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A close up image of the soup garnished with asparagus tips and parmesan cheese served in a white bowl.

Cream of Asparagus Soup

This cream of asparagus soup uses simple ingredients so the asparagus has a chance to shine. This delicious soup is made with fresh asparagus, onion, celery and spices. It’s perfect to make ahead and have ready in the refrigerator for lunch or a light dinner.
Course Soup
Cuisine American
Keyword asparagus
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 148kcal
Author Elizabeth


  • 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
  • 4 cups Chicken Broth
  • ¼ cup Half and Half
  • Salt if needed at the end
  • Parmesan Cheese for serving optional


  • 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; bring to a boil, lower heat to medium-low and cover. Cook the soup for 20 minutes, until the asparagus is very tender, stirring occasionally. Keep the soup at a simmer, raise or lower the heat as needed.
  • If using the asparagus tips for garnish - While the asparagus soup cooks prepare the tips for garnish. First prepare a bowl of ice water and set aside. Add 1½ cups of water to a small saucepan and bring it to a boil. Add the reserved asparagus tips and cook for 1 minute. Use a slotted spoon to remove the tips from the boiling water and immediately plunge them in the ice water. Keep them in the ice water until they are completely cold. Remove the tips and place them on a kitchen or paper towel. Pat them dry and reserve until the soup is done.
  • When the asparagus soup is done, remove the pot from the heat. Process the soup with an immersion blender in the pot. If you do not have an immersion blender use a blender (see notes).
  • Add the half and half to the soup, stir to combine well. Return the pot to low heat and cook gently until warmed through – do not let the soup come to a boil.
  • Taste the soup and add salt, if needed. As a reference we added ½ teaspoon to ours.
  • Serve the soup and garnish with the reserved asparagus tips, parmesan cheese or your garnish of choice.



  • Reserve about 20 asparagus tips for garnish before adding the asparagus to the soup, if desired.
  • Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.


Calories: 148kcal | Carbohydrates: 14g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 905mg | Potassium: 742mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1909IU | Vitamin C: 32mg | Calcium: 101mg | Iron: 6mg