Hey y’all! If you’re looking for a vibrant, cozy, and downright delicious soup, this Cream of Asparagus soup is the answer! It’s got a silky-smooth texture, a fresh, green flavor that screams spring, and just the right richness to make it special for both weeknight dinners and elegant gatherings. Whether you’re cozying up with a bowl on a chilly night or impressing guests at brunch, this soup delivers every time. Let’s get cooking!

Why You’ll Love This Cream of Asparagus soup

Super creamy and velvety—no heavy cream required for that luscious finish!
Ready in just 30 minutes for an easy weeknight dinner or show-stopping starter.
Loaded with fresh flavor and vibrant color, perfect for spring and summer.
Easy to make ahead and freezer-friendly for meal prep magic.
Light, nourishing, and fancy enough for guests!

Ingredients

1 1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1/2 cup heavy cream
1/4 teaspoon ground black pepper
1/2 teaspoon salt (plus extra to taste)
1/4 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives, for garnish (optional)

Step-by-Step Directions

Step 1: Sauté the Aromatics

In a large soup pot over medium heat, melt the unsalted butter. Add the chopped onion and sauté for 4-5 minutes, until soft and translucent. Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 2: Cook the Asparagus

Add the asparagus pieces to the pot and cook, stirring occasionally, for about 5 minutes, until the asparagus is bright green and just tender.

Step 3: Simmer

Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10-12 minutes, until the asparagus is very tender.

Step 4: Blend Until Smooth

Carefully use an immersion blender to puree the soup in the pot until completely smooth (or transfer in batches to a countertop blender). Stir in the heavy cream, lemon zest, and lemon juice. Taste and adjust seasoning as needed.

Step 5: Serve

Ladle the soup into bowls. Garnish with chopped fresh chives and an extra drizzle of cream, if desired. Serve hot and enjoy!

Notes

If your asparagus stems are thick, peel them for a silkier texture.
Want a lighter soup? Substitute half-and-half or whole milk for the heavy cream.
For even more flavor, add a pinch of nutmeg or toss in a handful of fresh spinach before blending.

Variations

Vegan: Use olive oil instead of butter and substitute coconut milk or a plant-based cream for the heavy cream.
Cheesy: Stir in 1/2 cup grated Parmesan cheese with the cream for a richer, savory version.
Spicy: Add a pinch of crushed red pepper flakes while sautéing the onions for subtle heat.

Required Equipment

Large soup pot
Knife and cutting board
Immersion blender (or countertop blender)
Ladle

Storage Instructions

Refrigerate cooled soup in an airtight container for up to 4 days.
Freeze in individual portions for up to 2 months; thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

Serve with crusty artisan bread or homemade croutons for a satisfying meal.
Pair with a crisp green salad and a squeeze of extra lemon for a refreshing lunch.
Top each bowl with a swirl of extra cream, fresh herbs, or toasted almonds for crunch.

Pro Tips for Perfect Cream of Asparagus Soup

Don’t overcook the asparagus—keep the color bright for the freshest flavor!
Blend thoroughly for the smoothest, silkiest texture; strain if you want it ultra-fine.
Finish with lemon juice off heat to preserve the fresh, tangy zest.

Frequently Asked Questions (FAQ)

Can I use frozen asparagus?
Yes! Thaw and drain well before adding; simmer just until tender.
Is it possible to make this soup ahead?
Absolutely—prepare and store in the fridge for up to 4 days, then gently reheat.
Can I freeze Cream of Asparagus Soup?
Definitely. Cool completely, portion, and freeze for up to 2 months; stir well after thawing.

Cream of Asparagus Soup

Why You’ll Love This Cream of Asparagus soup

Ingredients