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Vegetarian, Classics and bistro fare

Asparagus soup with cheese toasts

Asparagus soup with cheese toasts is a creamy soup made with green asparagus, potatoes and vegetable broth, served with toasted bread topped with melted cheese. For 4 people, it takes 40 minutes to make, it's easy, and costs about €2.50 per serving. The key is cooking the asparagus uncovered and quickly to keep its bright green color.

Green asparagus is in season, so we turn it into a tender green soup, with buttered toasts on the side for good measure.

Asparagus soup with cheese toasts
Total time
40 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring

This soup has the color of spring, a soft, bright green that signals warmer days ahead. Its texture is smooth and velvety thanks to the potatoes and cream, without ever feeling heavy. The asparagus flavor stays clear and slightly grassy, balanced by the melted butter on the toasts, which add crunch and comfort alongside the soup.

It's a great choice for a weeknight when you want something light without much fuss, but it also works well as a starter for guests, served in small cups with asparagus tips on top. Kids who are a bit more adventurous may enjoy it with the cheesy toast, which softens the vegetal taste of the soup.

The ingredients

4 people

Fruits and vegetables

  • Green asparagus 1 kg
  • Potatoes 200 g
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 80 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Butter 50 g
  • Shredded Emmental cheese 60 g

Bakery

  • Country bread 8 slices

Allergens Lactose, Gluten

The step by step recipe

  1. Trim the woody ends of the asparagus, set the tips aside, and cut the stalks into pieces.

    Bend the asparagus stalks, they naturally snap where they become tender.

  2. Sweat the onion in half the butter, then add the potatoes, asparagus stalks, and broth. 20 min

    Cook uncovered to keep the bright green color.

  3. Cook the asparagus tips separately in boiling salted water. 3 min

    Then plunge them into ice water to lock in their color.

  4. Blend the soup with the cream, salt, and pepper.

    Pass it through a sieve to remove the fibers.

  5. Butter the bread slices, sprinkle with Emmental, broil until golden, and serve with the soup and asparagus tips. 5 min

    Fresh buttered bread works just as well if you skip the broiling.

Our tips to get it right

  • Pick firm green asparagus with tight, closed tips, they'll be more flavorful and less fibrous.
  • Blend the soup while it's still hot, it will come out smoother, then adjust the texture with a splash of broth if you like it thinner.
  • Cook the asparagus tips just before serving so they keep a slight bite against the silky soup.

The variations

  • Swap the potatoes for half a leek for an even more spring flavored soup.
  • For a lactose free version, use a plant based cream and swap the cheese for a plant based one that melts well.
  • To save time, skip the broiling step and simply serve fresh buttered bread on the side instead.

What to serve it with

  • A simple green salad
  • A soft boiled egg on top
  • A glass of fresh apple juice

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you should add when reheating instead. Reheat gently in a saucepan, stirring often.

Questions about this dish

Can you use white asparagus instead of green?

Yes, but the soup will be paler and milder, since white asparagus has a softer flavor. You'll also need to peel it before cooking, unlike green asparagus.

How do you keep the soup from losing its green color?

Cook the asparagus stalks uncovered and as briefly as possible, since chlorophyll breaks down with long or covered cooking. Blend the soup right after cooking to lock in the color.

Can you make this soup ahead of time?

Yes, you can make it a day ahead and keep it in the fridge, then just reheat it gently. Make the cheese toasts at the last minute so they stay crisp.

Why strain the soup through a sieve?

Asparagus contains fibers that resist even a powerful blender. Straining the soup through a sieve guarantees a perfectly smooth texture.

How long does it take to make an asparagus soup with cheese toasts?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an asparagus soup with cheese toasts?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an asparagus soup with cheese toasts cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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