The BEST Cream of Asparagus Soup. It’s rich, velvety, and tastes absolutely decadent.
I LOVE asparagus, and asparagus soup is just as delicious. It’s like a warm bowl of pure comfort. Try Homemade Tomato Soup, Loaded Potato Soup, and Creamy Chicken Noodle Soup for more delightfully cozy meals.
Easy Cream of Asparagus Soup Recipe
Asparagus is such a delicious spring veggie. I love to roast or steam and pair it alongside steaks or roasts. The kids love to pretend they are little beanstalks.
This tender veggie can also be a yummy stand alone soup. There is something so homey about a fresh-made soup or stew. It is warm and comforting. This is especially delicious with a few croutons sprinkled on top.
Fortunately, asparagus is very healthy and packed with nutrients. This dark green veggie is a very good source of fiber, vitamins A and C, and calcium. It also has trace minerals that enhance the ability of insulin to transport glucose from the bloodstream into cells. That’s a good thing if you’re watching your blood sugar.
How to Make Asparagus Soup
Heat large stock pot or Dutch oven over medium heat, add butter. Sauté shallot and garlic in butter for 1 minute
Add and Sauté asparagus, salt, pepper, and garlic powder 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 heat off.
Use an immersion blender or a counter-top 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.
Can you make this without cream? Some recipes call for greek yogurt instead, which they report has the same level of creaminess. Or boil everything, blend everything, and then add in the cream so that it doesn’t get warm and perhaps curdle.
Can you use frozen asparagus? This should be fine as it will thaw and be warmed through after boiling the mixture. I would of course recommend using fresh asparagus, but frozen is definitely preferred over canned asparagus.
Size to chop asparagus? You can chop each stem of asparagus into 3 or 4 pieces. I recommend cutting at a diagonal, it not only makes it look nicer, but it allows it to cook better since there is more surface area being exposed to the water.
Is this vegan? You can try to make this vegan by using coconut milk or coconut cream. This gives the illusion of the creaminess you get from normal dairy.
Variations + Storing
How to change it up? Consider adding these ingredients or making these adjustments:
- Lemon juice
- Add potatoes: Boil potatoes alongside the asparagus and puree them to create a super creamy soup
- Chicken: Add in some shredded chicken
- Leek: Cook leeks along with asparagus until they’re soft and then puree them altogether
- Mushrooms: Cook mushrooms in a wine reduction and mix them into the soup
- Chicken broth: Boil your asparagus in chicken broth to add more flavor. Don’t drain the asparagus, incorporate all of it into the soup
Store this in the fridge in an airtight container for up to 4 days.
Freeze this soup for up to 3 months.
Reheat after letting it thaw in the fridge overnight and then warm it on the stove top until warmed through.
What to serve with it? This recipe is something that you could serve as a side dish with pasta.
- Kale, Spinach, and Basil Pesto Baked Pasta
- Baked Ravioli
- 30 Minute Pesto Tortellini
- Chicken Tetrazinni
- 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
- In a large stock pot or Dutch oven set over medium heat, add the butter. Once melted, add the shallot and garlic, saute for 1 minute.
- Add asparagus, salt, pepper, and garlic powder. Saute 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 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.