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Asparagus and Spinach Soup [Step-by-step Recipe]

asparagus and spinach soup
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I have been waiting and waiting and finally, the asparagus season is here! I decided to make the most of it because I adore this vegetable. I prepare it in various ways: roasted, sautéed in risotto, make sauces, and soups. This time, I made asparagus and spinach soup.

This soup with asparagus and spinach is quite light as it doesn’t have heavy ingredients, it’s not thick, and it’s also delicious. The proof is that my nephew emptied a full bowl of it! It is quite easy to make, and it is a perfect idea for a green appetizer.

How to Make Asparagus and Spinach Soup?

First of all, you won’t need a lot of ingredients. Here is the list:

  • Asparagus: Asparagus is the star ingredient of this soup. It adds a unique, slightly sweet and earthy flavor to the soup. Asparagus is also a great source of many nutrients.
  • Spinach: Spinach is a nutritious leafy green that adds a vibrant green color and a mild earthy flavor to the soup.
  • Olive oil: Olive oil is used to sauté onion at the beginning of the soup-making process. It helps to cook the vegetables evenly.
  • Onion: Onion is a flavorful ingredient that forms the base of the soup. It adds a sweet, caramelized flavor.
  • Heavy cream: Heavy cream is added to the soup towards the end of the cooking process to give the soup a smooth consistency.
  • Water: Water is used as a liquid base for the soup. It helps to create the soup’s texture and provides the necessary moisture for cooking the vegetables.
  • Salt and pepper: Salt and pepper are added to taste. Salt brings out the flavors of the other ingredients while pepper adds a slight spiciness to the soup.

Step 1: Sauté the onion

The preparation is simple. We will start by putting 1.2 liters (5 cups) of water to boil, and in the meantime, we will wash and chop the vegetables. We’ll start by sautéing the onion in hot oil until it gets brown edges (lightly starts to burn). Then, we’ll add the chopped asparagus and a little bit of salt. We’ll sauté the onion and asparagus for about 5 minutes over medium-high heat.

Step 2: Add spinach and water

After that, we’ll add the spinach and pour in hot water. The spinach won’t be completely submerged, and that’s the point. The spinach will soften during cooking and will lose a lot of volume. We’ll just stir it around a bit to cook it evenly. However, we shouldn’t add too much water because we don’t want a watery soup.

Step 3: Level up the flavor with heavy cream

We will cook everything together for 15 minutes with a pinch of pepper and 1 teaspoon of salt. After 15 minutes, we’ll turn off the heat, add heavy cream, and blend until we get a creamy soup (you can use stand blender, food processor or immersion blender to do that). Heavy cream is here to enhance the flavor and make the soup creamier.

making of asparagus and spinach soup

Storing Tips

This soup will last for 3 days if you keep it in an airtight container in the fridge. Just make sure you let it cool down at room temperature before moving it in the fridge.

If you decide to reheat it, doing that on the stove is the best way to do it evenly. If you opt for a microwave, do it in the intervals.

asparagus and spinach soup

Asparagus and Spinach Soup

Author: Laura Bais
This asparagus and spinach soup is a delicious dish that is easy to make, creamy, and packed with nutrients.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, Mediterranean
Servings 4 people
Calories 245 kcal


  • 1 immersion blender


  • ½ pound asparagus
  • 1 pound spinach
  • 1 onion
  • cup heavy cream
  • 2 tbsp olive oil
  • 5 cups water
  • 1 tsp salt
  • dash of pepper


Step 1: Boil water and sauté the vegetables

  • To prepare the soup, we’ll begin by boiling 1.2 liters (5 cups) of water.
  • While waiting for the water to boil, we’ll wash and chop the vegetables. First, we’ll sauté the onion in hot oil until it turns brown around the edges.
  • Then, we’ll add the chopped asparagus and a pinch of salt, and sauté everything for around 5 minutes over medium-high heat.

Step 2: Add spinach and water

  • Next, we’ll add the spinach and pour in hot water. We won’t completely submerge the spinach, as it will soften and lose volume during cooking. We’ll just stir it around a bit to cook it evenly. It’s important not to add too much water, as we don’t want a watery soup.

Step 3: Add heavy cream and blend

  • After cooking everything together for 15 minutes with a pinch of pepper and 1 teaspoon of salt, we’ll turn off the heat and add heavy cream.
  • We’ll then use a blender (such as a stand blender, food processor, or immersion blender) to blend the soup until it’s creamy and smooth.


To store this soup, let it cool to room temperature, place it in an airtight container, and refrigerate for up to 3-4 days.


Serving: 1servingCalories: 245kcalCarbohydrates: 10gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 699mgPotassium: 825mgFiber: 4gSugar: 4gVitamin A: 11646IUVitamin C: 37mgCalcium: 168mgIron: 4mg
Keyword asparagus soup with spinach, creamy asparagus soup, green soup without peas
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