Asparagus Soup Recipe
Updated Mar 05, 2024
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If you’re looking for the perfect soup for spring, this light and creamy asparagus soup recipe is easy, fresh, and made with just a handful of ingredients in one pot. It’s ready in 30 minutes and delicious for lunch or as a starter!
Easy Cream of Asparagus Soup
This tasty blended soup captures the pure yumminess of one of my favorite seasonal ingredients: Asparagus. It’s a great way to use fresh asparagus stalks, and a fun change from our usual grilled or roasted asparagus in the springtime. Since it’s prepared with only a handful of ingredients, you can whip up this creamy asparagus soup anytime.
The asparagus is cooked until tender, then puréed with the other ingredients into a smooth and silky soup. To finish it off, I add a splash of heavy cream and a squeeze of lemon juice, so this homemade soup is rich, bright, and full of fresh flavor.
5 Star Review
“Best cream of asparagus we ever had. Delicious.” – Jenny
Asparagus Soup Recipe Highlights
- One pot. This homemade cream of asparagus soup takes 30 minutes to make. Everything happens in one pot in a few easy steps.
- Made with pantry staples. Skip the canned soup and gather your fresh asparagus, plus onion, lemon, herbs, and a little heavy cream.
- Creamy but light. This asparagus soup might be creamy, but it isn’t as hearty as my butternut squash soup or broccoli cheese soup. It’s refreshing and delicate, perfect for a spring lunch, brunch, or light dinner.
Grab These Ingredients
To keep this asparagus soup recipe simple and fresh, I made the ingredients list short. Scroll down to the recipe card for the exact measurements for each ingredient.
- Asparagus – I make this soup with fresh asparagus as soon as it comes into season, usually between April and June in the U.S. Choose asparagus stalks that are firm to the touch, not faded in color, and with tips that are firmly closed.
- Butter – Adds richness to the soup. Feel free to swap with more olive oil if you prefer.
- Olive Oil – Used for sautéing, but any neutral oil, like avocado or canola, will work.
- Yellow Onion – Or shallot. White onion also works, though the flavor will be a bit sharper.
- Garlic Cloves – Garlic powder can be used if fresh garlic isn’t available. Substitute ½ to ¼ teaspoon of garlic powder per fresh garlic clove.
- Vegetable Broth – You can also make this soup with low-sodium chicken broth.
- Heavy Cream – Gives the soup its creamy texture. For a lighter soup, substitute half-and-half. For a dairy-free alternative, try coconut milk instead.
- Fresh Lemon Juice – Brightens the soup and enhances the flavor. Freshly squeezed lemon juice is best. You could even use a bit of fresh lemon zest as a garnish, too, in this case.
- Parsley – For garnish. You could use whatever fresh herbs you have on hand. Dill, chives, basil, and mint also go well with asparagus.
Tips for the Best Asparagus Soup
- 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 off the ends using a knife.
- Save the tips as a garnish. Consider trimming off the asparagus tips before you start. I like to briefly sauté these reserved asparagus tips and use them as a garnish on top of the soup. It adds a nice presentation, especially at dinner parties. 😉
- Use a blender*. You can use a regular blender instead of an immersion blender, but you may need to blend the soup in batches. Also, very important: *Make sure it’s a blender with an open lid for the steam to escape. Hot soup in a sealed blender = soup explosion. Walls, ceiling, everywhere.
- 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 to your taste. I recommend seasoning right at the end, so you don’t end up with an overly salty or lemony soup.
Serving Suggestions
Whether it’s Easter, Mother’s Day, or any springtime dinner, this creamy asparagus soup is one of my favorite dishes. It’s super versatile. And since it’s so light and silky, it’s actually a wonderful palate cleanser during a meal. These are some of my favorite serving suggestions:
- Pair it with crispy garlic bread or buttery Texas Roadhouse rolls for dunking.
- Serve this soup alongside a roasted rack of lamb, grilled salmon, or London broil at Easter.
- Enjoy it as a starter before New York strip steak, crab-stuffed salmon, or seared scallops for an elevated dinner with friends.
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Creamy Asparagus Soup
This fresh, easy, creamy asparagus soup recipe is perfect for spring! It's ready in 30 minutes and blended in one pot. Perfect as a light meal or starter.
Ingredients
- 2 pounds green asparagus stalks
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 yellow onion, diced
- salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 5 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice, or to taste
- chopped fresh parsley, for garnish
Instructions
- Prep the asparagus. Trim the asparagus by snapping off the tough woody ends. Discard the ends and cut the stalks of asparagus into 1-inch pieces; set aside.
- Saute. 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.
- Cook the soup. 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.
- Blend. Remove the lid and puree the soup with an immersion blender, or purée the soup in batches in a regular blender until completely smooth.
- Add the remaining ingredients. Pour the blended soup back into the pot and set it 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.
- Finish and serve. Remove from heat; taste the soup for salt, pepper, and lemon juice, and adjust accordingly. Garnish with parsley and serve.
Equipment
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.
- Blender: If you don’t have an immersion blender, 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
Serving: 1cup | Calories: 172kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 828mg | Potassium: 347mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1968IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 3mg
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.
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How to Make Creamy Asparagus Soup
From sautéing to blending, here are the steps to make this easy cream of asparagus soup from scratch.
- Cook the asparagus. Trim and then chop the asparagus stalks. Sauté the pieces in butter and olive oil alongside the onions for 5 minutes. Then add the veggie stock and bring the pot to a boil, then a simmer. Cook, covered, for 12 to 14 minutes or until the asparagus is soft.
- Purée the soup. Next, use an immersion blender to purée the soup. Alternatively, use a standard blender or a food processor with an opening in the lid.
- Add the cream. Put the creamed soup back over medium heat. Whisk in the heavy cream until blended, then stir in the lemon juice.
- Taste and serve. Taste your soup and adjust the seasonings as necessary. To serve, garnish with fresh herbs and grated Parmesan cheese if you’d like, and enjoy!
Storing and Reheating Leftovers
- Fridge. Store any leftovers in an airtight container in the fridge for 4 days. I don’t recommend freezing this soup due to the heavy cream in the recipe. It can make the soup grainy when it’s frozen and thawed.
- Reheat. The best way to reheat this soup is on the stovetop, gently stirring until it’s warm again throughout.
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! 🙂
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.
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This soup sounds delightful! So glad your little one has found a way to enjoy veggies. 🙂
I absolutely love asparagus soup but never made it! Yours looks delicious :).
Can you use milk instead of the heavy cream?
Hi!
Yes, you can, but it won’t be as creamy. Make sure to whisk continuously when adding in thee milk.
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~
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!
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!
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. 🙂
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
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!!