Chilled Asparagus Soup

Gluten free, paleo, dairy free, egg free
Course Soup
Cuisine American
Keyword asparagus soup, chilled asparagus soup, vegetable soup
Prep Time 3 hours 30 minutes
Cook Time 20 minutes
Total Time 3 hours 50 minutes
Servings 6 servings
Calories 167kcal
Author Recipe created by Jennifer Devilliers


  • 6 tablespoons olive oil
  • 2 medium onions thinly sliced
  • ½ head of garlic minced (less if desired)
  • 1 pound asparagus cut into 1/2-inch pieces
  • sea salt and fresh ground black pepper
  • 2 cups homemade or organic low sodium chicken stock
  • 1 cup spinach
  • red pepper flakes optional for garnish


  • Heat 2 tablespoons of oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes.
  • Add garlic and cook, stirring occasionally, for 2-3 minutes.
  • Add asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, about 4 minutes.
  • Add broth, increase heat to high, and bring to a boil.
  • Reduce heat to medium and simmer until asparagus is tender, 10 minutes.
  • Add spinach and cook, stirring occasionally, until wilted, about 1 minute.
  • Working in batches, puree soup in a blender or food processor until very smooth.
  • Strain through prepared sieve.
  • Cover and chill until cold, at least 3 hours.


Calories: 167kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 8.3mg | Calcium: 35mg | Iron: 2.1mg