There is something wildly comforting about a bowl of green soup that tastes expensive but secretly takes very little effort. This Cream Of Asparagus Soup is smooth, cosy and exactly what you want when asparagus is in season and you need dinner to feel a little bit fancy without actually being hard.

It is the kind of soup that works as a light lunch, a dinner starter, or a quiet moment on the couch with a slice of toast. Simple ingredients, big payoff, and absolutely no unnecessary steps.

A comforting white bowl of cream of asparagus soup garnished with cracked black pepper. Served with a silver metal spoon is ready to eat! - 1
  • What Makes This Recipe Work
  • What Goes Into Cream Of Asparagus Soup
  • Add-Ins And Substitutions
  • How To Make Cream Of Asparagus Soup
  • Pro Tips For Best Results
  • Recipe FAQ’s
  • Cream of Asparagus Soup Recipe

What Makes This Recipe Work

  • The vegetables do the thickening : This asparagus soup recipe relies on softened asparagus and onion blended smooth, not flour or starch. The result is naturally creamy with a clean vegetable flavour that does not feel heavy.
  • Cream added at the right moment : The cream is stirred in after blending, which keeps the texture silky and prevents it from dulling the fresh asparagus flavour. That is what gives this creamy asparagus soup balance instead of richness overload.
  • Parmesan for depth, not dominance : A small amount of parmesan adds savoury depth and saltiness without turning the soup into a cheese bomb. It supports the asparagus instead of stealing the spotlight.
  • One pot, minimal effort : This is an easy asparagus soup you can make on a weeknight with very little cleanup, but it still feels like something you would order at a café.

What Goes Into Cream Of Asparagus Soup

Top view of ingredients: Asparagus, heavy cream, olive oil, low-sodium chicken broth, butter, Parmigiano-Reggiano, garlic, pepper, yellow onion, coarse salt, and fresh chives. - 2

Making a pot of Cream of Asparagus Soup only takes a handful of fresh, simple ingredients. Each one plays an important role in creating that silky, creamy texture and deep flavor that makes this asparagus soup recipe so special.

  • Asparagus: The star of the show. Trimmed and cut into pieces, asparagus blends into a smooth, vibrant base for this creamy asparagus soup.
  • Butter and Olive Oil: A combination that adds richness and depth right from the start, while helping to soften the onions and garlic.
  • Onion and Garlic: These aromatics create a savory backbone that enhances the natural flavor of the asparagus.
  • Heavy Cream and Parmesan: Just enough cream and Parmigiano-Reggiano to turn this into an easy asparagus soup with a velvety finish and a hint of nutty, cheesy flavor.

Note : Please see recipe card at the bottom for a full list of ingredients with measurements.

Add-Ins And Substitutions

These extras are completely optional, but they are easy ways to tweak the soup depending on what you have on hand or the mood you’re in.

  • Lemon Zest Or Juice: A small amount stirred in at the end brightens the soup and lifts the natural sweetness of the asparagus without making it taste citrusy.
  • Fresh Herbs: Dill, chives, or tarragon add freshness and a slightly herby finish that pairs beautifully with creamy asparagus soup.
  • Chilli Flakes: A pinch of chilli flakes adds gentle warmth and keeps the soup from tasting flat, especially if you like a little heat.
  • Coconut Cream: Swap the dairy cream for coconut cream if you want a dairy-free version with a slightly richer texture.
  • Vegetable Stock: Using vegetable stock instead of chicken stock keeps this an easy asparagus soup that is fully vegetarian without losing flavour.

How To Make Cream Of Asparagus Soup

Sautéed onion and garlic. - 3
  1. Melt and Sauté : Heat butter and oil over medium until melted and shimmering. Sauté onion, stirring often, until soft, about 4 minutes, then add garlic for 1 minute.
Added asparagus and seasoned with salt and pepper. - 4
  1. Add Asparagus : Add asparagus and season with salt and pepper. Cook, stirring occasionally, until bright green and just beginning to soften, about 5 minutes.
Poured in the chicken broth. - 5
  1. Simmer : Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover with a lid, and simmer until very tender, about 20 minutes.
Using immersion blender to make a puree. - 6
  1. Blend Smooth : Remove from the heat and puree with an immersion blender until silky. If using a countertop blender, vent the lid and blend in batches carefully.
Stirred in the cream and parmesan. - 7
  1. Finish the Soup : Return soup to the pot and bring back to a gentle simmer. Stir in the cream and parmesan, adjust salt and pepper, and simmer to thicken slightly.
Close-up shot of Cream of Asparagus Soup. - 8
  1. Serve and Garnish : Ladle into bowls and finish with chives or green onions. Add a swirl of cream and a little cracked black pepper before serving.

A creamy bowl of Cream of Asparagus Soup is even better with a Spinach and Ricotta Grilled Cheese on the side. The melty filling and crisp bread are perfect for dipping into the soup’s silky texture.

You can also pair it with Focaccia Three-Cheese Italian Grilled Cheese for extra indulgence or One Pot Orzo Primavera for a light, colorful side. Both add just the right balance to complement this easy asparagus soup.

Pro Tips For Best Results

  • Trim asparagus properly : Removing the woody ends makes a huge difference to the final texture of the soup.
  • Blend thoroughly : Give it time in the blender so the soup turns truly smooth instead of slightly grainy.
  • Adjust thickness at the end : If the soup is too thick after blending, add a splash of warm broth until it reaches your preferred consistency.
  • Season after the cheese goes in : Parmesan adds salt, so always taste again before adding more seasoning.

Simply let the soup simmer a little longer after blending. The asparagus naturally thickens the base, making this an easy asparagus soup that doesn’t need flour.

An immersion blender makes it quick and safe right in the pot. You can also use a regular blender, just vent the lid to let steam escape.

Yes, replace the cream with coconut milk and skip the parmesan. You’ll still have a rich and satisfying asparagus soup recipe.

A comforting white bowl of cream of asparagus soup garnished with cracked black pepper. Served with a silver metal spoon in the soup ready to enjoy - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

Get afreeeBook!

IngredientsUSMetric1x2x3x

  • ▢ 2 tablespoons butter
  • ▢ 1 tablespoon olive oil
  • ▢ 1 large yellow onions
  • ▢ 4 cloves garlic minced
  • ▢ 2 1/4 pounds asparagus woody ends trimmed, cut into 1" pieces
  • ▢ 1 teaspoon coarse salt
  • ▢ 1/4 teaspoon black cracked pepper
  • ▢ 3 cups low-sodium chicken broth
  • ▢ 3/4 cup heavy cream plus more for garnish
  • ▢ 1/2 cup Parmigiano-Reggiano shredded
  • ▢ 1 pinch fresh chives or green onions, chopped to garnish

Instructions

  • Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
  • Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.
  • Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
  • Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
  • Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
  • Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

A comforting cream of asparagus soup garnished with cracked black pepper served in a white bowl with a silver metal spoon. - 11

Cream of Asparagus Soup

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large yellow onions
  • 4 cloves garlic minced
  • 2 1/4 pounds asparagus woody ends trimmed, cut into 1" pieces
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black cracked pepper
  • 3 cups low-sodium chicken broth
  • 3/4 cup heavy cream plus more for garnish
  • 1/2 cup Parmigiano-Reggiano shredded
  • 1 pinch fresh chives or green onions, chopped to garnish

Instructions

  • Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
  • Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.
  • Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
  • Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
  • Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
  • Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.

Notes

Nutrition

Thank You! https://cafedelites.com/cream-of-asparagus-soup/