This Cream of Asparagus Soup is a velvety, elegant celebration of spring. It’s surprisingly simple to make yet feels luxurious and restaurant-worthy. You’ll love this vibrant, creamy bowl of sunshine.
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Why You’ll Love This Cream of Asparagus Soup
- Spring in a bowl: Fresh, subtly sweet flavor that captures the season.
- Simple & elegant: Straightforward process with an impressive, creamy result.
- Versatile & adaptable: Enjoy it hot or chilled, light or rich.
- Luxurious yet affordable: Impress guests with humble, budget-friendly ingredients.
Ingredients & Tools
- 1.5 lbs fresh asparagus
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ cup heavy cream
- 1 tsp fresh lemon juice
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- Pinch of freshly grated nutmeg (optional, but lovely)
Tools: A large pot, a blender (immersion or countertop), and a sharp knife.
Notes: Using fresh, good-quality asparagus is key—look for bright green, firm spears with tight tips. The lemon juice wakes up flavors and keeps the soup’s color vibrant.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 6 g |
| Fat: | 16 g |
| Carbs: | 12 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your asparagus. Look for spears that are uniformly green and firm, with tightly closed, compact tips. Avoid any that look wilted or have mushy ends—they’re past their prime.
- Why snap the ends? Asparagus naturally has a woody, tough end that isn’t pleasant to eat. Instead of cutting, just hold each spear at both ends and bend—it will snap at the perfect spot where the tender part begins.
- Don’t skip the lemon juice. It’s not just for flavor! A little acid at the end of cooking helps to brighten the entire soup and also helps preserve that beautiful, vibrant green color.
- Blending safely is crucial. If using a countertop blender, never fill it more than halfway with hot liquid, and always hold the lid down firmly with a kitchen towel. Hot soup expands and can cause serious burns if it erupts.
How to Make Cream of Asparagus Soup
Step 1: First, prep your asparagus. Rinse the spears well under cold water to remove any grit. One by one, hold each spear at the base and the middle and bend it—it will snap naturally at the point where the tough, woody part ends. Discard the tough ends. Chop the tender spears into roughly 1-inch pieces, but keep the tips separate. You’ll use these for a pretty garnish later.
Step 2: Now, let’s build the flavor base. Melt the butter in your large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’ll notice a lovely, sweet aroma filling your kitchen. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn, as it will turn bitter.
Step 3: Add the chopped asparagus stalks (remember, not the tips yet!) to the pot along with the broth, salt, and pepper. Bring everything to a boil, then immediately reduce the heat to a gentle simmer. Let it cook uncovered for about 15-20 minutes, until the asparagus pieces are very tender and can be easily pierced with a fork.
Step 4: While the soup simmers, quickly blanch the reserved asparagus tips. Bring a small pot of salted water to a boil, drop in the tips, and cook for just 60-90 seconds until they’re bright green and tender-crisp. Immediately drain and plunge them into a bowl of ice water to stop the cooking. This step keeps their beautiful color and texture for your garnish.
Step 5: It’s blending time! Carefully transfer the hot soup mixture to your blender in batches. Please remember to not fill the blender more than halfway and to hold the lid down securely with a towel. Blend on high until completely smooth and velvety. Alternatively, you can use an immersion blender directly in the pot—it’s a bit less messy.
Step 6: Return the beautifully smooth purée to the pot over low heat. Stir in the heavy cream and that optional pinch of nutmeg, which adds a wonderful, warm depth. Let it heat through gently—you don’t want it to boil after adding the cream. Finally, stir in the fresh lemon juice. Taste and adjust the seasoning with more salt or pepper if needed.
Step 7: To serve, ladle the hot, creamy soup into bowls. Top each serving with a few of the blanched asparagus tips, a little drizzle of cream, and perhaps a crack of black pepper. The contrast between the smooth soup and the tender-crisp tips is just perfect.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze before adding cream for up to 3 months; add cream after thawing and reheating.
- Reviving: Reheat gently on the stove; stir in cream if added after thawing.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemony vinaigrette — The sharp, acidic dressing cuts through the soup’s richness beautifully and adds a fresh, crisp element to the meal.
- Grilled cheese sandwiches on sourdough — For the ultimate comfort meal, a crispy, cheesy sandwich is the perfect partner for dipping into this velvety soup.
- Garlic herb croutons — Homemade croutons add a wonderful crunch and a savory, garlicky note that takes each spoonful to the next level.
Drinks
- A crisp Sauvignon Blanc — This wine’s herbal and citrusy notes are a fantastic match for the green, vegetal character of the asparagus.
- Sparkling water with a lemon wedge — The bubbles and citrus are wonderfully refreshing and help to cleanse the palate between creamy bites.
- Iced herbal tea — A mint or lemon verbena tea, served cold, complements the soup’s fresh, spring-like vibe without overwhelming it.
Something Sweet
- Lemon bars — The bright, tangy sweetness of a classic lemon bar is a lovely, light finish that continues the citrus theme from the soup.
- Shortbread cookies — Their simple, buttery flavor and crumbly texture are a delicate and not-too-sweet way to end the meal.
- Berry sorbet — A scoop of raspberry or strawberry sorbet is refreshing, fruity, and feels like a clean, light palate cleanser.
Top Mistakes to Avoid
- Overcooking the asparagus before blending. If you boil the asparagus for too long, it can lose its vibrant green color and turn a drab olive, and the flavor can become a bit muted and less fresh.
- Blending the soup while it’s too hot and overfilling the blender. I’ve messed this up before too… Hot liquid expands rapidly and can blow the blender lid off, creating a dangerous and very messy situation. Always blend in small batches.
- Skipping the acid at the end. Forgetting the lemon juice might not seem like a big deal, but you’ll miss out on that essential brightness that balances the cream and makes the asparagus flavor pop.
- Using old or woody asparagus. If your main ingredient isn’t fresh, the soup will lack that sweet, spring-like flavor and might have an unpleasant fibrous texture, no matter how long you blend it.
Expert Tips
- Tip: For an extra-silky texture, pass the blended soup through a fine-mesh sieve before adding the cream. This will catch any stubborn fibrous bits and give you a perfectly smooth, restaurant-quality purée.
- Tip: If you want to make this soup ahead of time, prepare it completely but leave out the cream. Cool it down quickly and store it in the fridge. Add the cream when you reheat it gently—this prevents the dairy from separating.
- Tip: For a lighter version, you can substitute half-and-half or even whole milk for the heavy cream. The soup will be a little less rich, but still wonderfully creamy and flavorful.
- Tip: To make this soup vegan, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. The coconut flavor is subtle and works surprisingly well with the asparagus.
- Tip: If your soup seems a bit too thick after blending, don’t hesitate to thin it out with a little extra broth or even water until it reaches your desired consistency.
FAQs
Can I make cream of asparagus soup ahead of time?
Absolutely! This soup is a great make-ahead option. Let it cool completely after blending (but before adding the cream) and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat it gently on the stove and then stir in the cream. This method helps keep the texture perfect and prevents the dairy from curdling.
Can I freeze this soup?
You can, but with a caveat. Cream-based soups can sometimes separate and become grainy when thawed. For the best results, freeze the soup *before* you add the cream. Portion it out, freeze it, and then when you thaw and reheat it, you can stir in the fresh cream. The texture will be much better this way.
My soup turned out a bit too thin. How can I thicken it?
No problem! If it’s too thin for your liking, you can let it simmer for a few extra minutes to reduce and concentrate. Alternatively, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then whisking it into the simmering soup. It will thicken up almost instantly.
What can I use if I don’t have a blender?
An immersion blender is your best friend here and works right in the pot! If you don’t have either, you can press the cooked asparagus and broth through a food mill or a fine-mesh sieve using the back of a ladle. It will take some elbow grease and won’t be quite as smooth, but it will still be delicious.
Why is my soup not as vibrant green as yours?
The color can fade if the asparagus is overcooked or if the soup sits for a long time after blending. To lock in that gorgeous green, cook the asparagus just until tender, blend it while it’s hot, and add the lemon juice right at the end—the acid helps preserve the color. Serving it immediately is always best for the brightest hue.
Cream Of Asparagus Soup
Make this easy, velvety Cream of Asparagus Soup in just 40 minutes. A simple, elegant spring recipe that's perfect for lunch or dinner. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 lbs fresh asparagus
-
2 tbsp unsalted butter
-
1 medium yellow onion (chopped)
-
2 cloves garlic (minced)
-
4 cups vegetable or chicken broth
-
0.5 cup heavy cream
-
1 tsp fresh lemon juice
-
0.5 tsp salt (or to taste)
-
0.25 tsp black pepper
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Pinch freshly grated nutmeg (optional, but lovely)
Instructions
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First, prep your asparagus. Rinse the spears well under cold water to remove any grit. One by one, hold each spear at the base and the middle and bend it—it will snap naturally at the point where the tough, woody part ends. Discard the tough ends. Chop the tender spears into roughly 1-inch pieces, but keep the tips separate. You’ll use these for a pretty garnish later.01
-
Now, let’s build the flavor base. Melt the butter in your large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’ll notice a lovely, sweet aroma filling your kitchen. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn, as it will turn bitter.02
-
Add the chopped asparagus stalks (remember, not the tips yet!) to the pot along with the broth, salt, and pepper. Bring everything to a boil, then immediately reduce the heat to a gentle simmer. Let it cook uncovered for about 15-20 minutes, until the asparagus pieces are very tender and can be easily pierced with a fork.03
-
While the soup simmers, quickly blanch the reserved asparagus tips. Bring a small pot of salted water to a boil, drop in the tips, and cook for just 60-90 seconds until they’re bright green and tender-crisp. Immediately drain and plunge them into a bowl of ice water to stop the cooking. This step keeps their beautiful color and texture for your garnish.04
-
It’s blending time! Carefully transfer the hot soup mixture to your blender in batches. Please remember to not fill the blender more than halfway and to hold the lid down securely with a towel. Blend on high until completely smooth and velvety. Alternatively, you can use an immersion blender directly in the pot—it’s a bit less messy.05
-
Return the beautifully smooth purée to the pot over low heat. Stir in the heavy cream and that optional pinch of nutmeg, which adds a wonderful, warm depth. Let it heat through gently—you don’t want it to boil after adding the cream. Finally, stir in the fresh lemon juice. Taste and adjust the seasoning with more salt or pepper if needed.06
-
To serve, ladle the hot, creamy soup into bowls. Top each serving with a few of the blanched asparagus tips, a little drizzle of cream, and perhaps a crack of black pepper. The contrast between the smooth soup and the tender-crisp tips is just perfect.07
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