Cream of Asparagus Soup

Cream of asparagus soup is a silky, elegant dish that celebrates the fresh, vibrant flavor of asparagus. Simple yet refined, this creamy soup is perfect as a starter for a dinner party or a light lunch on its own.

Why You’ll Love This Recipe

This soup is incredibly smooth and rich, yet made with just a few wholesome ingredients. The flavor of asparagus shines through beautifully, enhanced with aromatics and finished with a touch of cream. It’s easy to prepare, comforting, and can be made vegetarian with minimal adjustments.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh asparagus
• Onion
• Garlic
• Olive oil or butter
• Vegetable or chicken broth
• Heavy cream or half-and-half
• Salt
• Black pepper
• Lemon juice (optional)
• Fresh herbs (such as chives or parsley, optional for garnish)

Directions

1. Wash and trim the woody ends off the asparagus. Cut the stalks into 1-inch pieces.
2. In a large pot, heat olive oil or butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Add the asparagus pieces and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the asparagus is tender.
5. Use an immersion blender or transfer to a blender in batches to puree until smooth.
6. Return to the pot, stir in the cream, and season with salt and pepper to taste.
7. Simmer for another 5 minutes. Add a splash of lemon juice if desired for brightness.
8. Serve hot, garnished with herbs or reserved asparagus tips.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Use leeks instead of onion for a milder, sweeter flavor.
• For a dairy-free version, use coconut milk or almond milk.
• Add a small potato during cooking for extra thickness without cream.
• Garnish with croutons, Parmesan, or a swirl of crème fraîche for added texture and flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
To freeze, cool the soup completely, then store in a freezer-safe container for up to 2 months.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling once the cream is added to maintain smoothness.

FAQs

Can I use frozen asparagus?

Yes, frozen asparagus can be used, though fresh provides the best flavor and texture.

How do I avoid stringy soup?

Trim the woody ends thoroughly and blend the soup well. Straining through a fine mesh sieve creates a smoother texture if needed.

What kind of cream should I use?

Heavy cream provides richness, but half-and-half or whole milk can be used for a lighter version.

Can I make this soup vegan?

Yes, use vegetable broth and a plant-based milk or cream substitute.

Is this soup suitable for a dinner party starter?

Absolutely. It’s elegant, easy to portion, and can be prepared ahead of time.

What should I serve with cream of asparagus soup?

A slice of crusty bread, a fresh salad, or a light sandwich pairs well with this soup.

Can I make it in advance?

Yes, it can be made a day or two in advance. Store in the refrigerator and reheat gently before serving.

How do I thicken the soup without cream?

Add a peeled diced potato while cooking or stir in a flour or cornstarch slurry for a creamy texture without dairy.

Can I freeze this soup?

Yes, but freeze before adding the cream for best results. Add cream after reheating.

Why does the soup change color after storing?

Asparagus has natural pigments that can dull after cooling or freezing, but the flavor remains excellent.

Conclusion

Cream of asparagus soup is a delightful, nutritious dish that brings out the best of this spring vegetable. With its smooth texture and clean, green flavor, it’s a refined yet simple recipe you’ll want to make again and again. Whether served as a starter or main, it offers warmth, comfort, and elegance in every bowl.

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