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.
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.)
Talk to you soon.
Creamy Asparagus Soup Recipe with Ramps
This quick and easy creamy asparagus soup recipe with ramps makes a great first course or, jazzed up with some substantial garnishes, a satisfying lunch or dinner on its own. If you don't have ramps, it's totally cool to just chop up 10 cloves of garlic and add them to the pot with the onion instead.
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.