Creamy Asparagus Soup with Green Herb Oil & Feta

A velvety spring soup made with tender asparagus, creamy parmesan, and finished with a bright green oil drizzle and crumbled feta.

There’s something deeply comforting about a bowl of warm, creamy soup—but when that soup is bright, herbaceous, and light enough to feel like spring in a spoon, it hits differently. This Creamy Asparagus Soup with Green Herb Oil & Feta is exactly that: soothing and indulgent, but also fresh, vibrant, and beautifully balanced.

Asparagus is the star here, of course—earthy, tender, and full of flavor when just in season. It’s simmered with onion and garlic, blended to smooth perfection with a splash of cream and a generous handful of parmesan, which adds that nutty, umami-rich depth. It’s the kind of soup that manages to be light yet satisfying, with a silky texture that feels luxurious without being heavy.

But what really takes it over the top? That green oil drizzle—made simply with herbs and olive oil—and a scattering of tangy feta cheese. The oil gives the soup color and a clean, grassy brightness. The feta? It brings just enough salt and creaminess to cut through the richness.

Serve this for a cozy lunch, a light dinner, or as a stunning starter at your next gathering. It’s as at home in a rustic kitchen as it is in a fancy dinner party menu.

Why You’ll Love This Soup

• Silky & bright: Creamy without being heavy, thanks to asparagus and parmesan

• Balanced: The rich soup is lifted by zesty lemon and green oil

• Stunning presentation: The green drizzle + white feta pops against the soft green base

• Customizable: Make it dairy-free, add peas, or swap cream for Greek yogurt

Tips & Swaps

• No heavy cream? Use half-and-half, milk, or even a splash of unsweetened plant milk

• Make it vegan: Skip the parmesan and feta, use vegan cheese or nutritional yeast, and sub cream with coconut or cashew cream

• Add peas or spinach at the end of cooking for extra greens

• Want it chunky? Blend just half the soup and stir the rest in for a rustic texture

• Herb oil tip: Leftover herb oil keeps in the fridge for up to 1 week—use on eggs, roasted veggies, or grilled chicken

What to Serve With It

• Crusty bread or a warm baguette

• Toasted sourdough with whipped ricotta or olive tapenade

• Simple salad with lemon vinaigrette and shaved parmesan

• Grilled cheese or avocado toast for a heartier meal

This Creamy Asparagus Soup is springtime comfort in a bowl—light and luscious, elegant yet easy. Whether you’re making it as a simple lunch or dressing it up for a dinner party, the flavor and visual appeal make it unforgettable.

And once you start drizzling that green herb oil? Trust me—you’ll want to put it on everything.

Yield: 4 Servings

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Creamy Asparagus Soup with Green Herb Oil & Feta

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A velvety spring soup made with tender asparagus, creamy parmesan, and finished with a bright green oil drizzle and crumbled feta.

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Ingredients

For the Soup

• 2 tbsp olive oil or unsalted butter
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 to 1½ lbs fresh asparagus, woody ends trimmed, cut into 1" pieces
• 3 cups vegetable broth (or chicken broth)
• ½ cup grated parmesan cheese
• ½ cup heavy cream or half-and-half
• Salt & freshly ground black pepper, to taste
• Juice of ½ lemon (optional, for brightness)

For the Green Herb Oil

• ½ cup fresh herbs (parsley, basil, chives, or a mix)
• ⅓ cup extra virgin olive oil
• Pinch of salt
• Optional: 1 small garlic clove or squeeze of lemon juice

For Garnish

• ¼ cup crumbled feta cheese
• Extra parmesan (optional)
• More fresh herbs or microgreens (optional)

Instructions

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add onion and cook for 4–5 minutes until soft and translucent.
3. Stir in garlic and cook another 30 seconds.
4. Add asparagus and sauté for 2–3 minutes.
5. Pour in broth and bring to a boil, then reduce heat and simmer for about 10–12 minutes, or until asparagus is tender but still vibrant.
6. Remove soup from heat and blend until smooth using an immersion blender, or transfer to a blender in batches.
7. Stir in the parmesan and cream. Taste and season with salt, pepper, and lemon juice if using.
8. Return to heat and warm gently if needed (don’t boil after adding cream).
9. In a small blender or food processor, combine herbs, olive oil, and a pinch of salt. Blend until smooth and vibrant green.
10. For a smoother finish, strain through a fine mesh sieve (optional but beautiful).
11. Ladle hot soup into bowls. Drizzle with herb oil, crumble feta over the top, and garnish with extra herbs or parmesan if you’d like. Serve immediately with crusty bread.

Notes

No heavy cream? Use half-and-half, milk, or even a splash of unsweetened plant milk

Make it vegan: Skip the parmesan and feta, use vegan cheese or nutritional yeast, and sub cream with coconut or cashew cream

Add peas or spinach at the end of cooking for extra greens

Want it chunky? Blend just half the soup and stir the rest in for a rustic texture

Herb oil tip: Leftover herb oil keeps in the fridge for up to 1 week—use on eggs, roasted veggies, or grilled chicken

Nutrition Facts

Calories

418

Carbs

17 g

Cholesterol

50 mg

Fat

35 g

Fiber

4 g

Net carbs

12 g

Protein

13 g

Sat. Fat

13 g

Sodium

1190 mg

Sugar

8 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.