Cream of Asparagus Soup

Why You’ll Love This Recipe

• Simple and elegant: A few ingredients create a wonderfully rich and velvety soup.
• Customizable: Make it vegetarian with vegetable broth, or keep it classic with chicken broth.
• Flavorful: The garlic and dill enhance the fresh, earthy flavor of the asparagus.
• Great for meal prep: Store leftovers easily for a quick lunch or dinner later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 tbsp Unsalted butter
• 2 cloves Garlic, minced
• 4 1/2 cups Asparagus (without woody ends), cut into 1/2-inch pieces
• 3 1/2 cups Chicken broth, reduced sodium (or vegetable broth for vegetarian option)
• 1 tsp Sea salt
• 1 tsp Black pepper
• 1 cup Heavy cream
• Sour cream (optional, for garnish)
• Fresh dill (optional, for garnish)

Directions

1. Sauté garlic: In a large pot, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
2. Cook asparagus: Add the chopped asparagus to the pot and cook for about 5–7 minutes, stirring occasionally, until the asparagus begins to soften.
3. Add broth and seasonings: Pour in the chicken (or vegetable) broth, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10–15 minutes, or until the asparagus is tender.
4. Blend: Use an immersion blender to puree the soup directly in the pot until smooth, or blend in batches in a regular blender.
5. Add cream: Stir in the heavy cream and continue to cook for a few more minutes, until the soup is heated through and the flavors have melded together.
6. Serve: Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill, if desired.

Servings and Timing

• Servings: 4–6 servings (based on similar recipes)
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Vegetarian: Use vegetable broth instead of chicken broth.
• Vegan/Dairy-free: Replace the heavy cream with coconut cream and use a dairy-free butter alternative.
• Herb variations: Fresh thyme or tarragon can be used in place of dill for different flavor profiles.
• Texture options: For a chunkier soup, reserve a portion of the asparagus before blending and stir it back in after pureeing.
• With cheese: Add grated Parmesan or cheddar for an extra rich and savory flavor.

Storage/Reheating

• Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3–4 days.
• Freeze: This soup freezes well without the cream. Freeze it in an airtight container for up to 2 months. Reheat on the stove, then add the cream after thawing.
• Reheat: Reheat gently on the stove over low heat, stirring occasionally to prevent burning. You can also reheat in the microwave in 1-minute intervals, stirring between each.

FAQs

Can I make this soup in advance?

Yes, you can prepare the soup a day or two in advance. Just store it in the refrigerator and add the cream just before serving.

Can I use frozen asparagus?

Frozen asparagus can be used, but fresh asparagus provides a better flavor and texture. If using frozen, reduce the cooking time slightly.

Can I make this soup without heavy cream?

Yes, you can use milk, half-and-half, or a non-dairy milk like almond milk, though the texture will be lighter.

Is this soup vegan?

To make it vegan, substitute the butter with olive oil and use vegetable broth and coconut cream or a non-dairy cream alternative.

How can I make the soup thicker?

For a thicker soup, blend in some cooked potatoes, cauliflower, or use less broth.

Can I add other vegetables?

Yes, you can add other vegetables such as peas or leeks for added depth of flavor.

How can I make the soup spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to introduce some heat.

What can I serve with this soup?

Serve with crusty bread, a fresh salad, or a grilled cheese sandwich for a perfect meal.

How can I make the soup richer?

For a richer taste, add a little extra butter or use full-fat coconut milk instead of cream.

How do I store leftover soup?

Store the soup in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze the soup without cream.

Conclusion

This Cream of Asparagus Soup is the ideal balance of rich and refreshing, making it a perfect dish for any time of year. Whether served as a light meal or an elegant appetizer, its creamy texture and vibrant flavors are sure to please any palate. With a few simple ingredients, you can create a warming, comforting soup that’s both nutritious and indulgent.

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