Cream of Asparagus Soup
Cream of asparagus soup is rich and creamy while also being fresh and flavorful. With ingredients like chicken stock, onion, garlic and fresh herbs, each bite of this decadent soup is more satisfying than the last!
Cream of Asparagus Soup
Move over, tomato bisque – this silky, rich cream of asparagus soup is here to steal the spotlight! If you’re a fan of decadent soups that really hit the spot, you’re going to be obsessed with this easy recipe.
I feel like cream of asparagus soup doesn’t get the recognition it deserves, and that’s a shame! Once you try a bite of this seriously flavor-packed soup, I know you’ll agree with me too. This is really the unsung hero of creamy vegetable soups.
It’s not just rich and creamy, though, it’s also deliciously fresh! You can enjoy a warm bowl of this soup on a hot summer night and still be totally satisfied. It’s the best of both worlds!
How to Make It
You’re going to love how simple this vibrant soup is to whip up. In just a few easy steps, you’re going to have the BEST cream of asparagus soup!
Prepare. Prepare the pot by melting butter and olive oil over medium heat.
Add the veggies. Start by cooking the onion until it’s soft. Then, toss in the garlic and cook until it’s fragrant. Next, add the asparagus to the mix and cook until it’s bright green and softened.
Simmer. Stir in the stock and bring the mixture to a simmer, allowing it to cook for about 10 minutes.
Puree. Using an immersion blender (or regular blender), puree the soup.
Make it creamy. Once it’s been pureed, stir half and half or heavy cream along with the lemon zest into the soup. Warm the creamy mixture over low heat.
Tips for Blending the Silkiest Cream of Asparagus Soup
- When blending with either blender, really make sure to get all the pieces. In order for this soup to be creamy, you want all the vegetables to be blended down completely. Chunks of veggies aren’t very desirable in this silky soup.
- If you’re using a regular blender instead of an immersion blender, be sure to cover the lid with a towel and hold it in place while stopping to remove the lid a couple times. This will help you avoid overheating the blender.
What should I garnish cream of asparagus soup with?
Besides seasoning with a few pinches of salt and pepper, also garnish each bowl with a dollop of sour cream and a sprinkle of fresh herbs.
If you’re serving this soup as a summertime meal, try adding some lemon juice and zest to keep it light and fresh!
Can I make this soup even creamier?
Yes, you definitely can! There are two ways to making this soup creamier than it already is.
One method is just to add more cream to the final product until you reach the desired consistency. Both half and half or heavy cream will work for this.
The second and preferred way of adding extra creaminess is to add cold butter after stirring in your choice of cream. Stir the cold butter into the warm asparagus soup until it melts for a truly delicious result.
How long will it stay fresh?
In an airtight container in the refrigerator, cream of asparagus soup will stay fresh for up to 2 days.
Do not garnish any of your leftovers until they’re reheated and ready to serve. That way, the lemon juice, sour cream and herbs all stay fresh. It will greatly improve the quality of your leftover soup to have these fresh garnishes!
Whether it’s the dead of winter or the heat of summer, you’re going to be so satisfied with this simple cream of asparagus soup. Make a big batch for dinner tonight!
Have any leftover asparagus? Don’t let it go to waste! Here are some of my favorite asparagus recipes.
- Grilled Prosciutto Wrapped Asparagus
- Garlic Parmesan Baked Asparagus
- Easy Asparagus Quiche
- Roasted Asparagus with Pine Nuts, Parmesan and Balsamic Glaze
Get the Recipe: Cream of Asparagus Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 clove garlic, minced
- 2 lb. asparagus, woody ends trimmed and cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 2 cups chicken stock
- 3/4 cups half and half
- 1 teaspoon lemon zest
- Fresh chopped parsley, optional
- Fresh chopped chives, optional
- Sour cream, optional for garnish
- stock pot
- In a heavy pot over medium heat, melt the butter and olive oil.
- Stir in the onion and cook until softened, approximately 4-5 minutes.
- Add garlic and cook until fragrant, an additional 1 minute.
- Add the asparagus cooking until bright green and softened, about 5 minutes.
- Stir in the stock and bring to a simmer until the asparagus is very tender but still green, approximately 10 minutes longer.
- Using an immersion or regular blender, puree the soup. If using a regular blender, be sure to cover the lid with a towel and hold in place while stopping to remove the lid a couple times to avoid overheating.
- Return the soup to pot, stir in half and half or heavy cream and lemon zest, then warm over low heat. Season with salt and pepper to taste.
- Garnish with sour cream and herbs.