Cream of Asparagus Soup

If you’ve never made cream of asparagus soup from scratch, you’re in for a treat. This one’s light, velvety, and surprisingly rich for something made with just a handful of ingredients—no cream needed. It’s the kind of soup I reach for when the weather’s a little gray, or when I need something green and soothing in my bowl without feeling heavy.

Why I Love This So Much

I’ll be honest—this soup reminds me of early spring evenings, when asparagus first hits the markets and I get excited like a kid in a candy shop. It’s such a humble veggie, but when simmered with onion and broth, then blended into a silky puree with just a spoonful of sour cream, it becomes pure comfort.

I usually make this when I’ve got a big bunch of asparagus in the fridge that needs using. It comes together so quickly—under 25 minutes—and it’s one of those soups that tastes like it took way more effort than it actually did. It’s also great when I want something warm and nourishing that doesn’t feel like a heavy meal.

Ingredients You’ll Need

This soup keeps things super simple. Here’s what goes into it, plus why it works so well:

• Fresh Asparagus: Try to get the thinner spears if you can—they’re usually more tender and blend smoother. I snap off the woody ends and use everything else.
• Unsalted Butter or Olive Oil: I go for butter when I want a little extra richness, olive oil when I want it dairy-free.
• Onion: Just a small one, sautéed until soft—it adds gentle flavor without overpowering the asparagus.
• Chicken Broth: You can absolutely use veggie broth if you want to keep it vegetarian. I prefer homemade or low-sodium.
• Sour Cream or Greek Yogurt: A little goes a long way. You can skip it if you’re dairy-free, but I love the slight tang and creaminess it adds.
• Salt and Pepper: Start small—you can always add more at the end after tasting.

Step-by-Step: How I Make It

1. Sauté the Onion: Start by melting the butter or warming the oil in a large pot. Toss in the onion and cook gently for a couple of minutes until it softens but doesn’t brown.
2. Add the Asparagus & Broth: Chop the asparagus in half (or thirds if they’re long) and add it to the pot along with the broth and a bit of pepper. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes. The asparagus should be tender enough to mash with a fork.
3. Blend Until Smooth: Once the asparagus is cooked through, take it off the heat and add a spoonful of sour cream or yogurt. Then use an immersion blender to puree everything right in the pot. No immersion blender? Just blend in batches in a regular blender, but be careful—it’s hot.

How I Make It Creamy Without Cream

I used to think creamy soups meant loading up with heavy cream, but that’s not the case at all. Here’s how I get that satisfying texture without reaching for the cream carton:

• Pureeing the Veggies: This is the magic step. Just blending cooked asparagus and onion with broth gives the soup a naturally creamy body.
• Add a Potato (Optional): Sometimes I toss in a small chopped potato with the asparagus. It thickens the soup beautifully and makes it a bit more filling.
• Finish with Sour Cream or Yogurt: This adds that little bit of tang and richness, but you can skip it or use dairy-free alternatives if you prefer.
• Make a Roux (If You Like): If I’m in the mood for a thicker texture, I might do a quick butter-flour roux before sautéing the onion—just a teaspoon or two. My dad used to do this when he made cauliflower soup, and it reminds me of those cozy childhood dinners.

Ways to Add a Twist

This soup is a great canvas if you want to switch things up a bit:

• Chopped Fresh Herbs: A handful of fresh chives, dill, or thyme on top is lovely.
• Lemon Zest or Juice: Adds a nice brightness to balance the earthy asparagus.
• Parmesan Cheese: A sprinkle right before serving makes it feel a bit fancy.
• Toasted Almonds or Pumpkin Seeds: For a bit of crunch on top.

What to Serve It With

This is one of those soups that can go with anything. I often enjoy it with a grilled cheese or a crusty slice of sourdough when I want something cozy but not too filling. Some other pairings I love:

• Grilled Sandwiches: Turkey club, roasted veggie panini, or even a melty air fryer chicken sandwich.
• Cold Sandwiches: Think open-faced tuna salad on rye or a chicken lettuce wrap for something lighter.
• Salads: An arugula side salad with lemon vinaigrette is my usual choice, or a hearty chopped Italian salad when I want to make it more of a full meal.

Storing and Reheating

This soup keeps really well, which is great because I often make a double batch and save half for later.

• Fridge: Let it cool completely, then store in a sealed container. It stays good in the fridge for up to 4 days.
• Freezer: It freezes beautifully—just make sure you leave some space at the top of the container. It’ll keep for up to 3 months. I usually thaw it in the fridge overnight and reheat gently on the stovetop.

Quick FAQ

Can I make it dairy free?
Yes! Just use olive oil instead of butter, skip the sour cream, or use a dairy-free version like coconut yogurt or cashew cream.

Can I use frozen asparagus?
Fresh is best, but if that’s all you have, go for it. Just adjust cooking time a bit and taste as you go.

Can I make it ahead for a dinner party?
Absolutely. This soup is actually better the next day. The flavors mellow and blend beautifully overnight.

Yield: 6

Cream of Asparagus Soup

Print

This velvety asparagus soup is light, cozy, and comes together with just a handful of simple ingredients. Perfect for spring, or any time you’re craving something fresh and comforting.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon unsalted butter
• 1 medium yellow onion, chopped
• 2 pounds fresh asparagus (about 2 bunches), woody ends removed
• 6 cups low-sodium chicken broth
• 2 tablespoons plain Greek yogurt or low-fat sour cream
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the butter over low heat. Once it's melted, add the chopped onion and cook gently for a couple of minutes, just until it softens and turns translucent.
2. Rinse the asparagus and snap off the tough ends. Cut the stalks in half and add them to the pot. Pour in the chicken broth and season with freshly cracked black pepper. Bring everything to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the asparagus is very tender.
4. Take the pot off the heat and stir in the Greek yogurt or sour cream. Use an immersion blender to puree the soup right in the pot until silky smooth. (If using a standard blender, work in batches and be careful with the hot liquid.)
5. Taste and adjust with salt and more pepper if needed. Serve warm and enjoy the fresh, earthy flavor in every spoonful.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 103Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 6mgSodium 149mgCarbohydrates 11gFiber 3gSugar 3gProtein 9g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

If you’re looking for a light soup that’s full of flavor and doesn’t weigh you down, this cream of asparagus soup is worth a spot in your regular rotation. It’s quick, it’s comforting, and it feels just a little fancy—even if you’re eating it in sweatpants with a grilled cheese on the side.

Try Other Asparagus Recipes: