How To Make Easy Cream of Asparagus Soup

updated Apr 8, 2020
How to Make Easy Cream of Asparagus Soup

With just two bunches of asparagus and a couple of pantry staples, you'll have a comforting and creamy bowl of soup.

Serves4 to 6

Prep5 minutes

Cook20 minutes to 25 minutes

Jump to Recipe
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A bowl of cream of asparagus soup sits on a table next to a glass of white wine and bread.
Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

Every year, when peak asparagus season arrives (it’s now!), a big pot of silky, cream-kissed asparagus soup is always the first thing I make. Made with just two bunches of asparagus and a couple of pantry staples, it packs in the bright freshness I crave this time of year while still delivering all the comfort I expect from a creamy bowl of soup. Giving the hot soup a quick whirl through the blender leaves it with a smooth, luxe texture, and a small splash of cream adds a touch of richness. Better yet, this version comes together in under 30 minutes, with less than five minutes of prep work.

Adjust the Cook Time Based on Your Spears

You’ll start off by cutting two pounds of asparagus (about two bundles) into pieces, and sautéing them with the aromatics. When the asparagus is barely crisp-tender, you’ll add the broth and simmer until the spears are very tender. The total simmering time will vary based on the thickness of the spears. As a rule of thumb, plan on about eight minutes for thin spears, 10 minutes for medium spears, and up to 12 minutes for thick spears. Check on the spears often to make sure they don’t overcook — you’ll know they’re ready when they can be easily pierced with a knife but are still bright green. If you overcook the asparagus, the color will turn from bright to dull and muddy, and you’ll lose the vibrant hue you’re after.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

Reserve the Asparagus Tips for a Garnish (If You Like)

Whenever I make this soup, I always make a point to save some of asparagus tips to use as a garnish for the bowls of soup. It’s such a simple step and makes each bowl feel kind of fancy. As a rule of thumb, plan to reserve about 12 asparagus tips total. A little freshly cracked black pepper and an extra swirl of cream round out the presentation.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot
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How to Make Easy Cream of Asparagus Soup

With just two bunches of asparagus and a couple of pantry staples, you'll have a comforting and creamy bowl of soup.

Prep time 5 minutes

Cook time 20 minutes to 25 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 pounds

    asparagus (about 2 bunches)

  • 1

    medium yellow onion

  • 2

    cloves garlic

  • 2 tablespoons

    unsalted butter

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 cups

    low-sodium chicken or vegetable broth

  • 1/2 cup

    heavy cream

Equipment

  • Cutting board

  • Chefs knife

  • Dutch oven or large pot

  • Wooden spoon

  • Measuring cups and spoons

  • Standard blender or immersion blender

Instructions

  1. Cut the vegetables. Trim about 1-inch off the ends of 2 pounds asparagus and discard. If desired, cut the tips from 12 of the asparagus spears into 2-inch pieces and reserve to garnish the soup. Cut the remaining stalks into 1-inch pieces and set aside. Finely chop 1 medium yellow onion and mince 2 garlic cloves.

  2. Soften the aromatics. Melt 2 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the asparagus stalks, garlic, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until crisp tender, about 5 minutes.

  3. Add the broth. Pour in 4 cups low-sodium chicken or vegetable broth. Bring to a boil.

  4. Simmer the soup. Reduce the heat to maintain a simmer, and simmer uncovered until the asparagus is very tender but still bright green, 8 to 12 minutes.

  5. Purée the soup. Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth. (Alternatively, use an immersion blender.) Return the soup to the pot.

  6. Stir in the cream. Stir in 1/2 cup heavy cream.

  7. Serve the soup. Ladle the soup into bowls, and top with the reserved raw asparagus tips, if using.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.