Creamy Asparagus Soup – Spend With Pennies

A simple soup with few ingredients and lots of asparagus flavor, this is a great way to enjoy one of spring’s favorite veggies.

Creamy Asparagus Soup is made with fresh asparagus stalks and a bit of tender onion simmered in broth. It’s blended to creamy perfection and combined with a splash of cream.

Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!

A Quick and Easy Soup Recipe

Vegetable soups, like creamy tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or maybe even your own garden vegetables.

• This asparagus soup recipe is really fast and easy.
• You’ll need just a handful of ingredients.
• It has a rich and creamy smooth texture and is packed with asparagus flavor.
• This soup relies on blended asparagus for texture and no thickeners or starches are needed (keeping it naturally low carb and gluten free).

Ingredients for Asparagus Soup

We love fresh veggie soups and find that simmering and blending the vegetables eliminates the need for tons of cream or thickeners.

• Fresh asparagus is the real star here and you can use fresh asparagus stalks or even leftover cooked or grilled asparagus in this recipe.
• For the broth, I prefer chicken broth but of course, this recipe works with vegetable broth too.
• Seasonings are simple with onion, garlic, salt, and pepper. Feel free to stir in your favorite herbs too.
• Cream is added for a little bit of richness and a velvety texture but you don’t need much! Swap it out for light cream or even a bit of sour cream (which will be tangier).

To stretch the soup even further, add some peeled and chopped russet or Yukon gold potatoes. Garnish with a bit of parmesan cheese and a squeeze of lemon juice.

How To Make Asparagus Soup

This is no ordinary canned cream of asparagus soup. It’s loaded with fresh ingredients and full of flavor!

1. Prep: Wash and trim the asparagus spears. Snap off the woody ends and discard. Cut it into into ½ inch pieces.
2. Cook: Cook onion & garlic in butter (per recipe below) in a dutch oven or small pot until tender. Stir in the remaining ingredients and simmer.
3. Puree: Using an immersion blender or a regular blender, puree the soup in the pot until it is completely smooth. Stir in cream.

Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!

Recipe Tips

• Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
• If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
•  If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
• To thicken, allow the soup to simmer uncovered or stir in some potato flakes.

How To Reheat Asparagus Soup

Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!

This would be a good time to top with some parmesan croutons or crispy onion pieces (or fesh herbs like dill).

Can It Be Frozen?

Asparagus soup is cream-based and cream-based soups don’t freeze well so if you’re going to freeze this soup, freeze a portion before adding the cream! Simply defrost, reheat and add a splash of cream before serving.

More Vegetable Soup Recipes