Asparagus Soup Recipe

A simple soup with few ingredients and lots of asparagus flavor, this is a great way to enjoy one of spring’s favorite veggies.

Creamy Asparagus Soup is made with fresh asparagus stalks and a bit of tender onion simmered in broth. It’s blended to creamy perfection and combined with a splash of cream.

Vegetable soups, like creamy tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or maybe even your own garden vegetables.

We love fresh veggie soups and find that simmering and blending the vegetables eliminates the need for tons of cream or thickeners.

To stretch the soup even further, add some peeled and chopped russet or Yukon gold potatoes. Garnish with a bit of parmesan cheese and a squeeze of lemon juice.

This is no ordinary canned cream of asparagus soup. It’s loaded with fresh ingredients and full of flavor!

Garnish Tip: Add the asparagus to the broth and after it has simmered about 4 minutes, remove a few of the asparagus tips and set aside. They make a pretty garnish for the soup.

Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!

Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!

This would be a good time to top with some parmesan croutons or crispy onion pieces (or fresh herbs like dill).

Asparagus soup is cream-based and cream-based soups don’t freeze well so if you’re going to freeze this soup, freeze a portion before adding the cream! Simply defrost, reheat and add a splash of cream before serving.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes rich, yet it’s made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.

Yield: 4-6

Nutrition Facts: servingSize , calories 160, Fat 10 g, Carbohydrate 10 g, Protein 10 g, Saturated Fat 6 g, unSaturated Fat , Sugar 3 g, Fiber 2 g, Sodium 593 mg, Cholesterol 22 mg

Ingredients:

• 2 bunches asparagus (about 2¼ pounds), bottom ends trimmed
• 3 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 3 cloves garlic, peeled and smashed
• 6 cups low-sodium chicken broth
• Salt
• Freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• ½ cup shredded Parmigiano-Reggiano
• Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instruction:

1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
2. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you’ll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
4. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to “shock” them — this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
5. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
6. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
7. Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)

Cream of Asparagus Soup

This delicious cream of asparagus soup is crazy easy to make and is the perfect spring soup, and not just because of its verdant color.

Prep: 15min

Total: 40min

Yield: 4 serving(s)

Nutrition Facts: calories 222 Calories, Fat 18 g, Saturated Fat 11 g, Trans Fat 0 g, Cholesterol 56 mg, Sodium 897 mg, Carbohydrate 7 g, Fiber 5 g, Sugar 5 g, Protein 8 g

Ingredients:

• 2 tbsp. butter
• 1 clove garlic, minced
• 2 lb. asparagus, ends trimmed, cut into 1″ pieces
• Kosher salt
• Freshly ground black pepper
• 2 c. low-sodium chicken broth
• 1/2 c. heavy cream, plus more for garnish
• Freshly chopped chives, for garnish
• Freshly chopped dill, for garnish

Instruction:

1. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
2. Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.
3. Garnish with more cream and herbs.

Creamy Asparagus Soup

This asparagus soup is fresh, creamy, and full of flavor!

Prep: 20min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 181 kcal, Carbohydrate 11 g, Protein 5 g, Fat 14 g, Saturated Fat 9 g, Cholesterol 48 mg, Sodium 525 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 ½ pounds asparagus (trimmed and washed)
• 1 tablespoon butter
• 1 small onion (diced)
• 1 clove garlic (minced)
• 2 ¼ cups chicken broth ((not low sodium))
• salt & black pepper to taste
• ½ cup heavy cream (or to taste)
• ½ teaspoon lemon juice (fresh)
• parmesan cheese for serving (optional)

Instruction:

1. Cut asparagus into ½” pieces.
2. Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes.
3. Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
4. Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
5. Taste and season with salt and pepper if needed.

Asparagus Soup

The BEST asparagus soup recipe without cream! This creamy spring soup recipe tastes decadent but is lightened up thanks to Greek yogurt.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 (of 4), without bacon

Nutrition Facts: servingSize 1 (of 4), without bacon, calories 329 kcal, Carbohydrate 37 g, Protein 15 g, Fat 15 g, Saturated Fat 5 g, Trans Fat 0.04 g, Cholesterol 19 mg, Fiber 9 g, Sugar 8 g, unSaturated Fat 9 g

Ingredients:

• 3 slices thick cut bacon ((optional))
• 1 tablespoon extra virgin olive oil
• 1 cup finely chopped leeks (white and light green parts; or swap yellow onion or shallot)
• 2 medium Yukon gold potatoes (peeled and cut into 1/2-inch dice (about 10 ounces))
• 2 cloves garlic (minced)
• 3 cups low-sodium vegetable broth (or chicken broth)
• 2 pounds asparagus (trimmed and cut into 1-inch pieces)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup 2% Greek yogurt (plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy))

Instruction:

1. If preparing with bacon: Prepare it according to this guide for Oven Baked Bacon or Air Fryer Bacon. Crumble or dice and set aside.
2. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the broth, asparagus, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
5. With an immersion blender, puree the soup until smooth. (You can also carefully pour it into a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes.
6. Add in the Greek yogurt.
7. Stir, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.
8. Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.

Cream of Asparagus Soup – Easy Asparagus Soup Recipe

FAQ

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