Description
This easy Cream of Asparagus Soup recipe is a fresh, creamy, and comforting dish made with tender asparagus, smooth cream, and savory aromatics. Ready in under 30 minutes, it is perfect as a light lunch, dinner starter, or cozy anytime treat. The recipe highlights the natural sweetness of asparagus with a rich yet indulgent creamy texture, ideal for nourishing, flavorful meals.
Ingredients
Scale
Main Ingredients
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (plus tips reserved if desired)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter or olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Prep Your Asparagus: Wash and trim the asparagus, peeling thicker bottom ends to avoid woody texture. Cut the stalks into roughly 1-inch pieces and set aside the tips if you want to use them later as garnish or for texture.
- Sauté Aromatics: Heat butter or olive oil in a large pot over medium heat. Add chopped onions and minced garlic, cook until translucent and fragrant, about 3-5 minutes, creating a flavorful base for the soup.
- Cook Asparagus in Broth: Add the chopped asparagus pieces to the pot along with the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer until asparagus is tender, about 8-10 minutes.
- Blend Until Smooth: Use an immersion blender or carefully transfer the soup in batches to a blender and puree until velvety smooth. Add the reserved asparagus tips back into the soup after blending if you want a chunkier texture.
- Add Cream and Season: Return the blended soup to the pot if removed. Stir in the heavy cream and warm gently. Season with salt, pepper, and optional lemon juice, adjusting seasoning to taste before serving.
Notes
- Use fresh asparagus for the best flavor and vibrant color instead of frozen.
- Do not overcook asparagus to preserve its bright flavor and nutrients.
- Allow soup to cool slightly before blending to avoid splatter or burns.
- Add cream gradually to achieve a rich texture without heaviness.
- Adjust salt, pepper, and lemon juice to taste for balanced flavor.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream and use vegetable broth.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days, separate from garnishes.
- Freeze soup without cream for longer storage; add fresh cream after thawing.
- Reheat gently on low heat, stirring frequently and adding broth or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cream of asparagus soup, asparagus soup, creamy soup, easy soup recipe, vegetarian soup, gluten free soup