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Soups & Stews

Creamy Asparagus Soup – Spend with Pennies

Creamy asparagus Soup is a great way to indulge in the soft and tender asparagus stalks that are everywhere right now. Made with fresh asparagus, heavy cream and sprinkled with Parmesan cheese, this soup is delicious served hot or cold!

Vegetable soups, like creamy tomato or cauliflower soup, are a great way to use up fresh produce from the farmer’s market, supermarket, or maybe even your own vegetables from the garden.

Overhead shot of asparagus soup in a white bowl

What’s in asparagus soup?

The asparagus itself is the real star here, just a few mixing ingredients like chicken broth, cream and a little butter make for a flavorful base. A dash of seasoning brings out all the flavors whether served hot or cold!

If the asparagus isn’t so plentiful, simply add boiled and mashed Russet potatoes to the asparagus soup at the end and mix well.

Overhead view of asparagus in a pan, before and after adding broth

To make asparagus soup…

This is no ordinary canned cream of asparagus soup. It’s packed with fresh ingredients and full of flavor!

  1. Preparation: Wash and cut the last centimeter of each asparagus tip. Pat dry then cut each stem into ½ inch pieces.
  2. To cook: Cook onion and garlic in butter (per recipe below) until tender and fragrant. Add the asparagus and cook until tender. Add the rest of the ingredients, cover and cook until the asparagus is tender.
  3. Mash potatoes: Using an immersion blender, purée the soup in the pot until completely smooth. If potatoes are used, now is the time to mash them too! Stir in cream and lemon juice.

Serve hot topped with parmesan or a slice of garlic bread to soak up the last drop!

Mix the asparagus in a saucepan

How to Reheat Asparagus Soup

Reheating asparagus soup is a breeze when using the microwave or stovetop. Make sure it is well mixed and heat over low heat to avoid overcooking the cream. Adjust the seasonings!

This would be a good time to garnish with some parmesan croutons or fried onion pieces to give it a bit more flavor!

Headshot of asparagus soup with croutons on top

Can it be frozen?

Asparagus soup is cream-based and cream-based soups don’t freeze well, so if you’re going to freeze this soup, freeze a portion before adding the cream! Simply thaw, reheat and add a little cream before serving.

More delicious creamy soups

Creamy asparagus soup

This asparagus soup is fresh, creamy and full of flavor!

To follow Spend with money on Pinterest

  • Cut the asparagus into ½” pieces.

  • Cook onion and garlic in butter over medium heat until soft. Add the asparagus and cook for another 5 minutes.

  • Add the broth, salt and pepper. Cover and simmer 10-15 minutes or until asparagus is softened.

  • Using a hand blender, puree the soup until smooth. Stir in cream and lemon juice.

  • Taste and season with salt and pepper if necessary.

  • Additional vegetables can be added to further stretch the soup. Zucchini or celery are great options.
  • If you are using a regular blender to puree soup or hot liquids, do not close the lid. Steam can build up and cause a dangerous mess.
  • If you prefer more texture, remove a handful of asparagus before blending. Chop it and stir it into the soup after blending.
  • To thicken, simmer soup uncovered or stir in potato flakes.

calories: 181, Carbohydrates: 11g, Protein: 5g, Fat: 14g, Saturated fat: 9g, Cholesterol: 48mg, Sodium: 525mg, Potassium: 512mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1811UI, Vitamin C: 21mg, Calcium: 74mg, Iron: 4mg

(Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)

Course Lunch, Soup

Kitchen American

Asparagus soup in a white bowl with a title
Overhead photo of asparagus soup in a white bowl with a spoon with a title
Asparagus soup with a title

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