This post may contain affiliate links. Please read our disclosure policy.
This asparagus soup recipe is super creamy and flavorful. It is simple, quick, and loaded with fresh asparagus.
I love this soup – it’s so easy to make. No need to spend a long time preparing it – simply roughly chop the asparagus, onion, and a few garlic cloves. Then toss them into a pot with veggie stock and, once tender, stir in the cream and blend with a handheld blender. It’s incredibly simple! And just look at how creamy it turns out!
Table of contents
The 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
How to make 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 inch ( 1cm). For garnish, keep a few stalks aside to blanch or steam later on. (Check my guide for the methods.)
Then, chop up your onion into small chunks and mince the garlic.
Prepare the Soup Base: 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.
Puree the Soup: If 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. Finally, add the cream (keep some to add while serving if you prefer) and stir well to combine.
Serve: Taste test and adjust the seasoning if needed, then serve. If wanted, swirl a little cream into each bowl and/or top with the leftover asparagus tips. You can also drizzle a bit of fresh lemon juice or top with fresh herbs or toasted pinenuts once served.
What to serve with asparagus soup
I often enjoy this cream of asparagus recipe on its own. And it might surprise you but cold asparagus soup is just as delicious as hot. Either way, you can accompany it with
- Bread: especially, crusty bread or some delicious garlic croutons.
- Salad: serve it alongside your favorite springtime salad, like arugula and parmesan salad or beet and goat cheese salad.
- Sandwich: enjoy together with a classic grilled cheese (especially when made with some parmesan cheese) or an easy egg salad sandwich.
How to store
- To store in the fridge: The soup can be kept in the refrigerator in an airtight container for up to 3-4 days.
- To freeze: Store in an airtight container or reusable freezer-safe bags and keep it in the freezer for up to 3 months.
- To reheat: Defrost the soup overnight in the refrigerator. Once thawed, pour it into a saucepan and gently reheat it. Alternatively, if you’re in a hurry, you can defrost it in the microwave on low heat for a few minutes. Make sure to stop now and then to break up the chunks of frozen soup.
More delicious soup recipes
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!
The Best Asparagus Soup
Equipment
Ingredients
- 1.5 lb asparagus 6 cups chopped
- 2.1 oz butter 1/4 cup; or olive oil
- 6.8 oz onion 1 medium-sized
- 0.35 oz garlic 2 cloves
- 1/2 tsp black pepper
- 5 cups vegetable stock
- 1/2 cup heavy cream (double cream)
- herbs for garnish
Instructions
- If your asparagus hasn't been pre-prepared, trim the ends to remove any woody parts. Then, roughly chop the stalks so they measure about ½ inch (1cm). For a garnish, keep a few stalks aside to blanch or steam later on (check my guide for the methods).
- Chop up the onion into small chunks and mince the garlic.
- 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. Add the asparagus, cover with a lid, and allow to cook over medium heat until softened – about 5-10 minutes.Â
- Add the vegetable stock and bring to a boil. Reduce the heat, then allow to simmer for 30 minutes. Make sure to cover the saucepan with a lid.
- Blend the soup. Either use an immersion blender and blend it directly in the pot, or pour the soup into a regular blender/food processor and blitz until smooth and creamy.Â
- Add the cream and stir well to combine. Then serve and enjoy! If wanted, swirl a little cream into each bowl and/or top with the leftover asparagus tips. You can also drizzle a bit of lemon juice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soup turned out delicious
Glad you liked it, Vivian 🙂
Really easy to make and delicious! Didn’t have enough heavy cream so I combined it with coconut cream, so good!
So happy to have lots of leftovers for the next couple of days
Thank you so much for your comment, Alessia. Glad you liked the recipe 🙂
Glad your recipe didn’t require any flour.
This recipe will be a classic in my home.
Thank you! Glad you liked it, Renato.