Cream Of Asparagus Soup

This creamy, easy soup just might be my favorite way to welcome spring. It marries pure asparagus flavor with rich cream and fresh herbs, paired with a touch of garlic and butter to soften the entire soup. Ready in under an hour, this light recipe is the perfect addition to any spring meal, whether as a light appetizer to your Easter dinner or as the centerpiece to a casual weeknight dinner. Keep reading down below the recipe for all of my top tips on how to make this dreamy soup:

What People Are Saying:
"The simple step of sautéeing the asparagus prior to adding the broth to simmer gave such a depth of flavor. Quick to make and delish! I will make this again." - OliveWeights

"I had never tasted asparagus soup before and I was looking for a quick and easy recipe to make on the fly. This was super simple and delicious. I would make it again❤️" - rpboz

How To Make Cream of Asparagus Soup

Ingredients

• Garlic: One minced garlic clove is all you need to start off this soup. If you’re a huge garlic fan, feel free to throw in another clove.
• Asparagus: Fresh asparagus is beautiful in this recipe—take advantage of it while it’s in season! Trim the ends and cut your asparagus into 1” pieces before getting started on your soup.
• Broth: I recommend using chicken broth here, but if you’re looking for a fully vegetarian recipe, you can swap it out for vegetable broth. No matter what broth you choose, go for low-sodium to avoid it being overly salty.
• Heavy Cream: Heavy cream is what adds that richness and creaminess to this lighter soup. I wouldn’t recommend swapping it for another alternative!
• Chives & Dill: Freshly chopped chives and dill are my favorite garnishes for this soup, along with a tad more heavy cream. They add a fresh brightness that completes this soup.

Step-By-Step Instructions

There’s a reason why it only takes a little over 30 minutes to make this soup. First, cook garlic in butter until fragrant.

Then, add your asparagus (trimmed and cut into pieces), season with salt and pepper to taste, and cook until golden.

Add your broth and simmer until your asparagus is tender but still green. Then, use an immersion blender (or a regular blender) to puree your soup.

After blending, return to the pot, add your cream and chopped chives, then heat until warm.

Once your soup is warm, you're ready to serve it up. Ladle it into bowls, adding a drizzle of cream, a few sprigs of dill, and some asparagus tips if you’re really looking to get fancy.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Choose your blender wisely. You can use an immersion blender or regular blender to blend up this soup. If you’re using a regular blender, take care to stop blending and remove the lid a few times to avoid overheating the soup.
• Add an extra touch. If you're looking to amp this soup up, feel free to add more seasonings: red pepper flakes for a touch of heat, lemon zest for some added brightness, or even some added Parm or homemade breadcrumbs on top (because why not?).

Storage

If you have leftovers they can be stored in the fridge in an airtight container for up to a week, and in the freezer for up to 3 months.