This silky-smooth cream of asparagus soup is one of the best ways to enjoy in-season asparagus. All you need is six ingredients to make a healthy asparagus soup that's just perfect for spring.
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Cream of asparagus soup is spring in a bowl! It's one of my favourite things to have for lunch when the days get warmer. This is one of those simple treats that can make any day better.
And since homemade is always best, this easy creamy asparagus soup will quickly become a family favourite.
Made with a mix of fresh asparagus stalks, leeks, garlic and just a splash of cream, this asparagus soup is effortless and healthy at the same time.
And if you're a fan of all things asparagus, have a look at this Instant Pot Lemon Asparagus Risotto or this delicious Spring Minestrone Soup.
Why you'll love this cream of asparagus soup
You only need six ingredients to make it. Butter, leek, garlic, asparagus, vegetable stock and cream are all the ingredients you need for a bowl of silky perfection.
It's creamy and flavourful. If you like rich, velvety soups that taste fantastic, this cream of asparagus soup recipe is the one to try!
You can easily make it your own. This asparagus soup is very simple to customize — add other veggies, make it vegan or ditch the dairy. The possibilities are endless.
What goes into asparagus soup?
Butter — Unsalted butter is perfect for this soup. If you're looking to make this asparagus soup dairy-free, you can use 2 tablespoons of olive oil instead.
Leek —The mix between asparagus and leek results in some pretty amazing flavours.
Garlic — Two garlic cloves are enough for 450 g (1 lb) of asparagus. Use fresh garlic for the best flavour.
Asparagus — Thinner asparagus stalks are best in this soup as they cook quickly. Make sure you trim any woody ends before adding the asparagus to the pot. Otherwise, your soup may be stringy.
Vegetable stock — Shop-bought vegetable stock works well for this recipe. If you're not a vegetarian, you can use chicken stock for extra flavour.
Double (heavy) cream — This is what makes the soup creamy. To reduce the calories, use single cream (half and half). To make the asparagus soup dairy-free, substitute with coconut cream.
How to make creamy asparagus soup
Place a large, heavy-bottomed pot on the stovetop and melt the butter over medium heat. Add the leek and cook for 2-3 minutes.
Stir in the garlic and cook for another minute.
Add the asparagus and season with salt and pepper. Cook for 5 minutes, stirring until the asparagus is slightly golden.
Pour in the vegetable stock and bring to a simmer. Lower the heat, cover the pot and simmer for 15 minutes until the asparagus is tender.
Turn off the heat and puree the soup using an immersion blender. Next, stir in the cream and turn the heat back to low for 1-2 minutes to warm the soup (don't bring it to a boil, though).
Divide into bowls, garnish with chives and serve with croutons or toast.
Make it vegan
It's super easy to make this asparagus soup vegan. Just use olive oil or plant-based butter to saute the leek and add a splash of coconut cream at the end.
You can also use a plant-based heavy cream alternative such as soy or cashew cream.
To keep things very simple, make this asparagus soup without cream — it still tastes incredible, it's just not as creamy.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container. Reheat it in the microwave or on the stovetop.
- If you want to make this soup ahead, it's best to blend it and only add the cream right before serving.
- Cream of asparagus soup freezes well for up to three months. Defrost it in the fridge overnight and then reheat it on the stovetop or in the microwave.
Recipe notes and tips
- Add some Parmesan (or vegetarian hard cheese alternative) right at the end for an extra boost of flavour.
- Top each bowl with freshly chopped chives, chopped fresh parsley, grated Parmesan or croutons.
- This asparagus soup is delicious hot or cold. I wrote it for two servings but you can easily double or triple it.
If you liked this cream of asparagus soup, you might also like some of my other easy veggie soups:
- Creamy Potato Dill Soup (Zupa Koperkowa)
- Polish Sauerkraut Soup (Kapusniak)
- French Lentil Soup
- Tuscan White Bean and Kale Soup (Ribollita)
- Easy Barley Soup with Vegetables
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Cream of Asparagus Soup
This silky-smooth cream of asparagus soup is one of the best ways to enjoy in-season asparagus. All you need is six ingredients to make a healthy asparagus soup that's just perfect for spring.
Ingredients
- 30 g (1 ounce) unsalted butter
- 1 medium leek, white and light green parts only, sliced
- 2 garlic cloves, crushed
- 450 g (1 lb) asparagus spears, cut into 1-inch pieces
- 500 ml (2 cups) vegetable stock
- 120 ml (½ cup) double (heavy) cream
- Salt and freshly ground black pepper to taste
- Chives, to garnish, optional
Instructions
- Place a large, heavy-bottomed pot on the stovetop and melt the butter over medium heat. Add the leek and cook for 2-3 minutes.
- Stir in the garlic and cook for another minute.
- Add the asparagus and season with salt and pepper. Cook for 5 minutes, stirring, until the asparagus is slightly golden.
- Pour in the vegetable stock and bring to a simmer. Lower the heat, cover the pot and simmer for 15 minutes until the asparagus is tender.
- Turn off the heat and puree the soup using an immersion blender. Next, stir in the cream and turn the heat back to low for 1-2 minutes to warm the soup.
- Divide into bowls, garnish with chives and serve with croutons or toast.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 196Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 492mgCarbohydrates: 18gFiber: 5gSugar: 6gProtein: 7g
Nutritional information is an estimate provided by an online nutrition calculator.
Kris says
Absolutely delish! I substituted a shallot for the leak and added a few shakes red pepper flakes. Will make this for my elderly friend.