Chilled Asparagus Soup ~
A light, creamy soup made with simple ingredients, highlighting the vibrant flavors of spring – perfect as a starter or light meal.
This post was updated on March 18, 2025.
Cold Soup Recipe for Spring
This simple, 6-ingredient Chilled Asparagus Soup is cool, creamy, and vibrant. It’s an easy, refreshing choice for warm-weather dining.
I originally developed this cold soup recipe for VegNews Magazine, aiming for a light and refreshing dish that celebrates the flavors of spring. The recipe needed to be simple to make yet still packed with flavor. Using just a handful of ingredients, this soup is a great way to highlight the season’s produce while keeping things light and satisfying.
Made with fresh asparagus and a touch of coconut milk for richness, this chilled soup serves as a unique and flavorful appetizer or a light dish to pair with sandwiches or salads. It’s especially great for Easter, Mother’s Day, or springtime brunch.
For added convenience, this soup can be made a day ahead of time, letting the flavors develop and making it even easier when you’re ready to serve.
Ingredients for Chilled Asparagus Soup
You will need the following:
- Water: The base for the soup, helping to cook the asparagus and provide the right consistency when blending.
- Asparagus: Fresh asparagus is key for the vibrant color and unique flavor of this soup. Choose firm, tender spears for the best texture.
- Chicken-Style Broth: I use vegan chicken broth to add depth of flavor. If you prefer, vegetable broth can be used as a substitute.
- Coconut Milk: Provides creaminess and a subtle richness that balances the soup’s fresh flavor. Use canned coconut milk for the best texture.
- Lemon Juice: Adds a bright, zesty flavor that enhances the asparagus without overpowering it.
- Kosher Salt: Used to season the soup, bringing out the natural flavors of the asparagus and other ingredients. Adjust to taste.
Can I use canned asparagus instead of fresh?
While fresh asparagus gives this soup its vibrant color and delicate flavor, you can use canned asparagus if necessary. However, the texture and flavor of canned asparagus will differ from fresh, and it may make the soup less vibrant. If using canned, be sure to drain and rinse it well before adding it to the soup.
How to Make Chilled Asparagus Soup
STEP ONE: Cook the Asparagus. Pour water into a medium pot and bring to a boil. Add the asparagus, cover, and cook for 3 minutes, or until bright green and tender. Remove the pot from the heat, but do not drain the asparagus or the water.
STEP TWO: Purée the Soup. Pour the asparagus and water into a high-speed blender or food processor. Add the broth, coconut milk, lemon juice, and salt. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to purée the soup until smooth.
STEP THREE: Chill and Serve. Let the soup come to room temperature then transfer it to an airtight container. Refrigerate for at least 2 hours, until chilled. Serve cold.
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Chilled Asparagus Soup
Ingredients
- 2 cups water
- 1 pound fresh asparagus trimmed
- 4 cups chicken style broth
- 2 cups coconut milk
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
Instructions
- Pour water into a medium pot and bring to a boil. Add the asparagus, cover, and cook for 3 minutes, or until bright green and tender. Remove the pot from the heat, but do not drain the asparagus or the water.
- Carefully pour the asparagus and water ininto a high-speed blender or food processor. Add the broth, coconut milk, lemon juice, and salt. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to purée the soup until smooth. Adjust seasoning to taste.
- Let the soup come to room temperature then transfer it to an airtight container. Refrigerate for at least 2 hours, until chilled. Serve cold.
Nutrition
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