This asparagus soup is all about simplicity and flavor. By using fresh asparagus and a touch of cream, you get a rich, velvety texture without overwhelming the natural taste of the asparagus. It is a quick, 30-minute soup, and perfect for busy weeknights or elegant dinners.
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
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Instructions
Prepare the Asparagus
Trim the woody ends and chop into 1-2 inch pieces. Save a few tender tips for garnish.
Sauté the Aromatics
- Heat olive oil in a large pot over medium-high heat.
- Add the onion and sauté until golden, about 5 minutes.
- Stir in the garlic and cook for 30 seconds.
Cook the Asparagus
- Add the bay leaf and chopped asparagus to the pot.
- Pour in the broth and bring to a simmer.
- Cook for 10 minutes, or until the asparagus is fork-tender.
Blend the Soup
- Remove the bay leaf.
- Using an immersion blender or regular blender (in batches), puree the soup until smooth.
- For extra silkiness, strain through a fine-mesh sieve (optional).
Finish the Soup
Stir in the heavy cream (if using) and season with salt and pepper to taste.
Garnish and Serve
Top with steamed or sautéed asparagus tips and a drizzle of olive oil.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Serving Suggestion
Serve with crusty bread, a fresh green salad, or alongside grilled chicken for a complete meal.
Tips and Variations:
- Vegan/Gluten-Free: Use vegetable broth and skip the cream (or use coconut cream).
- Make Ahead: This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Garnish Ideas: Try croutons, fresh herbs, or a dollop of yogurt.
- Blending Hot Soup: Be careful when blending hot soup. Leave the blender lid slightly ajar or cover with a towel to allow steam to escape.
- Substitutions: Use sour cream, plain yogurt, or crème fraîche instead of heavy cream.
How to trim the ends from asparagus
- Leave the asparagus bundled in the rubber band.
- 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 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.
Freezer Instructions
Follow these simple instructions, your Cream of Asparagus Soup will stay fresh and delicious in the freezer, ready to enjoy whenever you need a quick and satisfying meal!
- Cool the Soup Completely
- After cooking, let the soup cool to room temperature.
- To speed up cooling, transfer the soup to a shallow container or divide it into smaller portions.
- Avoid placing hot soup directly in the freezer, as it can raise the freezer temperature and affect the quality of other foods.
- Portion the Soup
- Divide the soup into individual or family-sized portions based on how you plan to use it later.
- Use airtight, freezer-safe containers or heavy-duty freezer bags.
- Leave about 1 inch of headspace in containers to allow for expansion as the soup freezes.
- Label and Date
- Label each container or bag with the name of the soup and the date it was made.
- Cream of Asparagus Soup can be frozen for up to 3 months for best quality.
- Freeze
- Place the containers or bags in the freezer in a single layer until fully frozen.
- If using freezer bags, lay them flat to save space and allow for quicker thawing.
How to Thaw and Reheat
Thawing
- Refrigerator Method: Transfer the soup to the refrigerator and let it thaw overnight.
- Quick Thaw Method: Place the frozen soup in a bowl of cold water for a few hours, changing the water every 30 minutes.
- Direct Cooking: You can also reheat the soup directly from frozen (see below).
Reheating
- Stovetop: Pour the thawed soup into a pot and heat over medium heat, stirring occasionally, until warmed through. Add a splash of broth or water if the soup seems too thick.
- Microwave: Transfer the soup to a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until hot.
- From Frozen: Place the frozen soup in a pot over low heat. Stir occasionally, breaking up the soup as it thaws. Once fully thawed, increase the heat to medium and simmer until heated through.
Soup Recipes
Tips for Freezing Cream of Asparagus Soup
- Skip the Cream: If possible, freeze the soup without adding the heavy cream or sour cream. Add it when reheating for the best texture.
- Blend Again After Thawing: If the soup separates during freezing, blend it again after reheating to restore its smooth, velvety texture.
- Garnish Fresh: Add fresh garnishes like steamed asparagus tips, herbs, or a drizzle of cream after reheating for the best presentation and flavor.
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 Tbsp 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
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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