Cream of Asparagus Soup

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.

Course Soup

Cuisine American

Keyword cream of asparagus soup

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 392kcal

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)

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.