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
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Wow so good! I’m not a big fan of parm so I used grated Romano oh so go that little salty note it adds yum! I ate it with a couple rolls.
I know what I’m eating for lunch all week at work!
Perfectly balanced recipe. Made it today with fresh picked ditch bank asparagus. It was bright and full of flavor. I doubt it would be as good with store bought asparagus. Will make a few more times before the season ends
This was delicious! My search for the perfect creamy asparagus soup is over!
Delicious
So, so good! I used the larger asparagus that we don’t normally use to grill or roast and the flavor is amazing! It’s a win-win- use all the asparagus and have a wonderful soup as well. I made this in my cooking blender- just added all the ingredients (except cream- that went in at the end) and it was done in no time!
I added a little bit of red pepper flakes to the onion/garlic step. I didn’t have a lemon which would have added a little acid but it was still so easy and delicious!!
I made this last night for dinner it was really good
I am a vegetarian and I used vegetable broth
I don’t have a hand blender so I used a processor
I added (in my bowl) some hot habanero dust that I make, Yummmmm.
Very easy to make
This is the first homemade soup I’ve made, it was so easy to follow. The only change I made was I used turkey broth from a turkey made earlier in the week. My husband loves it and wants me to make more already. Thank you for posting.
Absolutely delicious! Had a lot of asparagus leftover from a large Sam’s bag. Made exactly as written, and it’s very good!
So glad you liked it, thanks for leaving a comment Jenny!
Used some sherry to deglaze the pan before adding broth and subbed Oatmilk and EVOO to make it vegan. So good.
Love this soup! I use it as a guide; don’t really measure. I keep some of my asparagus ends in the spring and cook them for a long time in water, then use an immersible blender on them, getting rid of the fiber as I blend and strain. Then freeze the purée and use it with this recipe. I usually add a few stalks of my frozen asparagus, but you wouldn’t have to. Delicious with Parmesan, grated and shredded!
Love this soup! I am always looking for different things to do with asparagus since I love it more than some of my family members and this caught my eye. It was delicious and creamy and a perfect pair with a sandwich. Best of all, it was loved by everyone!
So happy to hear that, Adrienne!
Made it and added shredded zucchini to make it go further. Could not taste the zucchini but it was really great…oh and made it like the recipe called for to the “T”
Awesome! Perfect as the recipe was written. Thank you for sharing.
Delicious. I added celery and substituted half and half for heavy cream and came out awesome.
So easy! Excellent recipe. I peeled, snapped and cut fresh asparagus until the end weight was 1.5 lbs. Used Countrycrock Plant Cream Heavy Whipping Cream alternative. Topped with crispy Pancetta and shaved parmesan. Should’ve doubled the recipe! It also traveled well and reheated for lunch with no problem. I’d make it again when asparagus is on sale. Thank you so much for sharing.
This soup is DELICIOUS! I apologize in advance for the changes I made. (I really don’t like when people do this). I had some leftover ham from Easter so I added it. I didn’t have heavy cream on hand so I used 1/2 & 1/2. Otherwise I followed the recipe as posted. My whole family raved about it! I just wish I had doubled the recipe!
Thank you for sharing your substitutions Diane, your version sounds delicious!
Great soup, was running a little short on asparagus and added a potato. End result, excellent. Thanks
Asparagus soup is lovely.
Just going to have to double up on recipe as it really only serves 2 .
When you specify “chicken broth (not low sodium)” do you mean we should use salt-free chicken broth or normal chicken broth. Sorry, I’m confused since most recipes say salt-free or low sodium broth, and both normal and salt-free are not low sodium. I’m looking forward to trying this as soon as I can this week. A great use for asparagus that I had left over from grilling some, and maybe something my vegetarian friends would enjoy with veggie stock. Thank you so much for sharing with us all! You are appreciated!
Thank you for your kind words Steve!
This recipe uses regular chicken broth as it needs the salt for flavor. Veggie broth would certainly work in this recipe, it’s a bit sweeter in flavor.