Asparagus Soup

5 from 3 votes

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This delicious Asparagus Soup has a fresh flavor and smooth creamy texture! Made with only six simple ingredients, this recipe is perfect for a busy or rainy day.

Asparagus soup is a wonderful way to celebrate such a special vegetable that sometimes gets forgotten! This creamy and delightful soup is quick to whip up and is packed with savory flavors that everyone is sure to love.

Beautiful bowl of asparagus soup.
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Asparagus Soup

I usually make this recipe on a rainy day and serve it with a side of grilled cheese sandwiches or quesadillas. The beauty of asparagus soup is that it’s a plain dish by nature, so it’s easy to dress up or down. My family is a big fan of this dish, and since asparagus is full of many nutrients and vitamins, I always feel good about serving it!  

Asparagus soup is a simple and delicious dish that is not too common, so I recommend keeping the garnishes simple! Try topping your asparagus soup with a sprinkling of flakey salt and freshly-ground pepper, some cooked asparagus tips, or freshly squeezed lemon juice. For an even more unique dish, you can try topping it off with bacon bits, freshly grated parmesan cheese, or croutons. Keeping the garnishes to a minimum will allow your soup to shine!

If you’re serving this asparagus soup as your entrée, you can pair it with lots of different fun side dishes. A fresh spinach berry salad is a wonderful option to give your meal a little sweetness. If you want a filling side, try a grilled cheese sandwich or homemade French bread.

Spoonful of asparagus soup.

Ingredient Notes

  • Asparagus—The star of this recipe! Fresh asparagus will work best.
  • Chicken Broth—Or vegetable broth for a vegetarian version of this creamy dish. 
  • Heavy whipping cream—For a creamy soup texture! You can also use full-fat sour cream.
  • Butter—Salted or unsalted.
  • Dried Minced Onion—Adds a rich, toasty flavor and aroma. 
  • Garlic Powder—To add a savory taste!

How to Make Cream of Asparagus Soup

  1. In a large soup pot, sauté the diced asparagus, minced onion, and garlic powder in melted butter until tender.
  2. Add the chicken broth and cook until boiling.
  3. Transfer the soup to a blender or use an immersion blender and blend until there are no asparagus chunks and the soup is smooth.
  4. Pour the blended soup back into the pot and add the heavy cream. 
  5. Continue stirring and cooking until the cream has been incorporated and the soup is warmed through.
  6. Serve and enjoy!
Ingredients for asparagus soup.

Frequently Asked Questions

What can you do with the woody ends of asparagus?

The woody ends of asparagus are actually perfect for making soups because you can blend them up for a smooth silky texture! You can use the entire stalk of asparagus for this recipe and if you use asparagus for other recipes, save the ends to add into this soup! 

Do you have to wash asparagus before cooking?

Yes! You should always wash any vegetables before cooking. You can rinse your stalks of asparagus under cool water and pat them dry before you add them to the pan.

How do you make asparagus soup less bitter?

You can balance out the sometimes bitter taste of asparagus with acid such as lemon juice or white wine vinegar. Start with a small amount and add to your taste. Just be careful not to add too much or the soup may become too tart!

Asparagus soup in a pot ready to be cooked.

How to Store and Reheat Asparagus Soup

If you have extra asparagus soup, you can store it in the fridge for up to 5 days in an airtight container. You can also freeze this soup to make it last longer! Store the soup in a freezer safe zip-top bag for up to 3 months. The leftovers make for a quick and delicious meal that you can have ready to eat in a matter of minutes!

Asparagus soup is so easy to reheat! If you freeze the soup, allow it to thaw in the fridge overnight. Otherwise, you can simply put the soup in the microwave for 30 second increments until heated. You can also heat it up on the stovetop on low heat, stirring constantly until it is smooth throughout and ready to eat! 

Expert Tips and Tricks

  • If you have fresh garlic, you can use 2-3 cloves minced, instead of the garlic powder. 
  • Cooking the asparagus before adding the chicken broth gives it time to tenderize, releasing more flavor and also making the blending process easier!
  • You can make this recipe a little lighter by using Greek yogurt instead of the heavy whipping cream. It also adds more protein to this otherwise light dish!
bowl of asparagus soup.

More Recipes

If you’ve tried this Asparagus Soup recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

top view aesthetic photo of two bowls of asparagus soup
5 from 3 votes

Asparagus Soup

Asparagus Soup has a fresh flavor and smooth creamy texture! Made with only six simple ingredients, this recipe is perfect for a busy or rainy day.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4

Ingredients 

  • 1 pound asparagus,, trimmed and diced
  • 2 tablespoons butter
  • 1 teaspoon dried minced onion
  • 1 teaspoon garlic powder
  • 4 cups chicken broth
  • ½ cup heavy whipping cream

Instructions 

  • Melt the butter in a large pan or skillet. Once the butter has completely melted, add the asparagus, minced onion, and garlic powder. Cook the asparagus over medium heat for 8-10 minutes, or until tender.
  • Add the chicken broth to the pan and allow the asparagus to cook until the chicken broth reaches a boil.
  • Transfer the soup to a blender or use an immersion blender to blend the soup until the asparagus is thoroughly blended.
  • Pour the blended soup into a pot and add the heavy cream. Stir the cream into the soup while heating it over medium heat for 5 minutes.
  • Serve and enjoy!

Notes

  • The heavy cream adds a little bit of richness and creaminess to the soup.
  • Cooking the asparagus before adding the chicken broth gives it time to tenderize, releasing more flavor and making the blending process easier.
  • You can store your leftover soup in the fridge for up to 5 days in an airtight container.
  • If you have fresh garlic, you can use 2-3 cloves of freshly minced garlic instead of garlic powder.
  • You can use either salted or unsalted butter in this recipe. We like to wait until the soup is finished and then top it with salt and pepper according to taste.
  • 1 pound of asparagus is the equivalent to one bundle of asparagus that you would find in any major produce section.

Nutrition

Serving: 1 quarter soup, Calories: 191kcal, Carbohydrates: 7g, Protein: 5g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 928mg, Potassium: 310mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1474IU, Vitamin C: 7mg, Calcium: 59mg, Iron: 3mg
Like this recipe? Rate and comment below!

Asparagus Soup is a fun and flavorful soup that only uses 6 ingredients. I love making this soup for busy weeknights as the weather turns chilly. Enjoy, from my kitchen to yours!

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