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.
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 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.
How to Make Asparagus Soup
- Prep the asparagus. Trim off the woody end part of the asparagus, then chop each stalk into 1-inch pieces.
- 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.
- Puree the soup. Use an immersion blender to puree the soup.
- Add the cream. Return the creamed asparagus 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, then serve and enjoy!
- 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.
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
- 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.
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.