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Creamy Asparagus Soup Recipe

4.9 from 61 reviews

A creamy and comforting asparagus soup made by simmering fresh asparagus and onions in broth, then blending until smooth and enriched with a touch of cream. Perfect as a light starter or a wholesome meal on a cool day.

Ingredients

Scale

Vegetables

  • 1 lb fresh asparagus, trimmed and chopped
  • 1 medium onion, chopped

Liquids and Dairy

  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream

Optional Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil or butter (optional, for sautéing)

Instructions

  1. Prepare the vegetables: Trim the woody ends off the asparagus and chop into 1-inch pieces. Chop the onion finely to ensure it cooks evenly.
  2. Cook asparagus and onion in broth: In a large pot, bring the broth to a simmer. Add the chopped asparagus and onion. If using, heat olive oil or butter in the pot first and sauté the onion for 3-4 minutes until translucent before adding broth and asparagus. Simmer for about 15-20 minutes until asparagus is tender.
  3. Blend until smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until the soup reaches a smooth, creamy texture. Be careful when blending hot liquids.
  4. Stir in cream and serve: Return the blended soup to the pot if needed. Stir in the heavy cream and heat gently until warmed through. Taste and adjust seasoning with salt and pepper. Serve hot, optionally garnished with a drizzle of cream or fresh herbs.

Notes

  • Use fresh asparagus for the best flavor; avoid older, woody stalks.
  • For a lighter version, substitute cream with half-and-half or omit it entirely.
  • To add depth, consider adding garlic or leeks when sautéing the onion.
  • This soup can be served chilled as a refreshing dish during warmer months.
  • Leftovers keep well refrigerated for 2-3 days and freeze nicely.

Keywords: asparagus soup, creamy asparagus soup, easy soup recipe, vegetarian soup, spring soup