creamed asparagus soup recipe

Written BySheba G Updated On
creamed asparagus soup recipe
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The Best creamed asparagus soup recipe

I’ve been making creamed asparagus soup for years, and it’s a recipe that never fails to impress my family. The first time I made it, I was inspired by a traditional European dish that my grandmother used to make for special occasions. She would tell me stories about how she would serve it at her dinner parties, and how everyone would rave about the creamy texture and the subtle flavor of the asparagus.

As soon as I got married, I started making it for my husband and kids, and it quickly became a staple in our household. The best part is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for a weeknight dinner or a special occasion meal. One of the things I love most about this recipe is the way the asparagus cooks down into a rich, velvety texture that’s just divine.

And the flavor! It’s like a symphony of earthy notes from the asparagus, mixed with the subtle sweetness of cream and the richness of butter. It’s truly a dish that never gets old.

My kids love helping me in the kitchen, and they’re always so excited to taste this delicious soup. They love how it makes them feel like they’re having a special treat, even on a regular Tuesday night. And let’s be honest – who doesn’t love a good excuse to indulge in some creamy goodness?

As an added bonus, this recipe is also super healthy – packed with nutrients from the asparagus, and with just enough cream to make it feel decadent without overdoing it. Plus, it’s so versatile – you can serve it as a main course or use it as a side dish. I like to serve it with some crusty bread or over rice for an extra-special touch.

Creamed Asparagus Soup

Creamed Asparagus Soup

4.8 from 1924 votes

A velvety smooth soup made from fresh asparagus, cream, and a hint of garlic. This comforting dish is perfect for spring and can be served hot or chilled.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1.5 pounds fresh asparagus, trimmed and cut into 1-inch pieces
4 cups vegetable or chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)

👨‍🍳Directions

1Melt the butter with the olive oil in a large pot over medium heat.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant.
4Add the asparagus pieces and cook for 2 to 3 minutes, stirring frequently, until they turn bright green.
5Pour in the broth, increase the heat to high, and bring the mixture to a boil.
6Then reduce the heat to low, cover, and simmer for 15 minutes until the asparagus is very tender.
7Remove the pot from the heat.
8Use an immersion blender to puree the soup until completely smooth, or carefully transfer the soup in batches to a blender and blend until smooth.
9Return the pureed soup to the pot.
10Stir in the heavy cream, salt, and pepper.
11Place the pot over low heat and warm the soup gently, stirring often, for 2 to 3 minutes until heated through.
12Do not let it boil.
13If desired, stir in the Parmesan cheese until melted.
14Taste and adjust seasoning with additional salt and pepper if needed.
15Ladle the soup into bowls and serve immediately.

🔧Equipment

Large pot or Dutch oven
Knife and cutting board
Immersion blender or regular blender
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For a vegan version, substitute the butter with additional olive oil, use coconut cream instead of heavy cream, and omit the Parmesan. The soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Creamed Asparagus Soup Works

This creamed asparagus soup recipe is always a hit with my family – we love serving it up on chilly evenings or special occasions when we want something comforting but not too heavy. One thing I love about this recipe is that it makes such a big batch that we can enjoy leftovers for days without getting tired of it.

In fact, my kids will often ask for seconds (or even thirds!) because they just can’t get enough of that rich, velvety texture.

And don’t even get me started on how well this soup freezes – we can enjoy delicious-as-new leftovers after popping them in the freezer for later.

❓ Frequently Asked Questions About Creamed Asparagus Soup

Q: What kind of asparagus should I use for this recipe?

The best type of asparagus to use for this recipe is fresh, tender spears – preferably organic if possible.

Q: Can I use frozen asparagus instead?

Yes, you can use frozen asparagus instead of fresh – just thaw it first before using.

Q: How do I ensure that my soup isn’t too thick?

Add more chicken broth or water until you reach your desired consistency.

Q: Can I make this recipe in advance?

Yes – you can prepare the soup up to 24 hours in advance and refrigerate or freeze until ready to serve.

Q: How do I reheat this soup without losing its creamy texture?

To reheat without losing its creamy texture, heat gently over low heat while whisking constantly until warmed through.

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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