Cream of Asparagus Soup {Easy + Healthy}

This easy Cream of Asparagus Soup is full of vibrant flavours and delicious veggies that you’ll want to make time and time again.

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 frozen or 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.

In a large pot, melt butter over med-high heat. Saute onions, garlic, lemon zest, salt & pepper and asparagus for 5-7 minutes 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: Blend the 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!

Serve with toppings of choice and enjoy!

Blending cream of asparagus soup

With an immersion blender

Using an immersion blender is the easiest way to blend this cream of asparagus soup recipe. Follow the instructions below:

Lower the immersion blender into the pot and turn it on.
Move the immersion blender around the pot to get all of the chunks.
Continue until the soup is smooth. Make sure not to lift the immersion blender out of the liquid while it’s blending, or you’ll splatter hot soup everywhere.

With a blender or food processor

If you’re using a high-speed blender or food processor, you’ll want to blend your cream of asparagus soup in batches. Let it cool slightly before blending, or the steam will create pressure in the blender.

Add some soup to the blender, filling it up no more than halfway with liquid.
Place the lid on the blender, minus the feeder cap. Alternatively, you can leave the lid off altogether.
Place a kitchen towel over the top of the blender – this prevents splatters but also lets the steam escape safely.
Blend on the lowest speed until smooth. Gradually increase the speed as needed.
Repeat until all of the soup is blended.

Frequently Asked Questions

Why is my asparagus soup stringy?

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!

What do you serve on the side?

You don’t need much to go with this asparagus soup recipe, especially if you add extra toppings. A side of crusty garlic bread would be delicious. You could also pair a smaller serving of soup with grilled sandwiches, a garden salad or stuffed portobello mushrooms.

How many carbs are in cream of asparagus soup?

This cream of asparagus soup recipe has about 22 grams of carbs per serving. If you’re trying to eat fewer carbs, you can leave out the potatoes.

Storing and reheating

This 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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Meal prep tools for this recipe

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 this recipe in glass microwave-safe bowls up to 3 months.

Cream of Asparagus Soup {Easy + Healthy}

Ingredient and substitutions