I just whipped up a bowl of pure magic with this cream of asparagus soup! It’s my new favorite way to warm up.
I used to think asparagus was just a boring side dish, but this soup has completely changed my mind. It’s rich, creamy, and oh-so-comforting. Plus, it makes me feel fancy without all the fuss.
I love how this recipe transforms simple ingredients into something extraordinary.
It’s perfect for those chilly evenings when you need a warm hug from the inside out.
Why You’ll Love This Cream of Asparagus Soup
Simple Yet Gourmet: With just a few basic ingredients and easy-to-follow steps, this recipe delivers a restaurant-quality dish. It feels gourmet without requiring advanced cooking skills.
Silky Yet Crisp Texture: The contrast between the silky-smooth puréed soup and the crisp-tender asparagus tips creates an exciting textural experience.
Fabulous Flavor: The combination of sweet, tender asparagus, rich cream, bright lemon, and aromatic dill creates a perfectly balanced taste.
Make-Ahead Friendly: The soup base can be prepared days in advance and reheated just before serving. It’s an excellent choice for stress-free entertaining.
Ingredients
- Asparagus: The star ingredient provides earthy, green flavor and creates the soup’s signature taste. Choose bright green stalks with tight, firm tips for best results.
- Unsalted Butter: It creates a rich base for sautéing vegetables. Unsalted allows better control of the soup’s overall saltiness.
- Yellow Onion and Garlic: Essential aromatics build a savory foundation. Onions add sweetness when cooked, while garlic provides depth and complexity.
- Low-Sodium Chicken Broth or Vegetable Broth: It forms the liquid base of the soup.
- Dried Dill: It adds a delicate, herbaceous note that naturally complements asparagus.
- Heavy Cream: It provides luxurious texture and richness.
- Freshly Squeezed Lemon Juice: It brightens the overall flavor and balances the richness of the cream.
- Kosher Salt and Black Pepper: Essential seasonings enhance all the other flavors.
How to Make Cream of Asparagus Soup
You won’t believe how easy this soup is to whip up.
1. Prep the asparagus. Cut the tips off the asparagus spears and set aside. Cut the remaining asparagus stalks into 1-inch pieces.
2. Sauté the aromatics. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper.
3. Cook the asparagus. Add the asparagus pieces (not the tips) and dill. Sauté for 5 minutes until the asparagus turns bright green.
4. Simmer the soup. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes until the asparagus is very tender.
5. Blend the mixture. Using an immersion blender or regular blender, carefully purée the soup until smooth and creamy. If using a regular blender, work in batches.
6. Add the finishing touches. Return the puréed soup to the pot. Stir in the heavy cream and lemon juice. Gently reheat over low heat if needed. Taste and adjust the seasoning with salt and pepper.
7. Blanch the tips. While the soup is reheating, blanch the reserved asparagus tips in boiling salted water for 1-2 minutes until crisp-tender and bright green. Drain and refresh under cold water or in an ice bath.
8. Serve the soup. Ladle the hot soup into bowls. Garnish with the blanched asparagus tips, a drizzle of cream, and fresh dill. Serve immediately. Enjoy!
Tips for the Best Cream of Asparagus Soup
Follow these tips for a silky, delicious soup.
- Fresh is best. Fresh, in-season asparagus will give the best flavor and texture to the soup.
- Don’t overcook! Sauté the asparagus until bright green, and simmer just until tender to preserve its vibrant color and fresh taste.
- Pick the best blender. For a smoother texture, use a regular blender instead of an immersion blender. But be cautious when blending hot liquids.
- Be generous! Adjust the salt, pepper, and dill after blending to ensure the flavors are well-balanced. Season the soup generously.
- Try tasty variations. Add red pepper flakes for heat or Parmesan for extra richness. You can also lighten it up by using half-and-half or whole milk instead of heavy cream.
- Serve with crusty bread. Pair with toasted sourdough, focaccia, or garlic bread for dipping to complement the creamy texture of the soup.
How to Store
If you have leftover soup, follow these steps to keep it nice and fresh.
To Store: Place the cooled soup in an air-tight container and refrigerate for up to 4 days. Keep garnishes separate from the main soup.
To Freeze: Transfer completely cooled soup (without cream) to freezer-safe containers or bags, leaving an inch of headspace, and freeze for up to 3 months. When you’re ready to serve, thaw overnight in the refrigerator and stir in fresh cream while reheating.
To Reheat: Warm the soup gently over medium-low heat on the stovetop, stirring occasionally to prevent scorching. Or, microwave in 30-second intervals, stirring between each interval.
Cream of Asparagus Soup
4
servings15
minutes30
minutes240
kcalThis velvety cream of asparagus soup is a great way to get in your veggies! With heavy cream and a touch of lemon, the flavor is out of this world.
Ingredients
2 pounds asparagus, tough ends trimmed
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
3 1/2 cups low-sodium chicken or vegetable broth
1/2 teaspoon dried dill
2/3 cup heavy cream
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Instructions
- Cut the tips off the asparagus spears and set aside. Cut the remaining asparagus stalks into 1-inch pieces.
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper.
- Add the asparagus pieces (not the tips) and dill. Sauté for 5 minutes until the asparagus turns bright green.
- Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes until the asparagus is very tender.
- Using an immersion blender or regular blender, carefully purée the soup until smooth and creamy. If using a regular blender, work in batches.
- Return the puréed soup to the pot. Stir in the heavy cream and lemon juice. Gently reheat over low heat if needed. Taste and adjust the seasoning with salt and pepper.
- While the soup is reheating, blanch the reserved asparagus tips in boiling salted water for 1-2 minutes until crisp-tender and bright green. Drain and refresh under cold water or in an ice bath.
- Ladle the hot soup into bowls. Garnish with the blanched asparagus tips, a drizzle of cream, and fresh dill. Serve immediately. Enjoy!
