Mary Berry Asparagus Soup Recipe

When I make this asparagus soup, I think of spring mornings in the Cotswolds — not dramatic ones, mind you, but those gentle days where everything smells faintly of grass and earth, and you can almost hear the garden waking up. This Mary Berry asparagus soup recipe captures that moment in a bowl. It’s light, green, and comforting without being heavy — the kind of dish you can serve to guests or just sip slowly on your own with a slice of something crusty.

It’s not fussy. It’s not dressed up. And that’s exactly the point.

Ingredients List

• 350g asparagus spears — woody ends snapped off; stalks chopped, tips reserved for garnish
• 25g butter — for richness and a bit of gloss
• A little vegetable oil — stops the butter from burning
• 3 shallots, finely sliced — milder than onions; they let the asparagus shine
• 2 garlic cloves, crushed
• 2 large handfuls spinach — adds colour and smooth texture
• 700ml vegetable stock — fresh if possible; it’s the base, so make it count
• Optional: olive oil to drizzle, rustic bread to serve

I’ve made this with frozen asparagus once. It was fine. But if you can, go fresh — it lifts everything.

How To Make It (Instructions)

1. Warm the base. In a large saucepan, melt the butter with a splash of oil over medium heat until it starts to foam gently.
2. Soften the asparagus tips. Toss in the reserved tips and fry them for 2–3 minutes until just tender. Lift them out and set aside. They’ll make your bowl look gorgeous later.
3. Sauté the aromatics. Add the shallots and garlic to the pan. Let them cook slowly, 5–10 minutes, until soft but not browned. You want that sweet, mellow flavour.
4. Add the green. Stir in the chopped asparagus stalks and spinach. Let it all wilt and warm for a minute.
5. Pour in the stock. Bring the mixture to a gentle boil, then lower the heat and simmer for about 10 minutes — just enough for everything to go tender.
6. Blend. Take it off the heat and use a stick blender to blitz the soup until silky smooth. You can use a jug blender too, just cool slightly first. I once learned the hard way — lid popped off mid-blend. Green walls for days.
7. Season and tweak. Taste. Add salt, pepper, maybe a squeeze of lemon if it needs brightening. Thin with hot water if it feels too thick.
8. Serve. Ladle into warm bowls, dot with those glossy asparagus tips, and finish with a swirl of olive oil if you like. Sourdough on the side is never a bad idea.

Common Mistakes

Why is my asparagus soup stringy?
You probably didn’t cook the stalks long enough or didn’t blend thoroughly. Let them soften fully, then blend until ultra-smooth.

Why does my soup taste dull?
A pinch more salt or a squeeze of lemon can brighten everything. I often forget the lemon — then wonder what’s missing.

Can I use onion instead of shallots?
Technically yes, but they’re sharper. Use less or sweat them longer to soften their edge.

Why does it separate after reheating?
Overheating can cause separation. Warm gently and stir — don’t boil it.

My soup is too thick — now what?
Just stir in more hot water or stock until you like the texture again. It’s very forgiving.

Storage And Reheating Tips

• Fridge: Keeps beautifully for 3–4 days in a sealed container.
• Freezer: Store in portions, airtight, for up to 3 months. Thaw overnight in the fridge.
• Stovetop reheat: Gentle heat, stir occasionally — about 5–10 minutes.
• Microwave: Use medium power, stir halfway through, check for hot spots.

Avoid rapid boiling when reheating — it messes with the texture.

What To Serve With It

• Crusty sourdough or seeded rye — for that satisfying chew.
• Light salad with vinaigrette — brightens the meal and adds contrast.
• Soft poached egg on toast — it turns this into a proper supper, honestly.

Sometimes I just have it with crackers and call it dinner. It’s that kind of soup.

FAQ Section

Can I make this asparagus soup gluten-free?
Yes — the soup itself is naturally gluten-free. Just skip bread or use a gluten-free option.

Can I use frozen asparagus?
You can, but the flavour won’t be as vivid. Fresh is best, especially for those garnished tips.

Is this soup vegetarian or vegan?
It’s vegetarian. To make it vegan, swap butter for olive oil or vegan spread.

Can I add cream?
Sure, a swirl of cream or crème fraîche at the end makes it richer. Not traditional to the recipe, but lovely.

How do I get that deep green colour?
Don’t overcook the spinach — just wilt it. Overheating dulls the vibrant colour fast.

Try More Recipes:

• Mary Berry Celery Soup
• Mary Berry Parsnip And Ginger Soup
• Mary Berry Celeriac Soup