This Cream of Asparagus Soup is one of my go-to recipes when I want a comforting and healthy meal. It’s easy to make, delicious, and packed with nutrients—a spring soup full of vibrant flavors!
This cream of asparagus soup is an excellent example of a dish that is both nutritious and incredibly flavorful. Made using fresh, seasonal ingredients, it can be enjoyed both hot and cold, depending on your preference. The use of fresh sage as a complementary herb adds to the delicate flavors of the asparagus, resulting in a truly tasty and satisfying soup. With just a few simple ingredients, you can create a taste that equals the creations of a top-notch chef.
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This soup is a great alternative to traditional methods of cooking asparagus, such as steaming or roasting. It’s a perfect option for anyone looking to add more variety to their diet and experiment with new flavors. The smooth and creamy texture of this soup is sure to please any palate, and its rich taste makes it a comforting and indulgent meal that can be enjoyed any time of day. If you love asparagus, you will LOVE this recipe.
So, whether you’re looking for a nutritious and flavorful meal or just something different to add to your recipe book, this cream of asparagus soup is the perfect solution. Give it a try and discover a whole new world of asparagus enjoyment!
WHAT IS CREAM OF ASPARAGUS SOUP?
Cream of asparagus soup is a smooth and creamy soup made from fresh asparagus stalks, heavy cream, stock, and herbs. It can be served hot or cold and is often consumed as a starter or main course. This dish is popular during the asparagus peak season in spring and summer and may include additional ingredients such as onions, garlic, potatoes, and seasonings for added flavor.
WHY I LOVE THIS CREAM OF ASPARAGUS SOUP
For me, cream of asparagus soup is one of my favorite comfort foods. Its creamy texture and rich flavor make it an incredibly satisfying option for both lunch and dinner. I love how versatile it is; sometimes I add a little extra garlic or herbs to give it an extra kick, or I top it with some croutons or grated cheese to make it richer. Plus, knowing that I’m getting a healthy serving of vegetables from the asparagus always makes me feel good about my meal choice. Whether I’m enjoying it as a standalone meal or pairing it with a sandwich or salad, cream of asparagus soup always leaves me feeling satisfied and nourished.
INGREDIENTS FOR CREAM OF ASPARAGUS SOUP
- Fresh Green Asparagus: Choose bright green, fresh asparagus with tightly closed tips. The asparagus should feel firm and have smooth, unblemished stalks. Thinner asparagus spears are preferred for cream soups as they are more tender and will cook faster. Avoid selecting asparagus that is woody, limp, or discolored, as this indicates that it is past its prime and will not have the best flavor.
- Onion: When selecting an onion for cream of asparagus soup, it is best to use a yellow onion or white onion, as these varieties have a milder, sweeter flavor compared to other types of onions, such as red onions or shallots.
- Garlic: Use fresh garlic cloves with garlic heads that are firm, plump, and have unbroken skin. Fresh garlic will provide the best flavor and aroma to your cream of asparagus soup.
- Heavy cream: Heavy cream (around 35% or more) will give the soup a richer and creamier flavor. If you prefer, use canned full-fat coconut milk to keep it non-dairy.
- Vegetable Broth: Use a clean vegetable broth (homemade or store-bought). Water, homemade chicken broth, or bone broth can substitute for vegetable broth.
- Fresh Sage Leaves: Although fresh sage leaves were used in this recipe, fresh or dried tarragon can also be used as a substitute for the sage leaves, offering a different yet equally delicious flavor to this soup. You can choose to add the herbs to the soup while cooking or use them as a garnish when serving the soup. Using fresh herbs will add a burst of flavor and aroma to the cream of asparagus soup.
- Salt & Black Pepper: To taste.
To find the exact measurements and ingredients for cream of asparagus soup, please refer to the recipe card below.
HOW TO MAKE CREAM OF ASPARAGUS SOUP
This recipe is easy to follow and uses simple, fresh ingredients, making it a great option for a quick and delicious meal. Give it a try and see how you like it!
- Wash the asparagus and trim the ends to remove any woody parts. Then, roughly chop the stalks and set aside. Chop up the onion into small pieces and mince the garlic.
- Heat the butter in a Dutch oven over medium heat. Add the onion and cook, stirring frequently, until the onion is slightly colored, 3 to 4 minutes. Add garlic, sage, and black pepper and sauté until fragrant. Then add the asparagus, cover with a lid, and allow to cook until softened, about 10 minutes.
- Take a few asparagus tips from the pot and set them aside for later use as a garnish.
- Add the vegetable stock and bring to a boil. Reduce the heat, then allow to simmer for 30 minutes, or until the vegetables are very tender.
- Puree the soup with an immersion blender until completely smooth and creamy. Be careful, as hot soup tends to splatter.
- Stir in the heavy cream until combined. Adjust seasoning to taste with more salt and pepper if needed. Set the pan over low heat and reheat the soup to serving temperature. Ladle the soup into bowls, then garnish with asparagus tips, fresh chopped dill, and freshly ground black pepper.
SERVING SUGGESTIONS
Cream of asparagus soup is a versatile and flavorful dish that can be paired with a range of toppings and sides to enhance its taste and texture. Consider trying some of these serving suggestions to elevate your soup experience.
- Crusty bread: Serve the soup with a slice of crusty bread or a warm baguette to soak up the creamy soup.
- Bacon: Sprinkle crumbled cooked bacon over the soup for a savory and salty contrast.
- Cheese: Add a sprinkle of grated Parmesan cheese or a slice of melted Swiss cheese on top of the soup for added richness and flavor.
- Herbs: Add a sprinkle of fresh chopped herbs such as parsley, chives, or basil for a burst of freshness.
- Croutons: Top the soup with homemade or store-bought croutons for a crunchy texture.
- Salad: Serve the soup alongside a simple green salad dressed with a tangy vinaigrette to balance out the creaminess of the soup.
- Hard-boiled eggs: Slice the boiled eggs and add them to the soup as a garnish, or serve them on the side with a sprinkle of salt and pepper.
RECIPE VARIATIONS
- Broth options
While I use vegetable broth, using homemade chicken broth or bone broth is a great option for cream of asparagus soup. It is easy to make, and the flavor is far superior to canned or boxed broth. Also, you can use water as a substitute for vegetable broth in this asparagus soup recipe.
- Cream options
For an asparagus soup without cream, swap full-fat canned coconut milk for heavy cream, and it will give the soup a slightly sweet, nutty flavor. Also, you can use almond milk to replace the cream in cream of asparagus soup. Almond milk is a dairy-free alternative that has a creamy texture and a subtle nutty flavor that works well in the recipe. Almond milk is low in calories and fat compared to cream, making it a healthier alternative.
- Additional veggies
Additional veggies can be added to stretch the soup further. Potatoes or leeks are great options.
- Making it a cold soup
If you want a light and refreshing meal during the summer months, you can make this asparagus soup recipe ahead of time and serve it chilled (like a gazpacho). All you have to do is prepare the soup, let it cool down, and then refrigerate it for a few hours until it’s cold.
- Make it vegan
To make this dish vegan, you can use olive oil instead of butter and replace heavy cream with coconut cream.
HOW TO MAKE CREAM OF ASPARAGUS SOUP MORE CREAMY?
There are several methods you can use to make your cream of asparagus soup even creamier. First, you can add more cream to the soup to increase its creaminess. Another option is to add a roux, which is a mixture of flour and butter that can help thicken the soup and create a creamier texture. Adding a peeled and diced potato to the soup can also help thicken it and make it creamier. Finally, you can whisk some cream cheese or mascarpone cheese into the soup to give it a richer, creamier flavor. By using one or more of these methods, you can make your cream of asparagus soup even more deliciously creamy.
STORAGE
- STORE: Before storing the soup, you should allow it to cool to room temperature. Once the soup has cooled, transfer it to an airtight container. Store your soup in the refrigerator for up to 3 days. Creamy soups are perishable and can spoil quickly.
- FREEZING: Cream-based soups don’t freeze well, so if you plan on freezing this soup, you’ll want to freeze it without the heavy cream. Simply skip that step and continue on with blending the soup. When freezing the soup, transfer the soup to an airtight container, leaving some space at the top to allow for expansion during freezing. Storing the soup in smaller portions is also a good idea to make defrosting and reheating easier. Label the container with the date and contents. You can freeze the soup for up to 2-3 months. To thaw the soup, place it in the refrigerator overnight. Reheat it in a pot on the stovetop, then stir in the heavy cream. When reheating, be sure to stir the soup occasionally to ensure even heating. Add on your fresh topping and enjoy!
INTERESTING FACTS: ASPARAGUS is believed to have originated in the eastern Mediterranean region, including parts of Greece, Turkey, and Syria. It has been cultivated for thousands of years and was considered a delicacy by ancient civilizations, such as the Egyptians, Greeks, and Romans. King Louis XIV of France was a big fan of asparagus, and he had a special greenhouse built to grow the vegetable year-round. Asparagus was brought to Europe by the Greeks and Romans and later to the Americas by European settlers. Today, asparagus is widely cultivated and enjoyed around the world, particularly during its peak season in the spring and early summer.
FAQs
Why is my asparagus soup stringy?
If you find your asparagus soup is too stringy, even after blending it up, then you are using asparagus spears that are too thick. Use younger asparagus: Younger asparagus tends to be more tender, so consider using younger or thinner asparagus stalks in your soup. Make sure to snap off or cut off the tough, woody ends of the asparagus stalks before cooking. This will help remove any fibrous or stringy parts.
How do you serve cream of asparagus soup?
Cream of asparagus soup can be enjoyed in various ways. Typically, it is served hot, straight from the stove, or reheated in a microwave or on a stovetop. You can pour it into individual bowls or serve it in a large soup tureen or serving bowl. To add some extra flavor and texture, you can garnish your cream of asparagus soup with various toppings like chopped herbs, croutons, or grated cheese. This can also make the soup more visually appealing. In warmer weather, you may prefer to serve cream of asparagus soup chilled. Simply chill the soup in the refrigerator before serving and garnish with cold toppings like chopped cucumber or croutons.
Can I use just water instead of vegetable stock?
Yes, you can use water instead of vegetable stock in cream of asparagus soup, but keep in mind that the flavor of the soup may be less rich and savory compared to if you had used vegetable stock. If you do use water, you may want to add extra seasoning and herbs to enhance the flavor of the soup.
YOU MAY ALSO LIKE
- Baked Asparagus with Cheese and Cherry Tomatoes
- Potato Mushroom Soup
- Polish Cauliflower Soup
- Rosol Polish Chicken Soup
- Beet Green Soup – Polish Botwinka
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Happy cooking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
BEST CREAM OF ASPARAGUS SOUP
Equipment
- Dutch oven or Large pot
- Hand-held blender
Ingredients
- 2 pounds of fresh green asparagus washed and trimmed
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 yellow onion chopped medium size
- 5 cups vegetable stock or stock of choice (chicken stock, bone broth or water)
- 1/2 cup heavy cream 35% cream
- 3 fresh sage leaves (3/4 teaspoon of dried sage)
- 1 teaspoon lemon juice fresh
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon freshly chopped dill optional for garnish
Instructions
- Wash the asparagus, and trim the ends to remove any woody parts. Then, roughly chop the stalks and set aside. Chop up the onion into small pieces and mince the garlic.
- Heat the butter in a Dutch oven or similar medium/large saucepan over medium heat. Add the onion and cook, stirring frequently, until the onion is slightly colored, 3 to 4 minutes. Do not brown; reduce the heat if necessary. Add garlic, sage, and black pepper, and sauté until fragrant, 30 seconds more. Then add the asparagus, cover with a lid, and allow to cook until softened—about 10 minutes.
- Reserve asparagus for garnish: Remove a few asparagus tips from the pot and reserve them to the side to be used as a garnish.
- Add the vegetable stock or broth of choice, and bring to a boil. Reduce the heat, then allow to simmer for 30 minutes, or until the vegetables are very tender. Make sure to cover the saucepan with a lid.
- Puree the soup with an immersion blender until completely smooth and creamy. Alternatively, use a standard blender to purée the soup in batches. Be careful, as hot soup tends to splatter.
- Stir in the heavy cream until combined. Adjust seasoning to taste with more salt and pepper if needed. Set the pan over low heat and reheat the soup to serving temperature. Ladle the soup into bowls, then garnish with asparagus tips, fresh chopped dill (if using), and freshly ground black pepper. Enjoy!