Spring is finally here and the garden is waking up. There is nothing like the bright green color of fresh asparagus. It is the perfect time for a fresh start.
This Cream of Asparagus Soup is the perfect way to celebrate. It is light, velvety, and so easy to make. You can have it on the table tonight.
Why You’ll Love This Recipe
You only need a few simple ingredients for this dish. It is a budget-friendly way to use seasonal produce. Your family will love how smooth and rich it tastes. It feels fancy but takes less than an hour to finish.
This recipe is perfect for a healthy reset after winter. It is packed with fresh vegetables and light flavors. You will feel great after eating a warm bowl. It is kid-approved because it is so smooth and creamy.
Simple Cooking Steps
First, you will sauté your onion and garlic in butter. Then, let the asparagus simmer in broth until tender. A quick blend makes it perfectly smooth and creamy. Even a beginner can master this soup easily. It is a one-pot wonder that saves time.
Ingredients You’ll Need
Most of these items are probably in your pantry right now. Using fresh seasonal produce makes a huge difference in flavor.
- 2 lbs fresh asparagus, ends trimmed
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp fresh lemon juice
Step-by-Step
- Cut the tips off the asparagus stalks and reserve for garnish. Cut the remaining stalks into 1-inch pieces.
- Melt butter in a large pot over medium heat. Add onion and cook until translucent, approximately 5 minutes.
- Add garlic and asparagus stalk pieces to the pot and cook for 2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until asparagus is very tender.
- While soup simmers, blanch the reserved asparagus tips in boiling water for 2 minutes, then immediately shock in ice water.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream, salt, pepper, and lemon juice. Heat through over low heat without bringing back to a boil.
- Ladle into bowls and garnish with the blanched asparagus tips.
Best Ways to Enjoy It
Serve this soup warm in your favorite shallow bowls. Top each serving with the reserved asparagus tips for a beautiful look. It pairs perfectly with a slice of crusty sourdough bread. For a light lunch, serve it alongside a fresh side salad. It is a wonderful way to brighten your table during spring.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. When you reheat it, use low heat on the stove. Do not let it boil, or the cream might separate. This is a great meal prep option for the week. You can also freeze it before adding the cream.
Recipe Tips
- Don’t skip the lemon juice at the end for brightness.
- Avoid overcooking the asparagus to keep the green color.
- Use an immersion blender to save on dishes and mess.
- Trim the woody ends off the asparagus before you start.
- For a holiday brunch, double the batch for your guests.
- Add a pinch of nutmeg to elevate the creamy flavor.
- Always use high-quality vegetable broth for the best base.
Ways to Switch It Up
- Swap heavy cream for coconut milk to make it dairy-free.
- Add a diced potato for an even thicker texture.
- Top with crispy bacon bits for a salty crunch.
- Stir in fresh dill or chives for more herb flavor.
- In summer, swap the asparagus for fresh zucchini.
Quick Answers
Can I make this ahead of time?
Yes, you can make the base a day early. Just wait to add the cream until you reheat. This keeps the flavor fresh and vibrant for guests.
How do I trim the asparagus?
Hold the stalk and snap the bottom end off. It will naturally break where the woody part begins. This ensures your Cream of Asparagus Soup is never stringy.
Will my kids like this?
Most kids love the mild and creamy flavor here. The smooth texture makes it very easy for them to eat. It is a hidden veggie win for busy parents.
I hope this fresh spring soup brings a little joy to your kitchen. It is such a simple way to enjoy the season with your family. Happy cooking!
— Lidia
Cream of Asparagus Soup
Ingredients
- 2 lbs fresh asparagus, ends trimmed
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic , minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp fresh lemon juice
Instructions
- Cut the tips off the asparagus stalks and reserve for garnish. Cut the remaining stalks into 1-inch pieces.
- Melt butter in a large pot over medium heat. Add onion and cook until translucent, approximately 5 minutes.
- Add garlic and asparagus stalk pieces to the pot and cook for 2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until asparagus is very tender.
- While soup simmers, blanch the reserved asparagus tips in boiling water for 2 minutes, then immediately shock in ice water.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream, salt, pepper, and lemon juice. Heat through over low heat without bringing back to a boil.
- Ladle into bowls and garnish with the blanched asparagus tips.
