Go Back
+ servings
Asparagus Soup with Bacon and Parmesan Cheese
Print Recipe
4.25 from 8 votes

Asparagus Soup with Bacon

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Author: Darcey Olson


  • 2 lb Asparagus
  • 4 tbsp Butter Unsalted
  • 2 cup Diced Yellow Onions = about 2 medium onions
  • 4 Garlic Cloves
  • 6 cup Chicken or Vegetable Broth
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ground Thyme
  • 1 tsp Salt + More To Taste
  • 1 tsp Ground Black Pepper + To Taste
  • 4 Bacon Slices
  • 3 tbsp Lemon Juice
  • 4 tbsp Parmesan Cheese


  • Cut off the tips of the asparagus spears and chop the stalk into 1/2" pieces. Keep the tips to use in another recipe or to dress up the bowl when serving.
  • Add the butter to a large stock pot over medium heat.
  • Remove the peel from the garlic cloves and smash with a heavy knife. Add the smashed garlic to the pot along with the chopped onions. Cook for about 7-8 minutes, until onions are soft.
  • Add the chopped asparagus, chicken broth, chili powder, ground thyme, bacon slices, salt and black pepper to the pot and bring to a rapid boil. Cover the pot, turn the heat down to low and simmer for about 30 minutes until all the vegetables are soft and tender.
  • Use an immersion blender or blender to puree until completely smooth.
  • OPTIONAL- pass the pureed soup through a fine sieve to remove the fibers if you prefer.
  • Transfer the soup back to the stockpot and bring back to a simmer.
  • Add the lemon juice and grated Parmesan cheese and stir to combine.
  • Taste the soup and add additional salt, pepper, cheese or lemon juice if desired!
  • Divide the soup into 4 bowls and top with the asparagus tips or grated Parmesan cheese if desired.