Soups
Cream of Asparagus Soup Recipe
By Samira Kazan
published February 10, 2025
This is a silky and smooth cream of asparagus soup that’s super creamy and tastes amazing. It’s incredibly simple to make: sauté > simmer > blend > finish with cream. I love the hint of bright freshness from fresh asparagus.
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
- How to make cream of asparagus soup
- What to serve with cream of asparagus soup
- Storage tips
- More easy asparagus recipes you will love
- Cream of Asparagus Soup Recipe
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 .
Storage tips
- 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 on the stove. 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 easy asparagus recipes you will love
Equipment
- Hand-held blender or a blender
IngredientsUS CustomaryMetric1x2x3x
- ▢ 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 necessary, trim the ends of the asparagus to remove any woody parts. Roughly chop the stalks so they measure about ½ inches (1cm). For a garnish, keep a few stalks aside to blanch or steam later on.
- Finely dice the onion and mince the garlic.
- Heat the butter in a large saucepan over medium heat until melted. Add the onions, garlic, and pepper and sauté for about 5 minutes, until the onions have softened.
- Add the asparagus, cover with a lid, and cook over medium heat until softened about 5-10 minutes.
- Pour the vegetable stock into the saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes, covering 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 or food processor and blitz until smooth and creamy.
- Add the cream and stir well to combine. Serve the cream of asparagus soup and enjoy! If wanted, swirl a little cream into each bowl and/or top with the cooked asparagus tips. You can also drizzle a bit of lemon juice.
Video
Notes
- Refrigerate the soup in an airtight container for 3 to 4 days.
- To freeze, transfer it to an airtight container or reusable freezer-safe bags and store for up to 3 months.
- To reheat, thaw overnight in the fridge, then warm it gently in a saucepan. For quicker defrosting, use the microwave on low, stirring occasionally to break up frozen chunks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cream of Asparagus Soup
Equipment
- Hand-held blender or a blender
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 necessary, trim the ends of the asparagus to remove any woody parts. Roughly chop the stalks so they measure about ½ inches (1cm). For a garnish, keep a few stalks aside to blanch or steam later on.
- Finely dice the onion and mince the garlic.
- Heat the butter in a large saucepan over medium heat until melted. Add the onions, garlic, and pepper and sauté for about 5 minutes, until the onions have softened.
- Add the asparagus, cover with a lid, and cook over medium heat until softened about 5-10 minutes.
- Pour the vegetable stock into the saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes, covering 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 or food processor and blitz until smooth and creamy.
- Add the cream and stir well to combine. Serve the cream of asparagus soup and enjoy! If wanted, swirl a little cream into each bowl and/or top with the cooked asparagus tips. You can also drizzle a bit of lemon juice.
Video
Notes
- Refrigerate the soup in an airtight container for 3 to 4 days.
- To freeze, transfer it to an airtight container or reusable freezer-safe bags and store for up to 3 months.
- To reheat, thaw overnight in the fridge, then warm it gently in a saucepan. For quicker defrosting, use the microwave on low, stirring occasionally to break up frozen chunks.
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/cream-of-asparagus-soup/
