Creamy Asparagus Soup

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Creamy Asparagus Soup is a great way to indulge in the sweet, tender stalks of asparagus that are everywhere right now. Made with fresh asparagus, heavy cream and sprinkled with parmesan cheese this soup is delicious served hot or cold! 

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

Close up of a bowl of creamy asparagus soup.

What’s in Asparagus Soup?

The asparagus itself is the real star here, just a few blending ingredients like chicken broth, cream, and some butter make the base savory. A dash of seasonings bring out the full flavors whether it’s served hot or cold!

If asparagus is not as plentiful, simply add some boiled and pureed russet potatoes to the asparagus soup at the end and mix well.

Two images showing asparagus and onions in a pot before and after adding soup stock.

To Make Asparagus Soup…

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

  1. Prep: Wash and trim the last inch off each asparagus spear. Pat dry and then cut each stalk into ½ inch pieces.
  2. Cook: Cook onion & garlic in butter (per recipe below) until tender and fragrant. Add asparagus and cook until tender. Stir in the remaining ingredients, cover and let cook until asparagus is soft.
  3. Puree: Using an immersion blender, puree the soup in the pot until it is completely smooth. If potatoes are used, this is the time to puree those in as well! Stir in the cream and lemon juice.

Serve hot garnished with parmesan cheese or a slice of garlic bread to soak up every last drop!

Two images showing Asparagus being blended into a creamy soup consistency.

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 deep fried onion pieces to give it a little more flavor!

Creamy asparagus soup with croutons on top.

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 Delicious Creamy Soups

Asparagus Soup in a white bowl with a spoon
5 from 14 votes
Review Recipe

Creamy Asparagus Soup

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Holly Nilsson
Course Soup
Cuisine American
This asparagus soup is fresh, creamy, and full of flavor!


  • 1 1/2 lb asparagus trimmed and washed
  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 2 1/4 cups chicken broth (not low sodium)
  • salt & black pepper to taste
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup heavy cream or to taste
  • parmesan cheese for serving optional

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  • Cut asparagus into 1/2" 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.

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
Keyword asparagus soup


A white bowl of creamy asparagus soup.
A white bowl of creamy asparagus soup.
Top image is a white bowl of creamy asparagus soup. Bottom image shows the asparagus cut and ready to cook in a pot.

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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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  1. 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

  2. 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

  3. 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