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.
- 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
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Asparagus Soup
Creamy asparagus soup made with chicken broth, and a hint of lemon is fresh, bright, and light!
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Cut asparagus into ½-inch pieces.
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In a large pot over medium heat, cook onion and garlic in butter until tender. Add asparagus and cook an additional 5 minutes.
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Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
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Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
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Taste and season with salt and pepper if needed.
- 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.
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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