There’s something about a bowl of Cream of Asparagus Soup that feels like a warm hug on a chilly day. It’s velvety smooth, packed with fresh asparagus flavor, and has just the right amount of creaminess to make it feel luxurious without being too heavy. Whether you’re looking for a light starter or a comforting meal, this soup is a total winner.
Why You’ll Love Cream of Asparagus Soup
Light Yet Comforting
Rich and creamy without being overly heavy—perfect for any season.
Quick & Easy
This comes together in just 30 minutes, making it a great weeknight option.
Healthy & Nutritious
Packed with vitamins, fiber, and antioxidants from fresh asparagus.
Simple Ingredients, Big Flavor
No fancy ingredients needed—just fresh produce and pantry staples.
Customizable
Make it dairy-free, extra creamy, or even add a protein boost!
Ingredients in Cream of Asparagus Soup
Asparagus – The star of the show! Fresh asparagus gives this soup its signature flavor and gorgeous green color.
Butter – Adds richness and helps sauté the aromatics.
Onion & Garlic – Essential for depth of flavor.
Vegetable Broth – Forms the base of the soup; chicken broth works too.
Heavy Cream – For that luscious, creamy texture.
Flour (Optional) – Helps thicken the soup slightly.
Lemon Juice – Brightens up the flavors with a touch of acidity.
Salt & Pepper – Essential for seasoning.
Fresh Herbs (Optional) – A sprinkle of parsley or chives makes a beautiful garnish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Cream of Asparagus Soup
Sauté the Aromatics
Melt butter in a pot and sauté onion and garlic until fragrant.
Add the Asparagus
Chop the asparagus into pieces and add it to the pot. Sauté briefly to enhance the flavor.
Simmer the Soup
Pour in vegetable broth, season with salt and pepper, and let it simmer until the asparagus is tender.
Blend Until Smooth
Use an immersion blender (or regular blender) to puree the soup until silky smooth.
Stir in the Cream
Return the soup to low heat and stir in the heavy cream. Adjust seasoning as needed.
Finish with Lemon Juice
A squeeze of fresh lemon juice brightens everything up.
Serve and Enjoy
Ladle into bowls, garnish with herbs, and enjoy warm!
How to Serve Cream of Asparagus Soup
- With Crusty Bread – Perfect for dipping!
- As a Starter – A great first course for any meal.
- With a Side Salad – Try it with a fresh green salad for a light lunch.
- Topped with Parmesan or Croutons – Adds extra texture and flavor.
Additional Tips
Use Fresh Asparagus
For the best flavor and color, choose bright green asparagus with firm stalks.
Don’t Overcook the Asparagus
Simmer just until tender to keep the soup vibrant and fresh-tasting.
For a Thicker Soup
Add a little flour when sautéing the onions, or let the soup reduce slightly.
Make It Dairy-Free
Swap heavy cream for coconut milk or cashew cream for a vegan version.
Storage & Reheating
Store in the fridge for up to 4 days. Reheat gently on the stove.
FAQs
Q1: Can I make this soup ahead of time?
A1: Yes! It actually tastes even better the next day as the flavors develop.
Q2: Can I freeze this soup?
A2: Yes, but freeze it before adding the cream for best results. Stir in the cream when reheating.
Q3: How do I make it extra creamy?
A3: Use more heavy cream or add a dollop of sour cream when serving.
Q4: Can I use frozen asparagus?
A4: Yes, but fresh asparagus gives the best flavor and texture.
Q5: How do I keep the soup bright green?
A5: Don’t overcook the asparagus, and blend the soup quickly after simmering.
Q6: What if I don’t have a blender?
A6: Use a potato masher for a chunkier texture, or strain out some solids before blending with a hand whisk.
Q7: What can I add for extra protein?
A7: Stir in shredded chicken or top with crispy bacon bits.
Q8: Can I use milk instead of cream?
A8: Yes, but the soup will be less rich. Whole milk works best.
Q9: What’s the best way to reheat this soup?
A9: Warm it gently on the stove over low heat, stirring occasionally.
Q10: Can I serve this cold?
A10: Yes! It makes a refreshing chilled soup in the summer.
Final Thoughts
This Cream of Asparagus Soup is simple, comforting, and packed with fresh flavor. Whether you’re making it for a cozy dinner or meal-prepping for the week, it’s guaranteed to be a hit. Give it a try, and let me know what you think—happy cooking!
Print
Cream of Asparagus Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This delicate and creamy asparagus soup is packed with fresh flavors from shallots, garlic, and parsley, blended into a smooth, velvety texture. A splash of lemon juice adds brightness, while heavy cream makes it extra luxurious. Perfect as a light lunch or a comforting starter!
Ingredients
- 2 tbsp butter
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 2 lbs asparagus, ends trimmed, cut into 2-inch pieces
- Salt and freshly ground black pepper, to taste
- 2 cups low-sodium chicken broth
- 2 tbsp lemon juice
- 1/2 cup heavy cream
Instructions
1. Sauté the Aromatics:
- Melt butter in a heavy pot or Dutch oven over medium heat.
- Add shallots and cook for 1 minute, stirring occasionally.
- Stir in garlic and parsley, cooking for another 1 minute until fragrant.
2. Cook the Asparagus:
- Add asparagus, season with salt and pepper, and cook for 5 minutes, stirring occasionally.
- Pour in chicken broth and lemon juice. Bring to a boil.
- Reduce heat to a steady simmer and cook for 10 minutes, or until the asparagus is tender.
3. Blend & Finish:
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and cook for 3 more minutes, or until heated through. For a creamier consistency, add more cream as needed.
- Taste and adjust salt and pepper as needed.
4. Serve:
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
Storage & Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze without the cream for up to 3 months (add cream after reheating).
- For a vegan option, substitute butter with olive oil, chicken broth with vegetable broth, and heavy cream with coconut milk or cashew cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg