Cream of asparagus soup is so easy to make with a just few quality ingredients and 30 minutes. I like to think of this soup as a creamy asparagus soup, heavy on the asparagus and light on the cream.
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This soup is one of my favorite sides for beef stroganoff.
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Ingredients:
- asparagus, trimmed of woody stems
- onion, chopped
- garlic, minced or 2 cloves garlic confit or roasted garlic
- olive oil
- chicken stock or vegetable broth (vegetarian option)
- bay leaf
- heavy cream or sour cream (both optional)
- Salt and pepper to taste
How to trim the ends from asparagus
- Leave the asparagus bundled in the rubberband.
- Place the asparagus on a cutting board and firmly hold the tip end of the asparagus with one hand.
- Using a sharp knife, use a slicing motion to chop off 1 inch of asparagus.
- Check to be sure the end of the asparagus is moist.
- If the asparagus is dry, slice off another ½ inch.
How to make cream of asparagus soup:
- Trim the asparagus and chop into 1-2 inch pieces. Save a few asparagus tips if you would like to garnish the soup.
- Chop the onion and finely grate or chop the garlic if using fresh garlic.
- Saute the onion until the onion takes on a bit of golden color., Add the grated garlic, or garlic confit, if using to the pan. Stir for 30 seconds.
- Add the bay leaf and the chopped asparagus to the pan.
- Pour the chicken stock into the pan and bring to a simmer.
- Cook until the asparagus is fork-tender.
- Working in batches, puree the asparagus and broth in a blender, food processor or use an immersion blender stick.
- If the soup is not silky smooth, strain the soup through a fine-mesh strainer, back into the pot. (completely optional)
- Stir in the heavy cream and serve.
How to garnish the soup:
While the soup is cooking, steam the asparagus tips in a few tablespoons of water until tender. Or saute them in a drizzle of olive oil. Float the cooked asparagus tips on top of a serving of soup.
How to make this recipe vegan and gluten-free:
Simply switch out the chicken stock for a vegetable broth and omit the heavy cream completely. Just be sure to have a high powered blender such as a BlendTec blender to ensure you get a velvety smooth, creamy texture.
👩🍳 Chef Tip
- Be careful when blending the hot soup. Be sure to close the lid on the blender and keep a hand on top to be sure it is secure.
- Substitute in sour cream, plain yogurt or creme fraiche for the heavy cream.
- This soup can be cut in half if you don't need a full batch.
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Cream of asparagus soup
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Ingredients
- 2 lbs asparagus (trimmed of woody stems)
- 1 Onion (chopped (⅔ cup chopped))
- 1 clove garlic (minced or 1 tablespoon minced green garlic)
- 3 tablespoon olive oil
- 4 cups chicken broth (vegetarian option)
- 1 bay leaf
- ¼ cup heavy cream (or sour cream)
- ½ teaspoon black pepper (more to taste)
- 1 teaspoon salt (more to taste)
Instructions
- Trim the asparagus and chop into 1-2 inch pieces. Save a few asparagus tips if you would like to garnish the soup.2 lbs asparagus
- Chop the onion and finely grate or chop the garlic if using fresh garlic.1 Onion, 1 clove garlic
- In a large pot, over medium-high heat, drizzle with a few tablespoons of olive oil and saute the onion until the onion takes on a bit of golden color.3 tablespoon olive oil
- Add the grated garlic, or confit garlic, if using to the pan. Stir for 30 seconds until heated through.
- Add the bay leaf and the chopped asparagus to the pan and stir until the asparagus becomes sauteed and bright green in color.1 bay leaf
- Pour the chicken stock into the pan and bring to a simmer.4 cups chicken broth
- Cook for 10 minutes or until the asparagus is fork-tender.
- Working in batches, puree the asparagus and broth in a blender, food processor or use an immersion blender stick.
- If the soup is not silky smooth, strain the soup through a fine-mesh strainer, back into the pot. (completely optional)
- Stir in the heavy cream and serve.¼ cup heavy cream, ½ teaspoon black pepper, 1 teaspoon salt
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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