Cream of Asparagus Soup
There’s something undeniably comforting about a bowl of warm, velvety soup, especially when it’s made from scratch with simple, fresh ingredients. This Cream of Asparagus Soup became a surprise hit in our household one rainy afternoon when I was rummaging through the fridge for dinner ideas. I had a bunch of asparagus that was just on the edge of needing to be used, and instead of roasting it like usual, I decided to try something a little different. With a few pantry staples and a bit of creativity, this soup was born.
What I love most about this recipe is how elegant it feels, despite being so incredibly easy to make. It’s light yet creamy, fresh but indulgent, and perfect as either a cozy starter or a light meal on its own. Even my kids, who usually side-eye anything green, gave it an enthusiastic thumbs-up—especially when I served it with a grilled cheese sandwich on the side for dunking.
It’s now one of those recipes I turn to whenever I want something nourishing but effortless, and it’s a great way to sneak in a veggie boost. Whether you’re cooking for your family or need something simple but impressive for guests, this soup checks all the boxes. Trust me, it will become one of those go-to comfort dishes that everyone requests again and again.
Questions I Often Get Asked About This Recipe
Can I use frozen asparagus?
Yes! Frozen asparagus works well when fresh isn’t available. Just thaw it first and drain excess moisture before cooking.
Do I need to strain the soup?
If you like an ultra-smooth texture, straining is a great option. However, blending well is usually enough for a silky finish.
Can I make it dairy-free?
Absolutely. Swap out the heavy cream for full-fat coconut milk or a plant-based cream alternative.
Is it freezer-friendly?
Yes, this soup freezes beautifully. Let it cool completely, store in an airtight container, and freeze for up to 3 months.
What can I serve it with?
Crusty bread, grilled cheese, or a light salad all make perfect pairings.
What You Need to Make Cream of Asparagus Soup
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 ½ pounds fresh asparagus, trimmed and cut into 1-inch pieces
4 cups low-sodium chicken or vegetable broth
½ cup heavy cream
Salt and black pepper, to taste
Optional: 1 tablespoon lemon juice for brightness
Optional Toppings:
Sour cream or crème fraîche
Fresh herbs (like chives, parsley, or dill)
Parmesan shavings
Tools You’ll Need:
Large saucepan or soup pot
Blender (immersion or standard)
Fine mesh strainer (optional for extra-smooth soup)
How to Make Cream of Asparagus Soup
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Cook the asparagus: Add the asparagus pieces and sauté for 2-3 minutes. Pour in the broth and bring everything to a gentle boil. Reduce heat and simmer uncovered for 10–12 minutes, or until asparagus is very tender.
Blend until smooth: Using an immersion blender, puree the soup directly in the pot until smooth. (Alternatively, transfer to a standard blender in batches and return to the pot.)
Add cream and season: Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 2–3 minutes. Add lemon juice if using.
Serve: Ladle into bowls and top with your choice of sour cream, herbs, or parmesan. Enjoy warm!
Tips for Making the Best Cream of Asparagus Soup
Choose tender asparagus: Thinner stalks blend smoother and cook faster. If using thicker asparagus, consider peeling the lower parts.
Don’t overcook: Once the asparagus is tender, blend right away to preserve that vibrant green color.
Add potatoes or leeks: For a heartier version, toss in some chopped potato or leek with the onions.
Brighten it up: A splash of lemon juice at the end lifts the flavors beautifully.
Make it extra creamy: Add a knob of butter with the cream, or stir in a dollop of crème fraîche before serving.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! Even my picky eaters were slurping it up. A new weeknight favorite!” – Jenna M.
⭐️⭐️⭐️⭐️ “Great flavor and super easy to make. I’ll double it next time to freeze a batch!” – Melissa T.
⭐️⭐️⭐️⭐️⭐️ “Loved it with crusty bread. I used coconut milk to keep it dairy-free, and it still turned out rich and tasty.” – Priya R.
⭐️⭐️⭐️⭐️ “Nice and light, but I’ll add more garlic and lemon next time for extra zing.” – Taylor B.
⭐️⭐️⭐️⭐️⭐️ “So creamy and comforting. Made it for a girls’ lunch and everyone asked for the recipe!” – Andrea C.
Printable Recipe
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Cream of Asparagus Soup
This Cream of Asparagus Soup is a quick, creamy, and elegant dish made with fresh asparagus, onion, garlic, and a splash of cream. It’s the perfect spring-inspired comfort food that comes together in under 30 minutes. Ideal as a light appetizer or a simple weeknight dinner with crusty bread, this vibrant soup is both family-friendly and freezer-ready.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 ½ pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 4 cups low-sodium chicken or vegetable broth
- ½ cup heavy cream
- Salt and black pepper, to taste
- Optional: 1 tablespoon lemon juice for brightness
- Optional Toppings:
- Sour cream or crème fraîche
- Fresh herbs (like chives, parsley, or dill)
- Parmesan shavings
- Tools You'll Need:
- Large saucepan or soup pot
- Blender (immersion or standard)
- Fine mesh strainer (optional for extra-smooth soup)
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Cook the asparagus: Add the asparagus pieces and sauté for 2-3 minutes. Pour in the broth and bring everything to a gentle boil. Reduce heat and simmer uncovered for 10–12 minutes, or until asparagus is very tender.
- Blend until smooth: Using an immersion blender, puree the soup directly in the pot until smooth. (Alternatively, transfer to a standard blender in batches and return to the pot.)
- Add cream and season: Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 2–3 minutes. Add lemon juice if using.
- Serve: Ladle into bowls and top with your choice of sour cream, herbs, or parmesan. Enjoy warm!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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