Creamy Asparagus Soup Recipe

A bowl of creamy asparagus soup garnished with asparagus spears.

5 from 1 vote

This creamy asparagus soup recipe is silky, rich, and full of fresh flavor. Made from scratch in 40 minutes with simple ingredients, it’s the perfect cozy spring soup for lunch or dinner.

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: American

Keyword: cream of asparagaus soup, creamy asparagus soup recipe

Servings: Servings

Calories: 338kcal

Author: Melissa Norris

Cost: Varies

Equipment

Cutting Board
Knife
Soup Pot
Whisk
immersion blender or food processor or a high-powered blender

Ingredients

2 Pounds Asparagus ends trimmed, washed and chopped
3 Tablespoons Butter or olive oil
2 Medium Onions chopped
3 Cloves Garlic mashed
3 Tablespoons All-Purpose Flour
6 Cups Chicken Broth I recommend homemade chicken bone broth.
1 teaspoon Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
1/4 teaspoon Pepper
1/2 Cup Heavy Cream
1/2 Cup Parmesan Cheese plus additional for to garnish, if desired

Instructions

In a large pot over medium heat, melt the butter. Add the onions and cook until soft and translucent, about 5–7 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
Sprinkle the flour over the onions and garlic and whisk until a thick paste forms. Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the broth, salt, and pepper.
Add all of the chopped asparagus, bring the soup to a boil, then reduce heat, cover, and simmer for 25–30 minutes, or until the asparagus is very tender.
Using an immersion blender, purée the soup until completely smooth.
Return the soup to low heat and stir in the heavy cream and Parmesan cheese. Taste and adjust seasoning as needed. Simmer uncovered until the soup reaches your desired thickness.
Ladle into bowls and serve with additional Parmesan cheese, if desired.

Notes

Recipe Tips:

For an extra smooth texture, blend the soup in batches using a high-speed blender
Don’t skip cooking the flour for a full minute to avoid a raw taste
Cut asparagus into even pieces so it cooks evenly
Add cream at the end to prevent curdling
For a more elegant presentation, reserve asparagus tips and cook them separately for garnish

Serving Suggestions:

This creamy asparagus soup recipe pairs beautifully with simple, homemade sides:

This sourdough boule recipe or crusty no-knead artisan bread.
A slice of buttered toast or old-fashioned buttermilk biscuits
Light spring salads with vinaigrette (I love this roasted beet salad with goat cheese.)
An easy oven-roasted chicken or grilled meats for a heartier meal.

Storage Instructions:

Refrigerator: Store in an airtight container for up to 3 to 4 days
Freezer: For best results, freeze before adding the cream. Once reheated, stir in the cream and cheese
Reheating: Warm gently on the stovetop over low heat, stirring occasionally

Nutrition