This cream of asparagus soup recipe combines fresh asparagus, onion, celery, garlic, and simple seasonings in a smooth, creamy soup. It's easy to make, ready in under an hour, and works well for lunch or a light dinner.
What's great about this recipe
- The soup gets most of its creamy texture from puréeing the asparagus and vegetables, so you only need a small amount of half-and-half instead of heavy cream.
- It's a simple, vegetable-forward soup that lets the fresh asparagus take center stage.
- It's fantastic for meal prep. Make a batch ahead of time and keep it in the refrigerator for an easy lunch or light dinner.
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Budget Check
- The full recipe is about $10.00-$12.00
- Per serving (4 servings): about $2.50-$3.00
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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Produce - Fresh asparagus is the star ingredient, while onion, celery, and garlic add flavor to the soup without overpowering it.
Oil and butter - Olive oil and butter are used to sauté the vegetables and add richness to the base.
Seasonings - Dried oregano and black pepper keep the seasoning simple. Add salt at the end if needed.
Chicken or vegetable broth - This forms the base of the soup and adds flavor.
Half-and-half - Smooths out and adds creaminess to the finished soup.
Parmesan cheese - Optional for serving. A little grated Parmesan adds a salty, nutty finish. (Not pictured.)
📖 See the recipe card for quantities and preparation.
Prep Work
Trim the asparagus: Cut off the thick, woody ends of the asparagus and discard them. You can line up several spears and trim them at once or snap off the woody ends by hand.
Cut the asparagus: Cut the trimmed asparagus into roughly 1-inch pieces. If you're making the asparagus tip garnish, reserve the tips from about 20 spears.
Dice the onion and celery, mince the garlic, and measure the remaining ingredients.
How to make cream of asparagus soup
- Heat the olive oil and butter over medium heat in a large pot. When the butter is melted and foamy, add the onion and celery. Cook gently for 3 minutes, stirring frequently.
- Add the garlic, oregano, and black pepper. Cook for 1 minute, stirring frequently.
- Add the asparagus (all but the reserved tips, if using) and the chicken broth. Raise the heat to high and bring to a boil.
- Lower the heat to medium-low and cover. Cook the soup for 20 minutes, or until the asparagus is very tender, stirring occasionally. Keep the soup at a simmer, raising or lowering the heat as needed.
- Remove the pot from the heat. Purée the soup with an immersion blender until smooth. Stir in the half-and-half, then return the pot to low heat and cook gently until warmed through. Do not let the soup come to a boil. Taste and add salt if needed. As a reference, we added ½ teaspoon to ours.
Using the asparagus tips for garnish? See the instructions below for how to prepare them.
- Serve the soup garnished with the asparagus tips, if using, and Parmesan cheese.
Asparagus tips for garnish
While the soup cooks, prepare the asparagus tips for garnish, if using.
Prepare a bowl of ice water and set aside. Add 1½ cups of water to a small saucepan and bring to a boil. Add the reserved asparagus tips and cook for 1 minute.
Remove the tips with a slotted spoon and immediately transfer them to the ice water. Once completely cold, drain and place them on a kitchen or paper towel. Pat dry and set aside until ready to serve.
Serving suggestions
Cream of asparagus soup works well for lunch or a light dinner. Garnish it with the prepared asparagus tips, grated Parmesan cheese, and freshly ground black pepper. For a little crunch, add croutons or crushed saltine crackers. Serve with crusty bread or our homemade garlic bread for dipping. For a complete meal, pair the soup with a simple green salad topped with our Parmesan peppercorn dressing.
Recipe tips and notes
- If you don't have an immersion blender, use a regular blender to purée the soup in small batches. Never fill the blender to the top with hot liquid. Remove the center cap from the lid, cover the opening with a folded kitchen towel, and hold it securely while blending. Start on low speed and increase gradually as needed.
- Use reduced-sodium broth and unsalted butter if you're sensitive to salt. Taste the finished soup before adding any extra.
- To make the soup vegetarian, use vegetable broth instead of chicken broth. Skip the Parmesan garnish or use a vegetarian alternative.
Storing and reheating
Refrigerator - Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.
Freezer - Transfer the soup to a freezer-safe airtight container, leaving about 2 inches of room for expansion. Label, date, and freeze for 2 to 3 months.
Reheating - If frozen, thaw the soup overnight in the refrigerator. Reheat gently in a saucepan over medium-low to low heat, stirring occasionally, or in the microwave until hot throughout. Avoid letting the soup come to a full boil, which could cause the half-and-half to separate.
Food safety - Refrigerate leftover soup within 2 hours, or within 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed this cream of asparagus soup recipe and you're looking for more creamy soups, try our popular carrot ginger soup for another smooth, vegetable-forward favorite. Our broccoli cauliflower soup is an easy choice when you want something mild and creamy, or try our pumpkin apple soup for a delicious fall favorite.
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📖 Recipe
Cream of Asparagus Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 Medium Onion diced
- 1 Celery Rib diced
- 2-3 Garlic Cloves minced
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper plus extra for serving
- 2 pounds Asparagus trimmed and cut into 1-inch pieces, about 20 tips reserved for garnish (optional)
- 4 cups Chicken or Vegetable Broth
- ¼ cup Half and Half
- Salt if needed at the end
- Parmesan Cheese for serving, optional
Instructions
- Heat the olive oil and butter over medium heat in large pot.
- When the butter is melted and foamy, add the onions and celery. Cook gently for 3 minutes, stirring frequently.
- Add the garlic, oregano and black pepper, cook 1 minute, stirring frequently.
- Add the asparagus (all but the reserved tips, if using) and the chicken broth. Raise the heat to high and bring to a boil. Lower the heat to medium-low and cover. Cook for 20 minutes, or until the asparagus is very tender, stirring occasionally. Keep the soup at a simmer, raising or lowering the heat as needed.
- Remove the pot from the heat. Purée the soup with an immersion blender until smooth. If you do not have an immersion blender, use a regular blender (see notes).
- Add the half-and-half and stir to combine. Return the pot to low heat and cook gently until warmed through. Do not let the soup come to a boil.
- Taste and add salt if needed. As a reference, we added ½ teaspoon to ours.
- Serve garnished with the reserved asparagus tips, if using, and Parmesan cheese.
Notes
- If using asparagus tips for garnish, reserve about 20 tips before adding the asparagus to the soup. Bring 1½ cups of water to a boil in a small saucepan. Add the tips and cook for 1 minute, then transfer them immediately to a bowl of ice water. Once completely cold, drain and pat dry.
- If using a regular blender, purée the soup in small batches. Never fill the blender to the top with hot liquid. Remove the center cap from the lid, cover the opening with a clean, folded kitchen towel, and hold it securely while blending. Start on low speed and increase gradually as needed.
- Use reduced-sodium broth and unsalted butter if you're sensitive to salt. Taste the finished soup before adding salt.
- To make the soup vegetarian, use vegetable broth instead of chicken broth and omit the Parmesan or use a vegetarian alternative.
💌 Save this recipe
We'll email it to you so you can find it later!
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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