A simple soup with few ingredients and lots of flavor.
This asparagus soup recipe is quick to make with fresh asparagus and a bit of tender onion simmered in broth and blended with a splash of cream.
Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!
Vegetable soups, like tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or your own garden vegetables. This easy asparagus soup recipe is no exception.
Why This Is the Best Asparagus Soup
- This asparagus soup recipe is really fast and easy.
- You’ll need just a handful of ingredients.
- No thickeners, starches, or potatoes are needed.
- It is naturally low-carb and gluten-free.
Ingredients for Asparagus Soup
- Asparagus: My preference is fresh asparagus stalks; however, frozen asparagus or leftover grilled asparagus can be used.
- Broth: Chicken broth is the base of this recipe, and it adds flavor. It can be replaced with vegetable broth, which is a bit sweeter.
- Seasonings: The flavor in this asparagus soup is simple, I add aromatics like onion, and garlic and season simply. Feel free to stir in your favorite herbs.
- Cream: A small amount of heavy cream adds richness and a velvety texture. For a lighter version, replace it with light cream, sour cream, or Greek yogurt (which will add some tang).
Feed a Crowd
To stretch this asparagus soup recipe further, add a peeled and chopped russet or Yukon gold potato.
Other vegetables can be substituted for some of the asparagus if needed; green peas, zucchini, or celery are great options.
How To Make Asparagus Soup
This is no canned cream of asparagus soup – it’s full of fresh ingredients.
- Prep: Rinse, trim, and chop the asparagus spears.
- Cook: Cook onion & garlic in butter (recipe below). Stir in the remaining ingredients and simmer.
- Blend: Puree the soup in the pot using an immersion blender or transfer it to a regular blender. Stir in cream.
Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!
Garnishes & Serving
Garnish Tip: After the asparagus has simmered for about 4 minutes, remove a few of the asparagus tips and set aside for garnishing the soup.
Parmesan cheese and a swirl of heavy cream also make a pretty garnish. Top it with parmesan croutons or fresh herbs like dill.
Holly’s Tips
- Additional veggies can be added to stretch this asparagus soup further.
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
- If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
- To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
Leftovers, Reheating, & Freezing
Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!
Because asparagus soup is made with cream and cream-based soups don’t freeze well, it’s best to freeze a portion before adding the cream! Simply defrost, reheat, and add a splash of cream before serving.
More Asparagus Favorites
Creamy Asparagus (stovetop)
Roasted Parmesan Asparagus
Bacon Wrapped Asparagus
Did you make this Creamy Asparagus Soup? Leave us a rating and a comment below!
Creamy Asparagus Soup
Ingredients
- 1 ½ pounds asparagus trimmed and washed
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 2 ¼ cups chicken broth (not low sodium)
- salt and pepper to taste
- ½ cup heavy cream or to taste
- ½ teaspoon lemon juice fresh
- shredded Parmesan cheese for serving, optional
Instructions
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Cut asparagus into ½" pieces.
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In a large pot over medium heat, cook onion and garlic in butter until tender. Add asparagus and cook an additional 5 minutes.
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Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
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Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
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Taste and season with salt and pepper if needed.
Notes
- Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
- If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
- To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Soup
Cuisine American
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This was delicious! My search for the perfect creamy asparagus soup is over!
Delicious
So, so good! I used the larger asparagus that we don’t normally use to grill or roast and the flavor is amazing! It’s a win-win- use all the asparagus and have a wonderful soup as well. I made this in my cooking blender- just added all the ingredients (except cream- that went in at the end) and it was done in no time!
I added a little bit of red pepper flakes to the onion/garlic step. I didn’t have a lemon which would have added a little acid but it was still so easy and delicious!!
I made this last night for dinner it was really good
I am a vegetarian and I used vegetable broth
I don’t have a hand blender so I used a processor
I added (in my bowl) some hot habanero dust that I make, Yummmmm.
Very easy to make
This is the first homemade soup I’ve made, it was so easy to follow. The only change I made was I used turkey broth from a turkey made earlier in the week. My husband loves it and wants me to make more already. Thank you for posting.
Absolutely delicious! Had a lot of asparagus leftover from a large Sam’s bag. Made exactly as written, and it’s very good!
So glad you liked it, thanks for leaving a comment Jenny!
Used some sherry to deglaze the pan before adding broth and subbed Oatmilk and EVOO to make it vegan. So good.
Love this soup! I use it as a guide; don’t really measure. I keep some of my asparagus ends in the spring and cook them for a long time in water, then use an immersible blender on them, getting rid of the fiber as I blend and strain. Then freeze the purée and use it with this recipe. I usually add a few stalks of my frozen asparagus, but you wouldn’t have to. Delicious with Parmesan, grated and shredded!
Love this soup! I am always looking for different things to do with asparagus since I love it more than some of my family members and this caught my eye. It was delicious and creamy and a perfect pair with a sandwich. Best of all, it was loved by everyone!
So happy to hear that, Adrienne!
Made it and added shredded zucchini to make it go further. Could not taste the zucchini but it was really great…oh and made it like the recipe called for to the “T”
Awesome! Perfect as the recipe was written. Thank you for sharing.
Delicious. I added celery and substituted half and half for heavy cream and came out awesome.
So easy! Excellent recipe. I peeled, snapped and cut fresh asparagus until the end weight was 1.5 lbs. Used Countrycrock Plant Cream Heavy Whipping Cream alternative. Topped with crispy Pancetta and shaved parmesan. Should’ve doubled the recipe! It also traveled well and reheated for lunch with no problem. I’d make it again when asparagus is on sale. Thank you so much for sharing.
This soup is DELICIOUS! I apologize in advance for the changes I made. (I really don’t like when people do this). I had some leftover ham from Easter so I added it. I didn’t have heavy cream on hand so I used 1/2 & 1/2. Otherwise I followed the recipe as posted. My whole family raved about it! I just wish I had doubled the recipe!
Thank you for sharing your substitutions Diane, your version sounds delicious!
Great soup, was running a little short on asparagus and added a potato. End result, excellent. Thanks
Asparagus soup is lovely.
Just going to have to double up on recipe as it really only serves 2 .
When you specify “chicken broth (not low sodium)” do you mean we should use salt-free chicken broth or normal chicken broth. Sorry, I’m confused since most recipes say salt-free or low sodium broth, and both normal and salt-free are not low sodium. I’m looking forward to trying this as soon as I can this week. A great use for asparagus that I had left over from grilling some, and maybe something my vegetarian friends would enjoy with veggie stock. Thank you so much for sharing with us all! You are appreciated!
Thank you for your kind words Steve!
This recipe uses regular chicken broth as it needs the salt for flavor. Veggie broth would certainly work in this recipe, it’s a bit sweeter in flavor.