Cream Of Asparagus Soup Recipe

I can’t resist sharing this super EASY Creamy Asparagus soup made with just five simple ingredients, a quick healthy spring recipe that’s sure to spark your curiosity.

I love how a few bright stalks of fresh asparagus and a medium yellow onion can turn into something that feels like spring in a bowl. I was aiming for a simple Cream Of Asparagus Soup but kept tweaking until the texture surprised me, velvety yet light, not too fussy.

If you like Spring Soups that are quick but feel thoughtful this one will make you look forward to lunch, or a curious weeknight dinner. I promise its not chefy or precious, just honest flavors that make you want to taste, tweak, and make it yours.

Ingredients

• Asparagus: bright grassy stalks, high in fiber and folate, adds fresh vegetable flavor
• Unsalted butter: adds richness and silky mouthfeel, mostly fat, brings savory depth
• Yellow onion: sweet when cooked, gives aromatic base, small amount sugar and fiber
• Vegetable or chicken broth: provides savory liquid backbone, adds salt and umami
• Heavy cream: makes soup lush and creamy, high in fat, smooths and rounds flavors

Ingredient Quantities

• about 1 lb (450 g) fresh asparagus
• 2 Tbsp unsalted butter
• One medium yellow onion
• 4 cups low sodium vegetable or chicken broth
• 1/2 cup heavy cream

How to Make this

1. Trim and rinse about 1 lb asparagus: snap or cut off the woody ends, peel the lower thick part if it’s tough, then cut stalks into 1 inch pieces and set aside 6 to 8 tips for garnish if you want them.

2. Peel and roughly chop one medium yellow onion so it cooks fast.

3. Melt 2 Tbsp unsalted butter in a large pot over medium heat, add the chopped onion and a pinch of salt, and cook until soft and translucent, about 5 to 7 minutes. Dont let it brown.

4. Add the asparagus pieces (not the reserved tips) to the pot and stir for 2 to 3 minutes to wake up the flavor, then pour in 4 cups low sodium vegetable or chicken broth.

5. Bring to a simmer, reduce heat and cook until the asparagus is very tender when poked with a fork, about 12 to 15 minutes.

6. Turn off the heat and let it sit a couple minutes to stop splashing. Puree the soup until smooth with an immersion blender. If you use a regular blender, blend in small batches, vent the lid and hold a towel over it so hot soup wont spray out.

7. Stir in 1/2 cup heavy cream, reheat gently over low heat but dont boil, taste and add salt and lots of black pepper as needed. If it’s too thick, thin with a little extra broth or water.

8. Quick hack for a nicer look and texture: sauté the reserved asparagus tips in a little butter for 1 minute until bright and slightly tender, or blanch them 30 seconds then cool in ice water, and use them as garnish.

9. Serve hot with a drizzle of cream or olive oil, cracked black pepper and crusty bread or croutons. Leftovers keep 3 days in the fridge and reheat gently so the cream doesnt separate.

Equipment Needed

1. Large pot (4 to 6 quart)
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Immersion blender or countertop blender (have a towel to cover the lid)
8. Small skillet or frying pan (for the asparagus tips) and tongs

Ingredients
– about 1 lb (450 g) fresh asparagus
– 2 Tbsp unsalted butter
– 1 medium yellow onion
– 4 cups low sodium vegetable or chicken broth
– 1/2 cup heavy cream
– salt and black pepper to taste
– crusty bread or croutons for serving (optional)

Method
1. Trim and rinse the asparagus. Snap or cut off the woody ends, peel the lower thick part if it feels tough, then chop the stalks into 1 inch pieces. Set aside 6 to 8 tips for garnish.
2. Peel and roughly chop the onion so it cooks fast.
3. Melt the butter in your large pot over medium heat. Add the chopped onion and a pinch of salt, cook until soft and translucent, about 5 to 7 minutes. Dont let it brown.
4. Add the chopped asparagus (not the reserved tips) and stir 2 to 3 minutes to wake up the flavor. Pour in the 4 cups of broth.
5. Bring the pot to a simmer, lower the heat and cook until the asparagus is very tender when poked with a fork, about 12 to 15 minutes.
6. Turn off the heat and let it sit a couple minutes to stop splashing. Puree the soup until smooth with an immersion blender. If youre using a regular blender, blend in small batches, vent the lid and hold a towel over it so hot soup wont spray out.
7. Stir in the 1/2 cup heavy cream, reheat gently over low heat but dont boil. Taste and add salt and lots of black pepper as needed. If its too thick, thin with a little extra broth or water.
8. For a nicer look and texture, quickly sauté the reserved asparagus tips in a bit of butter for about 1 minute until bright and slightly tender, or blanch them 30 seconds then cool in ice water. Use them as garnish.
9. Serve hot with a drizzle of cream or olive oil, cracked black pepper and crusty bread or croutons. Leftovers keep 3 days in the fridge, reheat gently so the cream doesnt separate.

Quick tips
– If your lower stalks are soft you can skip peeling, but thicker stalks often need it.
– When using a regular blender, dont overfill the jar with hot liquid; blending in small batches is safer.
– Taste before salting, the broth can already have a lot of salt.

FAQ

Cream Of Asparagus Soup Recipe Substitutions and Variations

• Asparagus: frozen asparagus (thawed) or about 1 lb broccoli florets, use same chop and simmer time, frozen stuff might be a bit softer but it’s fine.
• Unsalted butter: swap with olive oil or ghee, same amount, olive oil gives a lighter, slightly fruity note.
• One medium yellow onion: use 2 shallots or 1 small leek for a milder, sweeter flavor, slice thin and cook a little gentler.
• 1/2 cup heavy cream: replace with 1/2 cup half-and-half for a lighter soup, or 1/2 cup full-fat coconut milk for dairy free, coconut adds a faint tropical note.

Pro Tips

1) Brightness at the end makes a huge difference. A squeeze of lemon or a splash of white wine vinegar right after you add the cream will wake up the flavors, add it slowly and taste as you go so it doesnt overpower.

2) For the silkiest texture push the blended soup through a fine mesh sieve, or blend with a small cooked potato or a few cauliflower florets for extra body. It smooths out any stringy bits and makes the mouthfeel feel restaurant-level.

3) Keep the green vivid by shocking any garnish tips in ice water after cooking, or quickly sauté them until bright and tender. That contrast in color and texture makes the soup look way better, and it helps the garnish not go limp.

4) Chill and reheat the right way so the cream doesnt split. Cool fast, store airtight, reheat gently over low heat while stirring. If the cream starts to separate, whisk in a little cold water or a splash of milk off the heat and it will usually come back together.