This Easy Cream of Asparagus Soup is the perfect spring soup full of fresh and vibrant flavours! It’s a healthy option for lunch or dinner.
This recipe is quick and easy, but also sophisticated enough to serve as a starter for a special occasion. This soup is the perfect way to celebrate the arrival of spring.
Why you’ll love this recipe
- Fresh & fast: This soup is ready in under 30 minutes!
- Healthy & delicious: Packed with nutrients and flavour, it’s a guilt-free and super satisfying meal.
- Easy & versatile: Simple enough for weeknights but also elegant for special occasions.
Ingredient and substitutions
- Butter – or a neutral cooking oil like olive, avocado or canola oil.
- Yellow onion – white onion would also work.
- Garlic – I prefer fresh but you could also use the jarred minced variety.
- Lemon zest – lemon extract or lemon juice can be used in a pinch.
- Asparagus – you could try using canned asparagus spears, but the texture will be different.
- Yukon gold potatoes – red or baby potatoes are good substitutes here.
- Chicken broth – vegetable broth or vegetable stock would be the next best thing.
- Parmesan cheese – nutritional yeast would work if you don’t have parmesan.
- Heavy cream – you can use whole milk or almond milk but the soup won’t be as creamy.
How to make cream of asparagus soup
Step 1: Sauté the veggies.
Sauté onion, garlic, lemon zest, salt & pepper, and asparagus stalks.
Step 2: Add other ingredients.
Add in potatoes and chicken broth. Simmer for 20 minutes.
Step 3: Stir in the parmesan and cream.
Add the parmesan cheese and heavy cream.
Step 4: Purée soup.
Blend with an immersion blender or blender.
Step 5: Rewarm soup.
Bring the blended soup to a simmer again.
Step 6: Serve and enjoy!
Garnish with toppings of your choice and dig in.
Recipe tips and variation
- Choose your asparagus wisely: Choose bright green asparagus with thin stalks, and snap or trim off the tough ends.
- Keep it creamy: Blend until smooth using an immersion or regular blender. For a lighter version, you can use coconut milk, Greek yogurt, or milk instead of heavy cream.
- Cook me tender: Cook the asparagus just until tender to maintain its vibrant colour and fresh taste. Don’t overcook!
Frequently asked questions
How do I prevent the soup from tasting bitter?
Use fresh asparagus and don’t overcook them to maintain their sweetness. Make sure to trim the tough ends, too.
How do I make the soup smoother?
If you have an immersion blender, that’s the easiest way to blend the soup directly in the pot. A regular blender works too, but be careful when blending hot liquids as they can splatter. You might need to blend in batches.
Can I make this dairy-free?
You can definitely try making this soup with a dairy-free alternative of your choice, but the soup might not be as creamy. You’ll also need to swap out the parmesan cheese for nutritional yeast.
What to serve with this dish
Here are some serving suggestions to complement his soup’s delicate flavour:
- Enjoy with crusty bread for dipping, a fresh green salad with a light vinaigrette, or a grilled cheese sandwich.
- Serve with a quiche or frittata.
How to store and reheat
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave for 1-2 minutes.
Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop, adding a splash of broth if needed.
More easy soup recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this soup into leftovers.
- Order an immersion blender online to make the soup creamy.
- Freeze individual portions of this soup in Souper Cubes for up to 3 months.
Easy Cream of Asparagus Soup
Ingredients
- 3 tbsp butter
- 1 yellow onion, diced
- 2 stalks celery diced
- 4 cloves garlic, minced
- 1 lb asparagus, chopped
- 2 Yukon gold potatoes, chopped
- 1/2 tsp each salt & pepper
- 1 tsp lemon zest
- 3 cups chicken or vegetable broth
- 1 tbsp freshly squeezed lemon juice
- 1/3 cup parmesan cheese
- 1/3 cup heavy cream
Topping/serving ideas
- Baguette, sliced
- Bacon, crumbled
- Fresh parsley or chives, chopped
- Creme fraiche, sour cream or Greek yogurt
Instructions
- In a large pot, melt butter over med-high heat. Saute onions, garlic, celery, potatoes and asparagus for 5-7 minutes until tender.
- Add in lemon zest, salt & pepper and chicken broth, bringing to a boil. Cover with a lid and simmer for 20 minutes. Meanwhile, cook and prepare any toppings of choice such as bacon.
- Remove lid, then stir in parmesan cheese and heavy cream. Blend with an immersion blender or wait until soup has cooled slightly and blend in a blender.
- Serve with toppings of choice and enjoy!
Video
Comments & Reviews
Tara says
💚💚💚🍀🍀🍀 Happy St. Patrick’s Day, everyone!🍀🍀🍀💚💚💚
Today, I tried to be festive with Cream of Asparagus Soup!
We didn’t have potatoes & I didn’t have enough asparagus, but we had radishes. It was absolutely perfect! It’s lower carb which is a fantastic surprise. The radishes break down into a creamy starch, just like potato.
I had leftover bacon, peameal bacon, some sour cream & shredded marble cheese. Feta was an option but no one had it. I topped mine with Everything Bagel Seasoning too.
Thank you Taylor, for this recipe!✨️🍀💚
Melissa says
This was a fun soup to make. Love the immersion blender for soups like this…it makes the finish so simple and safe! The finished product is a nice green but not as green as yours. And I think it could use a little boost in flavor…maybe that will come with the toppings but I am contemplatiing an additional complimentary spice that might take it up a notch. Or maybe a little more lemon juice? I will taste it again in the morning after it has a chance to sit in the fridge overnight. We are serving it for a starter on St. Patrick’s Day.
Katie Didow says
Glad you liked this recipe, Melissa! It’s a pretty customizable one so I can’t wait to hear what you’ve added to it.
Linda says
Delicious
Morgan says
Amazing soup! My partner asks for this soup all the time, it’s his favorite.
Taylor Stinson says
I’m so happy you both love it!
Kari says
I had some fresh asparagus that froze in my refrigerator and became soft and limp. Decided to try this recipe and it was delicious! I also had some carrots to use up so added about a cup of those, too. I will keep this recipe for sure! Thanks!