cream of asparagus soup recipe

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The Best cream of asparagus soup recipe

Cream of asparagus soup is the recipe I make most often once asparagus shows up in the stores each spring. It takes about 30 minutes from start to finish, uses one pot, and turns a vegetable my kids usually push around their plates into something they ask for by name. I blend it until it is completely smooth so there are no chunks to pick out, and my youngest has never once asked what is in it. The ingredient list is short and everything is easy to find at a regular grocery store.

The flavor is mild and slightly sweet, which is why it works for so many different meals. I make it as a first course for Easter dinner and for spring birthdays, and I also make it on a random Tuesday with a loaf of bread and a simple salad on the side. It reheats well the next day, so I often double the batch and send leftovers to school in a thermos. My husband likes a little cracked black pepper on top, and my older daughter likes a few croutons floating on hers.

Asparagus is a good source of fiber and folate, and it brings vitamin A, vitamin C, and vitamin K to the pot. I use a potato to help thicken the soup so I can get away with less cream than most versions call for, which keeps it from feeling heavy. It is a simple way to get a green vegetable into a meal without anyone at the table putting up a fight, and that alone makes it worth keeping in the rotation.

Cream of Asparagus Soup

4.6 from 1213 votes

A silky smooth cream of asparagus soup made with fresh asparagus, sweet onion, and a touch of cream. The vegetables simmer until tender, then blend into a bright green velvety potage that tastes like spring in a bowl.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 340 kcal

🥘Ingredients

For the Soup

2 lb fresh asparagus, woody ends snapped off
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg

Optional Garnishes

2 tablespoons heavy cream, for drizzling
1 tablespoon chopped fresh chives
Reserved asparagus tips, blanched
Freshly ground black pepper

👨‍🍳Directions

1Cut the asparagus into 1-inch pieces, setting aside about 8 of the prettiest tips for garnish. Melt the butter with the olive oil in a large pot over medium heat.
2Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent but not browned. Stir in the garlic and cook for 30 seconds, until fragrant.
3Sprinkle the flour over the onions and stir constantly for 1 minute to coat. The mixture will look dry and crumbly — that is what you want.
4Pour in the broth about 1 cup at a time, whisking after each addition so no lumps form. Add the asparagus pieces, salt, pepper, and nutmeg, then bring the pot to a gentle simmer.
5Reduce the heat to low, cover, and simmer for 15 to 18 minutes, until the asparagus is completely tender and mashes easily against the side of the pot with a spoon.
6Take the pot off the heat. Blend with an immersion blender until completely smooth, 1 to 2 minutes, or carefully transfer in batches to a countertop blender and puree until velvety.
7Return the soup to low heat and stir in the heavy cream. Warm through for 3 to 4 minutes without letting it boil. Taste and adjust salt and pepper.
8Ladle into warm bowls and finish with a swirl of cream, a few blanched asparagus tips, chopped chives, and a crack of black pepper.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon or spatula
Chef’s knife and cutting board
Immersion blender or countertop blender
Ladle
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 340 kcal🧈Total Fat: 26g💛Saturated Fat: 15g❤️Cholesterol: 90mg🧂Sodium: 720mg🌾Total Carbs: 17g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 8g

📝Notes

Tips: For a lighter soup, swap the heavy cream for half-and-half and reduce the flour to 2 tablespoons. If the soup tastes flat, a squeeze of lemon juice or an extra pinch of salt will wake it up. To make it ahead, cool the soup completely before stirring in the cream, refrigerate for up to three days, and reheat gently over low heat — boiling after the cream goes in can cause it to separate. Stubbornly stringy asparagus stalks can be passed through a fine-mesh sieve after blending for a silkier texture. Nutrition values are estimates and will vary with the broth and dairy you use.

Watch Video Of How Cream of Asparagus Soup Works

Cream of asparagus soup is a simple recipe I come back to all year, and it works just as well for a weeknight dinner as it does for a family gathering. You can make it ahead, keep it warm on the stove, and set out toppings so everyone dresses their own bowl. It is one of those dishes that feels special without taking over my kitchen.

❓ Frequently Asked Questions About Cream of Asparagus Soup

1. Can I use frozen asparagus instead of fresh?

Yes. Frozen asparagus works well in this soup, and you do not need to thaw it first. Add it straight to the pot and let it simmer a couple of minutes longer than fresh spears, until it is fully tender. Skip the woody ends either way, since they stay stringy no matter how long they cook.

2. Why did my soup turn a dull olive color?

Asparagus dulls when it is overcooked or exposed to high heat for too long, and the color deepens further once dairy goes in. Keep the simmer gentle and short, just until the spears are fork-tender. Stir in the cream off the heat at the end rather than boiling it, and serve soon after blending for the brightest green.

3. Can I make cream of asparagus soup without heavy cream?

You can. Whole milk or half-and-half will give a lighter body, and a potato simmered with the asparagus adds thickness without much dairy at all. For a dairy-free version, blend in a splash of coconut milk or finish with good olive oil instead of cream. Reduce the liquid slightly if you swap in a thinner substitute, so the soup does not turn watery.

4. How do I get a really smooth, silky texture?

Simmer the asparagus until it collapses when pressed with a spoon, then blend longer than feels necessary. If you want it truly velvety, work the soup through a fine-mesh sieve after blending, pressing the solids with the back of a ladle. A high-speed blender will get you most of the way there, but straining is what removes the last fibrous bits.

5. Can I make it ahead of time, and how should I store leftovers?

The soup keeps well, and the flavor actually deepens overnight. Cool it quickly, refrigerate in a sealed container for up to three or four days, and reheat gently over low heat without letting it boil. If you plan to freeze it, leave the cream out and stir it in after thawing, since dairy can separate during freezing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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