Cream of Asparagus Soup.
This cream of asparagus soup is the perfect spring soup. It’s bright and refreshing, tasting of crisp asparagus, a hint of citrus and rich cream. Love it for lunch or dinner with some toasted sourdough.
I love a light springy soup to make meals feel super special this time of year.
This soup is so bright and fresh and green. Yes, it tastes green in the best possible way. Not like grass and not like tea, but like fresh green vegetables with a hint of citrus and rich cream. Is it possible to make spring in a pot?! This is it!
I was on the fence about asparagus soup because I adore asparagus. I wait until those spears get beautifully thin and crisp every spring. It’s incredible roasted and grilled and I could probably eat it every day if necessary.
So because of that, I wasn’t sure if I cared about it being in soup. Like, why ruin a good thing? Would I make the soup as opposed to simply roasting the vegetable I love so much?
WELL! Turns out I will. I will make the soup.
This soup surprised the heck out of me and it is fantastic. First, it’s incredibly simple with less than ten ingredients. Second, it’s very light and almost refreshing. I realize that sounds impossible since it has cream, but I promise, it is.
This is all it takes:
- Sauté some onions and garlic.
- Add in the asparagus and some dried dill – this adds a ton of flavor!
- Pour in the stock. I like to use vegetable or chicken stock – whatever I have on hand! Then I simmer until the asparagus is tender.
- Next, pour the whole mixture in a blender and puree. I much prefer this method over the immersion blender. But you can use an immersion blender if you wish!
- The soup goes back into the pot. In goes the cream! A spritz of fresh lemon juice. Maybe more salt and pepper…
- Time to serve. Sprinkle with crumbled feta cheese. Eat up!
This is so silky smooth and flavorful.
I love serving it with some grilled sourdough on the side for dipping. The combination is wonderful.
Oh and let me tell you about this soup. I do not really care for cold soups. It has to be REALLY delicious for me to enjoy chilled soup. I’ve made a few of my own – some really delicious gazpachos and the like – and while they are good, I would still always choose my soup warm.
But this soup!! Cue all the exclamation points.
In the testing process I kept trying it warm and cold. Warm is still my preference but wow – the chilled version is also incredible, so that’s an option if you’re interested.
You can make this ahead of time for lunch. Serve it as shooters for a dinner party or make it at home for a meal with roasted vegetables and grilled bread and butter.
Can’t go wrong with this one!
Cream of Asparagus Soup
Cream of Asparagus Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- kosher salt and pepper
- 2 pounds asparagus spears, cut into pieces with stems removed
- ½ teaspoon dried dill
- 3 cups vegetable or chicken stock
- ½ cup heavy cream, plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice
- crumbled feta cheese, for garnish
Instructions
- Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill. Cook for another 5 minutes.
- Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
- Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat.
- Stir in the cream and lemon juice. Taste and season with more salt and pepper if necessary.
- Serve with a few drops of cream on top and the top of an asparagus spear! Sprinkle on crumbled feta for garnish.
Notes
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8 Comments on “Cream of Asparagus Soup.”
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This soup is simple, but SO good! I made it to go with some salmon and roasted potatoes for a springy dinner. I love asparagus but sometimes the stringy/chewy texture can be a turnoff, so eating it in pureed form is a fun solution.
Can’t wait to make this again tonight. The only change I made was roasting the asparagus first, because I’m a roasted veggie addict. Simple and delicious!
I love this soup so much, I crave it.
It’s so easy to make, yet, the taste of it seems so complex.
I had a lot of grilled asparagus leftover after Easter dinner, so I used them to make this delicious soup. I reduced the amount of time the asparagus cooked in the broth since they were already cooked. A great lunch treat on a rainy day!
Delish!I was having friends over for dinner and I was making butter nut squash pasta with a browned butter sage cream and roasted asparagus. I had lots of the bottom pieces of the asparagus that I didn’t want to roast but I didn’t want to waste either. I always just throw them out but since everything is getting so expensive I decided to google what can I do with these ends and voilá “asparagus soup” was the number one thing to do.
I searched until I found a recipe that I liked and it was yours! Yum yum yum!
I highly recommend this “no waste” soup.
Great recipe, easy and delicious. Used half and half instead of heavy cream and salted butter because that’s what I had on hand -so didn’t add more salt. Blended very thoroughly because I like a smooth finish to soups. Garnished it as recommended and it looks lovely. I’ve made it twice and everyone loved it.
Hello! Your recipe was crazy delicious! My first time making Asparagus Soup and so glad I chose yours. It was a hit, especially with the crumbled feta. Genius!! I served this with grilled cheese and forest ham sandwiches, a complete Spring meal. Thank you for posting this!