Easy Asparagus Soup

Easy Asparagus Soup

The Spruce / Danielle Moore

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
128 Calories
9g Fat
9g Carbs
3g Protein
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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 soup and just twenty minutes of time. Asparagus soup makes a nice light lunch when paired with crusty bread, or a delicious first course for an elegant dinner. For a pretty presentation, top each bowl with a drizzle of cream and some cooked asparagus tips.

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Ingredients

  • 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.

    Easy Asparagus Soup ingredients

    The Spruce / Danielle Moore

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

    Cut the asparagus into 1-inch pieces and set aside

    The Spruce / Danielle Moore

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

    butter and garlic cooking in a pot

    The Spruce / Danielle Moore

  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.

    asparagus and stock added to the pot with garlic and butter

    The Spruce / Danielle Moore

  5. Remove from the heat and puree the mixture using an immersion blender, or place in a regular blender. Process until smooth.

    asparagus soup blended with an immersion blender

    The Spruce / Danielle Moore

  6. If using a blender, pour the soup back into the pot. Stir in the cream and cook on low until heated through. Season to taste with salt and cayenne pepper.

    add cream, salt and cayenne pepper to the asparagus soup

    The Spruce / Danielle Moore

  7. If using the asparagus tips as a garnish, quickly blanch them.

  8. Ladle the asparagus soup into bowls.

    Easy Asparagus Soup in a bowl

    The Spruce / Danielle Moore

  9. Garnish with the blanched asparagus tips, if using, and enjoy.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a standard 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.

Immersion Blender Tip

When using an immersion blender, make sure the entire mechanism is submerged in the liquid; if the blades are too close to the surface, the hot soup will splatter around. Move the wand in kind of a figure-eight to make sure all of the asparagus becomes pureed.

How to Store

This asparagus soup can be stored in the refrigerator in an airtight container for three to four days. Because of the cream, the soup does not freeze well. If you'd like to make it ahead of time, leave out the cream and add it after the soup has defrosted.

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 the soup with a dollop of sour cream before serving for a bit of tang.
  • Top with a little crumbled crispy bacon for a salty finish.
  • To make this dish vegetarian, use vegetable broth instead of the chicken broth.