Fresh Asparagus Soup with Parmesan Crisps Recipe | Vegetarian Times Skip to main content

Fresh Asparagus Soup with Parmesan Crisps

Parmesan crisps are an easy, impressive soup garnish made by melting grated cheese in small rounds.



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2 Tbs. unsalted butter or olive oil
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½ cup grated Parmesan cheese
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1 medium onion, chopped (1 cup)
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5 cups low-sodium vegetable broth
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2 lb. fresh asparagus (36 to 40 medium-size spears), tips reserved, stalks cut into ½-inch pieces, divided
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1 tsp. dried thyme
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⅓ cup low-fat milk or heavy cream
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1 Tbs. lemon juice
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2 tsp. grated lemon zest


1. Preheat oven to 400°F. Line baking sheet with silicone baking mat. Divide Parmesan cheese into 6 mounds on baking mat, and flatten using back of spoon. Bake 3 to 4 minutes, or until cheese melts into lacy rounds. Cool completely. Remove from baking sheet with spatula; set aside.

2. Melt butter in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add broth, asparagus stalks, and thyme; bring to a boil. Reduce heat to medium-low, cover pan, and simmer 15 to 20 minutes or until asparagus is tender.

3. Meanwhile, cook asparagus tips in boiling, salted water 2 minutes, or until just tender. Drain, and rinse under cold water. Set aside.

4. Purée soup in blender or food processor until smooth. Return to pan, and stir in milk, lemon juice, and lemon zest. Season with salt and pepper, if desired. Serve warm or at room temperature, garnished with asparagus tips and Parmesan crisps.

Nutrition Information: 

5 g
Total Fat: 
6 g
Saturated Fat: 
4 g
10 g
17 mg
431 mg
3 g
5 g
Serves 6

Comments on this Recipe

Not stringy for us, but I have a great blender. We all loved it including my 7 and 5 yr olds. Oh and I used parchment paper for the crisps - no problem.

I thought this soup was OK. My husband didn't care for it at all. It had a good taste, but I didn't get a good texture. After blending it was still stringy. If I make it again, I will strain it before adding the milk, lemon, etc.

We thought this was very tasty and had no problems whatsoever with stringiness. I used my new food processor rather than a blender, maybe that made a difference? I would make this again, and maybe experiment with other herbs in place of or in addition to the thyme.

My family loved the soup, including my five year old and two year old. There was a little stringiness, but I contributed it to not processing it enough (used an immersion blender.) I'm going to make it again.

This soup is delightful. I followed the recipe exactly and used my Vita-mix blender to really give it a good whirring. And because aparagus is on sale for 99 cents a pound at my local grocery store, I'm going to make a ton of this soup and freeze it.

Wonder if you can use parchment paper instead of the silicone mat?

I added a little garlic as well with the onion for a little more flavor. I found it helpful to chop the asparagus before cooking, so you don't get any long strings.

I loved this soup, the asparagus and lemon juice combo is so good. I didn't have any problems with stringiness, not sure if it's because I used thin asparagus or because I chopped them into half-inch pieces.

Great recipe! I made my own vegetable stock (which is key to any quality soup!)... I added fennel and leeks to the stock along with carrots, celery and onion (obviously, straining before following this recipe). I used Tarragon instead of thyme, and also used white pepper. This is a good base recipe to use and add your own creative flair to it. Lemon and lemon zest are essential. Parmesean crisps are key (and very easy).

This soup is so yummy. Full bodied and filling.

This soup is a family and guest favorite! Simple, cheap and delish. The key though is to use a good blender. I used an immersion blender initially and it is not good enough. Pieces will be left. Now I have a NutriNinja and it obliterated the asparagus into a smooth and delicious cream soup.