Cream of Asparagus Soup

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Cream of asparagus soup is a tasty way to eat your veggies. This recipe takes just 45 minutes to make. You’ll end up with a velvety soup that’s packed with flavor from fresh asparagus, cream, and lemon.

The recipe serves 4 and is pretty simple. You’ll sauté some veggies, simmer everything in broth, then blend it up. A touch of cream and lemon juice at the end makes it extra delicious. The blanched asparagus tips on top give it a nice crunch too.

Exact Ingredients List

Here’s what you’ll need to whip up this creamy asparagus soup:

• 2 pounds asparagus
• 2 tablespoons unsalted butter
• 1 medium yellow onion
• 3 cloves garlic
• 3 1/2 cups low-sodium chicken or vegetable broth
• 1/2 teaspoon dried dill
• 2/3 cup heavy cream
• 2 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground black pepper

Don’t forget to trim the tough ends off your asparagus before you start cooking. You’ll use most of the spears in the soup, but save some tips for a pretty garnish.

For the best flavor, use fresh lemon juice instead of bottled. A sprinkle of fresh dill on top is also a nice touch if you have it on hand.

Instructions

Cut the asparagus tips off and set them aside. Chop the stalks into 1-inch pieces.

Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft. Season with salt and pepper.

Toss in asparagus pieces and dill. Cook for 5 minutes until bright green.

Pour in broth and bring to a boil. Lower heat, cover, and simmer for 10-15 minutes until asparagus is very tender.

Blend the soup until smooth using an immersion blender or regular blender.

Put the soup back in the pot. Stir in cream and lemon juice. Warm gently if needed. Taste and add salt and pepper as you like.

Quickly cook asparagus tips in boiling water for 1-2 minutes. Drain and cool in cold water.

Serve hot soup in bowls. Top with cooked asparagus tips, a drizzle of cream, and fresh dill.

Possible Substitutes List & Recipe Variations

Can’t find asparagus? No worries! You can swap in broccoli for a similar taste and texture. Just use the florets and stems, chopped into small pieces.

Other green veggies work well too. Try green beans, zucchini, or even peas for a different twist on this creamy soup.

Want to make it dairy-free? Use coconut milk instead of heavy cream. It adds a subtle sweetness that pairs nicely with the veggies.

For a protein boost, add some cooked chicken or white beans. This turns your soup into a heartier meal.

Spice things up with a pinch of red pepper flakes or a dash of hot sauce. It’ll give your soup a nice kick.

Try these fun toppings:

• Crispy bacon bits
• Croutons
• Grated Parmesan cheese
• A swirl of Greek yogurt

Make it vegan by using vegetable broth and plant-based cream. You’ll still get that rich, creamy texture you love.

For extra flavor, roast your asparagus before adding it to the soup. It’ll give your dish a deeper, nuttier taste.

Tips, Tricks & Storing

Use fresh asparagus for the best flavor. Look for bright green stalks with tight tips.

Snap off the woody ends before cooking. They’re tough and can make your soup stringy.

Save time by using frozen asparagus. It works well and is already trimmed.

For extra flavor, roast the asparagus before adding it to the soup.

Make it vegan by swapping butter for olive oil and heavy cream for coconut milk.

Store leftover soup in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove, stirring often. Add a splash of broth if it’s too thick.

Freeze the soup for up to 3 months. Let it cool completely before freezing.

Thaw frozen soup overnight in the fridge. Reheat slowly, stirring well.

Garnish with a dollop of sour cream or Greek yogurt for extra creaminess.

Try adding some cooked, crumbled bacon on top for a savory crunch.

Serve with crusty bread or croutons for dipping.