A simple soup with few ingredients and lots of flavor.
This asparagus soup recipe is quick to make with fresh asparagus and a bit of tender onion simmered in broth and blended with a splash of cream.
Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!
Vegetable soups, like tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or your own garden vegetables. This easy asparagus soup recipe is no exception.
- This asparagus soup recipe is really fast and easy.
- You’ll need just a handful of ingredients.
- No thickeners, starches, or potatoes are needed.
- It is naturally low-carb and gluten-free.
Ingredients for Asparagus Soup
- Asparagus: My preference is fresh asparagus stalks; however, frozen asparagus or leftover grilled asparagus can be used.
- Broth: Chicken broth is the base of this recipe, and it adds flavor. It can be replaced with vegetable broth, which is a bit sweeter.
- Seasonings: The flavor in this asparagus soup is simple, I add aromatics like onion, and garlic and season simply. Feel free to stir in your favorite herbs.
- Cream: A small amount of heavy cream adds richness and a velvety texture. For a lighter version, replace it with light cream, sour cream, or Greek yogurt (which will add some tang).
To stretch this asparagus soup recipe further, add a peeled and chopped russet or Yukon gold potato.
Other vegetables can be substituted for some of the asparagus if needed; green peas, zucchini, or celery are great options.
How To Make Asparagus Soup
This is no canned cream of asparagus soup – it’s full of fresh ingredients.
- Prep: Rinse, trim, and chop the asparagus spears.
- Cook: Cook onion & garlic in butter (recipe below). Stir in the remaining ingredients and simmer.
- Blend: Puree the soup in the pot using an immersion blender or transfer it to a regular blender. Stir in cream.
Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!
Garnish Tip: After the asparagus has simmered for about 4 minutes, remove a few of the asparagus tips and set aside for garnishing the soup.
Parmesan cheese and a swirl of heavy cream also make a pretty garnish. Top it with parmesan croutons or fresh herbs like dill.
Holly’s Tips
- Additional veggies can be added to stretch this asparagus soup further.
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
- If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
- To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
Leftovers, Reheating, & Freezing
Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!
Because asparagus soup is made with cream and cream-based soups don’t freeze well, it’s best to freeze a portion before adding the cream! Simply defrost, reheat, and add a splash of cream before serving.
More Asparagus Favorites
Did you make this Creamy Asparagus Soup? Leave us a rating and a comment below!
Creamy Asparagus Soup
This asparagus soup is fresh, creamy, and full of flavor!
-
Cut asparagus into ½” pieces.
-
In a large pot over medium heat, cook onion and garlic in butter until tender. Add asparagus and cook an additional 5 minutes.
-
Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
-
Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
-
Taste and season with salt and pepper if needed.
- Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
- If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
- To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
Calories: 181 | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 525mg | Potassium: 512mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1811IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
