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This asparagus soup recipe is fresh and creamy, and so easy to make!
Cream of asparagus soup is made with sautéed asparagus pieces, onions, and garlic in butter, blended in a savory broth with a splash of cream for a rich finish.
Holly’s Recipe Highlights
- Flavor: This soup has a delicate, fresh, and slightly earthy flavor. It’s subtly flavorful and perfect for spring!
- Skill Level: This easy one-pot soup is beginner-friendly!
- Recommended Tools: An immersion blender is a useful tool for blending soups and sauces directly in the stockpot.
- Budget Tip: Add extra pureed veggies or potato flakes to thicken the soup, or stretch the recipe further.
Ingredient Tips for Asparagus Soup
- Asparagus: Choose spears that are roughly the same size so they cook evenly. Frozen and thawed asparagus or leftover asparagus can be used in this recipe.
- Broth: Chicken broth can be swapped out for vegetable broth, or add depth to the flavor with a homemade broth.
- Cream: Heavy cream gives the soup structure and full flavor. Half-and-half, sour cream, or a dollop of plain Greek yogurt can also be used.
- Seasonings: Simple seasonings and a hint of lemon are all that’s needed to bring out the delicate flavor of asparagus. Fresh herbs like parsley or a little mint make a tasty and elegant garnish for asparagus soup.
Favorite Variations
- Asparagus soup is great for extra add-ins! Make it a meal and add cooked bay shrimp, thinly sliced roasted leeks, or sautéed mushrooms and onions.
- Add peas or spinach before blending for a bright green color!
- Serve cold with a swirl of plain yogurt and fresh herbs.
How to Make Asparagus Soup
- Sauté asparagus pieces with onion in garlic butter. (Full recipe below.)
- Add broth and seasonings and cook until asparagus is softened.
- Puree the soup and add cream and lemon juice. Adjust seasonings.
Garnish with fresh herbs, crumbled goat cheese, or a couple of parmesan croutons.
Storing Leftovers
- Keep leftover creamy asparagus soup in a covered container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop on low heat, and adjust seasonings as needed. Do not boil, as this will cause the soup to get grainy.
- Freezing cream-based soups isn’t recommended because the cream curdles when thawed. However, a portion of the asparagus soup can be frozen before the cream is added.
- Thaw in the refrigerator or over low heat on the stovetop, then add the cream and seasonings, heat, and serve!
More Asparagus Favorites
Did you make this Asparagus Soup? Leave us a rating and comment below!
Asparagus Soup
Creamy asparagus soup made with chicken broth, and a hint of lemon is fresh, bright, and light!
Equipment
Ingredients
- 1 ½ pounds asparagus trimmed and washed
- 1 tablespoon butter
- 1 small yellow onion diced
- 1 clove garlic minced
- 2 ¼ cups chicken broth not low sodium
- salt and black pepper to taste
- ½ cup heavy whipping cream or to taste
- ½ teaspoon fresh lemon juice
- shredded Parmesan cheese for serving, optional
Instructions
- Cut asparagus into ½-inch pieces.
- In a large pot over medium heat, cook onion and garlic in butter 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.
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.
- Refrigerate leftovers for up to 4 days. Reheat on low heat to prevent the cream from curdling. Do not freeze.
Nutrition Information
Calories: 176 | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 525mg | Potassium: 426mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1814IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Soup
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Delicious!! What a great easy recipe that has so much flavor. It’s a keeper for me.
I would give this 10 stars if I could! We have asparagus in our garden so it was the freshest of the fresh spears. Wonderful flavor! Definitely a “keeper” recipe
Great idea with adding lemon, never thought of that. Enjoy your concoctions & every one i made have been tremendous. Asparagus is plentiful in Northern Michgan so wanted to share tip for you & fellow subscribers. Save the bottoms after breaking off & make stock. Extra flavor & use the tough parts. Keep your delicious vidals recipes coming, thank you !
Easy and delicious! thank you!
Amazing soup recipe! So simple and easy to make. Made just as the recipe says. Thank you for sharing.