Delicate, savory, and fresh, this easy-to-make Cream of Asparagus Soup is full of the mouthwatering flavor of shallots and garlic, with a mild base of fresh asparagus, chicken broth, and cream. It’s wonderful for a light, low-carb lunch, or as a starter for a special dinner.
Smooth and Creamy Asparagus Soup from Scratch
Cream of asparagus soup is one of those magical recipes that is so, so simple, but at the same time, unbelievably delicious.
Pale green and velvety, this classic soup is light and fresh, but with a crave-able, satisfying taste of shallots, garlic, and parsley. A touch of lemon juice gives the soup brightness without being tangy or sharp.
If you’ve never made cream of asparagus soup before (or never tasted it!) then you have to try. It’s actually really easy! Essentially, it’s just sauteing, simmering, and then blending to a smooth, slightly thickened texture. Your tastebuds will love you for this one.
Plus, it’s low carb and keto-friendly! 🙌
What You’ll Need
The ingredients for asparagus soup are simple, pure, and healthy! When you make this soup from scratch, it looks and tastes so much better than store-bought—and it’s super easy, as well.
- Butter: A couple of tablespoons of butter add creaminess and are perfect for lightly sauteing the veggies.
- Shallots: Don’t skip the shallots! Like garlic, shallots have a strong and savory taste that’s really not quite like anything else, and they truly elevate this soup and give it character.
- Garlic: Fresh garlic is especially important for a really good asparagus soup. Mince, or press through a garlic press.
- Parsley: Chopped parsley is the only herb you need in this classic soup recipe.
- Asparagus: Discard the tough stem ends, and then cut the rest of the spears into two-inch pieces.
- Salt and Pepper: To taste. You can use black pepper, but white pepper is also good and blends in to give the soup a creamier appearance.
- Broth: To keep the flavors delicate and the color of the soup pale and green, I recommend using chicken broth. Low sodium broth helps keep the salt content of the soup under control.
- Lemon Juice: I recommend using freshly squeezed lemon juice here.
- Cream: Use heavy cream for the best result. For a dairy-free option, see the “Tips for Success” section below!
How to Make Cream of Asparagus Soup
You’ll notice that the vegetables are all sauteed before simmering, even the asparagus. While you could technically just throw everything in with the broth and simmer, sauteing the vegetables in butter gives the flavors a chance to develop, and ultimately results in a much better soup.
- Saute the Vegetables. Melt the butter in a heavy pot or Dutch oven over medium heat. Add the shallots, and cook for 1 minute. Then stir in the minced garlic and parsley, and cook for another minute. Finally, add the asparagus pieces, sprinkle with salt and pepper, and cook for about 5 minutes.
- Add the Broth and Simmer. Once the veggies have sauteed somewhat, stir in the chicken broth and lemon juice, and bring the soup to a boil. Then reduce the heat to a steady simmer, and cook for 10 more minutes, or until asparagus is tender.
- Blend the Soup. Using an immersion blender, blend the soup until pureed. You can also let the soup cool slightly, and then carefully blend the soup in a regular blender, if you prefer.
- Add the Cream. Whisk the heavy cream into the blended soup, and continue to cook it for 3 more minutes, or until heated through. Remove the soup from the heat, taste for salt and pepper, and adjust accordingly.
- Enjoy! Ladle soup into bowls, garnish with parsley, and serve.
Tips for Success
Even though this recipe is so easy, there are still a few little tips and tricks you should know before making it! Here are my top helpful hints for making a top-quality cream of asparagus soup.
- The Perfect Garnish: While the asparagus is sauteing, you can actually take out a couple of pieces (the tips are nice for this) and set them aside to garnish the finished soup. Even small, thin slices of freshly sauteed asparagus add a hint of crisp crunch and a pretty presentation.
- Quality Is Everything: While you can make this soup with frozen asparagus, milk instead of cream, and bottled lemon juice, it truly shines when you have every ingredient as fresh and high-quality as possible.
- Add Peas: For a vibrant green color and a hint of sweetness, add half a cup of fresh or frozen peas to the soup while it cooks.
- Make It Vegan: You can use olive oil instead of butter, and add one peeled and cubed russet potato to the soup instead of cream. The potato will help thicken the soup and add a creamy texture and color. Add a little more broth or water if the soup seems too thick after blending.
To serve cream of asparagus soup, you could do anything from a simple piece of crusty bread to a high-protein main course! Here are a couple of my favorite recipes to go with a bowl of this fresh, delicate soup:
- Soft, Homemade Rolls: These easy No Knead Dinner Rolls are an easy recipe that allows you to make freshly-baked rolls at a moment’s notice!
- Chicken: For a meatier meal, serve this soup as a savory starter, followed by Cheesy Spinach and Bacon Stuffed Chicken Breasts. This colorful main course is nutritious and very flavorful.
- Shrimp Pasta: An easy oven-baked dinner, Baked Cream Cheese Pasta with Shrimp is delicate but flavorful, and makes an appealing partner with homemade cream of asparagus soup.
How to Store and Reheat Leftovers
- To refrigerate, pack the soup in airtight containers, and store in the refrigerator for up to 3 days.
- To reheat, place the desired portion in a saucepan over low heat, stirring occasionally until heated through.
Can I Freeze Asparagus Soup?
- Yes, you can! The catch is, you should freeze the soup before you add any cream, so that it won’t split when thawed and reheated.
- Just thaw the soup overnight in the fridge before serving, and add the cream after heating it. Adjust the seasonings, and you’re good to go!
Cream of Asparagus Soup
- 2 tablespoons butter
- 2 shallots, finely chopped
- 4 cloves garlic, minced or pressed
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 2 pounds asparagus, ends discarded and cut into two-inch pieces
- Salt and fresh ground pepper, to taste
- 2 cups low sodium chicken broth
- 2 tablespoons lemon juice
- ½ cup heavy cream
- Melt butter in a heavy pot or dutch oven set over medium heat.
- Add shallots and cook for 1 minute.
- Stir in garlic and parsley and continue to cook for 1 minute.
- Add asparagus; season with salt and pepper and continue to cook for 5 minutes.
- Stir in chicken broth and lemon juice; bring to a boil.
- Reduce heat to a steady simmer and cook for 10 more minutes, or until asparagus is tender.
- Using an immersion blender, blend the soup until pureed.
- Whisk in the heavy cream and continue to cook for 3 more minutes, or until heated through. If you prefer a creamier soup, add a bit more cream to reach desired consistency.
- Remove from heat.
- Taste for salt and pepper and adjust accordingly.
- Ladle soup into bowls.
- Garnish with parsley and serve.