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.
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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!
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
So happy to hear that, Bill! Glad everyone enjoyed it.
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!
Great Recipe !!!
Nice Recipe !!!
Super easy and my husband loves it. I love your recipes.
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.
Delicious best I have ever had by leaps and bounds
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.
So glad your family loved this Vanessa!
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
Yes, we do! You can find all of our Air Fryer Recipes here!
We loved this creamy and delicious soup! It was so easy and it made what I think, was a lovely presentation.
❤️
Easy and delicious. Thanks for another great recipe!
Easy and delicious! Thanks for another great recipe!
This the easiest tastiest soup ever!!!!’ Our asparagus patch has been very giving this summer! This was a nice change!
What a delicious idea!
Thanks Traci! Glad you liked it.
This is absolutely delicious! I am loving it.
Thank you so much!
Ruthie Dunlap
So glad you enjoyed it Ruthie! :)
Absolutely delicious!!
I love trying new recipes and this was fantastic.
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.
So happy to hear that Michelle!
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).
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.
Thanks Marie. You are totally correct, an immersion blender and a hand blender are one in the same :) Thanks for clarifying!
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!