Dive into this Asparagus Soup recipe. Rich, velvety, and incredibly decadent, this soup makes every meal feel special and satisfying.
This Asparagus Soup is a light yet flavorful dish that highlights the fresh, earthy taste of spring asparagus. It’s made with simple ingredients; garlic, broth, cream, and tender asparagus, all blended together until smooth for a velvety texture.
For more asparagus recipes you have to check out my Oven Roasted Asparagus, Asparagus Bacon Potato Frittata, and Instant Pot Asparagus Risotto.
Table of Contents
Why We Love This Soup
- This Asparagus Soup has a velvety, creamy texture that makes each spoonful a delight.
- Made with fresh asparagus, this soup is packed with nutrients and vitamins.
- Quick to Make: The Asparagus Soup recipe is easy and quick to prepare, perfect for busy weeknights.
Recipe Ingredients
- Asparagus: Provides a fresh, earthy flavor and a tender texture.
- Parmesan: Adds a salty, nutty flavor and a smooth, creamy texture.
- Shallot: Offers a mild, sweet onion flavor, adding depth and subtle sweetness to the soup.
Variations
- Olive Oil Instead of Butter: Use olive oil instead of butter for a lighter, heart-healthy alternative.
- Vegetable Broth for Chicken Broth: Use vegetable broth instead of chicken broth to make the soup vegetarian without altering the taste.
How to Make Asparagus Soup
Step 1: In a large stock pot or Dutch oven set over medium heat, add the butter. Once melted, add the shallot and garlic, and sauté for 1 minute.
Step 2: Add asparagus, salt, pepper, and garlic powder. Sauté for 4-5 minutes.
Step 3: Pour in broth. Bring to a boil. Simmer on low for 10-15 minutes or until asparagus is tender but still bright green. Turn the heat off.
Step 4: Use an immersion blender or a countertop blender to puree until smooth. Return to the pot if needed, then stir in cream.
Step 5: Season with salt and pepper to taste. Garnish with freshly grated parmesan.
Expert Tips
- Achieving Desired Consistency: Blend less depending on your desired consistency, or purée the soup until smooth for a creamy texture.
- Preparing Asparagus: Before making this recipe, make sure you snap off the woody ends of the asparagus. Using only the tender tips and asparagus stalks will result in a smoother, more flavorful soup.
FAQs
Serve asparagus soup as a side dish with pasta dishes like Kale, Spinach, and Basil Pesto Baked Pasta, Baked Ravioli, 30-Minute Pesto Tortellini, or Chicken Tetrazzini.
Warm the cream slightly before adding it to the soup and avoid boiling afterward to maintain a smooth consistency.
Storage Info
STORE Asparagus Soup leftover in an airtight container and put it in the refrigerator for up to 3 days. To FREEZE, transfer the soup to a freezer-safe container and keep it for up to 3 months.
To REHEAT, thaw the soup in the fridge overnight if frozen, then warm it on the stove over medium heat, stirring occasionally until heated through. Avoid boiling to maintain the soup’s creamy texture.
More Soup Recipes that You’ll Love
Asparagus Soup Recipe
Ingredients
- 2 tbsp. butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 lbs. asparagus, ends trimmed and cut into 2-inch pieces
- 1 tsp. coarse kosher sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 2 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 1/4 c. freshly grated parmesan
Instructions
- In a large stock pot or Dutch oven set over medium heat, add the butter. Once melted, add the shallot and garlic, and sauté for 1 minute.
- Add asparagus, salt, pepper, and garlic powder. Sauté for 4-5 minutes.
- Pour in broth. Bring to a boil. Simmer on low for 10-15 minutes or until asparagus is tender but still bright green. Turn the heat off.
- Use an immersion blender or a countertop blender to puree until smooth. Return to the pot if needed, then stir in cream.
- Season with salt and pepper to taste. Garnish with freshly grated parmesan.
I am so excited to make this!! I love asparagus! This look so creamy!
Refreshing and easy — we loved it!
We loved this soup! Perfect for a Spring brunch!