Cream of Asparagus Soup

Why You’ll Love This Recipe

• Smooth, comforting texture with bright asparagus flavor

• Quick and easy—ready in about 30 minutes

• Elegant enough for guests yet simple for weeknights

• Flexible: can be dairy or non-dairy

• Freezes well and reheats beautifully

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh asparagus spears, trimmed and cut into pieces

• Onion (yellow or white), chopped

• Garlic cloves, minced

• Butter (or oil for a lighter version)

• Vegetable or chicken broth (or stock)

• Heavy cream (or half-and-half or milk; or non-dairy alternative)

• Salt

• White pepper or black pepper

• Nutmeg (a pinch, optional)

• Lemon juice (optional, to brighten)

• Garnish: asparagus tips reserved, chives, crème fraîche, or a drizzle of cream

Directions

1. Prepare the asparagus. Trim off woody ends of the asparagus. If the spears are thick, peel the lower portion lightly. Reserve a handful of the tender tips for garnish. Cut the rest of the stalks into 1- to 2-inch pieces.

2. Sauté the aromatics. In a soup pot over medium heat, melt butter (or heat oil). Add chopped onion and sauté until translucent (2–4 minutes). Add garlic and cook another 30 seconds until fragrant, taking care not to burn.

3. Add asparagus and broth. Add the cut asparagus (excluding reserved tips) and pour in the broth so that it just covers the vegetables (or slightly above). Bring to a gentle simmer

4. Cook until tender. Simmer for about 8–10 minutes, or until the asparagus is tender and easy to pierce with a fork.

5. Blend until smooth. Use an immersion blender to purée the soup directly in the pot until velvety smooth. Alternatively, carefully transfer to a countertop blender in batches, then return to the pot.

6. Add cream and season. Stir in cream (or milk / alternative) and warm through (do not boil). Season with salt, white pepper (or black), and a pinch of nutmeg. Taste and adjust. If desired, stir in a small squeeze of lemon juice to brighten the flavor.

7. Garnish & serve. If desired, blanch the reserved asparagus tips briefly (1 minute in boiling water) then plunge into cold water, and add them to the bowl. Garnish with chopped chives, a swirl of cream or crème fraîche, and extra black or white pepper.

Servings and timing

• Servings: 4

• Prep time: ~10 minutes

• Cook time: ~15–20 minutes

• Total time: ~25–30 minutes

Variations

• Dairy-free / vegan: Use a plant-based butter or oil, and coconut milk or oat cream (or unsweetened almond milk with a little cashew cream) in place of dairy cream.

• Cheesy twist: Stir in a small amount of grated Parmesan, Gruyère, or sharp cheddar after blending (off the heat) for extra richness.

• Herbed version: Add fresh herbs like tarragon, chervil, or dill just before serving.

• Chunky version: Reserve some cooked asparagus pieces (or tips) and stir them back in after blending for texture.

• Potato boost: Add a peeled, diced potato when simmering asparagus to thicken the soup naturally (then blend).

• Spiced version: Add a pinch of cayenne or smoked paprika for subtle warmth or smokiness.

Storage/Reheating

• Storage: Let the soup cool, then transfer to airtight containers and refrigerate for up to 3 days.

• Freezing: You can freeze this soup (without garnish) in freezer-safe containers for up to 2–3 months.

• Reheating: Warm gently over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to adjust consistency. Avoid boiling vigorously after cream has been added to prevent curdling.

FAQs

What part of the asparagus should I use?

Use the tender spear portions; discard or reserve the tougher woody ends (you can use trimmed ends to flavor stock or broth if desired).

Can I skip cream or use less cream?

Yes. You can reduce the cream or substitute milk or plant-based cream. The soup will be lighter but still flavorful.

Do I need to peel the asparagus stalks?

For thick stalks, peeling the lower half helps remove fibrous skin and improve texture. Thin stalks usually don’t need peeling.

Will the soup lose its green color after blending and heating?

It may fade slightly, but using high heat for a short time, fresh asparagus, and adding lemon’s acid at the end helps preserve a vibrant color.

Can I make this soup ahead?

Yes — make the soup and cool it, then reheat gently when ready to serve. Garnish at serving time.

How can I make the soup thicker without cream?

You can add a small potato, or reduce the soup by simmering longer before blending, or blend more thoroughly.

What other vegetables can I include?

You can add leeks, celery, or mild green vegetables (e.g. peas, zucchini) to bulk up and add flavor, but adjust seasoning accordingly.

Should I use white or black pepper?

White pepper is traditional to keep the soup pale, but black pepper is fine if you don’t mind flecks of darker color.

Can this soup be served cold?

Yes — after chilling, it makes a pleasant spring or summer cold soup (chilled cream of asparagus), though the flavor and texture will differ slightly.

What bread or sides go well with it?

Crusty bread, crostini, garlic toast, or a simple side salad complement the creamy soup nicely.

Conclusion

Cream of Asparagus Soup is an elegant, comforting option that highlights the fresh, springtime flavor of asparagus in a silky, creamy base. It’s quick to prepare, adaptable to dietary needs, and perfect as a starter or a light lunch. If you like, I can provide a fully measured printable recipe card in metric or imperial units.

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