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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.
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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.

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