Last updated on November 14th, 2018.
This Asparagus Leek Soup with Parmesan Cheese is the perfect spring soup – fresh, healthy, delicious, and easy to make. Serve it hot, warm, or chilled.
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This is creamy Asparagus Leek Soup is perfect for springtime and early summer. Both leeks and asparagus are in season, so this soup will taste and look vibrant and fresh.
The best part about this soup is that it can be eaten hot, warm or chilled. This means you can enjoy this soup to warm up on a chilly spring afternoon, but you can also serve it chilled in the summer as a light lunch. I am a fan of chilled soup. It’s like a savory veggie-packed smoothie bowl.
Asparagus is in abundance during spring time. Its price goes down significantly when it’s in season – farmer’s markets and grocery stores both sell it for as low as $2 per pound during this time!
Here is a really good guide on how to pick out asparagus. Basically, don’t worry if the asparagus stalks are thin or chunky. Just make sure the asparagus is not woody, and make sure that the tips are fresh and not mushy.
So stock up on fresh asparagus and use this delicious vegetable in recipes for every meal! Check out my Lemony Asparagus with Bacon Side Dish as well as the Asparagus with Crispy Topping Side Dish, put it on a pizza (BBQ Pulled Pork & Asparagus Pizza), add it to your Breakfast Bowl, or into a Seafood & Vegetable Paella for dinner.
And of course, try this Leek and Asparagus soup!
How to make Asparagus Leek Soup
You’ll start with sauteing chopped leeks and minced garlic. This will caramelize them slightly and bring out their natural sweetness.
Then you’ll add the vegetable stock and asparagus, and cook for 10-15 minutes.
Afterwards, transfer the soup to a blender (this is the one I have), and process until smooth and silky. Add some lemon juice and freshly grated Parmesan cheese for flavor, and that’s it!
Of course, you can leave the Parmesan cheese out for a vegan option of this asparagus soup.
Instead of a blender, you can also use an immersion blender or a powerful food processor. If you blender isn’t strong enough to puree this soup into a silky smooth texture, no worries. You can pass the pureed soup through a mesh strainer that is set up over a large pot. Just use a large spoon or ladle to press the asparagus pulp into the mesh so that you squeeze out all the soup.
I use my Blendtec blender for everything. It is an industrial-strength blender that laughs in the face of other blenders. Everythingggg comes out super smooth in that blender. Blendtec is the company that came out with the “will it blend?” advertisement campaign several years ago. It’s a brilliant campaign, look up some of their videos on youtube. 🙂 And you can read more about the Blendtec blender and their 8 year warranty here.
I would recommend using high quality Parmigiana or Romano cheese for this recipe and grating it yourself. The grated packaged Parmesan cheese won’t have the same fresh flavor.
This Asparagus Leek Soup is very easy to make and is very healthy, as well. It’s a great way to eat a large serving of vegetables without having to munch on a salad for days on end.
Check out these other Asparagus Recipes:
And don’t forget to leave a rating in the recipe card and pin this recipe for later on Pinterest!
Asparagus Leek Soup with Parmesan Cheese
- 2 tablespoons olive oil
- 2 cups leek , diced (about 1 medium leek), rinsed well
- 2 garlic cloves , minced
- 2 bunches asparagus (about 2 - 2.5 lb total), ends discarded and chopped into 1-2 inch pieces
- 4 cups vegetable stock
- 1 tablespoon lemon juice (from about 1/2 lemon)
- 1 cup water - optional
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt (up to 1 teaspoon, to taste)
- freshly ground black pepper , to taste
- In a large soup pot, heat the olive oil and add the chopped leek and minced garlic. Saute over medium heat for about 5 minutes, or until the leek starts to soften.
- Add the asparagus and vegetable stock. Bring to a boil and then lower the heat and let simmer for 10-15 minutes, or until the asparagus is very tender. Remove from heat and add the lemon juice.
- Carefully transfer the soup to a blender (reserve a few asparagus tips for garnish, if you like!), and process until the soup is smooth and creamy. If it is too thick for your liking, add water in small increments and blend again (up to 1 cup water). Add the grated Parmesan cheese and pulse for 1-2 seconds to mix. Season with salt and pepper to taste.
- Garnish with additional grated Parmesan cheese. Serve hot, warm, or chilled.