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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.
5 from 9 votes
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  • 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


  • 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.


slightly adapted from epicurious

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