An easy Asparagus Soup with Goat Cheese recipe made with onions, garlic, fresh asparagus and creamy goat cheese. This is a simple, gluten free and easy-to-make soup that tastes just like spring!
Spring means just one thing… It’s officially Asparagus season! And better known as one of my favourite seasons.
And to celebrate this great season (and by celebrate I really just mean eat), I bring you soup. Really tasty and gluten free Easy Asparagus Soup with Goat Cheese topped with more goat cheese and just a drizzle olive oil.
This soup was actually the product of getting overly excited last weekend at farmer’s market. Asparagus was everywhere! It seemed like every single table was overflowing with the cute green spears. And I just couldn’t stop myself from buying what felt like 8 pounds of asparagus… and then making Joshua lug it back to the car with all my other bags of goodies. (He loves going shopping with me.)
So, naturally, I did what anyone who had an extra pound (…or eight) of asparagus would do – made these honey and lemon roasted asparagus every single night and then made a soup!
MORE ABOUT THIS EASY ASPARAGUS SOUP RECIPE: TIPS AND TRICKS
Aside from the colour of this soup being a wonderful shade of green, I also love the flavour!
The asparagus is there, but it’s subtle. I think that is what I like most about this Easy Asparagus Soup – you know that it is asparagus without it being overpowering and in your face about it. Is that weird?
Yeah… but anyway, that subtle asparagus pairs so well with all the savoury goodness from the onions and garlic. You really want to cook the onions and garlic down, getting all those great aromatic flavours with having them start to brown. Homemade Veggie Stock is also a great addition to this soup! And then just let those flavours really come together with the fresh asparagus. (Yep – this soup is pretty much a work of art!)
And then there’s the rich and creamy tang of the goat cheese (which happens to be my favourite kind of cheese these days – I put it in everything… like pasta!).
I suggest adding a little extra crumbled goat cheese on top followed by a drizzle of olive oil. Flavoured olive oil if you have it. Chilli oil add a little kick of spice that is so unexpected so good. Or try a herbed oil for a lighter touch. And it makes the soup look even prettier too.Print
- 2 tablespoons oil (I used avocado oil)
- 1 cup onion, roughly chopped
- 2 large cloves of garlic, minced or finely grated
- 1 lb asparagus, washed, rough ends trimmed and cut into inch-long pieces (4–5 cups)
- 3 cups vegetable stock (homemade or boxed)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup goat cheese, plain or herbed flavours work well, plus more for garnish
- Good quality olive oil, for drizzling (I love flavoured oils here too – chilli or herbed olive oil work well)
- In a soup pot or dutch oven, heat oil over medium heat.
- Add the chopped onion, cooking and stirring occasionally for 8-10 minutes, until the onions are just translucent and starting to soften. Add the garlic and cook for about 1 minute, until very fragrant.
- Add the asparagus to the pot followed by the vegetable stock. Stir to make sure everything is well incorporated and being sure to scrap all the browned bits (if any) off the bottom of the pot. Season with salt and pepper.
- Bring the soup to a gentle boil and let cook for about 20 minutes or until the asparagus is very tender.
- Remove soup from heat and puree until very smooth using a hand blender or in batches using a food processor or blender. Add more stock to thin the soup to desired consistency, if needed. (I like more of a thicker soup.)
- Add the goat cheese to the soup, stirring until no streaks or lumps of cheese remain.
- Serve immediately. Soup keeps for 1-2 days in the fridge.