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 of olive oil.
This soup was actually the product of getting overly excited last weekend at the farmer’s market. Asparagus was everywhere! It seemed like every single table was overflowing with 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 adds 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.
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Easy Asparagus Soup with Goat Cheese
- Total Time: 40 minutes
- Yield: 4 1x
Description
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!
Ingredients
- 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)
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did. 
How delightful! I am such an asparagus and goat cheese fan, so I can’t see how I would not love this.
Yes! And the two go so nice together. You will love it Julie!!
What a fitting soup for Spring! That color is so gorgeous!
Thanks, Jessica!
I have never tried an asparagus soup, but this one looks delicious! We planted a lot of asparagus in the garden this past year, this would be the perfect way to use it up!
Yes! I bet this soup would be even more delicious with home-grown asparagus.
Love how easy this soup is! Love that you added goat cheese! So flavorful with the asparagus!
Thanks, Taylor!
This looks so fresh and delicious! I like asparagus soup, with a little truffle oil on top, but it isn’t a family favorite even though they like asparagus.
I will definitely have to try this with a little bit of truffle oil on top next time I make it. That sounds delicious!!
This looks amazing! I’ve never tried asparagus soup, but I LOVE asparagus.
If you like asparagus you will definitely be a fan of this soup!
This looks really great. I love new ways to serve up veggies! This soup looks so creamy.
Thanks, Kristina!
I have a lot of pureed soups on my blog, but asparagus is not one of them! Can’t wait to try!
You will love it, Maria!
I am the same way – I eat soup all year round. My favorite meal no matter what kind. Asparagus is my favorite spring veggie and this soup looks incredible. Love that cute bowl too!
Yes, definitely my favourite kind of meal too. And thanks – my mom actually made that bowl in her pottery class. I think it’s super cute too.
I feel like I have been eating asparagus non stop this spring, but I can never get enough! Love this soup, and goat cheese was made to go with asparagus!
Oh how I loveeee asparagus!! And in soup?? Sounds fantastic! Love that touch of goat cheese too!
So pretty, and I’m sure so tasty too! Can’t wait to try this 🙂
Thanks, Britney!!
strangely enough, i had NO IDEA that spring was asparagus season. no wonder they looked so green and healthy!! i always thought it was a winter veggie hehe.
this soup looks great, and i love how simple it is!
Such a beautiful soup— and it looks so easy to make! Do you use a Vitamix to make yours so smooth?
Thanks, Liz!! I, unfortunately, don’t have a Vitamix (there is one on my wedding registry so my fingers are crossed that I will have one soon!!) so I use a immersion blender. It takes a little bit of patience but works like a charm!