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
- Sauté aromatics: In a large pot, melt butter over medium heat. Add the onion and garlic, cooking until softened and fragrant.
- Cook the asparagus: Add the chopped asparagus to the pot and sauté for 3-4 minutes.
- 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.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend carefully.
- Add cream: Stir in the heavy cream and season with salt and pepper. Heat gently without boiling.
- 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!
Print
Cream of Asparagus Soup
- 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
- 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
- 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.
- Add asparagus: Stir in the asparagus pieces and cook for 5 minutes, stirring occasionally.
- 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.
- Blend: Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
- 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.
- 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.