Short Description
Asparagus Soup is a creamy, velvety blend of fresh asparagus, onions, and garlic, finished with a splash of heavy cream for a smooth, luxurious texture. Garnished with fresh herbs, it’s a perfect light starter or satisfying meal.
Why You’ll Love This Recipe
- Bright & fresh flavor: Asparagus shines in this simple, seasonally inspired soup.
- Rich & creamy texture: Cream adds indulgence, while the asparagus remains the star.
- Easy prep: With minimal ingredients, this soup comes together quickly.
- Healthy & wholesome: Light yet filling, packed with nutrients and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb asparagus
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp unsalted butter (or olive oil)
- 4 cups vegetable or chicken broth (low-sodium or no-sodium)
- ½ cup heavy cream (or half-and-half)
- Salt and pepper, to taste
- Fresh parsley (for garnish)
Directions
- Prep the asparagus: Rinse and trim the asparagus by cutting off the woody ends (about 1–2 inches). Slice into 1-inch pieces, saving a few tips for garnish if desired.
- Sauté onions & garlic: In a large pot over medium heat, melt the butter (or heat the oil). Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Cook the asparagus: Add the asparagus pieces to the pot. Pour in broth, bring to a boil, then reduce to a simmer. Cook until asparagus is tender, about 15 minutes.
- Purée the soup: Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully transfer it to a blender in batches.
- Add cream & season: Return the soup to low heat. Stir in the heavy cream and season with salt and pepper to taste. Heat gently, being careful not to boil.
- Serve: Ladle the soup into bowls. Garnish with reserved asparagus tips and fresh parsley, and serve warm.
Servings and timing
- Serves: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Vegan option: Use coconut milk or cashew cream instead of heavy cream.
- Herb twist: Add fresh thyme or tarragon during simmering for extra flavor.
- More texture: For a chunkier soup, blend half the asparagus and leave some pieces whole.
- Cheese: Add grated Parmesan or goat cheese as a garnish for extra richness.
- Spicy kick: Stir in a pinch of red pepper flakes or cayenne pepper.
Storage/reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze soup without cream for up to 3 months. When reheating, add cream after thawing and reheating.
- Reheating: Warm on the stovetop over low heat, adding extra broth if needed to adjust the consistency.
FAQs
1. Can I use frozen asparagus?
Yes, frozen asparagus can work well—just cook until tender, but it may release more water than fresh asparagus.
2. Do I need to purée the soup?
Traditional asparagus soup is puréed for a smooth, creamy texture. However, you can leave it chunky if preferred.
3. How do I keep the soup green?
To preserve the bright color, cook the asparagus just until tender and avoid overcooking.
4. Can I use a blender instead of an immersion blender?
Yes—if you don’t have an immersion blender, carefully blend the soup in batches in a regular blender.
5. Can I make this ahead of time?
Yes, this soup stores well. Just reheat and stir in cream right before serving.
6. What’s the best way to freeze this soup?
Freeze before adding cream to preserve the texture. Add the cream after thawing and reheating.
7. Can I skip the cream?
Yes—while cream adds richness, you can skip it for a lighter version or use a dairy-free alternative.
8. How can I add more flavor?
For extra depth, you can add a splash of white wine to the broth or a squeeze of lemon juice before serving.
9. What should I serve with this soup?
This soup pairs beautifully with a slice of crusty bread, a light salad, or grilled seafood.
10. Can I add other vegetables?
Feel free to add leeks, peas, or spinach for added flavor and texture.
Conclusion
This Asparagus Soup is light yet creamy, showcasing the fresh flavor of asparagus while staying rich and comforting with the addition of cream. Perfect for spring, it’s a healthy and easy-to-make dish that’s sure to impress guests or simply enjoy on your own!
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Asparagus Soup
- Total Time: ~30 minutes
- Yield: 4–6 servings
Description
A creamy, velvety Asparagus Soup made from fresh asparagus, aromatics, and finished with a touch of cream for a rich and comforting flavor, perfect for springtime dining.
Ingredients
1 lb asparagus
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp unsalted butter or olive oil
4 cups vegetable or chicken broth (low- or no-sodium)
½ cup heavy cream or half-and-half
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
- Rinse and trim the woody ends of the asparagus (about 1–2 inches). Cut into 1-inch pieces, reserving a few tips for garnish.
- In a large pot over medium heat, melt butter or heat olive oil. Add the onion and cook until translucent (about 5 minutes). Stir in garlic and cook for another minute.
- Add the asparagus pieces and pour in the broth. Bring to a boil, then reduce to a simmer. Cook until asparagus is tender, about 15 minutes.
- Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully transfer it in batches to a blender.
- Return the pot to low heat, stir in the cream, and season with salt and pepper. Heat gently—do not bring to a boil.
- Ladle into bowls and garnish with reserved asparagus tips and chopped parsley. Optionally finish with a squeeze of lemon juice.
Notes
- For a dairy-free option, substitute the cream with coconut milk or cashew cream.
- For ultra-smooth soup, strain the blended soup through a fine mesh sieve.
- Add fresh lemon juice right before serving to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
