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.
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.
- Salt & pepper – to taste.
How to make cream of asparagus soup
Step 1: Sauté the veggies.
Melt the butter over medium high heat in a large pot. Sauté onion, garlic, lemon zest, salt & pepper, and asparagus stalks until tender.
Step 2: Add the rest of the ingredients.
Add in potatoes and chicken broth, then bring to a boil. Cover with a lid and simmer for 20 minutes. Meanwhile, cook and prepare any toppings of choice such as bacon.
Step 3: Stir in the parmesan and cream.
Remove lid, then stir in parmesan cheese and heavy cream.
Step 4: Puree soup.
Blend with an immersion blender or wait until soup has cooled slightly and blend in a blender.
Step 5: Rewarm soup.
If you blend in a blender, bring the blended soup to a simmer again on the stovetop.
Step 6: Serve and enjoy!
Garnish with toppings of your choice like sliced baguette, bacon, fresh herbs or creme fraiche, and dig in.
Recipe tips & tricks
Here are some top tips and tricks for making this creamy asparagus soup:
- Choose the right asparagus: Make sure to select asparagus with thin stalks, and snap off the woody ends.
- Add more veggies: Feel free to add even more yummy veggies to this soup like zucchini, celery or cauliflower. It's a great way to add more vegetables to your diet!
- Purée the soup: An immersion blender is easiest and creates the least amount of mess, but a regular blender will work too. Just make sure you don't place the lid on the blender or the steam could cause it to pop off.
- Let it simmer: If you want your soup to be nice and thick, let it simmer uncovered at the end of the cooking time.
- Serve with your favourite sides: This dish would be delicious with some crusty garlic bread, a garden salad, stuffed portobello mushrooms or a grilled cheese sandwich.
Frequently Asked Questions
If you find that your cream of asparagus soup is too stringy, you may have chosen stalks that are too thick. Make sure to chop up the asparagus so it cooks evenly. Blending the soup and adding in the parmesan and heavy cream will also make it nice and thick, and eliminate any chance of stringiness!
You can try making this soup with a dairy-free alternative of your choice like coconut cream or dairy-free milk, but the soup might not be as creamy. You'll also need to swap out the parmesan cheese for nutritional yeast.
If all you have on hand is frozen asparagus, I'd recommend letting it defrost first before using it to make your soup. If you use frozen asparagus, it can make the soup watery.
Absolutely! I find that using an immersion blender is easier (and results in less dishes) but a regular blender will work just as well. Wait until the soup has cooled slightly, then cover the blender with a kitchen towel and blend until the soup reaches it's desired consistency. Don't put the lid on, as the steam can cause the lid to pop off and make a huge mess.
Storing and reheating
This cream of asparagus soup recipe will keep in the refrigerator for 3 to 4 days. Let it cool before storing it in airtight containers.
Reheat it in the microwave or in a saucepan on low heat so the cream doesn’t curdle. I usually reheat with a paper towel over top for 1 to 2 minutes in the microwave, stirring halfway through. Add any additional cheese or seasonings to taste after reheating.
Can you freeze cream of asparagus soup?
Cream-based soups don’t freeze well, so if you plan on freezing this soup, you’ll want to freeze it without the heavy cream and parmesan cheese. Simply skip that step and continue on with blending the soup. It will last in the freezer for up to 6 months in airtight glass containers or Ziploc bags.
When you’re ready to enjoy your cream of asparagus soup, let it defrost in the fridge overnight. Reheat it in a pot on the stovetop then stir in the heavy cream and parmesan cheese. Add on your fresh toppings and dig in!
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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!
Comments & Reviews
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!