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This creamy asparagus soup recipe with ramps (or garlic) is great as a first course on its own, or as a more substantial lunch or dinner with the addition of some hefty garnishes.
Ramps are a wonderful seasonal ingredient that dovetail with peak asparagus, but if you can’t find them, garlic makes a terrific substitution.
I’m such a lifelong fan of this method of making asparagus that it took me a while to really care about cooking it other ways. Of course there’s the wonderful blender hollandaise approach, the occasional pizza, and even a rhyming rustic tart. Asparagus spears are so pretty that I hadn’t really gotten around to blitzing them in a blender until more recently. But man, right now we can’t get enough of this silky, springy, creamy asparagus soup.
Ramp season is pretty much over now, but I had a few stragglers in the freezer, just enough to add a layer of depth to a creamy bowl of soup. If you don’t have ramps — which I realize is highly likely for most of the people most of the year — garlic is a 100% approved substitution.
Blending tips for creamy asparagus soup
To make this soup really silky and thick without any straining or thickeners, I blitzed it up in our Vitamix high-speed blender. It’s one of my favorite and most frequently used kitchen tools. If you have a high-speed blender, this is the place to use it. If not, you can definitely use a regular blender or an immersion blender. Just double-check whether the soup is perfectly smooth after blending, and if not, consider passing it through a fine-mesh strainer before serving. (Though let’s be honest — a little rustic aspect to a delicious soup doesn’t bother me if it doesn’t bother you.)
For the soup
- 2 tablespoons good, salted butter
- 10 ramps or 10 garlic cloves
- 1 medium yellow onion, diced
- 2 pounds fresh asparagus
- 4 cups low-sodium vegetable broth
- 1 teaspoon fine sea salt
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- A few good grinds black pepper
- 1 tablespoon safflower oil (or other high-heat cooking oil)
- 1 package halloumi cheese (about 8 ounces)
- 12 grape or cherry tomatoes
To make the soup
- Melt the butter in a medium pot over medium heat.
- Trim roots from ramps and discard. Cut ramps to separate green leaves from stems.
- Add ramp stems and diced onion to pot and cook, stirring occasionally, until onion begins to soften, just a few minutes. (Alternatively, roughly chop garlic and add to pot with onion.)
- Trim woody ends from asparagus and discard, then chop asparagus into 1-inch pieces.
- Add asparagus to pot along with ramp leaves, broth, and salt. Bring to a boil over high heat, then cover and reduce heat to maintain a gentle simmer until asparagus is tender, 5 to 10 minutes.
- Off the heat, stir in cream, lemon juice, and pepper.
- Use an immersion blender or transfer soup to a blender (in batches if necessary) and process until perfectly smooth.
To garnish (optional)
- The soup is great by itself, but this substantial garnish makes it extra pretty and turns it into a more filling meal. Warm the safflower oil in a 10-inch nonstick pan over medium-high heat.
- Dice the halloumi, add to pan and cook until browned on a few sides, about 5 minutes.
- Slice tomatoes in half lengthwise.
- Pour soup into serving bowls and top with a few pieces of halloumi, some tomatoes and a small handful of microgreens.
Nutrition information for this recipe is calculated for soup without garnishes.
Amount Per Serving: Calories: 251Total Fat: 19.2gCarbohydrates: 17.3gFiber: 5.3gProtein: 6.6g