This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I'm a year-round soup kind of gal, and I love to eat this asparagus soup when Spring arrives. It's pretty easy to make and comes out nice, creamy, and flavorful. I follow a few steps to ensure the soup stays creamy. I also add a green asparagus garnish to each bowl.
This cream of asparagus soup recipe can be ready in less than an hour. For the best results, I suggest prepping all your ingredients before you start cooking.
If you enjoy creamy soups, check out some others I have, like this popular cream of mushroom soup or my yellow squash soup.
Ingredients Needed
- Fresh asparagus - I've used green asparagus in this recipe, but other colored asparagus should also work. I prefer to use the thinner asparagus when I can find them. If your asparagus is thicker, consider peeling the stalks before cutting them for this recipe.
- Broth - I use vegetable broth, but chicken broth works well here too. You could also use water.
- Roux Ingredients - Unsalted Butter and All-purpose flour - I add these to thicken the soup a bit.
- Flavoring Vegetables - Onion and garlic.
- Heavy Cream and Parmesan Cheese—I use heavy cream for added flavor and richness, and I also add parmesan cheese!
- Salt and pepper to taste - I use kosher salt. I sometimes add pepper. If adding pepper, I suggest adding white ground pepper.
Main Kitchen Tools Needed
- Large Pot
- Knife and Cutting Board
- Measuring Cups and Spoons
- Blender or Immersion Blender
- Small Pot or Saucepan
- Slotted Spoon
- Bowl of Ice Water
- Whisk or Wooden Spoon
- Ladle
- Grater
How to make Cream of Asparagus Soup
Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.
Tanya's Top Tip
Don't cover the pot when boiling the asparagus. Boiling green vegetables like asparagus without a lid keeps them bright green by stopping enzymes that make them dull.
Recipe Variations:
- Make it richer: Substitute heavy cream for the whipping cream, or add a splash of sour cream for a touch of tang.
- Go dairy-free: Use unsweetened plant-based milk, like almond or oat milk, and omit the cheese. To add a similar richness, use nut butter, like cashew butter.
- Add a flavor twist: Stir in a teaspoon of pesto, a pinch of saffron, or a drizzle of truffle oil for a unique twist. You could also add ground black pepper or a squeeze of fresh lemon juice.
- Boost the veggies: Add other spring vegetables like chopped peas, cauliflower florets, or zucchini for extra texture and nutrients.
- Spicy kick: Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeno for a touch of heat.
How to Store
To store, transfer the asparagus soup to an airtight container and refrigerate it for 3-4 days. To store longer, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.
Pairing Ideas
- Salads: A light, refreshing salad with a simple vinaigrette perfectly complements this creamy asparagus soup.
- Sandwiches: Pair the soup with grilled cheese for a satisfying lunch.
- Crusty bread: A warm loaf of crusty bread is perfect for dipping into the soup.
- Wine: Try a crisp Sauvignon Blanc or Pinot Grigio for a white wine pairing.
FAQs
Yes, use vegetable broth and substitute the cream with plant-based milk and a thickener like cornstarch or nut butter.
Yes! For an ultra-smooth texture, you can strain the blended soup through a fine-mesh sieve to remove any remaining fibrous parts.
Looking for more soup recipes? Try these out:
I hope you enjoy this cream of asparagus soup as much as we do. If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!
Cream of Asparagus Soup
Ingredients
- 1 lb fresh asparagus ends trimmed, chopped into 1-inch pieces (a few tips tips set aside)
- 3 Tablespoons unsalted butter
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 2 Tablespoons all-purpose flour
- 4 cups vegetable broth can sub with chicken broth
- 1 cup heavy cream
- ½ cup Grated Parmesan cheese plus more for garnish
- Salt to taste (start with ½ teaspoon and adjust as needed)
Instructions
- Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
- Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
- Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
- Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
- Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
- Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
- Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.
Margot says
Looking delicious
Tanya says
Thank you so much!