Cream of Asparagus Soup Recipe

My Cream of Asparagus Soup comes together with just a few simple steps. Roughly chop fresh asparagus, onion, and garlic, then sauté them in butter before simmering in vegetable stock until tender. Blend to a silky texture, stir in cream for richness, and enjoy! For the best results, use fresh asparagus when it’s in season (and cheapest!), but frozen asparagus works just as well.

And the best part? You get to dunk chunks of crusty bread, or even better, a grilled cheese sandwich, into that bowl of tasty goodness.

Watch how to make it

Ingredients

• Asparagus: Fresh is best, though frozen will do in a pinch.
• Butter: To cook the asparagus.
• Aromatics: Onion and garlic are the best aromatics for this soup. They won’t take away the vegetable’s flavor but help complement it.
• Black Pepper
• Salt
• Vegetable Broth: Store-bought veggie stock or homemade vegetable stock.
• Heavy Cream (Double Cream)
• Herbs, for garnish: like dill, chives, or rosemary.
• Lemon Juice: for serving. You could even add some lemon zest for extra tang.

See the printable recipe card below for full information on ingredients and quantities.

How to make cream of asparagus soup

Prepare the Vegetables: If the asparagus stalks are not pre-prepared, trim the ends to remove any woody parts. Then, roughly chop the stalks so they measure about ½ inches (1cm). For garnish, keep a few stalks aside to blanch or steam later on. (Check my guide on how to cook asparagus to see the methods.) 

Then, chop up your onion into small chunks and mince the garlic.

Sauté and Simmer: Heat the butter in a large saucepan until melted. Add the onions, garlic, and pepper and sauté for about 5 minutes – until the onion has softened. Then add the asparagus, cover with a lid, and cook over medium heat until softened – about 5-10 minutes. 

Next, add the vegetable stock and bring it to a boil. Reduce the heat, then allow to simmer for 30 minutes. Make sure to cover the saucepan with a lid.

Blend or Blitz: If you have an immersion blender, you can blend the soup to your desired consistency directly in the pot. If not, pour the soup base into a regular blender or food processor. Then blitz until smooth. 

Finish with Cream and Stir: Finally, add the cream (you can keep some to add while serving if you prefer) and stir well to combine. 

Taste test and adjust the seasoning if needed, then serve this easy cream of asparagus soup. If desired, swirl a little cream into each bowl and/or top with the leftover cooked asparagus tips. Once served, you can also drizzle a bit of fresh lemon juice or top with fresh herbs or toasted pine nuts.

What to serve with cream of asparagus soup

I often enjoy this cream of asparagus recipe on its own. It might surprise you, but cold asparagus soup is just as delicious as hot. Either way, you can pair it with:

• Bread: Especially crusty bread or some homemade croutons.
• Salad: Serve it alongside your favorite springtime salad, such as arugula and parmesan salad or beet and goat cheese salad.
• Sandwich: Enjoy it together with a grilled cheese sandwich (especially when made with some parmesan cheese) or an easy egg salad sandwich.

More easy asparagus recipes you will love

Oven Roasted Asparagus (So Easy)Sauteed AsparagusThe Perfect Air Fryer Asparagus

If you try this cream of asparagus soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!