Oh, there’s just something magical about a warm bowl of homemade soup, isn’t there? Especially when it’s chilly outside or you just need a little hug in a bowl. This Cream Of Asparagus Soup is one of my absolute favorites for exactly those reasons. It’s SO vibrant, incredibly smooth, and packed with that fresh, springtime asparagus flavor that just makes your taste buds sing. Honestly, I remember making this for the first time when I was trying to use up a big bunch of asparagus I’d bought on impulse, and I was just blown away by how simple it was and how delicious it turned out. It’s become a staple in my kitchen ever since!
Why You’ll Love This Cream Of Asparagus Soup
Seriously, if you’re looking for a soup that’s as delicious as it is easy, you’ve found it! Here’s why this Cream Of Asparagus Soup is going to become a favorite for you too:
- Super Simple to Make: You won’t believe how quickly this comes together. Most of the magic happens in one pot!
- Incredibly Fresh Flavor: Using fresh asparagus means you get that bright, green taste that canned just can’t beat.
- Luxuriously Smooth Texture: Thanks to a good blend, you get this wonderfully creamy, velvety soup that feels like a treat.
- So Versatile: It’s perfect as a starter for a fancy dinner, a light lunch with some crusty bread, or even as a comfort food on a cozy evening.
- Naturally Delicious: It’s packed with veggies, making it a healthy choice that doesn’t compromise on taste. You’ll feel good serving and eating it!
Gather Your Ingredients for Cream Of Asparagus Soup
Alright, let’s get our ducks in a row and gather everything we need for this gorgeous Cream Of Asparagus Soup. The beauty of this recipe is that it uses pretty standard pantry and fridge staples, with fresh asparagus being the star, of course! I always try to grab the freshest bunch I can find; you can really taste the difference it makes. Here’s what you’ll need:
- Olive Oil: Just 1 tablespoon to get things started. A good quality extra virgin works wonders here.
- Onion: 1 large one, nicely chopped. You can use yellow or white, whatever you have on hand!
- Garlic: 2 cloves, minced. Don’t skip this – it adds such a lovely depth.
- Asparagus: About 2 pounds. Make sure to trim off those tough woody ends and then cut the stalks into roughly 1-inch pieces. It makes them easier to cook and blend.
- Broth: 4 cups of either chicken or vegetable broth. I usually go with vegetable broth to keep it vegetarian, but chicken adds a nice richness too.
- Milk: 1 cup. Whole milk gives the best creamy texture.
- Heavy Cream: 1/2 cup. This is our secret weapon for that extra silky finish!
- Salt and Black Pepper: To taste, of course! Always season as you go.
- Fresh Parsley: A little bit, chopped, for garnishing. It adds a pop of color and freshness.
Having all your ingredients prepped and ready to go before you start cooking makes the whole process so smooth. Trust me on this one!
Step-by-Step Guide to Making Cream Of Asparagus Soup
Alright, let’s get cooking! Making this Cream Of Asparagus Soup is a breeze, and before you know it, you’ll have a steaming bowl of deliciousness that’ll rival any fancy restaurant. It’s so satisfying to make something this good from scratch, kind of like how I feel when I nail those Garlic Butter Chicken Bites! Here’s exactly how we’re going to do it, broken down so it’s super easy to follow.
Sautéing Aromatics for Your Cream Of Asparagus Soup
First things first, grab a nice big pot or a Dutch oven. We’ll heat up that tablespoon of olive oil over medium heat. Once it’s shimmering a bit, toss in your chopped onion. Let it soften up beautifully for about 5 minutes until it’s translucent and smells amazing. Then, add your minced garlic and just cook for another minute until you can really smell its fragrance. This is where all that wonderful flavor starts building for our creamy tomato basil soup counterpart, and this asparagus soup too!
Simmering Asparagus to Perfection
Now for the star of the show! Add your cut-up asparagus pieces and the broth right into the pot with those lovely softened onions and garlic. Give it a good stir, bring it all up to a boil, and then immediately turn down the heat. Let it simmer away for about 10 to 15 minutes. You want the asparagus to be really tender – easily pierced with a fork. This step is key for that smooth, creamy texture we’re aiming for later.
Achieving a Silky Smooth Cream Of Asparagus Soup Texture
Okay, this is where the magic really happens! You have two great options here. You can carefully transfer the hot soup mixture to a blender, working in batches if needed (be super careful, hot liquids expand!), or use an immersion blender right there in the pot. Blend everything until it’s wonderfully smooth and silky. Seriously, watch it transform! If you’re using a regular blender, make sure to vent the lid a little and cover it with a kitchen towel – safety first!
Finishing Touches for Your Creamy Soup
Pour that gorgeous, pureed soup back into the pot if you used a regular blender. Now, stir in your milk and that luscious heavy cream. We’re just going to gently heat it through over low heat – the most important thing here is NOT to let it boil, or the cream could curdle. Once it’s warm and beautifully combined, give it a taste. Add salt and pepper until it’s just perfect for your palate. And that’s it! Your amazing Cream Of Asparagus Soup is ready to go.
Tips for the Best Cream Of Asparagus Soup
You know, even with a simple recipe like this Cream Of Asparagus Soup, a few little tricks can make all the difference. I’ve learned these over the years, and they really help elevate the soup from good to absolutely fantastic! It’s all about paying attention to a couple of key details, kind of like how I always pay attention to getting the asparagus just right for my Luxury Lamb Chops side dish.
- Start with Fresh, Vibrant Asparagus: This is non-negotiable! Look for bright green stalks that are firm. Avoid anything that looks limp or has yellowing tips. The fresher it is, the sweeter and more pronounced that beautiful asparagus flavor will be.
- Don’t Overcook the Asparagus: While you want it tender enough to blend, overcooking will turn it a dull, muddy green color and can make the flavor a bit… well, bland. Aim for that tender-crisp stage before blending.
- Blend Until Super Smooth: For that truly luxurious, velvety texture that feels so decadent, blend until there are absolutely no stringy bits left. If you’re using a standard blender, work in batches and don’t be afraid to really let it go.
- Gentle Heating is Key at the End: Remember, once you add the milk and cream, NEVER boil the soup. Just warm it through gently. Boiling can actually curdle the dairy and ruin that gorgeous creamy consistency we worked so hard for.
- Taste and Season Generously: Asparagus has a unique flavor that needs a little help from salt and pepper to really shine. Taste it at the end and don’t be shy with the seasoning! A good pinch of salt can make all the difference.
Ingredient Notes and Substitutions for Cream Of Asparagus Soup
When you’re whipping up this Cream Of Asparagus Soup, sometimes you might need to make a little tweak here or there based on what you have or what you prefer. It’s totally flexible! If you’re out of regular milk, half-and-half or even evaporated milk can work for a richer result. For a dairy-free version, unsweetened plant-based milks like almond or oat milk are great, just be aware they might make the soup a little less rich. And if you’re not a fan of chicken broth, vegetable broth is absolutely perfect and keeps the soup vegetarian. Honestly, this soup is pretty forgiving!
Serving and Storing Your Cream Of Asparagus Soup
You’ve made it! Your beautiful Cream Of Asparagus Soup is ready. For serving, I love a little sprinkle of fresh chopped parsley for color, but a dollop of sour cream, a swirl of extra cream, or even some toasted croutons are fantastic too. It’s also wonderful served with some crusty bread for dipping – it’s like those amazing diner foods we love! Leftovers? No problem! Just let the soup cool completely, then pop it into an airtight container in the fridge. It’ll keep well for about 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Again, no boiling! You can also reheat individual portions in the microwave.
Frequently Asked Questions about Cream Of Asparagus Soup
Got questions about whipping up this delicious Cream Of Asparagus Soup? I’ve got you covered! It’s a pretty straightforward recipe, but here are a few things folks often ask about. If you love hearty soups, you might also want to check out this recipe for crock pot crack potato soup!
Can I make this Cream Of Asparagus Soup vegan?
You bet! To make this soup vegan, just swap out the milk for an unsweetened plant-based milk like almond or oat milk, and use vegetable broth instead of chicken. Easy peasy!
How to thicken Cream Of Asparagus Soup if it’s too thin?
If your soup seems a little too thin, don’t worry! You can simmer it gently for a few more minutes to let some liquid evaporate, or whisk a tablespoon of cornstarch with a little cold water and stir that into the simmering soup until it thickens.
What are the best garnishes for this soup?
While parsley is lovely, try some toasted slivered almonds for a nutty crunch, a swirl of plain vegan yogurt, some crispy fried shallots, or even a sprinkle of red pepper flakes for a little kick! Anything that adds a bit of texture or extra flavor works wonders.
Nutritional Information for Cream Of Asparagus Soup
When you make this delicious Cream Of Asparagus Soup, here’s a general idea of what you’re looking at per serving (about 1.5 cups). Keep in mind these are estimates and can totally change depending on the brands you use and exactly how much of everything you put in! It’s a good ballpark for knowing what you’re enjoying.
- Calories: Around 250
- Fat: About 15g
- Saturated Fat: Roughly 8g
- Unsaturated Fat: Around 7g
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Around 4g
- Protein: About 10g
- Cholesterol: Roughly 30mg
- Sodium: Around 600mg
- Sugar: About 8g
Cream of Asparagus Soup
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A smooth and flavorful cream of asparagus soup.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add asparagus pieces and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until asparagus is tender.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth.
- Return the pureed soup to the pot. Stir in milk and heavy cream. Heat gently over low heat, do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer soup, use half-and-half instead of milk.
- If you don’t have fresh asparagus, frozen asparagus can be used. Thaw before using.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Cream of Asparagus Soup, asparagus soup, creamy soup, vegetable soup, easy soup recipe