Spring Soup — Asparagus & Leek Spring Soup (Roasted, 45 Minutes)

Quick Facts

Time: 45 minutes • Yield: 4 (1-cup) servings • Skill: Easy • Method: Roast + blend • Diet: Vegetarian, GF-friendly

Introduction

Spring Soup that feels restaurant-worthy but lives happily in busy kitchens—this roasted Asparagus & Leek Spring Soup starts with caramelized asparagus, then builds flavor with buttery leeks and fresh herbs. Roasting concentrates the asparagus into something nutty and sweet; blending with broth gives it a velvety texture, and a scatter of chives (or dill) adds freshness. It’s tailor-made for Spring Soup Ideas and Sunday Soup routines, and fits seamlessly into Summer Soup Recipes Healthy when you want something light yet satisfying. If you meal-prep, this reheats like a dream; if you’re feeding friends, it makes an elegant starter that’s effortless to scale.

It fits right into any rotation of Spring Soup Recipes when you want flavor without heaviness.

Why You’ll Love It

• Weeknight-easy: clear steps, hands-off roasting.
• Flexible: finish with dill, parsley, or lemon—your call.
• Balanced flavor: roasty depth + herb brightness.
• Great leftovers: silky texture survives refrigeration.

This roasted asparagus and leek spring soup is velvety, herb-bright, and simple to make. Roasting the asparagus brings out a rich, nutty flavor, while buttery leeks and a splash of lemon create balance. Perfect for spring menus or light summer meals.

Print Recipe Pin Recipe

Course: Soup

Cuisine: Vegetarian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 bunches asparagus (about 2 lbs), ends trimmed
• 2–4 tbsp extra-virgin olive oil, divided
• 1 tsp fine sea salt, divided (plus more to taste)
• 2 tbsp butter (or more olive oil)
• 2 cups sliced leeks (2 large leeks)
• 1 clove garlic, minced
• 3½–4 cups low-sodium vegetable broth
• 3 tbsp chopped dill or parsley, plus more for garnish
• 1–2 tbsp lemon juice
• 1/4 tsp black pepper
• chopped chives or dill for topping

Equipment

• rimmed sheet pans Two, for roasting without crowding
• large pot 5–6 qt ideal for simmering soup
• blender or immersion blender To blend soup until smooth
• fine-mesh strainer (optional) For ultra-silky texture
• cutting board and knife For trimming and chopping vegetables

Method

 

1. Preheat oven to 400°F. Toss trimmed asparagus with 1–2 tbsp olive oil and 1/2 tsp salt. Spread on two sheet pans and roast for 20–25 minutes, until tips are browning. Cool slightly and chop into 1–2″ pieces, reserving some tips for garnish.
2. In a large pot, melt butter over medium heat. Add leeks and a pinch of salt, sautéing for 5 minutes until soft. Stir in minced garlic and cook 30 seconds more.
3. Add roasted asparagus (chopped), herbs, and about 3½ cups broth. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
4. Let the mixture cool slightly. Blend until smooth using a blender or immersion blender, venting lid as needed. Add more broth to adjust texture.
5. Return to pot on low heat. Stir in lemon juice, remaining salt, and pepper. Taste and adjust seasoning if needed.
6. Serve in bowls topped with chopped chives or dill and a few reserved roasted asparagus tips.

Nutrition

Calories: 180kcalCarbohydrates: 17gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 620mgPotassium: 580mgFiber: 4gSugar: 5gVitamin A: 1550IUVitamin C: 20mgCalcium: 60mgIron: 4mg

Notes

Make it dairy-free by skipping butter and finishing with olive oil. Add peas or white beans for extra body. Garnish with dill, chives, or a swirl of yogurt. Keeps well for 4–5 days in the fridge or 3 months frozen. Reheat gently and adjust with broth and lemon for freshness.

Tried this recipe?

Let us know how it was!

Ingredients

• 2 bunches asparagus (about 2 lbs), ends trimmed
• 2–4 tbsp extra-virgin olive oil, divided
• 1 tsp fine sea salt, divided (plus more to taste)
• 2 tbsp butter (or more olive oil)
• 2 cups sliced leeks (2 large leeks)
• 1 clove garlic, minced
• 3½–4 cups low-sodium vegetable broth
• 3 tbsp chopped dill or parsley, plus more for garnish
• 1–2 tbsp lemon juice
• 1/4 tsp black pepper
• Chopped chives or dill for topping

What each ingredient does —
Asparagus: roasty body; Olive oil/butter: flavor and carry; Salt: seasons in layers; Leeks: sweetness; Garlic: savoriness; Broth: adjust thickness; Herbs: freshness; Lemon: brightness; Pepper: warmth.

Must-have vs flexible — Asparagus, leeks, broth, lemon are essential. Dill/parsley interchangeable; butter is optional.

Pro tip: Roast on two sheets to avoid crowding; caramelization = flavor.

Substitutions & Swaps

• Aromatics: Swap in shallots or spring onions.
• Veg add-ins: A cup of peas stirred in post-blend boosts sweetness and color.
• Body: Add 1 small roasted potato or 1/2 cup white beans to the blender.
• Dairy-free: Use oil only and finish with olive oil or a spoon of unsweetened yogurt alternative off heat.
• Budget/time: Use pre-trimmed asparagus or frozen chopped leeks.

Equipment Notes

• Required: Two rimmed sheet pans, large pot, blender or immersion blender.
• Nice-to-have: Fine-mesh strainer for ultra-silky texture.
• Size: Standard half-sheets and a 5–6 qt pot are perfect.
• Lining tips: Parchment or foil for easy cleanup; oil spray prevents sticking.

Step-by-Step

1. Roast asparagus: Heat oven to 400°F. Toss spears with 1–2 tbsp oil and 1/2 tsp salt; spread on 2 pans. Roast 20–25 minutes until browning at tips. Cool slightly; chop into 1–2″ pieces, reserving a few tips for garnish.
2. Sauté leeks: In a pot, melt butter over medium. Add leeks and a pinch of salt; cook 5 minutes until soft. Stir in garlic 30 seconds.
3. Simmer: Add chopped roasted asparagus, herbs, and ~3½ cups broth. Bring to a boil, then lower to a gentle simmer for 10 minutes.
4. Blend: Cool 2–3 minutes. Blend until completely smooth (vent lid); add more broth if needed.
5. Finish: Return to pot on low. Stir in lemon juice, remaining salt, and pepper. Taste and fine-tune seasoning.
6. Serve: Bowl up; garnish with chives or dill and a few roasted tips.

Doneness cues: Deep green color, velvety texture, and a glossy surface after blending.

Make-Ahead, Storage & Reheating

• Make-ahead: Roast asparagus 1 day early; refrigerate.
• Fridge: 4–5 days in airtight containers.
• Freeze: 3 months; leave out delicate herbs before freezing and add fresh after reheating.
• Reheat: Medium-low on the stove; loosen with broth or water and refresh with lemon.

How to Lighten / Make It Creamy

• Lighten: Skip butter, use all olive oil, and increase broth.
• Creamy: Blend in a spoon or two of Greek yogurt or coconut milk off heat; temper first to avoid curdling.

Toppings, Garnishes & Finishes

• Crunch: Toasted breadcrumbs or almonds.
• Fresh: Chives, dill, parsley, or lemon zest.
• Tang/Heat: Extra lemon, white wine vinegar, or a pinch of chili flakes.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with crusty bread, a strawberry-arugula salad, or simple roasted carrots. For drinks, try sparkling water with citrus or a crisp white.

Scaling the Recipe

Double all ingredients and roast on four pans to keep caramelization. Blend in batches; spread cooled soup in shallow containers for quick chilling.

Nutrition & Dietary Notes

Vegetable-forward and naturally vegetarian with fiber from asparagus and leeks. Keep it dairy-free with olive oil and a non-dairy finish, and gluten-free by verifying your broth.

Troubleshooting

• Too salty? Add more broth or lemon.
• Flat flavor? Salt in small pinches + a squeeze of lemon; finish with herbs.
• Too thick? Add broth in small splashes while blending.
• Too thin? Simmer uncovered to reduce 3–5 minutes.

FAQs

Can I use frozen/precut ingredients? Yes—frozen asparagus and pre-sliced leeks work; roast asparagus from thawed state to drive off moisture.
Best swaps? Shallots for leeks; parsley for dill; peas or spinach to boost green.
How do I keep it from drying out? Reheat gently and don’t boil; add a splash of broth.
Dairy-free/gluten-free? Use olive oil and dairy-free finishers; pick a certified GF broth.
How long does it keep/freeze? 4–5 days in the fridge; 3 months frozen.

More questions answered across our Soup Recipes hub.

Variations

• Lemony Herb: Extra zest and juice; finish with dill.
• Spicy Chipotle: Add chipotle paste; brighten with honey and lemon.
• Creamy Parmesan: Stir in grated parmesan and a splash of cream for richness.

Chef Notes / Test Kitchen Tips

Roasting the asparagus transforms the soup: it concentrates flavor and prevents a watery result. Salt in layers and add lemon after blending so brightness doesn’t cook off. Expect a comfortable window of doneness between 40–45 minutes including roasting and blending.

Conclusion

This roasted Spring Soup gives you concentrated asparagus flavor, silky texture, and a clean, herb-bright finish—perfect for weeknights, brunch starters, or make-ahead lunches. It keeps well for days, so go ahead and make extra. If it becomes a staple in your Spring Soup Recipes rotation, save and share your favorite twists.