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Cream of Asparagus Soup is so good, you’ll be going back for seconds. This velvety bowl of comfort is the perfect way to highlight fresh asparagus while keeping things simple and wholesome. Garlic, onion, broth, parmesan cheese, and just a splash of cream come together to create a rich and creamy asparagus soup without needing any flour.
Of all the ways to enjoy asparagus, a silky smooth asparagus soup recipe has to be one of our favourites. If you love asparagus, you’re going to love this easy asparagus soup.
What Makes This Recipe Work
This Cream of Asparagus Soup is rich, flavorful, and incredibly satisfying. Fresh asparagus is blended into a silky base, then finished with parmesan and a touch of cream for just the right amount of indulgence. The result is a creamy asparagus soup that feels comforting without being too heavy.
The best part is how quick and simple this asparagus soup recipe is to make. With just a few pantry staples, you can create an easy asparagus soup that looks and tastes like something from a restaurant. Whether you serve it as a starter or a light meal, this soup is one you’ll want to make again and again.
What Goes Into Cream Of Asparagus Soup
Making a pot of Cream of Asparagus Soup only takes a handful of fresh, simple ingredients. Each one plays an important role in creating that silky, creamy texture and deep flavor that makes this asparagus soup recipe so special.
- Asparagus: The star of the show. Trimmed and cut into pieces, asparagus blends into a smooth, vibrant base for this creamy asparagus soup.
- Butter and Olive Oil: A combination that adds richness and depth right from the start, while helping to soften the onions and garlic.
- Onion and Garlic: These aromatics create a savory backbone that enhances the natural flavor of the asparagus.
- Heavy Cream and Parmesan: Just enough cream and Parmigiano-Reggiano to turn this into an easy asparagus soup with a velvety finish and a hint of nutty, cheesy flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Cream Of Asparagus Soup
- Melt and Sauté: Heat butter and oil over medium until melted and shimmering. Sauté onion, stirring often, until soft, about 4 minutes, then add garlic for 1 minute.
- Add Asparagus: Add asparagus and season with salt and pepper. Cook, stirring occasionally, until bright green and just beginning to soften, about 5 minutes.
- Simmer: Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover with a lid, and simmer until very tender, about 20 minutes.
- Blend Smooth: Remove from the heat and puree with an immersion blender until silky. If using a countertop blender, vent the lid and blend in batches carefully.
- Finish the Soup: Return soup to the pot and bring back to a gentle simmer. Stir in the cream and parmesan, adjust salt and pepper, and simmer to thicken slightly.
- Serve and Garnish: Ladle into bowls and finish with chives or green onions. Add a swirl of cream and a little cracked black pepper before serving.
A creamy bowl of Cream of Asparagus Soup is even better with a Spinach and Ricotta Grilled Cheese on the side. The melty filling and crisp bread are perfect for dipping into the soup’s silky texture.
You can also pair it with Focaccia Three-Cheese Italian Grilled Cheese for extra indulgence or One Pot Orzo Primavera for a light, colorful side. Both add just the right balance to complement this easy asparagus soup.
Recipe FAQ’s
Simply let the soup simmer a little longer after blending. The asparagus naturally thickens the base, making this an easy asparagus soup that doesn’t need flour.
An immersion blender makes it quick and safe right in the pot. You can also use a regular blender, just vent the lid to let steam escape.
Yes, replace the cream with coconut milk and skip the parmesan. You’ll still have a rich and satisfying asparagus soup recipe.
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Cream of Asparagus Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onions
- 4 cloves garlic minced
- 2 1/4 pounds asparagus woody ends trimmed, cut into 1" pieces
- 1 teaspoon coarse salt
- 1/4 teaspoon black cracked pepper
- 3 cups low-sodium chicken broth
- 3/4 cup heavy cream plus more for garnish
- 1/2 cup Parmigiano-Reggiano shredded
- 1 pinch fresh chives or green onions, chopped to garnish
Instructions
- Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
- Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
- Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
- Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
- Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make and tasty! One of our go-to soups during the winter time.
Awesome. I did omit the cheese.
Wow amamzing soup. I did how wver make 1 smal; change and replaced the cream with more stock. We will be making this again and again