, garnished with fresh mint leaves.

This asparagus and pea soup with mint is delightfully fresh and aromatic, with the mint providing a unique lift that elevates the flavors of the asparagus and peas. The soup has a light yet creamy texture, making it a great addition to any meal or a refreshing standalone dish. It’s perfect for those looking for a healthy and flavorful soup that highlights the beauty of spring vegetables.

Asparagus and Cauliflower Soup with Garlic and Parmesan

Asparagus and cauliflower combine in this hearty and creamy soup, bringing together the best of both vegetables. The cauliflower adds a smooth, velvety texture, while the asparagus provides a fresh, earthy flavor. Garlic and Parmesan lend depth and umami, making this soup a comforting, satisfying choice for any season.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 1 medium cauliflower, cut into florets
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.
2. Add the asparagus and cauliflower, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 20 minutes, or until the vegetables are tender.
4. Use an immersion blender to purée the soup until smooth, or transfer to a countertop blender.
5. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This asparagus and cauliflower soup with garlic and Parmesan is rich and comforting, with a smooth, creamy texture that is both satisfying and nourishing. The combination of the asparagus and cauliflower provides a perfect balance of freshness and depth, while the garlic and Parmesan add a delicious savory note. It’s an excellent choice for a cozy meal that offers both warmth and flavor.

Spicy Asparagus and Tomato Soup

This spicy asparagus and tomato soup combines the fresh, earthy taste of asparagus with the richness of tomatoes and a kick of heat from chili flakes. It’s a bold, flavorful soup that’s perfect for those who love a little spice in their meals. The blend of vegetables, herbs, and spices creates a balanced, comforting dish that’s perfect for any time of year.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 4 medium tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp red chili flakes (adjust to taste)
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
2. Add the asparagus, tomatoes, and chili flakes. Cook for 5 minutes, stirring occasionally, until the tomatoes start to break down.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 15–20 minutes, or until the asparagus is tender and the flavors have melded.
4. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
5. Season with salt and pepper, adjusting the spice level to your liking.
6. Serve hot, garnished with fresh basil.

This spicy asparagus and tomato soup is packed with vibrant flavors, with the sweetness of the tomatoes balancing the heat from the chili flakes. The asparagus adds a nice texture, while the smooth purée creates a rich, comforting base. It’s a perfect dish for anyone looking for a warming, flavorful soup with a bit of heat.

Asparagus and Carrot Soup with Ginger

This asparagus and carrot soup with ginger is a vibrant, slightly sweet, and zesty dish. The carrots provide a natural sweetness, while the fresh asparagus adds an earthy depth. The hint of ginger gives the soup a warm, aromatic kick, making it perfect for cool evenings or a light, healthy meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 2 medium carrots, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes, until fragrant and softened.
2. Add the carrots and asparagus, and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 15–20 minutes, or until the vegetables are tender.
4. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This asparagus and carrot soup with ginger is warming and nourishing, with the sweetness of the carrots and the earthiness of the asparagus balanced by the zingy freshness of ginger. The silky texture and fragrant flavors make this soup comforting yet light, a perfect choice for a healthy, satisfying dish.

Asparagus and Mushroom Soup with Thyme

This asparagus and mushroom soup with thyme offers a hearty and savory combination of flavors. The earthy mushrooms bring depth and richness, while the asparagus adds a crisp, fresh contrast. Infused with fresh thyme, this soup has a lovely herbal aroma that complements the vegetables perfectly.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper, to taste
• Fresh thyme sprigs, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and mushrooms, and sauté for 5–7 minutes until the mushrooms release their moisture and start to brown.
2. Add the asparagus and fresh thyme, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes, or until the asparagus is tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches with a countertop blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme sprigs.

The combination of earthy mushrooms, fresh asparagus, and fragrant thyme creates a rich, comforting soup that’s perfect for cool evenings. The thyme adds an herbal complexity that enhances the overall flavor profile, making this soup satisfying and full of depth.

Asparagus and Coconut Milk Soup with Lime

This asparagus and coconut milk soup with lime offers a refreshing and creamy twist on the traditional asparagus soup. The coconut milk brings a luxurious richness, while the lime adds a refreshing tang that balances the earthiness of the asparagus. It’s a bright, creamy, and slightly exotic dish that’s perfect for a light, healthy meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Zest and juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
2. Add the chopped asparagus and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 15–20 minutes, or until the asparagus is tender.
4. Stir in the coconut milk, lime zest, and lime juice, and cook for another 2–3 minutes.
5. Use an immersion blender to purée the soup until smooth, or carefully blend in batches with a countertop blender.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh cilantro.

This asparagus and coconut milk soup with lime is both creamy and bright, offering a perfect balance of savory and tangy flavors. The coconut milk adds a rich, velvety texture, while the lime provides a zesty lift that makes the soup feel light and refreshing. It’s an ideal dish for those looking for a healthy, flavorful meal with a touch of exotic flair.

Roasted Asparagus and Leek Soup

This roasted asparagus and leek soup combines the deep, caramelized flavors of roasted vegetables with the mild sweetness of leeks. The roasting process enhances the asparagus’ natural flavors, and the leeks add a subtle, onion-like sweetness that complements the earthy asparagus. It’s a cozy, flavorful soup that feels like a treat with every spoonful.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 2 medium leeks, cleaned and sliced (white and light green parts only)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Crème fraîche or yogurt, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chopped asparagus and leeks on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes, or until tender and slightly caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
3. Add the roasted asparagus and leeks to the pot, along with the vegetable broth. Bring to a boil, then lower the heat and simmer for 10 minutes to meld the flavors.
4. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
5. Stir in the fresh thyme, and season with salt and pepper to taste.
6. Serve hot, garnished with a dollop of crème fraîche or a swirl of yogurt.

Roasting the asparagus and leeks brings out their natural sweetness, adding a layer of depth to this soup. The thyme offers a subtle herbal note that ties the flavors together, while the creamy topping adds a luxurious finish. This roasted asparagus and leek soup is perfect for those who enjoy a hearty yet refined dish.

Asparagus and Zucchini Soup with Basil Pesto

This asparagus and zucchini soup with basil pesto is light, vibrant, and full of fresh flavors. The zucchini adds a mild creaminess, while the asparagus provides a crisp, earthy base. Topped with a dollop of homemade basil pesto, this soup bursts with herbal freshness and richness, making it a perfect appetizer or light meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 2 medium zucchinis, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup basil pesto (store-bought or homemade)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the asparagus and zucchini to the pot, and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 15 minutes, or until the vegetables are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches in a countertop blender.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with a spoonful of basil pesto.

This asparagus and zucchini soup with basil pesto offers a light and refreshing flavor profile that is both vibrant and satisfying. The basil pesto adds an aromatic herbal richness, transforming the soup into a delightful dish. Perfect for those who love fresh, seasonal vegetables with a punch of flavor.

Asparagus and White Bean Soup with Rosemary

This asparagus and white bean soup with rosemary is a hearty and nutritious dish that combines the fresh, earthy flavor of asparagus with the creamy, rich texture of white beans. Rosemary adds a fragrant, woody aroma that elevates the soup, making it comforting and delicious. Perfect for a cozy dinner or a nourishing lunch, this soup will leave you feeling satisfied.

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chopped asparagus and cook for an additional 3–4 minutes.
3. Pour in the vegetable broth, white beans, and rosemary. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the asparagus is tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches using a countertop blender.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley.

This asparagus and white bean soup with rosemary is both creamy and hearty, with a deep, aromatic flavor from the rosemary. The white beans add richness and substance, making this soup a filling and satisfying meal. It’s perfect for those who want a comforting, nutritious soup that combines the best of spring’s flavors.

Note: More recipes​ are coming soon!