The Best Cream of Asparagus Soup

Summer is the best time of year for fresh asparagus. If you’re tired of steaming it, try my cream of asparagus soup recipe. It is hearty, delicious, and easy to make. It might be my best asparagus recipe yet!

Soup isn’t just for the winter. That’s my hot (or cold) take for the day. Sometimes, there’s nothing more comforting than a bowl of soup. My cream of asparagus soup uses delicious, seasonal ingredients and is gluten-free, and can be made dairy-free.

Asparagus is also something of a super vegetable. As well as being low in calories, asparagus is high in vitamins A, C and K and high in fiber. It has also been shown to support a healthy gut, help reduce inflammation, and lower blood pressure.

And with this simple classic French soup (aka Crème d’asperges), you are sure to not only benefit from this humble vegetable. This delicious asparagus cream soup will also surprise and delight family and friends alike. So keep on reading to learn how to make asparagus soup.

It’s the midst of asparagus season and I’ve been enjoying freshly picked asparagus, not just with this soup. It’s also a delicious roasted asparagus side dish. I’ve even perfected baking it in the oven and the air fryer. Maybe you too would like to give it a try too? Or check my complete guide on How to Cook Asparagus to Perfection.

What’s in Creamy Asparagus Soup

• Asparagus: The key ingredient for this asparagus soup recipe, asparagus is relatively inexpensive and can be found all year round. Fresh is best, though frozen or canned will do in a pinch. You can follow my guide here for cooking and prepping asparagus.
• Butter: Dairy-free butter can be used here – or replace the butter with olive oil for a healthy alternative. The butter is there is help cook the asparagus.
• Aromatics: Onion and garlic are the best aromatics for asparagus soup. They won’t take away the vegetable’s flavor but help complement it. You can swap out white onion for red or shallot – whichever you prefer.
• Black Pepper: Don’t use salt and pepper in this case. The vegetable broth is salty enough to give the soup a kick, so you don’t need any extra.
• Vegetable Broth: Store-bought veggie stock is absolutely fine. But if you want to make your own (and reduce vegetable waste), this one-pot recipe is my go-to. If you don’t want to use stock, season hot water with salt instead.
• Heavy Cream (Double Cream): You can use sour cream if you prefer, or a dairy-free/vegan alternative. That’ll give the creaminess to the cream of asparagus recipe. For a vegan asparagus soup, see the notes below.
• Herbs, for garnish: This easy asparagus recipe is best complemented by herbs like tarragon, dill, chives, lemon balm, rosemary, or Italian seasoning.
• Lemon Juice: for serving. You could even add some lemon zest for extra tang.

Recipe Variations

• Cashew nuts: If you want to know how to make asparagus soup without the dairy – grab some cashew nuts. For this asparagus soup healthy alternative, soak the cashews in warm water for 30 minutes, then blend until creamy. 
• Milk of choice: For asparagus soup without cream, try to use high-fat milk. It’ll give it the same creamy consistency you would get with the original ingredients. Though most asparagus soup recipes use cream, cream of asparagus with milk can have similar results. 

How to Make Cream of Asparagus Soup

Prepare the Vegetables

If your asparagus stalks haven’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.) 

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

Prepare the Base

To start the cream of asparagus soup, 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 allow to cook over medium heat until softened – about 5-10 minutes. 

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.

Puree the Soup

If you’ve got an immersion blender, you can blend your asparagus soup to your desired consistency right in the pot.

If not, pour the cream of asparagus soup base into a regular blender or food processor. Then blitz until smooth and creamy. 

Finally, stir in the cream. You can keep some to add while serving if you prefer. Stir well to combine. 

To 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 lemon juice once served.

The soup can be kept in the refrigerator in an airtight container for up to 3-4 days. For longer-term storage, you can freeze it. See below for more information.

What to Serve with Asparagus Soup

It might surprise you – but cold asparagus soup is just as delicious as hot asparagus soup. 

One of the best ways to serve this soup is with bread – especially, crusty bread. Try it with a slice of my No-Knead Dutch Oven Bread or Simple Roasted Garlic Bread.

A classic Grilled Cheese (especially when made with some parmesan cheese) also complements my asparagus soup recipe super well. And so do Homemade Pita Chips.

This cream of asparagus recipe is mild enough that it complements plenty of other flavors. So you can go wild with your pairings.

Can You Freeze Cream of Asparagus Soup

Yes. When stored correctly, this asparagus soup recipe can be kept in the freezer for up to three months. This is because broths like asparagus soup or asparagus bisque don’t separate when frozen and defrosted. Make sure to store it in an airtight container or reusable freezer-safe bags.

To revive this cream of asparagus soup recipe after it’s been frozen, there are a few options. Ideally, you want to defrost the soup overnight. Once thawed, it can be poured into a saucepan and gently reheated.

If you’re in a hurry, you can defrost your soup in the microwave on low heat for a few minutes. Make sure to stop every now and then to break up the chunks of frozen cream of asparagus soup. Once it’s mostly defrosted, transfer it to a pot and heat to the desired temperature.

This cream of asparagus soup recipe is great for freezing – just make sure to defrost it properly before eating again!

More Delicious Soups

• Roasted Cauliflower Soup
• Simple Lebanese Lentil Soup
• Vegetarian Minestrone Soup
• Broccoli Cheddar Soup

If you try this easy recipe for asparagus soup, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!