Creamy Asparagus Soup Recipe

Creamy asparagus soup

The Spruce

  • Total: 28 mins
  • Prep: 10 mins
  • Cook: 18 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
407 Calories
31g Fat
27g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 407
% Daily Value*
Total Fat 31g 39%
Saturated Fat 18g 91%
Cholesterol 83mg 28%
Sodium 1052mg 46%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Protein 9g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy asparagus soup is a great way to start a springtime dinner. The soup is a simple combination of asparagus and a creamy white sauce. The thickened base for the soup is made with chicken broth, and then heavy cream is added just before serving. 

If asparagus isn't in season, feel free to use frozen asparagus spears.

Top this soup off with a few cooked asparagus tips, a swirl of sour cream, croutons, or some bacon crumbles.


  • 2 tablespoons butter
  • 1 leek (thinly sliced, or 1 medium shallot, finely chopped)
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 1 pound asparagus (trimmed, chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 1 cup heavy cream
  • 1/2 to 1 teaspoon Kosher salt
  • Dash of freshly ground black pepper
  • Garnish: fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for creamy asparagus soup
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  2. In a medium saucepan, cook leek or onions in butter over medium-low heat until tender.

    Cook leek onions and butter
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  3. Add flour and stir until well incorporated. Cook, stirring, for 1 minute.

    Add flour and stir
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  4. Gradually add the chicken stock to the roux and cook, stirring constantly

    Gradually add chicken stock
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  5. Add the chopped asparagus and the 2 tablespoons of fresh chopped parsley to the saucepan and bring to a boil, stirring constantly.

    Add the chopped asparagus
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  6. Reduce heat to low, cover, and simmer for about 15 minutes, or until asparagus is tender.

    Reduce heat to low
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  7. Set aside a few cooked asparagus tips for garnish if desired.

    Set aside cooked asparagus
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  8. Carefully, working with about 2 cups at a time, blend or process until smooth.

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  9. Return to the saucepan and add cream.

    Return to pot
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  10. Add a dash of pepper and 1/2 to 1 teaspoon salt, or to taste, and heat through.

    Add a dash of pepper
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  11. Garnish with fresh chopped parsley if desired.

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  12. Serve and enjoy!

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.