A simple soup with few ingredients and lots of asparagus flavor, this is a great way to enjoy one of spring’s favorite veggies.
Creamy Asparagus Soup is made with fresh asparagus stalks and a bit of tender onion simmered in broth. It’s blended to creamy perfection and combined with a splash of cream.
Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!
A Quick and Easy Soup Recipe
Vegetable soups, like creamy tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or maybe even your own garden vegetables.
- This asparagus soup recipe is really fast and easy.
- You’ll need just a handful of ingredients.
- It has a rich and creamy smooth texture and is packed with asparagus flavor.
- This soup relies on blended asparagus for texture and no thickeners or starches are needed (keeping it naturally low carb and gluten free).
Ingredients for Asparagus Soup
We love fresh veggie soups and find that simmering and blending the vegetables eliminates the need for tons of cream or thickeners.
- Fresh asparagus is the real star here and you can use fresh asparagus stalks or even leftover cooked or grilled asparagus in this recipe.
- For the broth, I prefer chicken broth but of course, this recipe works with vegetable broth too.
- Seasonings are simple with onion, garlic, salt, and pepper. Feel free to stir in your favorite herbs too.
- Cream is added for a little bit of richness and a velvety texture but you don’t need much! Swap it out for light cream or even a bit of sour cream (which will be tangier).
To stretch the soup even further, add some peeled and chopped russet or Yukon gold potatoes. Garnish with a bit of parmesan cheese and a squeeze of lemon juice.
How To Make Asparagus Soup
This is no ordinary canned cream of asparagus soup. It’s loaded with fresh ingredients and full of flavor!
- Prep: Wash and trim the asparagus spears. Snap off the woody ends and discard. Cut it into ½ inch pieces.
- Cook: Cook onion & garlic in butter (per recipe below) in a dutch oven or small pot until tender. Stir in the remaining ingredients and simmer.
- Puree: Using an immersion blender or a regular blender, puree the soup in the pot until it is completely smooth. Stir in cream.
Garnish Tip: Add the asparagus to the broth and after it has simmered about 4 minutes, remove a few of the asparagus tips and set aside. They make a pretty garnish for the soup.
Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!
Recipe Tips
- Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
- If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
- To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
How To Reheat Asparagus Soup
Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!
This would be a good time to top with some parmesan croutons or crispy onion pieces (or fresh herbs like dill).
Can It Be Frozen?
Asparagus soup is cream-based and cream-based soups don’t freeze well so if you’re going to freeze this soup, freeze a portion before adding the cream! Simply defrost, reheat and add a splash of cream before serving.
More Vegetable Soup Recipes
- Fresh Tomato Soup – made with roasted fresh garden tomatoes!
- Zucchini Soup
- Broccoli Cheese Soup – ready in 20 mins!
- Creamy Celery Soup
- Creamy Carrot Soup – easy, healthy & delicious
- Cream of Mushroom Soup – packed with flavor!
- Cream of Cauliflower Soup – silky smooth soup
Creamy Asparagus Soup
Ingredients
- 1 ½ pounds asparagus trimmed and washed
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 2 ¼ cups chicken broth (not low sodium)
- salt & black pepper to taste
- ½ cup heavy cream or to taste
- ½ teaspoon lemon juice fresh
- parmesan cheese for serving optional
Instructions
- Cut asparagus into ½" pieces.
- Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes.
- Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
- Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
- Taste and season with salt and pepper if needed.
Notes
- Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
- If you'd prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
- To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Soup
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Made it and added shredded zucchini to make it go further. Could not taste the zucchini but it was really great…oh and made it like the recipe called for to the “T”
Awesome! Perfect as the recipe was written. Thank you for sharing.
Delicious. I added celery and substituted half and half for heavy cream and came out awesome.
So easy! Excellent recipe. I peeled, snapped and cut fresh asparagus until the end weight was 1.5 lbs. Used Countrycrock Plant Cream Heavy Whipping Cream alternative. Topped with crispy Pancetta and shaved parmesan. Should’ve doubled the recipe! It also traveled well and reheated for lunch with no problem. I’d make it again when asparagus is on sale. Thank you so much for sharing.
This soup is DELICIOUS! I apologize in advance for the changes I made. (I really don’t like when people do this). I had some leftover ham from Easter so I added it. I didn’t have heavy cream on hand so I used 1/2 & 1/2. Otherwise I followed the recipe as posted. My whole family raved about it! I just wish I had doubled the recipe!
Thank you for sharing your substitutions Diane, your version sounds delicious!
Great soup, was running a little short on asparagus and added a potato. End result, excellent. Thanks
Asparagus soup is lovely.
Just going to have to double up on recipe as it really only serves 2 .
When you specify “chicken broth (not low sodium)” do you mean we should use salt-free chicken broth or normal chicken broth. Sorry, I’m confused since most recipes say salt-free or low sodium broth, and both normal and salt-free are not low sodium. I’m looking forward to trying this as soon as I can this week. A great use for asparagus that I had left over from grilling some, and maybe something my vegetarian friends would enjoy with veggie stock. Thank you so much for sharing with us all! You are appreciated!
Thank you for your kind words Steve!
This recipe uses regular chicken broth as it needs the salt for flavor. Veggie broth would certainly work in this recipe, it’s a bit sweeter in flavor.