I’m excited to share my Lemon Asparagus Soup, a velvety cream of asparagus made with heavy cream and a bright touch of lemon that will leave you eager for the recipe.
I never thought a pile of asparagus and a splash of heavy cream could make me so proud, but this little bowl does it. My riff on Cream Of Asparagus isn’t precious, its more sneaky, silky and green, the kind that convinces picky eaters they like vegetables.
It lives in that blurry space between comfort and clever and reminds me why I keep tinkering with Creamed Soups Homemade, even when I know I’ll forget to plate it prettily. If you like surprising flavor without drama, this is the recipe that will make you smile and then go back for more.
Ingredients
- Asparagus gives fiber, vitamin K, earthy green flavor, bright and slightly bitter notes.
- Butter adds richness and mouthfeel boosts savory notes but raises calories and saturated fat.
- Onion brings sweetness when cooked, adds aromatic depth, some fiber and a touch of sugar.
- Potato makes soup creamy without milk, adds starch and carbs, smooth texture, earthy taste.
- Garlic adds pungent, savory bite, small antimicrobial perks, and it turns mellow when cooked.
- Heavy cream gives silkiness and richness, more calories, half and half lightens it.
- Lemon juice brightens flavors, adds acidity and a fresh pop, balances richness well.
Ingredient Quantities
- 1 lb (450 g) fresh asparagus trimmed and cut into 1 inch pieces
- 2 tbsp unsalted butter
- 1 tbsp olive oil (optional)
- 1 medium yellow onion roughly chopped
- 2 cloves garlic minced
- 1 small Yukon Gold potato peeled and diced (about 170 g)
- 4 cups (1 liter) low sodium vegetable or chicken broth
- 1/2 cup (120 ml) heavy cream or use half and half if you want it lighter
- 1 tbsp fresh lemon juice (about half a lemon)
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh chives or parsley for garnish (optional)
How to Make this
1. Prep everything first: trim 1 lb asparagus and cut into 1 inch pieces, peel and dice the small Yukon Gold potato (about 170 g), roughly chop the onion and mince 2 cloves garlic; you can set aside a handful of asparagus tips for garnish if you want a bit of texture.
2. Heat 2 tbsp unsalted butter and 1 tbsp olive oil (optional) in a large pot over medium heat so the butter doesnt burn.
3. Add the chopped onion and a pinch of salt, sauté until soft and translucent about 5 to 6 minutes, stirring now and then.
4. Stir in the garlic and the diced potato, cook 1 to 2 minutes until the garlic is fragrant but not brown.
5. Add most of the asparagus (leave those reserved tips out), pour in 4 cups (1 liter) low sodium vegetable or chicken broth, bring to a boil then reduce to a simmer and cook until potato and asparagus are tender about 10 to 12 minutes.
6. While the soup simmers, quickly blanch or sauté the reserved asparagus tips for 1 to 2 minutes until bright green and tender, then set aside for garnish.
7. Purée the soup until smooth with an immersion blender right in the pot, or carefully transfer in batches to a countertop blender (work in small batches, vent the lid and use a towel over it so hot soup wont spray).
8. Return the smooth soup to low heat, stir in 1/2 cup (120 ml) heavy cream or half and half if you want it lighter, then add 1 tbsp fresh lemon juice. Warm gently, dont let it boil.
9. Season with kosher salt and freshly ground black pepper to taste, adjust lemon or cream if needed.
10. Serve hot topped with the reserved asparagus tips and chopped fresh chives or parsley if you like, a little extra pepper or a drizzle of cream looks nice too.
Equipment Needed
1. Large pot (4 to 6 quart) for sautéing the onions and simmering the soup
2. Chef’s knife (sharp) for trimming asparagus and dicing the potato
3. Cutting board
4. Vegetable peeler for the Yukon Gold potato
5. Measuring cups and measuring spoons for broth, cream and lemon juice
6. Wooden spoon or heatproof spatula for stirring while it cooks
7. Immersion blender or countertop blender (if using counter blender work in small batches, vent the lid and put a towel over it)
8. Small skillet or sauté pan to quickly cook the reserved asparagus tips
9. Ladle for transferring to bowls and a kitchen towel for handling hot lids and the blender
FAQ
Easy Cream Of Asparagus Soup Recipe Substitutions and Variations
- Asparagus: no asparagus? Use 1 lb green peas (fresh or frozen) for a bright sweet flavor, or about 1 lb broccoli florets for a similar texture, or 8 oz spinach (add at the end since it wilts fast).
- Unsalted butter: swap with 2 tbsp olive oil, or 2 tbsp ghee for a richer taste, or 2 tbsp vegan butter or neutral oil if you need dairy free.
- Yukon Gold potato: replace with 2 cups cauliflower florets (lower carb, blends creamy), or 1 medium sweet potato for a sweeter soup, or 1 cup cooked white beans for extra body and protein.
- Heavy cream: use 1/2 cup half and half for a lighter version, or 1 cup full fat coconut milk for dairy free, or a simple cashew cream (1/2 cup soaked cashews blended with 1/2 cup water) for a silky texture.
Pro Tips
– Blanch then shock the asparagus tips in an ice bath right after cooking them, it locks in that bright green and stops them from getting soggy. Pat them very dry before you finish the soup so they stay crisp when you serve.
– For extra silky body, really mash or fully soften the potato before blending, and strain the purée through a fine mesh if you want restaurant smooth. If the soup ends up too thin just simmer it down a bit, too thick add a splash of broth not a ton of cream.
– When you blend hot soup never overfill the blender and vent the lid with a towel over it, hot soup will explode out otherwise. Or use an immersion blender in the pot for less mess and safer control, but go slow so you dont aerate it too much.
– Finish smart not heavy: add lemon last for brightness and warm the cream gently so it doesnt break. A little crunchy element like toasted almonds, fried shallots or croutons makes the texture way more interesting, and a tiny sprinkle of flaky salt right before serving lifts the flavors.
Easy Cream Of Asparagus Soup Recipe
I’m excited to share my Lemon Asparagus Soup, a velvety cream of asparagus made with heavy cream and a bright touch of lemon that will leave you eager for the recipe.
4
servings
270
kcal
Equipment: 1. Large pot (4 to 6 quart) for sautéing the onions and simmering the soup
2. Chef’s knife (sharp) for trimming asparagus and dicing the potato
3. Cutting board
4. Vegetable peeler for the Yukon Gold potato
5. Measuring cups and measuring spoons for broth, cream and lemon juice
6. Wooden spoon or heatproof spatula for stirring while it cooks
7. Immersion blender or countertop blender (if using counter blender work in small batches, vent the lid and put a towel over it)
8. Small skillet or sauté pan to quickly cook the reserved asparagus tips
9. Ladle for transferring to bowls and a kitchen towel for handling hot lids and the blender
Ingredients
-
1 lb (450 g) fresh asparagus trimmed and cut into 1 inch pieces
-
2 tbsp unsalted butter
-
1 tbsp olive oil (optional)
-
1 medium yellow onion roughly chopped
-
2 cloves garlic minced
-
1 small Yukon Gold potato peeled and diced (about 170 g)
-
4 cups (1 liter) low sodium vegetable or chicken broth
-
1/2 cup (120 ml) heavy cream or use half and half if you want it lighter
-
1 tbsp fresh lemon juice (about half a lemon)
-
Kosher salt and freshly ground black pepper to taste
-
Chopped fresh chives or parsley for garnish (optional)
Directions
- Prep everything first: trim 1 lb asparagus and cut into 1 inch pieces, peel and dice the small Yukon Gold potato (about 170 g), roughly chop the onion and mince 2 cloves garlic; you can set aside a handful of asparagus tips for garnish if you want a bit of texture.
- Heat 2 tbsp unsalted butter and 1 tbsp olive oil (optional) in a large pot over medium heat so the butter doesnt burn.
- Add the chopped onion and a pinch of salt, sauté until soft and translucent about 5 to 6 minutes, stirring now and then.
- Stir in the garlic and the diced potato, cook 1 to 2 minutes until the garlic is fragrant but not brown.
- Add most of the asparagus (leave those reserved tips out), pour in 4 cups (1 liter) low sodium vegetable or chicken broth, bring to a boil then reduce to a simmer and cook until potato and asparagus are tender about 10 to 12 minutes.
- While the soup simmers, quickly blanch or sauté the reserved asparagus tips for 1 to 2 minutes until bright green and tender, then set aside for garnish.
- Purée the soup until smooth with an immersion blender right in the pot, or carefully transfer in batches to a countertop blender (work in small batches, vent the lid and use a towel over it so hot soup wont spray).
- Return the smooth soup to low heat, stir in 1/2 cup (120 ml) heavy cream or half and half if you want it lighter, then add 1 tbsp fresh lemon juice. Warm gently, dont let it boil.
- Season with kosher salt and freshly ground black pepper to taste, adjust lemon or cream if needed.
- Serve hot topped with the reserved asparagus tips and chopped fresh chives or parsley if you like, a little extra pepper or a drizzle of cream looks nice too.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 483g
- Total number of serves: 4
- Calories: 270kcal
- Fat: 21.3g
- Saturated Fat: 10g
- Trans Fat: 0.15g
- Polyunsaturated: 1.25g
- Monounsaturated: 6.25g
- Cholesterol: 48mg
- Sodium: 205mg
- Potassium: 456mg
- Carbohydrates: 16.8g
- Fiber: 3.9g
- Sugar: 4.05g
- Protein: 4.3g
- Vitamin A: 500IU
- Vitamin C: 17.5mg
- Calcium: 62mg
- Iron: 2.8mg
