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Cream of Asparagus Soup

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This Cream of Asparagus Soup is a light yet indulgent dish that combines fresh asparagus, garlic, butter, and heavy cream for a velvety texture. Perfect for spring or any time of year, this simple recipe can easily be made vegetarian or dairy-free, offering a sophisticated and comforting meal that’s both flavorful and easy to prepare.

Ingredients

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)

Instructions

  • Sauté garlic: In a large pot, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

  • Cook asparagus: Add chopped asparagus to the pot and cook for 5–7 minutes, stirring occasionally, until asparagus starts to soften.

  • Add broth and seasonings: Pour in chicken (or vegetable) broth, then season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the asparagus is tender.

  • Blend: Use an immersion blender to puree the soup directly in the pot until smooth, or blend in batches in a regular blender.

  • Add cream: Stir in the heavy cream and continue to cook for a few more minutes, until the soup is heated through.

  • Serve: Ladle the soup into bowls and garnish with sour cream and fresh dill, if desired.

Notes

Vegetarian: Use vegetable broth instead of chicken broth.

Vegan/Dairy-Free: Substitute heavy cream with coconut cream and use dairy-free butter.

Herb Variations: Use thyme or tarragon instead of dill for a different flavor profile.

Texture Options: Reserve some asparagus before blending and stir it back in for a chunkier texture.

Cheese Addition: Grated Parmesan or cheddar adds richness and depth.