Jamie Oliver Asparagus Soup

There’s something irresistibly comforting about a bowl of Jamie Oliver Asparagus Soup. It’s fresh, creamy (without any cream!), and packed with green goodness. The flavor is mellow but vibrant, thanks to the peas, leeks, and a splash of lemon. I made this on a rainy spring evening, and it turned out to be the perfect bowl of warmth. (inspired by Jamie Oliver)

Ingredients Needed

• 2 tablespoons extra virgin olive oil, plus more for garnish
• 1 onion, finely diced
• 4 garlic cloves, pressed or minced
• 2 celery stalks, finely chopped
• 1 large leek, finely diced (white and tender green parts only)
• 6 cups homemade vegetable broth or low-sodium store-bought
• 1 ½ pounds asparagus, woody ends trimmed and discarded, tips reserved, and remaining stalks roughly chopped
• 4 cups frozen peas
• 1 bay leaf
• Kosher salt, to taste
• Freshly ground pepper, to taste
• Fresh lemon juice, to taste
• Fresh chives, finely chopped, for garnish

How To Make Jamie Oliver Asparagus Soup

Sauté the Aromatics:

Start by heating your olive oil in a large soup pot over medium heat. Once warm, add the finely diced onion and cook for about 10 minutes until golden and sweet. Stir in the garlic and bay leaf—just a minute is enough to release that beautiful fragrance.

Soften the Veggies:

Next, toss in the chopped celery and leeks. Cook everything gently for another 5 minutes until soft and aromatic, but not browned. It already starts smelling amazing at this stage!

Add the Greens:

Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and add the asparagus (except the tips) and frozen peas. Let everything cook for around 20 minutes, just until the vegetables are tender.

Blend It Smooth:

Remove the bay leaf and grab your immersion blender. Blitz everything until beautifully smooth. If using a standard blender, blend in batches carefully.

Final Touches:

Season your soup with salt, pepper, and a generous squeeze of lemon juice. Then stir in the reserved asparagus tips and let them cook for 3 to 5 minutes until just tender. Ladle into bowls, drizzle with olive oil, and sprinkle chives over the top.

Why I Love This Recipe

This soup completely won me over with its velvety texture and vibrant color—no cream needed! I served it with some crusty olive bread and everyone asked for seconds. It’s also one of those brilliant recipes that feels nourishing but still a little indulgent.

Recipe Tips

• Swap the peas: Don’t have frozen peas? Try baby spinach or even zucchini chunks.
• Add a herb twist: A handful of fresh mint or basil at the end adds a refreshing note.
• Go chunky: Skip the blender and leave it brothy with just a partial blend for texture.
• Craving creaminess? A swirl of Greek yogurt or crème fraîche works wonders.
• Freeze for later: Double the batch and stash some in the freezer—you’ll thank yourself.

How To Store This Jamie Oliver Asparagus Soup

At Room Temperature:

Let the soup cool no longer than 1 hour before transferring it to the fridge.

In the Fridge:

Keep in an airtight container for up to 3 days. The flavors deepen beautifully.

In the Freezer:

Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• On the Stove: Heat gently in a pot, stirring occasionally.
• In the Microwave: Reheat in a bowl covered with a microwave-safe lid on high for 2–3 minutes.
• In the Oven: Use a covered, oven-safe dish at 350°F for 7–10 minutes.
• In the Air Fryer: Not the best method—stick to stove or microwave for soup.

Nutrition Facts (per serving)

• Calories: 176.8 kcal
• Carbs: 25.9 g
• Protein: 9.3 g
• Fat: 5.3 g
• Sugar: 10 g
• Fibre: 9.5 g
• Sodium: 12.3 mg

Let’s Answer a Few Questions! (FAQs)

Can I use fresh asparagus instead of frozen?
Totally! Just trim the woody ends, chop, and use as directed.

Can I make this soup creamier?
Sure—add a splash of cream, or blend in a cooked potato for thickness.

How do I make it less salty?
Use low-sodium broth and go easy on the salt—taste and adjust before serving.

Can I serve this chilled?
Yes! It’s lovely as a cold soup in summer, like a green gazpacho.

What bread goes best with this soup?
French baguette, olive focaccia, or even a cheesy toastie on the side!

More Jamie Oliver Recipe:

• Jamie Oliver Carrot And Potato Soup
• Jamie Oliver Roasted Red Pepper Soup
• Jamie Oliver Costa Rican Black Bean Soup