Easy Asparagus Soup

Aspargus soup
Ray Kachatorian / Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
128 Calories
9g Fat
9g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 128
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 29%
Cholesterol 28mg 9%
Sodium 139mg 6%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 3g
Calcium 63mg 5%
*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 asparagus soup recipe is a great example of the less-is-more school of cooking. It's just a simple puree of asparagus and broth with a bit of heavy cream. The result is a delicious and creamy asparagus soup that tastes like spring.

You'll only need a few ingredients to make this quick and easy recipe. It's easy to make this dish vegetarian by using vegetable broth instead of chicken broth, and you can make the recipe your own by adding a fresh herb or a fun topping. Asparagus soup makes a nice light lunch when paired with crusty bread or a delicious first course for an elegant dinner.


Click Play to See This Easy Asparagus Soup Recipe Come Together


  • 2 bunches asparagus (washed and woody bottoms trimmed off)
  • 1 tablespoon butter
  • 1 clove garlic (minced)
  • 1-quart chicken stock (or vegetable stock)
  • 1/2 cup heavy cream
  • Salt (to taste)
  • Cayenne pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Cut the asparagus into 1-inch pieces and set aside, reserve a few tips for garnish.

  3. In a soup pot, melt the butter over medium heat. When it begins to foam, add the garlic and cook for 30 seconds.

  4. Add the stock and asparagus and bring to a simmer. Cook for about 5 minutes, or until the asparagus is tender but still green.

  5. When the asparagus is ready, remove from heat and puree using an immersion blender or add to a regular blender. Process until smooth.

  6. Pour the soup back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and cayenne pepper.

  7. Ladle the asparagus soup into bowls and serve hot.

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.


  • When using an immersion blender, make sure the entire mechanism is submerged for the best results. Move around, making sure to blend all of the asparagus.
  • When using a standard blender to puree hot mixtures, use caution. Hot beverages can cause pressure to build up in the container. Crack the lid to help prevent a hot explosion.
  • If desired, reserve a few asparagus tips to blanch and garnish the top along with an additional drizzle of cream.

Recipe Variations

  • For an herbal note, try adding a small handful of fresh parsley, dill, or tarragon in the last minute of cooking the asparagus.
  • Add a squeeze of fresh lemon juice or top with a dollop of sour cream before serving for a bit of tang.
  • Top with a little crumbled crispy bacon for a salty finish.