Cream of Asparagus Soup

Cream of asparagus soup is a velvety, flavorful dish that’s perfect for a cozy meal or as an elegant appetizer. Made with fresh asparagus and a few simple ingredients, this soup is creamy, rich, and bursting with springtime freshness.

Why You’ll Love This Recipe

  • Fresh and flavorful: Highlights the delicate taste of fresh asparagus.
  • Quick and easy: Ready in under 30 minutes.
  • Healthy and wholesome: Packed with nutrients while still indulgent.
  • Versatile: Perfect as a light meal, starter, or side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Fresh asparagus, trimmed and chopped
  • Onion, diced
  • Garlic, minced
  • Butter
  • Chicken or vegetable broth
  • Heavy cream or milk (for a lighter option)
  • Salt and pepper
  • Optional: Lemon juice for brightness and Parmesan cheese for garnish

Directions

  1. Sauté aromatics: In a large pot, melt butter over medium heat. Add the onion and garlic, cooking until softened and fragrant.
  2. Cook the asparagus: Add the chopped asparagus to the pot and sauté for 3-4 minutes.
  3. Simmer: Pour in the broth, bringing the mixture to a boil. Reduce heat and simmer for 10-15 minutes, or until the asparagus is tender.
  4. Blend: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend carefully.
  5. Add cream: Stir in the heavy cream and season with salt and pepper. Heat gently without boiling.
  6. Serve: Ladle into bowls and garnish with a drizzle of cream, Parmesan cheese, or a squeeze of lemon juice if desired.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Vegan Option: Use coconut milk or almond milk instead of cream, and olive oil instead of butter.
  • Herbaceous Twist: Add fresh thyme, dill, or chives for extra flavor.
  • Cheesy Delight: Stir in grated Parmesan or sharp cheddar for a richer soup.
  • Low-Carb: Skip the cream and blend in an avocado for creaminess without the dairy.
  • Zesty Kick: Add a dash of cayenne or smoked paprika for some heat.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze the soup (without the cream) for up to 2 months. Add the cream after reheating for best texture.
  • Reheating: Warm gently on the stovetop over medium heat or in the microwave, stirring occasionally.

FAQs

Can I use frozen asparagus?

Yes, frozen asparagus works well, though the flavor may be slightly milder.

How do I prevent stringy soup?

Trim the tough ends of the asparagus before cooking to avoid fibrous bits.

Can I make this soup ahead of time?

Absolutely! Reheat it gently before serving, and add the cream just before serving for the freshest flavor.

What can I serve with cream of asparagus soup?

Pair it with crusty bread, a green salad, or a grilled cheese sandwich.

How do I make the soup thicker?

Simmer the soup longer to reduce liquid, or blend in a boiled potato for extra creaminess.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as written.

Can I skip the cream?

Yes, for a lighter version, use milk, or omit the cream entirely and enjoy a broth-based soup.

Can I add other vegetables?

Certainly! Leeks, spinach, or peas pair beautifully with asparagus.

How do I enhance the flavor?

A splash of lemon juice, a pinch of nutmeg, or a dollop of sour cream can elevate the soup.

Is cream of asparagus soup keto-friendly?

Yes, this recipe is keto-friendly as long as you use heavy cream and low-carb broth.

Conclusion

Cream of asparagus soup is a comforting and elegant dish that’s easy to prepare and packed with fresh flavors. Whether served as a main course or a starter, it’s a versatile recipe you’ll want to make again and again. Try it today and enjoy a warm, creamy bowl of deliciousness!

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Cream of Asparagus Soup

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soups and Stews
  • Method: Stovetop
  • Cuisine: International

Description

This Cream of Asparagus Soup is velvety, smooth, and packed with fresh asparagus flavor. It’s a healthy and elegant soup that’s perfect as an appetizer or a light meal. Simple to make, it’s creamy without being heavy, making it a go-to recipe for spring or anytime you crave something comforting.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 1 lb fresh asparagus (woody ends trimmed, cut into 2-inch pieces)
  • 3 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or coconut milk for a dairy-free option)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper

Optional Garnish:

  • Sour cream or yogurt swirl
  • Croutons
  • Chopped fresh parsley or chives

Instructions

  1. Sauté aromatics: Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
  2. Add asparagus: Stir in the asparagus pieces and cook for 5 minutes, stirring occasionally.
  3. Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the asparagus is tender.
  4. Blend: Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
  5. Finish with cream: Stir in the heavy cream and nutmeg (if using). Simmer for 2–3 minutes to warm through. Taste and adjust seasoning with salt and pepper.
  6. Serve: Ladle the soup into bowls and garnish with your favorite toppings. Serve hot with crusty bread or crackers on the side.

Notes

  • For a thicker soup, reduce the broth by 1/2 cup or add a peeled, diced potato while simmering.
  • To make it vegan, substitute butter with more olive oil and use coconut milk instead of cream.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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