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This delicious cream of asparagus soup recipe is easy 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.
This tasty blended soup captures the pure asparagus yumminess in every delicious bite! It’s a great way to use fresh asparagus stalks, and since it’s prepared with only a handful of ingredients, you can whip it up anytime. The 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 I Love This Asparagus Soup Recipe
- 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.
Ingredients You’ll Need
For this creamy asparagus soup, we’re keeping things simple and fresh. Grab some asparagus, some butter for richness, olive oil for sautéing, and a few more kitchen staples to make this deliciously easy recipe.
- 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: Used for sautéing, but any neutral oil, like avocado or canola, will work.
- Yellow Onion: White onion can be used for a sharper yet similar flavor.
- Garlic Cloves: Garlic powder can be used if fresh garlic isn’t available.
- Salt & Black Pepper
- Vegetable broth: You can also try it with chicken broth or low-sodium options.
- Heavy cream: Gives the soup its creamy texture. For a dairy-free alternative, you could try it with coconut milk.
- Fresh lemon juice: Brightens the soup and enhances the asparagus flavor.
- Parsley for garnish. You could use whatever fresh herbs you have on hand. I like fresh dill and chives.
How to Make Asparagus Soup
In just a few straightforward steps, we will transform asparagus spears into a simple soup. This guide will walk you through each stage, from sautéing to blending, to create a velvety, flavorful dish that highlights the goodness of fresh produce.
- Prep the asparagus. Trim off the woody end part of the asparagus, then chop each stalk into 1 to 2-inch pieces.
- Cook. Heat the butter and olive oil in a large pot or stockpot and saute the onions; add the chopped asparagus, season with salt and pepper, and cook for 5 minutes. Add the vegetable stock, bring to a boil, reduce to a simmer, and cook, covered, for 12 to 14 minutes or until the asparagus is soft.
- Puree the soup. Use an immersion blender to puree the soup, or you could also use a standard blender or a food processor.
- Add the cream. Return the creamed soup to medium heat. Whisk in the heavy cream until blended, then stir in the lemon juice.
- Taste and serve. Taste test and adjust the seasonings as necessary, garnish with fresh herbs and a bit of parmesan cheese, if you prefer, and enjoy.
Recipe Tips
- Trim the asparagus. Asparagus has woody ends 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.
- Asparagus tips. To add an elegant touch to this delicious soup, consider trimming off the asparagus tips before you start. Briefly sauté these reserved asparagus tips and use them as a garnish on top of the soup.
- Blender. You can use a regular blender instead of an immersion 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.
Serving Suggestions
Along with my oven roasted asparagus, this Asparagus soup is one of my favorite recipes. And if you’re looking for a standout dish to include in your Easter dinner menu, this delicious soup, with its creamy texture and rich flavor, will impress. I love to enjoy it with a piece of crusty bread alongside a roasted rack of lamb, a grilled salmon, or London broil. Some of my go-to’s for when I feel a bit fancy, I include New York strip steak, crab stuffed salmon, and seared scallops.
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.
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Asparagus Soup
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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.
I’ve made this recipe exactly as printed a couple of times. It is so-o-o good! And easy!
I’m so happy to hear that! So glad it’s been a hit! Thank YOU! 😊
I had some leftover asparagus just sitting in the fridge and wanted to use it up. I cut the recipe in half because I only had a pound. And I used chicken broth because I didn’t have any vegetable. It was absolutely amazing one of the best soups I have ever made!
Best cream of asparagus we ever had.
Delicious 😋
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!!!
That’s great! I am very glad everyone enjoyed it! Thank YOU! 🙂
DELICIOUS! MUY DELICIOSO!!!!!!!!