Asparagus Soup

4.50 from 6 votes

This Asparagus Soup is silky, creamy, and packed with fresh spring flavor! Made with simple ingredients like asparagus, onion, garlic, and a splash of cream, it’s a quick and easy soup that’s both light and comforting. Perfect as a starter or a meal on its own, and ready in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Soup

Cuisine: American

Keyword: asparagus soup

Servings:

Calories: 304kcal

Author: Joanna Cismaru

Equipment

Ingredients

1 pound asparagus
1 medium onion chopped
2 cloves garlic minced
2 tablespoons unsalted butter or olive oil
4 cups vegetable or chicken broth, low sodium or no sodium added
½ cup heavy cream or half-and-half
salt and pepper to taste
fresh parsley for garnish

US Customary - Metric

Instructions

Rinse the asparagus under cold water. Trim off the woody ends (about 1-2 inches from the bottom). Cut the asparagus into 1-inch pieces, reserving a few tips for garnish if desired.
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the asparagus pieces to the pot. Pour in the broth and bring to a boil. Reduce heat to a simmer and cook until the asparagus is tender, about 15 minutes.
Remove the pot from heat. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Return the pot to low heat. Stir in the heavy cream. Season with salt and freshly ground black pepper to taste. Heat the soup gently, without boiling.
Ladle the soup into bowls. Garnish with reserved asparagus tips and chopped herbs if desired. Serve warm.

Video

Notes

Fresh or frozen asparagus? Both work! Frozen asparagus softens faster, so reduce the simmer time by a few minutes.
Trim the woody ends! The bottom 1-2 inches of asparagus are tough—cut them off for a smoother soup.
Want ultra-smooth soup? Blend well, then strain through a fine mesh sieve for a restaurant-quality, velvety finish.
Cream or no cream? Heavy cream adds richness, but for a dairy-free version, use coconut milk, cashew cream, or skip it entirely.
Too thick? Too thin? If the soup is too thick, add a splash of broth. If it’s too thin, simmer uncovered for a few minutes to reduce.
Make ahead & storage: Store in the fridge for up to 3 days. If freezing, do it before adding cream and stir in fresh when reheating.
Brighten it up! A squeeze of lemon juice before serving makes the flavors pop.

Nutrition