cream of asparagus recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best cream of asparagus recipe

I have been making cream of asparagus soup for years and it is one of those recipes that always feels special. My kids love the smooth, velvety texture and the bright green color. It is a great way to get them to eat vegetables without any fuss.

I love that this soup is elegant enough for a dinner party but simple enough for a weeknight meal. It is packed with vitamins A, C, and K, plus fiber and folate. Asparagus is also a natural diuretic which can help with bloating.

This recipe uses fresh asparagus and a touch of cream to make it rich without being heavy. The key is to not overcook the asparagus so it stays bright and flavorful. I always use homemade chicken stock for the best taste but store bought works in a pinch.

This soup freezes well too so I often make a double batch. It is perfect for spring when asparagus is in season but I make it year round. The whole family gathers around the table when I serve this with crusty bread.

It is a comforting bowl of goodness that never fails to please. I hope you give this recipe a try and make it your own.

Cream of Asparagus Soup

4.6 from 814 votes

This creamy asparagus soup is smooth, rich, and full of fresh flavor. It is made with simple ingredients and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken or vegetable broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the chopped onion and cook for 5 minutes until softened and translucent.
3Stir in the minced garlic and cook for 1 minute more until fragrant.
4Add the asparagus pieces and broth to the pot.
5Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
6The asparagus should be tender but still bright green when pierced with a fork.
7Remove the pot from the heat.
8Use an immersion blender to puree the soup until completely smooth.
9If using a regular blender, let the soup cool slightly, then blend in batches and return to the pot.
10Stir in the heavy cream, salt, and pepper.
11Place the pot over low heat and warm the soup gently for 3 to 5 minutes.
12Do not let it boil.
13Taste and adjust seasoning if needed.
14Ladle the soup into bowls.
15Top with grated Parmesan cheese if desired.
16Serve hot with crusty bread or a simple salad.

🔧Equipment

Large pot
Immersion blender or regular blender
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 12g

📝Notes

For a lighter version, use half and half instead of heavy cream. You can also add a potato for extra thickness. This soup keeps well in the fridge for up to 4 days.

Watch Video Of How Cream of Asparagus Soup Works

This cream of asparagus soup is a staple in my kitchen because it is simple, healthy, and always impresses. I love that I can make it ahead of time and it tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, warm it gently on the stove over low heat, stirring occasionally. You can also reheat individual portions in the microwave. For serving, I like to add a swirl of extra cream and some crispy croutons on top.

It is a wonderful soup for family gatherings because it feels fancy but is so easy to prepare. Everyone always asks for the recipe. I hope this becomes a favorite in your home too.

❓ Frequently Asked Questions About Cream of Asparagus Soup

1. Can I use frozen asparagus for this recipe?

Yes, you can use frozen asparagus. Thaw it first and pat it dry to remove excess moisture. Reduce the cooking time by a few minutes since frozen asparagus cooks faster. The texture may be slightly softer but the flavor will still be good.

2. How can I make this soup vegan?

To make it vegan, substitute the butter with olive oil or vegan butter. Use vegetable broth instead of chicken broth. Replace the heavy cream with full fat coconut milk or a cashew cream. Omit the Parmesan cheese or use a vegan alternative.

3. Can I freeze cream of asparagus soup?

Yes, this soup freezes well. Let it cool completely, then transfer to airtight containers. Leave some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove. The cream may separate slightly but whisking will bring it back together.

4. What can I serve with this soup?

This soup pairs well with crusty bread, a grilled cheese sandwich, or a simple green salad. For a heartier meal, serve it alongside a quiche or a light pasta dish. A sprinkle of fresh herbs like chives or parsley adds a nice finish.

5. How do I thicken the soup if it is too thin?

If the soup is too thin, you can thicken it by simmering it uncovered for a few more minutes to reduce the liquid. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup. Cook for 2 to 3 minutes until thickened. Adding a boiled potato to the blender with the soup also works well.

Similar Posts