Diethood » Recipes » Soups » Asparagus Soup

Asparagus Soup

This deliciously creamy Asparagus Soup is light and fresh, made with just a handful of ingredients, and ready in 30 minutes. It can be enjoyed as the main course or as a starter to an elegant dinner.

stirring asparagus soup in a dutch oven

This tasty blended soup captures the pure asparagus goodness in every delicious bite! It’s a great way to use fresh asparagus, and since it’s prepared with only a handful of ingredients, you can whip it up anytime. Asparagus is cooked until tender, then pureed with the other ingredients into a smooth and silky soup. Heavy cream and lemon juice are added to make it rich, bright, creamy, and full of fresh flavor. 

Why You Should Make This Soup

  • Quick and easy. This simple dish is ready in 30 minutes, with just a few easy steps.
  • Made with pantry staples. You only need fresh asparagus, heavy cream, garlic, salt, and pepper.
  • Creamy but light. This soup has a creamy texture, but it isn’t a hearty soup – it is refreshing and delicate.
  • Nutritious. The soup is packed with nutrients because asparagus is a good source of fiber, folate, vitamins A, C, E, and K.
Asparagus pieces in a Dutch oven.

Asparagus Soup Ingredients

  • Asparagus: Choose stalks that are firm to the touch, not faded in color, and with the tips firmly closed.
  • Butter: Adds richness to the soup.
  • Olive oil: For cooking the asparagus and aromatics.
  • Onion & garlic: They infuse each bite of this soup with more flavor.
  • Salt & pepper
  • Vegetable broth: I like to use low sodium.
  • Heavy cream: Adds the creaminess.
  • Fresh lemon juice: Brightens the soup and really enhances the asparagus flavor.
  • Parsley for garnish.
asparagus soup in a pot with a ladle

How to Make Asparagus Soup

  1. Prep the asparagus. Trim off the woody end part of the asparagus, then chop each stalk into 1-inch pieces.
  2. Cook. Heat the butter and oil in a stockpot with the onions, add the asparagus, season with salt and pepper, and cook for 5 minutes. Add the vegetable broth, bring to a boil, reduce to a simmer, and cook, covered, for 12 to 14 minutes or until the asparagus is soft.
  3. Puree the soup. Use an immersion blender to puree the soup.
  4. Add the cream. Return the creamed asparagus soup to medium heat. Whisk in the heavy cream until blended, then stir in the lemon juice.
  5. Taste and serve. Taste test and adjust the seasonings as necessary, then serve and enjoy!

Recipe Tips

  • Trim the asparagus. Asparagus has a woody end that should always be removed. Simply bend the stalk near the base, and it will snap at its natural breaking point. Alternatively, you can trim it using a knife.
  • Immersion blender alternative: You can use a regular blender but you may need to blend the soup in batches.
  • Always taste test. This is key as this soup doesn’t rely on seasonings. You’ll likely need to add more salt and pepper or even lemon juice.

What to Serve with Asparagus Soup

Along with my oven roasted asparagus, this is one of my favorite asparagus recipes. I love to enjoy this soup with some grilled salmon or London broil. Some of my go-to’s when I want to feel a bit fancy include New York strip steak, crab stuffed salmon, and seared scallops.

asparagus soup in a bowl with a spoon

How to Store & Reheat Leftovers

  • Fridge. Store any leftovers in an airtight container in the fridge for 4 days. I don’t recommend freezing this soup because of the cream. Once thawed, the cream will separate, and the soup will be grainy.
  • Reheat. The best way to reheat this soup is on the stovetop, gently stirring until warm.

More Asparagus Recipes

More Soup Recipes

stirring soup in a dutch oven

Asparagus Soup

Katerina | Diethood
This creamy Asparagus Soup is made with only a handful of ingredients and can be enjoyed as a vegetarian main course or as a starter to an elegant dinner.
5 from 10 votes
Servings : 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 pounds green asparagus stalks
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • salt and fresh ground pepper, to taste
  • 2 cloves garlic, minced
  • 5 cups low sodium vegetable broth
  • ½ cup heavy cream
  • 2 tablespoons fresh lemon juice, or to taste
  • chopped fresh parsley, for garnish


  • Trim asparagus by snapping off the tough woody ends. Discard the ends.
  • Cut the stalks of asparagus into 1-inch pieces; set aside.
  • Heat up 1 tablespoon butter and 1 tablespoon olive oil in a 4-quart, or bigger, Dutch oven or soup pot. Stir in the onions and cook for 1 minute.
  • Add the asparagus pieces, stir in the minced garlic, and season with salt and pepper. Continue to cook for 5 minutes, stirring often.
  • Add the vegetable broth and bring to a boil; lower the heat to a simmer, cover with a lid, and continue to cook for 12 to 14 minutes or until the asparagus is softened.
  • Remove the lid and puree the soup with an immersion blender, or purée the soup in batches in a regular blender until completely smooth.
  • Pour the blended soup back into the pot and set over medium-high heat.
  • Whisk in the heavy cream and lemon juice and bring the soup to a slow boil. Whisk in the remaining tablespoon of butter.
  • Remove from heat; taste the soup and adjust accordingly.
  • Sprinkle with parsley and serve.


  • Prep the Asparagus: Those asparagus stalks have a tough, woody end that’s not fun to chew. A simple bend near the base will let it break naturally. If you prefer, give it a quick snip with a knife.
  • No Immersion Blender? No Sweat! You can use a standard blender. But depending on its size, you might need to blend the soup in portions.
  • Give It a Taste: This is super important, especially since this soup doesn’t have a ton of added flavors. You might find yourself reaching for some extra salt, pepper, or even a squeeze of lemon.
  • Storage: Store leftover soup in an airtight container in the fridge for 4 days, and reheat preferably on the stovetop, though a microwave can be used if needed. Due to its cream base, it’s best not to freeze this soup as the cream may separate upon thawing.


Serving: 1 cup | Calories: 172 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 7 g | Cholesterol: 37 mg | Sodium: 828 mg | Potassium: 347 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1968 IU | Vitamin C: 12 mg | Calcium: 55 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: French
Keyword: asparagus soup recipe, easy vegetable soup recipe, healthy soup recipe
Did you make this recipe?Leave a Rating!


Ask a Question or Rate this Recipe

Your email address will not be published. Required fields are marked *

Recipe Rating:

75 comments on “Asparagus Soup”

  1. I too had some slightly wilted asparagus that I wanted to use. This soup is just as good as everyone is raving about. I too, will be making this again with fresh asparagus, not waiting for it to “age” like I accidentally did. I followed the recipe except I substituted homemade bone broth since I didn’t have vegetable broth. Everyone loved it!!!

  2. I had about 1lb of asparagus that I blanched and froze a few months ago . So I cut this recipe in half . I also added a stalk of diced celery that I had . OMG !!! This soup is delicious !!! I will definitely be making a full batch from now on .
    It’s so easy and good !!! Thanks for this keeper of a recipe . I have never commented on a recipe before … but this was worth sharing .

  3. Made this soup for one of our “no meat” days and it was delightful! Paired it with fresh baked rosemary sourdough. Thank you!

  4. Absolutely delicious! I added a handful of fresh grated parmesan to the pot at the end and whisked it in. Super easy and flavorful. Thank you!

  5. I loved this soup. I ate 3 bowls as soon as it was done.
    Substituted organic beef stock and coconut cream.

  6. I originally halved this recipe while making it for my grandpa, but after sampling his I had to make more for myself. This was so good!

  7. This soup is delightful prepared exactly like the recipe directs us. My problem is I had only 1 pound of asparagus the first time I made it and could only make half the recipe. I will not make that mistake again!
    I plan on making it as a starter course on St. Patrick’s Day.

  8. I can admit im hard to please ….. But this was excellent. I didnt have heavy cream so i used sour cream added 2 teaspoons of Ms Dash original… I dont like salt and lime instead of lemon…. Soooooooo good!!! Will make again

  9. This soup is so good! I’ve tried another asparagus soup recipe before, I may like this slightly more 🙂 And my husband complemented it too, said it’s really good. Also my toddler seemed to like it 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      You know it’s good when a toddler likes it! 😉 hehe Very happy to know that you enjoyed it! THANK YOU!! 😀

  10. Avatar photo
    Dionne O'Hara

    Came out perfect. It may not have even really needed the milk. I added red pepper flakes and a dash of tumeric just for some kick.
    Got some left over for lunch today too!! Yum Yum

  11. Avatar photo
    The Mom Chef ~ Taking on Magazines One Recipe at a Time

    I love creamy soups like this! I could probably finish off the whole pot on my own.

    But, yes, we all face these food issues with our kids, right? They learn; we learn. 🙂

  12. I know I’m a little late, but I wanted to make sure I commented on how DELICIOUS this soup looks!!!

  13. Avatar photo

    Ha ha cute story about trials and tribulations of children. The soups looks wonerful

  14. Avatar photo
    Chef Gerald@bistrogerard

    Cream of asparagus soup is one of my all time favourite dishes! Yours looks divine, I wish I could have some right now! I hope your daughter will learn to enjoy it too when she gets a little older, in the mean time well done for persuading her to eat the asparagus tips 😉

  15. I LOVE asparagus soup! I’ve tried to re-create a version of it I had on a Disney cruise that was the best I’ve ever had. I’m definitely going to try yours. Looks delicious 🙂

  16. Growing up I hated asparagus. Then while on a trip to Europe, I had pureed Asparagus Soup. It was love at first site…um, I mean bite. I am excited to enjoy this recipe, I have not had it since that wonderful experience in Wales.
    Take care,

  17. Avatar photo

    This soup looks lovely, I don’t think I’ve ever had asperagus as a soup. But I’ve just starte dto see them pop up at the market, so this is perfect.

  18. Avatar photo
    5 Star Foodie

    Thanks for sharing the story about your daughter trying the raw asparagus 🙂 The soup looks fabulous, love it! Makes me cheerful thinking that the spring season is around the corner!

  19. Avatar photo
    Kristi Rimkus

    Cute story. I had a picky eater too. One picky and one who would eat anything. Your soup looks amazing and I love anything asparagus!


  20. This is right up my alley! Never had asparagus in a soup! As a soup person, I must try this!
    My husband is just like your daughter, he doesn’t like vegetables pureed even in soup. He likes to see them in soup, so I puree half of it for me and leave the rest for him. So you are lucky that your daughter doesn’t hate vegetables at all.

  21. I just adore asparagus soup. Yours sounds delightful!

    My sons were not very good veggie eaters. My daughter loved all green food…go figure! She is a little more picky now that she is older, but she still gobbles up most green vegetables.

  22. Wonderful soup Kate! Your daughter is adorable!!!! My daughter still eats just raw carrots and she is 17. Have a great weekend 🙂

  23. I was your daughter. Hated them mushy when cooked but could live on salads. I still am not wild about “mushy” vegetables but oh how I love them pureed in soup. This springtime soup welcomes me. And yes, it gets so much easier when they can talk. (And say “no” all the time) At least you know.

  24. I know what you mean about the guessing game. The great news is what you learn with the first one doesn’t help you with the second (or third). They all come here with their own ideas of what they like and don’t like. Good luck.

  25. Avatar photo
    Sprinkled with Flour

    How funy:) I just had Asparagus the other night, and my son tried it for the first time. He loved it! I was so shocked:) Eating the asparagus got me thinking that it had been a long time since I’d had cream of asparagus soup, which I love. Great timing!

  26. Avatar photo

    I was just posting a cream of sweet corn soup :)) I love cream soups and indeed the vegetables are tastier this way :). Great recipe.

  27. i so enjoy reading these stories about mom and kid and their struggle with food and eating .. wonder if it will sound this much fun when I have one , whenever I have one 🙂
    I love grilled asparagus .. and this soup looks so tasty .. wonder if my hubby with like it. He is not a soup fan and kind of a kid at times when it comes to food !

  28. Avatar photo
    Lauren @ L-Mo Cooks

    Same deal with my baby lady. It turns out, though, that she loves vegetables…as long as they’re mine! If it’s meant for her, forget about it! I love asparagus, so soup will be on the menu to share with the wee one.

  29. I have to admit that I don’t think I have ever had cream of asparagus soup. I don’ t know why not – I like creamed soups and I like asparagus. This might just be the push I need. Thanks.

  30. Avatar photo
    Cheryl and Adam

    Must be something soupy in the air. We just had cream of broccoli soup for lunch and were discussing this very thing, cream of asparagus for tomorrow (we’re on kind of a soup kick here lately), and yours looks like just the thing! Thanks!

  31. Avatar photo
    Scarletta @ Scarletta Bakes

    This post is fantastic. First, because I have been so COLD lately that I have been craving soup, but had hit a cooking block because I couldn’t think of the type of soup that I really wanted – you solved this one for me! Second, I love the photographs in this post, and finally, I really love your story. Thanks so much and have a fantastic weekend! 🙂

  32. We love asparagus,. but have never made asparagus soup. We still have winter here in Chicago, so we’ll be making this soup soon. Yours looks so good.

    Please stop by my blog to pick up the Stylish Blogger Award, which you deserve.

  33. Avatar photo
    Lindsey at Burn Me Not

    This soup sounds delightful! So glad your little one has found a way to enjoy veggies. 🙂

      1. Katerina - Diethood
        Katerina Petrovska

        Yes, you can, but it won’t be as creamy. Make sure to whisk continuously when adding in thee milk.

  34. Oh, shoot! I should have saved all those asparagus ends I broke off before dinner last night! This soup looks fabulous…and I had to laugh at your daughter’s first taste of one of my favorite veggies~

  35. Avatar photo

    ooooo! I am so making this. I can’t believe I’ve never seen Cream of Asparagus soup before – I swear I don’t live that sheltered a life! But I do love them. This looks great! And I was just like your daughter as a kid – did not like mushy veggies at all!

  36. Oh! I can’t wait until we can get good fresh asparagus! This soup is such a springtime tease! I had to chuckle about your ‘sprouts’ hesitancy to eat puree … probably too much like ‘baby food’! Kids are so finicky about textures and tastes, huh? It could drive ya crazy!

  37. Avatar photo
    Lisa {AuthenticSuburbanGourmet}

    Loved your story! That soup looks and sounds amazing. It is 8pm and I have not yet had dinner and your post is making me drool. Wish I had a bowl right now. 🙂

  38. Avatar photo
    A little bit of everything

    if you find the secret to baby talk from day 2 please let me know. we are right now at finger pointing stage, little better than simply guessing but still a long way before she starts talking.
    the soup sounds great. we love asparagus, cooked :d
    thanks for sharing, hope you’ll have a wonderful Friday

  39. Avatar photo
    Kim - Liv Life

    I love asparagus soup, put in a bit of cream (or milk!) and it’s even better. My husband though has a different opinion, and I’d love to compare his “eeewww” face with hers!!

  40. Avatar photo

    Hahah love your story! I’ve never tried asparagus raw and am guessing it’s not that good, but your soup def looks so creamy and delicious. Yum!

  41. I love asparagus and I can’t believe I have never had asparagus soup. This looks so good.
    I love your vegetable story. I would have never gotten my children to eat green soup when they were young! Great post.

  42. Avatar photo

    wow, interesting re: the vegetable in puree form. well, less work for you now, right 😉 all kids are different i suppose. do you think she likes fruits mainly because of the natural sweetness/sugar?

    as someone who grew up with a mom who is a great cook (much like yourself) but was a huge softee when it came to accomodating our likes/dislikes, I’ve gotta say, I wish my mom would have put her foot down and made me eat a lot of things I only discovered recently. i’m a bit of a different case because i realized through a love of cooking how great foods are that i never thought i liked. but i have many cousins and friends (cousins mainly, maybe it just runs in the family!) who are really horrible eaters. and i feel BAD for them!!!


  43. :)) Awesome story..mine don’t like mashed stuff either, just mashed potatoes..but everything else raw or just 5 minute steamed, which is still pretty much raw:)) This soup looks tasty, but I am not huge fan of asparagus..can eat it but my face would be just like your Ana’s:) -ewww -you can do imagination:))
    Great pictures Kate and the story!!!

  44. Avatar photo

    I love the story about your daughter. I hope my niece likes bussles sprouts, bok choy, and butternut squash etc. Shes not gonna be like her dad( who is insanely picky but I’ve gotten him to be soooo much better then before) if i have anything to say about it. Shes gonna be the most gourmet baby on the planet. lol My best friend says her son has been spoiled by my cooking of all kinds of vegetables he eats green beans and peas and all kinds of things 🙂

    Yum i love asparagus so much and its so beautiful and plentiful out here right now. I think my sisters tired of it but i could eat it every day 🙂

  45. Avatar photo
    Mina @ Angellove's Cooking

    I’ve never been cooking asparagus soup, but now you are making me really curious :)… Your soup looks so delicious, that I feel like I should taste it :))!!

    And by the way, when my son was a baby and has needed to eat only purees – he has preferred just and only vegetables ones 🙂 like no other baby in the neighborhood…

Scroll to Top