Creamy Asparagus Soup

Creamy Asparagus Soup Recipe

Spring asparagus soup is one of my favorites. 

Quick, simple, packed with nutrients and so delicious!  The key is to cook the asparagus just right – it should be bright green and easy to pierce with a fork. 

Sprinkle with crispy bacon bits, pumpkin and hemp seeds and a dollop of ricotta cheese (dairy or almond based) for a light, satisfying meal!


  • 1 small white or yellow onion, chopped
  • 1 tsp fresh thyme leaves
  • 1 lb asparagus, hard ends trimmed and chopped into 1-2” pieces
  • 3 Tbsp uncooked rice (optional – this adds the creamy texture)
  • 4 cups bone broth or vegetable broth
  • 1-2 tsp lemon juice
  • Salt and pepper to taste


Heat saute pan over medium heat, add 1 Tbsp olive oil or avocado oil.  Add chopped onion and saute until soft – do not brown.  Add fresh thyme, salt and pepper to taste, and continue to saute for a minute.  Transfer to a pot.  Add asparagus and saute for 2-3 minutes.  Add rice, broth and enough water to cover vegetables.  Simmer for 10-15 minutes, until asparagus is bright green and easy to pierce with a fork.

Remove pot from heat.  Add lemon juice.  Working in batches, blend soup to a creamy texture.  Garnish as you wish with pumpkin seeds, hemp seeds, crispy bacon bits and a ricotta cheese (dairy or almond based – Kite Hill is my favorite brand).  Serve warm and enjoy!

Note – this is a great soup to make in a large batch and freeze the leftovers for another day!

Dr. Jennifer Jewel-Larsen
Naturopathic Doctor San Jose


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