This roasted asparagus, leek, and cannellini bean soup is creamy, fresh, high in protein, and full of spring flavor. An easy spring soup recipe made with seasonal asparagus, spinach, tarragon, and crème fraîche for a healthy and comforting meal.

Three bowls of green roasted asparagus, leek, and cannellini bean soup, garnished with asparagus tips and fresh herbs, are shown on a light marble surface with gold spoons and herb sprigs beside them.

Table of Contents

Roasted Asparagus, Leek, Cannellini Bean Soup

I love it when the first bunches of asparagus show up at the Farmers Market. That instantly makes me feel like winter is finally packing its bags and heading out. But you never know in Colorado, you think it’s over, and we get snow in May!

As a nutrition consultant and chef, I get ridiculously excited about seasonal produce. I’m from Poland, and that is what I remember from my childhood: eating seasonally. Check the ultimate spring grocery guide here.

I’m also the person squeezing asparagus stalks at the market like I’m inspecting fine wine grapes. And honestly? Peak season asparagus deserves that kind of attention.

We’ve been enjoying lots of asparagus lately in my kitchen. Roasted on sheet pans, tossed into salads, folded into omelets, and blended into this velvety spring soup during a snow day in Colorado. This spring recipe became one of my favorites because it’s comforting, warm, light, and vibrant. Plus, you can enjoy this soup cold! The roasted asparagus brings a deep earthy sweetness, the leeks melt into the broth like silky ribbons, and the cannellini beans make everything creamy without needing loads of dairy.

If you’ve been looking for a spring soup that truly showcases the asparagus flavor, that is light and detoxifying, this one is absolutely worth making. Check out spring hormone detox here.

Why You’ll Love This Recipe

It’s creamy but light
Roasting the asparagus creates a deeper, sweeter flavor
It’s an easy to make spring recipe perfect for busy weeknights
The tarragon adds a fresh French-inspired flavor that pairs beautifully with asparagus
This soup works as a light main dish or side dish during the spring asparagus season.
The bright green color makes it look gorgeous on the table

A bowl of creamy green soup garnished with asparagus spears, microgreens, and a mint leaf, with a spoon in the bowl. Another bowl and a dish of seasoning are visible in the background.

Ingredients for Roasted Asparagus, Leek, Cannellini Bean Soup

Asparagus: Look for bright green stalks with tightly closed tips, because that indicates they’re fresh and tender. Peak season asparagus usually arrives in spring, typically from April through June, depending on where you live. During asparagus season, the flavor becomes sweeter, grassier, and less bitter. Roasting the asparagus intensifies its flavor and adds depth to the soup.
Leeks : bring the savory flavor that feels sweeter and delicate. I absolutely love cooking with leeks in soups because they add so much flavor and, once softened, create a luxurious, silky texture.
Cannellini beans: are my secret weapon for creamy soups. They blend beautifully and create a rich texture without relying heavily on cream. I used them because they add body and make the soup feel hearty while still staying fresh and light.
Fresh tarragon: gives this soup a slightly delicate herbal flavor that reminds me a little of spring gardens and French countryside cooking. Tarragon and asparagus are such an underrated pairing.
Vegetable broth: keeps the soup light while allowing the vegetables to shine. I like using a flavorful broth that doesn’t overpower the asparagus.
Spinach: adds extra freshness and helps create that gorgeous, vibrant green color. It blends right into the soup, making everything taste brighter.
Crème fraîche: adds a silky finish and subtle tanginess that balances the sweetness of the roasted vegetables. I love swirling a little on top right before serving.

This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.

Did you know?

Fresh local asparagus from Farmers Markets tastes so much sweeter and more vibrant than asparagus that has traveled across the country. The fresher it is, the more delicate and grassy the flavor becomes, exactly what makes this spring soup taste so bright and alive.

Four bowls of green soup garnished with herbs and asparagus, placed on a light surface with gold spoons nearby. A small dish with salt and pepper sits in the corner, surrounded by fresh mint leaves.

How to Make Roasted Asparagus, Leek, Cannellini Bean Soup

Roast the asparagus in teh oven at 375 F for 15 minutes.
Chop leeks and onion.
Heat olive oil in a Dutch oven and add leeks and onions, cooking until tender and slightly caramelized around the edges. This step transforms the vegetables and creates a much deeper flavor.
Add garlic and cook it for 2 more minutes.
Add vegetable broth, roasted asparagus, canellini beans, salt, and black pepper, and cook it for 15 minutes.
Add chopped tarragon and mint, and cook for 5 more minutes.
Add spinach, lemon juice, maple syrup, and crème fraîche.
Take the soup off the heat and cool it down for 10 minutes, then blend it.
Adjust the seasoning.
Serve hot with crusty bread, toasted sourdough, or even a simple spring salad.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredient Substitutions

Leeks: Shallots work beautifully if you can’t find leeks.
Cannellini Beans: Great Northern beans or butter beans blend just as well.
Tarragon: Fresh dill, basil, or parsley can replace tarragon for a different herbal flavor.
Spinach: Baby kale or arugula can be used for a slightly peppery twist.
Crème Fraîche: Greek yogurt or coconut cream both work nicely, depending on your preference.
Vegetable Broth: Bone broth or chicken broth can be used if you’re not a vegetarian.

Chef Angie’s Tips

Roast the vegetables until slightly golden for maximum flavor
Add the tarragon at the end for the freshest flavor
Save a few roasted asparagus tips for garnish
A squeeze of fresh lemon juice before serving brightens everything beautifully

Ways To Serve

Serve with toasted sourdough or gluten-free sandwich bread
Pair it with a fresh spring salad and soft-boiled eggs for protein
Serve it with high-protein seed bread or plantain bread
Serve as a starter for a spring dinner party
Enjoy it alongside grilled chicken drumsticks or Mediterranean salmon
Drizzle with herb oil for an elegant presentation

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. Add extra broth if the soup becomes too thick.

Four bowls of green soup, garnished with asparagus tips and fresh herbs, are arranged on a light marble surface with two gold spoons and scattered microgreens.

FAQ

When is asparagus season?

Asparagus season typically runs from early spring through early summer, usually April to June. That’s when asparagus is at its sweetest and most tender.

Can I make this soup dairy-free?

Yes! Simply skip the crème fraîche or use coconut cream or cashew cream instead.

Do I need to peel asparagus?

Usually no. Thin and medium asparagus stalks are tender enough as they are. If the stalks are very thick, you can peel the lower ends.

Can I serve this soup chilled?

Actually, yes, and it’s delicious. It becomes incredibly refreshing on warmer spring days.

If this roasted asparagus, leek, and cannellini bean soup ends up simmering away in your kitchen, I’d love for you to share it with friends and family. Pin this spring recipe for later, snap a photo and tag me, or send it to someone who gets just as excited about asparagus season as I do. Nothing brings people together quite like a pot of homemade soup and a loaf of warm, crusty bread waiting at the table.

Roasted Asparagus, Leek, Cannellini Bean Soup

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Soup

Cuisine European, Healthy

Servings

Calories 265 kcal

Equipment

Ingredients

2 bunches Asparagus
2 Leeks
1 Onion
2 tbsp Garlic minced
2 tbsp olive oil
30 oz Canellini beans
64 oz Veggie broth
2 tbsp Tarragon chopped
2 tbsp Mint chopped
2 cups Spinach chopped
1/2 tsp Salt
1/2 tsp Black pepper
1/4 cup Lemon juice
2 tbsp Maple syrup optional
4 oz Creme fraiche

Instructions

Roast the asparagus in teh oven at 375 F for 15 minutes.
2. Chop leeks and onion.
3. Heat olive oil in a Dutch oven and add leeks and onions, cooking until tender and slightly caramelized around the edges. This step transforms the vegetables and creates a much deeper flavor.
4. Add garlic and cook it for 2 more minutes.
5. Add vegetable broth, roasted asparagus, canellini beans, salt, and black pepper, and cook it for 15 minutes.
6. Add chopped tarragon and mint, and cook for 5 more minutes.
7. Add spinach, lemon juice, maple syrup, and crème fraîche.
8. Take the soup off the heat and cool it down for 10 minutes, then blend it.
9. Adjust the seasoning.
10. Serve hot with crusty bread, toasted sourdough, or even a simple spring salad.

Nutrition

Calories: 265kcalCarbohydrates: 42gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 538mgPotassium: 557mgFiber: 11gSugar: 10gVitamin A: 2737IUVitamin C: 23mgCalcium: 197mgIron: 8mg

Keyword Roasted Asparagus, Leek, Cannellini Bean Soup

Tried this recipe?Let us know how it was!

Love My Content? Buy Me a Coffee!

Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!

Roasted Asparagus, Leek, Cannellini Bean Soup