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Get It Now- Why You’ll Love This Cream Of Asparagus Soup Recipe
- Ingredients & Substitutions
- How To Make Cream Of Asparagus Soup
- My Tips And Tricks
- Storage Instructions
- What To Serve With Cream Of Asparagus Soup
- More Spring Asparagus Recipes
- My Favorite Tools For This Recipe
- Cream Of Asparagus Soup (5 Ingredients!)
Ready to ditch the canned “cream of…” soups and see how much better a homemade version is? Then you have to try my easy cream of asparagus soup recipe. It’s smooth, flavorful, and needs just a handful of ingredients you probably have around.
This soup takes advantage of the same method I use for my other healthy soup recipes that I want to make creamy, like cauliflower soup, celery root soup, pea soup, and cream of mushroom soup. Not to mention, this creamy asparagus soup just screams spring! And I’m so ready for it.
Why You’ll Love This Cream Of Asparagus Soup Recipe
- Fresh taste of spring – This creamy asparagus soup makes the most of in-season produce, making it the perfect way to welcome in the warmer weather. You know I’m a big fan of seasonal cooking!
- Silky-smooth texture – Even though asparagus has a lot of fiber, this soup is velvety and smooth with my technique.
- 5 simple ingredients – Just a handful of common pantry staples, plus the asparagus (of course), salt, pepper, and optional garnishes.
- Quick and easy to make – Spend less time cooking and more time enjoying this soup — ready with just 5 minutes prep and under 30 minutes on the stove.
Ingredients & Substitutions
This section explains how to choose the best cream of asparagus soup ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Asparagus – Snap off the woody ends where the green turns white. For a zero-waste approach, simmer these ends in water to create an asparagus broth, which can be used in various soup recipes, including your cream of asparagus soup. (Just replace the chicken broth below!)
- Butter – I like to use grass-fed, but any kind will do. Choose unsalted so that you can adjust salt to taste separately.
- Garlic – Use fresh garlic if you have it, or 1 teaspoon of jarred minced garlic for convenience. You can also add some diced onion for extra flavor if you like.
- Chicken Broth – If you have time, I recommend my chicken broth recipe from scratch. If you don’t, I use a reduced sodium store-bought version. However, vegetable broth or beef broth would also work.
- Heavy Cream – This makes your soup creamy! If you want to make asparagus soup without cream, you can replace it with full-fat coconut milk or coconut cream instead. I don’t recommend using low-fat milks, like almond milk or hemp milk, because they won’t be rich enough for this soup.
- Sea Salt & Black Pepper
- Optional Garnishes – This creamy asparagus soup just needs some fresh dill and sour cream for garnish. You can also try fresh chives, other fresh herbs, or a sprinkle of parmesan cheese instead.
How To Make Cream Of Asparagus Soup
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute garlic. In a large Dutch oven over medium heat, melt butter. Add the garlic and saute until fragrant.
- Saute asparagus. Add the asparagus and saute until it turns bright green.
- Simmer. Add the chicken broth, salt, and pepper. Bring to a boil over high heat. Reduce heat to low and simmer until the asparagus is soft and tender.
- Blend. Pour everything from the pot into a high-powered blender, or use an immersion blender, and puree soup to your desired consistency.
- Add cream. Transfer the cream of asparagus soup back to the pot. Add the heavy cream and stir until heated through.
My Tips And Tricks
- To avoid stringy soup, select thin asparagus stalks and trim properly. Thick stalks or using the woody ends will prevent you from getting a smooth texture. The best way to tell where to remove the ends is to bend the asparagus near the woody end, and it will naturally snap in the right place.
- Make sure the asparagus gets very soft and tender. If it still has some crispness after simmering, it won’t blend smoothly.
- Thicken with other veggies if you like. Homemade cream of asparagus soup naturally thickens when pureed, without needing additional thickeners. However, if you want to, you can blend in cooked cauliflower or potatoes to further thicken the soup without altering its flavor much.
Storage Instructions
- Store: Keep any leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat: Warm the soup in the microwave or in a large saucepan on the stove. If the soup separates, simply blend again until smooth.
- Freeze: Cool completely, then transfer to containers or zip lock bags and freeze for up to 3 months. To prevent any separation, omit the cream before freezing; just add it after thawing and reheating.
What To Serve With Cream Of Asparagus Soup
This cream of asparagus soup recipe makes a great appetizer before a spring meal, or a lunch pairing. Try these combos:
- Toppings – In my opinion, sour cream and fresh dill (or alternatively, fresh chives) are a must. If you like something more hearty, crumbled bacon in the oven (or air fryer bacon) makes one of the best toppings!
- Salad – Pair your healthy asparagus soup with an equally healthy salad for lunch. Try cucumber salad with sour cream, a fresh Greek salad, or for a heartier option, Cobb salad.
- Eggs – Add a poached or coddled egg (my fave!) to each bowl for some protein in your meal.
More Spring Asparagus Recipes
Enjoy the fresh flavors of spring with these light and savory asparagus recipes:
My Favorite Tools For This Recipe
- Dutch Oven – One of my favorites for going straight from stovetop to table, but a large pot would also work.
- Blender – You’ll use this high-powered blender for everything from smoothies to soups, but any regular blender or immersion blender would work.
Cream Of Asparagus Soup (5 Ingredients!)
A super EASY cream of asparagus soup recipe, with just 5 ingredients! This creamy asparagus soup is quick to make and perfect for spring.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a Dutch oven over medium heat, melt the butter. Add the garlic and saute for 1-2 minutes, until fragrant.
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Add the asparagus and saute for about 5 minutes, until it turns bright green.
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Add the chicken broth, salt, and pepper, and bring to a boil over high heat. Reduce heat to low and simmer for about 10 minutes, until asparagus is very soft.
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Pour soup into a high-powered blender and blend until smooth.
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Transfer soup back to the pot. Add heavy cream and stir until heated through.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
54 Comments
Jeannette
0This is sooooo delicious! I will be making this again, soon.
Joann
0Cream of Asparagus soup was great. I used lactose free reduced fat milk; I just used less than a cup of the milk. Saved a lot of calories by not using the heavy cream.
Jeannette
0Very delicious soup! I wanted to have more but had to refrain. Well done Maya!
Courtney Fay
0Excellent recipe and so easy. I substituted 2% evaporated milk for the heavy cream and it worked great. This is an excellent soup and I will definitely make it again. Thank you for this light, low-carb option for dinner.
Grampah Pete
0Enjoyed this very, very much and will have it again and often! Didn’t have any heavy cream, so substituted coconut milk 1 for 1. (I think the sat fats in that are not quite as unhealthy as those in heavy cream?) Next time I’ll try the heavy cream and compare that to this… keep you posted.
Sheila
0Awsome soup! So easy to make and has a wonderful flavor. Probably should have made a double batch. Thank you for sharing ❤️
Lara
0This soup is not only easy to make but also incredibly tasty! I used coconut cream instead of heavy cream but it still turned out so creamy. And I also added a sprinkle of parmesan cheese for extra richness.
Kyla
0I made no changes with the recipe, but served it with poached egg and I think it made the soup even better. Delicious and it was super easy to make!
Kelsey
0The Cream of Asparagus Soup is so rich without being heavy. Paired it with a Greek salad and it was so good. I can’t get enough of this delicious soup!
Daphne
0Made this soup yesterday for lunch and it was so yummy! Thank you for a great recipe!
Jane
0So good! This was very easy to make and it’s absolutely creamy and so delicious! I’ll be making this several times because family just loves it so much.
Courtney
0I tend to substitute heavy cream with 2% evaporated milk. Do you think that would work for this recipe? It looks interesting!
Wholesome Yum D
0Hi Courtney, That should work in this recipe.
Linda Orasi
0This is absolutely the best soup recipe EVER. 😋😘🥰❤️
Wanda
0Easy & awesome = my kind of cooking! Used frozen asparagus and Trader Joe’s frozen minced garlic and it was absolutely delish!
Cynthia
0This cream if asparagus is AMAZING. It’s creamy and flavorful.
Lisa
0I have made this recipe several times. I just made it again today. I love the simplicity of this soup, yet it is so flavorful and creamy. A high powered blender produces a silky-smooth texture, but I do let the soup cool quite a bit before blending. I can’t help but add additional garlic to almost every recipe I try since we are garlic lovers, so I added a few more cloves of minced garlic, and this time I also added just a pinch of ground nutmeg. Ever time I have made this soup, the result is pure deliciousness! This is by far the best Cream of Asparagus soup I have made. Thank you Maya for a great recipe!
Dee VL
0This is delicious! I added 1/2 shredded onion while the asparagus cooked and at the end 1/2 shredded parm cheese. One note of WARNING…..do not use a blender! I did and the hot soup was everywhere!!! Even burning my wrist! Use an emulsion blender instead! Good soup tho!
Bill
0Absolutely delicious. During Asparagus season, we have so much, I’m always looking for ways to use it and more importantly ways to preserve it. This soup freezes and reconstitutes very well. I made and froze 8, 2 cup portions while my wife was out of town the middle of June. She loved it. It’s gone. Thank you for posting this!
Danielle Lewis
0I don’t usually leave reviews but this is one of the best soups I’ve ever had in my life!!!!
AJ
0Easy Peazy, however I added onions.
Karen
0Outstanding recipe. I used unsweetened coconut milk. This was so delicious. I love how green it is. Will definitely make it again.
JoAnne
0I had seen this recipe a few times, and for some reason was just not sure I would like asparagus soup – although I do like asparagus. Well, I had an abundance of asparagus that was going to go bad if I didn’t use it soon, so decided to give this a try — WHY DID I EVER WAIT! This is SO good! And so simple! I love sour cream, so I decided to just add sour cream to the soup itself at the end of cooking, not just when it was served. YUM! The second time I made it (only about 3 days later cuz it’s that good), I cooked a couple slices of bacon and added that (chopped up) and the bacon grease right at the beginning – I blended it right into the soup – also amazing!
Kathy
0I was amazed and very pleasantly surprised at how quick and easy this recipe is! I pretty much followed everything to the letter, but I did use 4 TBSP of unsalted butter instead of just 3, and I added a third (small) clove of fresh garlic (I love garlic!), and I added some small diced ham at the end and about 1/3 Cup of shredded fresh Asiago cheese. I went to taste it after I ladled some into my bowl, and NO JOKE, I ended up gulping it down straight out of my bowl….no time to get (or use) a spoon. It was THAT good, lol!!!
AmyJo
0Delicious! I froze some and it thawed and reheated beautifully! Thanks!
Rebecca Nilan
0So easy and so delicious!
Kristy
0Can you freeze the soup?
Wholesome Yum D
0Hi Kristy, Yes, you can freeze cream of asparagus soup.
Christine
0I really enjoyed this soup, very easy and quick too.
Ramona
0Tried & loved this recipe. Husband said to please make this again. When he heated it up at work, fellow employees said, Yum. What’s that cooking? He said with pride, “My wife made this wonderful soup.” Good husband that he is, gave me all the credit. But the credit needs to go to you! Thanks.
Ginger S.
0Our local store has asparagus on sale for $.87 per lb last week so I bought 3 big bunches and was looking for recipes to use it up and came across this one. I decided to make it today. I did make 2 adjustments and it came out amazing. I sauted 1/2 of an onion and I added in about 1/2 tsp of Cajun seasoning for a little added kick. I highly recommend this recipe to anyone looking for a tasty asparagus soup.
K
0Wonderful comfort food! This soup is perfect for a winter day. I did use beef broth because that’s what I had available. Quick & easy to prepare. I will be keeping this recipe to use again.
Crisci
0This is absolutely delicious! What took the longest was chopping the asparagus. I love a delicious recipe that is easy to make and nutritious to boot. Thank you for sharing it.
Laura
0East to make and delicious!
FOODHEAL
0I love the simplicity of this asparagus soup. I haven’t tried asparagus that much because they are very pricy over here. But, this soup made me give it a try. Thank you so much.
Mama Maggie's Kitchen
0This Cream of Asparagus soup looks incredibly good. Sooo yummy! My husband and son will love a bowl of this.
Beth
0Cream of asparagus soup is one of my all-time favorites and this looks so good I want to make some right now! I can’t wait to try this 5-ingredient version.
Jenny
0Perfect soup for this time of year, so much amazing asparagus available. Thanks so much for the great recipe; I am making it today for lunch.
kushigalu
0This soup looks so Creamy and delicious. Would be perfect anytime of the year. Thanks for sharing
georgie
0This is delicious I’m still always amazed at how you can make some of my favourite dishes keto! saving for later
Donna
0Love this recipe, so simple and delicious! The flavour of the asparagus really shines through.
Leslie
0I love that you suggested eggs with this cream of asparagus soup! What a great idea! Although, I’m going to be checking out those keto dinner rolls too! YUM!
veenaazmanov
0Perfect Bowl of goodness for Dinner. This is so creamy and looks delicious. Asparagus sounds healthy too.
Kristyn
0I love everything about this soup!! It’s so smooth & creamy & the flavor is absolute delicious!!
Heather Perine
0So vibrant and delicious 🙂
Lois Widmer
0Sounds really good. How many servings are there?
Wholesome Yum D
0Hi Lois, There are 6 servings in this recipe.
Natalie
0Mmm..creamy & so delicious!! I have some asparagus in the fridge, so I know what I’ll be making this week!
Amy L Huntley
0We love asparagus and soup, so I knew I was going to love this recipe. It was all that I thought it would be. So creamy and full of flavor!
Jill
0Love your presentation of this soup. Your photos enticed me to make it – absolutely delicious!
Jen
0Wow! Definitely kicked the can and made this instead. Thanks for the tips to getting this soup right. It turned out perfectly and was absolutely delicious!
Jacqueline Meldrum
0So good. I am so glad asparagus season is here!
Beth
0This recipe is so delicious and very tasty! My hubby and I really enjoyed this soup! I’ll be making this again for sure!
Jenn
0This soup is just so pretty! Another winner! Love the hint of garlic in it, too!