Creamy Asparagus Soup

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A simple soup with few ingredients and lots of asparagus flavor, this is a great way to enjoy one of spring’s favorite veggies.

Creamy Asparagus Soup is made with fresh asparagus stalks and a bit of tender onion simmered in broth. It’s blended to creamy perfection and combined with a splash of cream.

Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!

a bowl of asparagus soup garnished with parmesan

A Quick and Easy Soup Recipe

Vegetable soups, like creamy tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or maybe even your own garden vegetables.

  • This asparagus soup recipe is really fast and easy.
  • You’ll need just a handful of ingredients.
  • It has a rich and creamy smooth texture and is packed with asparagus flavor.
  • This soup relies on blended asparagus for texture and no thickeners or starches are needed (keeping it naturally low carb and gluten free).

Labeled Creamy Asparagus Soup Ingredients

Ingredients for Asparagus Soup

We love fresh veggie soups and find that simmering and blending the vegetables eliminates the need for tons of cream or thickeners.

  • Fresh asparagus is the real star here and you can use fresh asparagus stalks or even leftover cooked or grilled asparagus in this recipe.
  • For the broth, I prefer chicken broth but of course, this recipe works with vegetable broth too.
  • Seasonings are simple with onion, garlic, salt, and pepper. Feel free to stir in your favorite herbs too.
  • Cream is added for a little bit of richness and a velvety texture but you don’t need much! Swap it out for light cream or even a bit of sour cream (which will be tangier).

To stretch the soup even further, add some peeled and chopped russet or Yukon gold potatoes. Garnish with a bit of parmesan cheese and a squeeze of lemon juice.

asparagus soup ingredients in a pot

 

How To Make Asparagus Soup

This is no ordinary canned cream of asparagus soup. It’s loaded with fresh ingredients and full of flavor!

  1. Prep: Wash and trim the asparagus spears. Snap off the woody ends and discard. Cut it into ½ inch pieces.
  2. Cook: Cook onion & garlic in butter (per recipe below) in a dutch oven or small pot until tender. Stir in the remaining ingredients and simmer.
  3. Puree: Using an immersion blender or a regular blender, puree the soup in the pot until it is completely smooth. Stir in cream.

Garnish Tip: Add the asparagus to the broth and after it has simmered about 4 minutes, remove a few of the asparagus tips and set aside. They make a pretty garnish for the soup.

Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!

cooked asparagus soup in a pot before blending

Recipe Tips

  • Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
  • If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
  •  If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
  • To thicken, allow the soup to simmer uncovered or stir in some potato flakes.

cooked asparagus soup being blended

How To Reheat Asparagus Soup

Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!

This would be a good time to top with some parmesan croutons or crispy onion pieces (or fresh herbs like dill).

cooked asparagus soup in a pot after blending

Can It Be Frozen?

Asparagus soup is cream-based and cream-based soups don’t freeze well so if you’re going to freeze this soup, freeze a portion before adding the cream! Simply defrost, reheat and add a splash of cream before serving.

More Vegetable Soup Recipes

a bowl of asparagus soup garnished with parmesan
5 from 49 votes
Review Recipe

Creamy Asparagus Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
This asparagus soup is fresh, creamy, and full of flavor!

Ingredients

  • 1 ½ pounds asparagus trimmed and washed
  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 2 ¼ cups chicken broth (not low sodium)
  • salt & black pepper to taste
  • ½ cup heavy cream or to taste
  • ½ teaspoon lemon juice fresh
  • parmesan cheese for serving optional

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Instructions

  • Cut asparagus into ½" pieces.
  • Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes.
  • Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
  • Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
  • Taste and season with salt and pepper if needed.

Recipe Notes

  • Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
  • If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
  •  If you'd prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
  • To thicken, allow the soup to simmer uncovered or stir in some potato flakes.

Nutrition Information

Calories: 181, Carbohydrates: 11g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 48mg, Sodium: 525mg, Potassium: 512mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1811IU, Vitamin C: 21mg, Calcium: 74mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Lunch, Soup
Cuisine American
Creamy asparagus soup in a bowl with a title

 

A bowl of creamy asparagus soup topped with asparagus pieces with a title
A bowl of creamy asparagus soup with a title
Top image - a bowl of creamy asparagus soup. Bottom image - creamy asparagus soup prepared in a pot with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Outstanding! I had a little over a pound of fresh asparagus left over but my daughters declined to eat the rest because they didn’t like the texture. I searched for asparagus soup recipes and decided to try this one. It was phenomenal! We all loved it.

    I used maybe 1/4 cup of half & half instead of the heavy cream, and I spiced it up with more garlic and sea salt.5 stars

  2. This is a delicious soup. Folks who don’t like asparagus even love it after you twist their arm to taste it! I don’t measure, and I usually have asparagus purée in my freezer that I have made from asparagus ends. Sometimes I also add some frozen asparagus that I have put up from my garden. After it has cooked for 10 or 15 minutes I purée it with my immersion blender. I don’t add any lemon; we all think it is best with shredded Parmesan, then when it is served also add grated Parmesan. This takes it over the top! Otherwise I pretty much kinda follow this recipe. Thank you!5 stars

  3. Delicious and super easy to make. I saved the asparagus tips for garnish and added texture in the soup. Added bacon bits as well! Definitely adding to my soup collection.5 stars

  4. Thank you for posting such an easy and delicious recipe. This is going in my recipe book. Both my toddlers and husband were quiet eating tonight’s dinner.

  5. do you have air fryer receipes. I have used a lot of your receipes and they are great.
    I already get your receipes on my email

  6. This the easiest tastiest soup ever!!!!’ Our asparagus patch has been very giving this summer! This was a nice change!5 stars

  7. We loved this soup! I had made an asparagus soup before and did not enjoy it, but I am always on the hunt for a tasty, healthier, blended veggie soup. I don’t love vegetables, so always looking for ways to eat them outside of a salad. I normally follow a recipe but in this case, had to adjust a little based on what I had on hand. I only had red onion, I threw in a few stalk of celery in fear of it being too “asparagus-y” (remember, I don’t like veggies) and used coconut cream. Blended it to death in the blender so it was super smooth. Fabulous. Husband said it was restaurant quality. That’s a win in this girl’s book.5 stars

  8. Made this for the first time tonight. OMG, it’s so good!!! I love that the recipe is so simple, directions easy to follow. I will definitely make it again (and again, and again).5 stars

  9. Sorry, stand to be corrected, a hand blender is an immersion blender, and you can blend in the pot you cook the soup in. I have learned a lot watching blogs, and “FOOD NETWORK”, and one can get the immersion blender at Walmart, inexpensive. I am not being in a nasty way but some people (woman) that cook will not understand your theory on a hand blender.5 stars

    1. Thanks Marie. You are totally correct, an immersion blender and a hand blender are one in the same :) Thanks for clarifying!

    2. I haven’t tried this recipe yet, but I have used another and speaking of immersion blender, I had a cheap Walmart blender and I literally blew the motor out because the asparagus was so woody and took a long time to blend. I never got to finish the soup as I didn’t have another blender on hand. I did eventually get another one, All-Clad, that’s so powerful with a turbo button I could use it as a wood chipper!5 stars