Gluten-Free Asparagus Soup
By the Gluten Free Recipes team ·
This vibrant gluten-free asparagus soup offers a creamy texture and a fresh, earthy flavor. Tender asparagus spears meld with aromatic vegetables and a savory broth for a comforting and satisfying meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 10 ingredients — including fresh asparagus, certified gluten-free chicken or vegetable stock, diced yellow onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Asparagus Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Asparagus Soup: This recipe is naturally gluten-free, utilizing cornstarch for thickening instead of gluten-containing flours. Always ensure your stock is certified gluten-free.
Ingredients
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup diced yellow onion
- 2 cups diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery, and sauté until the vegetables begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the trimmed and cut asparagus pieces to the pot and stir to combine with the sautéed vegetables. Cook for an additional 3-4 minutes, allowing the asparagus to slightly soften and release its fresh aroma.
- 3
Pour in the certified gluten-free chicken or vegetable stock. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the vegetables are tender when pierced with a fork.
- 4
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for another 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency. The soup should have a slightly creamy texture.
- 5
Season the soup with salt and black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Serve the hot asparagus soup immediately, garnished as desired.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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