This Cream Of Asparagus Soup is the one I reach for the moment asparagus shows up at the market again.
It is silky, buttery, and deeply green, with just enough cream to make every spoonful feel like a hug in a bowl.
I first made this soup on a chilly spring evening when I had way too much asparagus sitting in my fridge and no real plan for it.
One pot, about thirty minutes, and a blender later, I had something that tasted like it came from a little bistro instead of my kitchen.
If you love bright, spring vegetable soups as much as I do, this one belongs on your regular rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cream Of Asparagus Soup Recipe
This soup manages to feel both fancy and completely fuss free, which is exactly what I want on a weeknight.
It comes together in one pot with simple pantry staples and fresh asparagus doing most of the heavy lifting.
You might also enjoy: Spring Vegetable Soup Recipe if you are craving more seasonal, veggie forward soups this time of year.
- Ready in about 40 minutes from start to finish
- Naturally thickened with a light roux, no canned soup needed
- Silky, restaurant style texture from a quick blend and strain
- Easy to make dairy light or fully vegetarian
- Freezer friendly, so leftovers are never wasted
- A gorgeous way to use up spring asparagus while it is in season
Read Also: Cauliflower Soup Recipe
Ingredients
You only need a handful of ingredients for this soup, and most of them are already sitting in your kitchen.
Fresh asparagus is the star, so try to pick spears that are firm and bright green with tightly closed tips.
- 2 pounds fresh asparagus, tough ends trimmed
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Fresh chives, chopped, for garnish
Kitchen Equipment Needed
Nothing fancy is required here, though a couple of good tools will make the process much smoother.
A sturdy pot and a reliable blender are really the only things standing between you and a silky bowl of soup.
I use the same setup for my French Onion Soup Recipe, since a heavy bottomed pot makes such a difference in how evenly everything cooks.
- Dutch oven or heavy bottomed pot
- Immersion blender (or a standard countertop blender)
- Fine mesh sieve for straining the soup
- Sharp chef’s knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle for serving
Recommended Products for This Recipe
These are a few products I personally use and genuinely recommend, based on years of making creamy soups at home.
They are not required, but they do make the whole process easier and the final texture noticeably better.
The same tools come in handy anytime you are making something like Mushroom Soup Recipe, so they are worth the investment if you cook a lot of soup.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot distributes heat so evenly that the roux never scorches, even on a slightly wonky stovetop burner.
It also goes straight from stove to table, which I love for a cozy soup night. It is an investment, but it truly lasts a lifetime.
2. Vitamix High Powered Blender
For that ultra smooth, spoon coating texture, a high powered blender makes a real difference over a standard one.
It purees the asparagus fibers completely, so you get less waste when you strain the soup. I reach for mine anytime I am making a pureed soup.
3. Breville Immersion Blender
On busier nights, I skip the countertop blender entirely and use this right in the pot. It saves on dishes and gets the soup nearly as smooth as a full sized blender would.
The variable speed setting is especially handy for fibrous vegetables like asparagus.
4. OXO Fine Mesh Strainer
Straining is the step that takes this soup from good to genuinely silky, and a sturdy fine mesh strainer makes it painless.
It catches every last stringy asparagus fiber without slowing you down. I use mine for stocks and sauces too, so it earns its space in the drawer.
Step-by-Step Instructions: How to Make Cream Of Asparagus Soup
I promise this soup is far easier than it looks once it is plated and garnished. Just follow these steps in order and you will have a beautiful pot of soup in well under an hour.
For another spring favorite that uses this same trim and blend technique, check out my Potato Leek Soup Recipe.
1. Prep the asparagus
- Rinse the 2 pounds of asparagus under cold water and pat dry.
- Snap or trim off the tough, woody bottom inch or two of each spear.
- Cut the top 2 inches off about 18 to 20 spears and set those tips aside for garnish.
- Chop the remaining stalks, including the rest of the reserved spears, into 1 inch pieces.
2. Blanch the garnish tips
- Bring a small pot of salted water to a boil.
- Add the reserved asparagus tips and cook for 1 to 2 minutes, until just bright green and crisp tender.
- Drain and immediately transfer the tips to a bowl of ice water to stop the cooking.
- Drain again and set aside for garnishing the soup later.
3. Build the base
- In your Dutch oven or heavy bottomed pot, melt the 4 tablespoons of butter over medium heat.
- Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Make the roux
- Sprinkle the 3 tablespoons of flour over the onion and garlic mixture.
- Stir constantly for 1 to 2 minutes, letting the flour cook out and coat the vegetables evenly.
- The mixture should look pale and slightly paste like, not browned.
5. Simmer the soup
- Slowly pour in the 4 cups of chicken broth while whisking constantly, to prevent lumps.
- Add the chopped asparagus stalks and the fresh or dried thyme.
- Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the asparagus is very tender when pierced with a fork.
6. Blend until smooth
- Remove the pot from the heat and let it cool slightly for safety.
- Using an immersion blender, blend the soup directly in the pot until completely smooth.
- If using a countertop blender, work in batches and never fill it more than halfway, venting the lid to let steam escape.
7. Strain for a silky texture
- Pour the blended soup through a fine mesh sieve set over a clean bowl or the rinsed out pot.
- Use a ladle or spatula to press the soup through, leaving behind any stringy asparagus fibers.
- This step is optional but highly recommended for that smooth, restaurant style finish.
8. Finish with cream
- Return the strained soup to the pot and place it over low heat.
- Stir in the 1 cup of heavy cream, the tablespoon of lemon juice, and the 1/4 teaspoon of nutmeg.
- Warm the soup through gently, but do not let it come to a boil once the cream is added.
- Season with salt and black pepper to taste.
9. Garnish and serve
- Ladle the hot soup into bowls.
- Top each bowl with a few of the reserved blanched asparagus tips.
- Finish with a scattering of fresh chopped chives and an extra crack of black pepper before serving.
Tips for The Best Cream Of Asparagus Soup
A few small details make a big difference between good asparagus soup and truly great asparagus soup.
Keep these tips in mind and your bowl will taste like it came straight out of a cozy little cafe.
Another favorite: Broccoli Cheddar Soup Recipe, which uses a similar roux base if you want to compare techniques.
- Choose asparagus with firm stalks and tightly closed tips for the best flavor
- Do not skip trimming the woody ends, since they stay tough no matter how long they simmer
- Whisk the broth in slowly to avoid lumps forming in the roux
- Straining is optional, but it makes the texture noticeably silkier
- Keep the heat low once the cream goes in, so the soup does not curdle or separate
- Taste and adjust the salt at the very end, since broths vary in saltiness
Serving Suggestions
This soup is elegant enough for a dinner party starter, but comforting enough for a casual weeknight bowl.
I like to serve it with something crusty on the side to soak up every last bit.
This pairs beautifully with my Asparagus Salad for a fully spring inspired table.
- Warm crusty bread or a soft baguette for dipping
- A simple green salad with a light vinaigrette
- Grilled cheese sandwiches for a cozy, casual pairing
- A poached egg on top for a heartier, brunch style bowl
- A small glass of dry white wine alongside for a dinner party starter
Variations of Cream Of Asparagus Soup
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or what you have on hand.
Here are a few of my favorite ways to change this soup up without losing what makes it so good.
Read Also: Spring Pea And Asparagus Pasta Recipe
- Add a handful of baby spinach before blending for extra color and nutrients
- Stir in grated Parmesan cheese for a richer, savory finish
- Swap the heavy cream for coconut milk to make it dairy free
- Add a diced potato with the broth for a thicker, heartier texture
- Top with crispy bacon bits for a smoky, salty contrast
- Finish with a swirl of pesto for a fresh, herby twist
Storage and Reheating
This soup keeps well, which makes it a great option for meal prepping ahead of a busy week.
Just be a little gentle with the reheating process, since cream based soups can separate if they get too hot too fast.
I follow the same approach for my Carrot Ginger Soup Recipe, since both soups have that same delicate cream finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in a freezer safe container for up to 3 months, ideally before the cream is added
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat gently on the stovetop over low heat, stirring often
- Avoid boiling the soup once it has been reheated, to keep the texture smooth
Nutritional Facts
Here is a general estimate for one serving of this soup, based on a recipe that yields 6 servings.
Actual numbers will vary slightly depending on the specific brands and ingredients you use.
For a lighter comparison, take a look at my Tomato Basil Soup Recipe, which uses far less cream.
- Calories: approximately 210 per serving
- Protein: 5 grams
- Carbohydrates: 12 grams
- Fat: 16 grams
- Fiber: 3 grams
- Sodium: approximately 520 milligrams
Health Benefits of Key Ingredients
Beyond tasting wonderful, this soup actually packs in some genuinely good nutrition.
Asparagus in particular is one of those spring vegetables that deserves more credit than it usually gets.
The same nutrient boost is part of why I love serving Roasted Asparagus With Chicken on repeat every spring.
- Asparagus is rich in folate, fiber, and vitamins A, C, and K
- Onions and garlic contain antioxidants that support heart health
- Chicken broth adds protein and can be soothing for digestion
- Lemon juice adds a boost of vitamin C and helps brighten the overall flavor
- Using vegetable broth and less cream can make this soup a lighter, plant leaning option
FAQs About Cream Of Asparagus Soup
1. Can I make this soup ahead of time?
Yes, you can make the soup base a day or two ahead and store it in the fridge.
Just reheat gently and stir in the cream right before serving for the best texture.
2. Do I have to strain the soup?
Straining is optional, but it removes the stringy asparagus fibers for a silkier finish.
If you do not mind a slightly more rustic texture, you can skip this step entirely.
3. Can I use frozen asparagus instead of fresh?
Frozen asparagus will work in a pinch and saves you the trimming step.
Fresh asparagus generally gives a brighter flavor and color, so use it when it is in season.
4. How do I make this soup dairy free?
Swap the butter for olive oil and the heavy cream for full fat coconut milk or a dairy free cream alternative.
The texture stays rich, though the flavor will shift slightly.
5. Why did my soup turn out stringy?
This usually happens when the asparagus is not blended long enough or the soup is not strained.
A high powered blender combined with a fine mesh strainer solves this completely.
Cream Of Asparagus Soup
Ingredients
- 2 pounds fresh asparagus about 900g, tough ends trimmed
- 4 tablespoons unsalted butter about 56g
- 1 medium yellow onion about 1 cup or 150g, chopped
- 2 cloves garlic minced
- 3 tablespoons all purpose flour about 24g
- 4 cups chicken broth 960ml, or vegetable broth for vegetarian version
- 1 cup heavy cream 240ml
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice about 15ml
- 1/4 teaspoon ground nutmeg
- salt to taste
- black pepper to taste
- fresh chives chopped, for garnish
Equipment
- Dutch oven or heavy-bottomed pot
- Immersion blender or standard countertop blender
- Fine-mesh sieve for straining the soup
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle for serving
Method
- Rinse and trim the asparagus, then cut the top 2 inches from 18-20 spears for garnish and chop the remaining stalks into 1-inch pieces.
- Blanch the reserved tips in boiling salted water for 1-2 minutes, then transfer to an ice bath and set aside for garnishing.
- Melt butter in a Dutch oven over medium heat, add onion and cook until soft, then stir in garlic for 30 seconds until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until pale and paste-like.
- Slowly pour in the broth while whisking to prevent lumps, then add the chopped asparagus and thyme and simmer for 12-15 minutes until tender.
- Remove from heat and blend the soup until completely smooth using an immersion blender or countertop blender.
- Pour the blended soup through a fine mesh sieve to remove asparagus fibers for a silky texture.
- Return the soup to the pot over low heat and stir in the heavy cream, lemon juice, and nutmeg, then season with salt and pepper.
- Ladle into bowls and top with the reserved asparagus tips, chives, and an extra crack of black pepper before serving.
Nutrition
Notes
- Asparagus selection: Choose firm stalks with tightly closed tips for the best flavor and texture.
- Trimming: Don’t skip trimming the woody ends—they stay tough no matter how long they simmer.
- Roux tip: Whisk the broth in slowly to avoid lumps forming in the roux.
- Straining: Straining is optional but recommended for a silkier, restaurant-style finish.
- Dairy-free option: Swap butter for olive oil and heavy cream for full-fat coconut milk or a dairy-free cream alternative.
- Vegetarian version: Use vegetable broth instead of chicken broth for a fully vegetarian soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months, ideally before adding the cream for the best texture.
- Reheating: Reheat gently on the stovetop over low heat, stirring often. Avoid boiling once the cream is added.
- Make it heartier: Add a diced potato with the broth for a thicker, more filling soup.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Cream Of Asparagus Soup Recipe is one of those dishes that makes spring feel official the moment you taste it.
It is simple enough for a weeknight, yet special enough to serve when company is coming over.
I hope this becomes one of your go to spring recipes the way it has become one of mine.
If you give it a try, I would love to hear how it turned out.
Drop a comment below or share a photo, and let me know what garnishes you topped your bowl with.
Recommended:
- Crab Bisque Recipe
- Lobster Bisque Recipe
- Spring Brunch Ideas
- Asparagus Tart Recipe
- Spring Dinner Recipes
