There’s something about asparagus soup that feels like spring finally turned up. I made this one the first weekend the market had decent bunches—green, snappy, and not flown halfway across the world. I didn’t expect much from a soup this simple, but it surprised me. First time round I overcooked the asparagus and ended up with something more khaki than green—not ideal. The flavour was there, but the colour was sad.
Next time, I kept the asparagus just barely tender and added the basil at the very end. That’s when it really came alive—fresh, herby, light. Let me show you how to make it sing.
WHY THIS ONE WORKS SO WELL
It’s the timing. That’s what makes this soup shine.
You give the potatoes a head start so they break down and add creaminess. Then the asparagus only goes in for the last few minutes—just enough to cook, not enough to lose its colour or flavour. That, plus a gentle whizz in the blender and a bit of butter or basil at the end, and you’ve got something fresh and elegant with very little effort.
INGREDIENTS + WHY THEY MATTER
Potatoes (250g) – Make the soup creamy without cream.
Stock (1.5L) – Veg or chicken both work, but use something light and fresh.
Asparagus (500g) – Star of the show. Use fresh and don’t skip trimming the woody ends.
Garlic (2 cloves) – Adds warmth and depth.
Fresh Basil (2 tbsp, optional) – Adds a bright, herby finish—especially good if your asparagus isn’t peak.
Salt & Pepper – You’ll need more than you think; asparagus can be shy.
Butter (30g, optional) – Just a bit stirred in at the end makes it feel silky.
MAKING IT YOURS (WITHOUT RUINING IT)
Dairy-free? Skip the butter—it’s optional.
Herb swap? Fresh parsley works if you don’t have basil.
Want more body? Add another small potato or a handful of frozen peas.
No blender? A stick blender is fine, just be patient—it takes longer to get smooth.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Soup turned dull green | Overcooked the asparagus | Add it right at the end—5 mins max |
| Texture was gritty | Didn’t blend long enough | Let it whizz longer than you think |
| Soup tasted bland | Didn’t season in stages | Salt the stock and adjust at the end |
| Tips sank in soup | Didn’t slice them thinly | Slice lengthwise—they’ll float and look pretty |
HOW TO MAKE MARY BERRY’S ASPARAGUS SOUP
1. Cook the Potatoes
Add the chopped potatoes to a large pan with the stock. Bring to a boil, then cover and simmer for about 15 minutes until soft.
2. Prep the Asparagus
While that’s happening, snap off the woody ends and cut off the tips. Chop the stalks into chunks.
3. Add the Asparagus & Garlic
Add chopped stalks, tips (reserve 9 for garnish), and garlic to the pot. Cook for 5 minutes—no more.
4. Blend It Smooth
Take the soup off the heat. Blend until velvety smooth. Taste it—it’s probably asking for salt.
5. Reheat & Finish
Return to the pot and reheat gently. Stir in chopped basil (if using) and a knob of butter if you like.
6. Serve
Slice the reserved asparagus tips in half lengthwise and float them on top. Eat hot, ideally with a warm roll or some buttery toast.
TIPS FROM MY KITCHEN
I trim the asparagus with a knife, not hands—more consistent.
I slice the tips lengthwise—they look nicer and stay on top.
I only use basil if the asparagus isn’t peak—it lifts the flavour.
STORAGE + SERVING
Keeps: 3 days in the fridge in a sealed container.
Freezes: Fine for up to 3 months—but freeze without the tips for best texture.
Reheats: Gently on the hob. Add a splash of stock or water if it thickens.
Serve with: A warm crusty roll or toasted soldiers with butter.
FREQUENTLY ASKED QUESTIONS
Q: Can I use frozen asparagus?
A: I’ve tried it. It works, but the soup comes out a bit thinner and slightly less vibrant. Still tasty in a pinch.
Q: Can I skip the basil?
A: Definitely. It’s optional. I only add it when the asparagus isn’t super fresh—it gives the soup a nice lift.
Q: Do I need to peel the stalks?
A: If they’re thick and woody, I do a quick peel with a veg peeler. Thin stalks don’t need it.
Q: What can I use instead of potatoes?
A: A handful of cooked rice works for body. I’ve also used cauliflower—it makes it lighter but still creamy.
Try More Recipes:
- Mary Berry Puy Lentil and Pearl Barley Soup Recipe
- Mary Berry Roasted Tomato and Garlic Soup Recipe
- Mary Berry Warming Chicken Noodle Soup Recipe
Mary Berry Asparagus Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy4
servings10
minutes20
minutes151
kcalFresh asparagus, a couple of spuds, and a short simmer—that’s all you need. It’s smooth, light, and surprisingly satisfying. Great as a starter or light lunch, especially in spring when asparagus is everywhere.
Ingredients
250g potatoes, chopped
1.5L vegetable or chicken stock
500g asparagus
2 garlic cloves, crushed
2 tbsp chopped basil (optional)
Salt and black pepper
30g butter (optional)
Directions
- Put potatoes and stock in a large pan. Bring to boil, then simmer 15 mins.
- Trim woody ends off asparagus. Cut off 9 tips for garnish, chop the rest.
- Add chopped asparagus and garlic to the pan. Cook 5 mins.
- Remove from heat and blend until smooth.
- Reheat gently, stir in basil and butter if using.
- Slice tips lengthwise and float on top before serving.
Notes
- I always blend a little longer than I think—it makes the texture silky.
- I only add butter if I’m serving it to guests—it’s a nice touch but not essential.
- I cook the asparagus tips separately sometimes—keeps them greener.