Can I use frozen asparagus for this soup?

Yes, you can use frozen asparagus in a pinch, though fresh will give you the brightest flavor. If using frozen, there's no need to thaw first - add directly to the pot and you may need to reduce the cooking time by about 5 minutes since frozen asparagus is already partially cooked.

Why is my soup stringy?

This usually happens when the asparagus isn't cooked long enough before blending or if you're using particularly fibrous asparagus. Make sure your asparagus is very tender before blending, and consider straining the soup through a fine-mesh sieve after blending for the silkiest texture.

Can I make this soup lighter in calories?

Absolutely! You can substitute half-and-half or whole milk for the heavy cream. The soup won't be quite as rich, but it will still be delicious. You can also reduce the butter to 1 tablespoon and use a bit of olive oil instead.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check your stock ingredients if using store-bought, as some may contain trace amounts of gluten.

Cream of Asparagus Soup Recipe

Name: Cream of Asparagus Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 sweet onion, diced; 3 garlic cloves, minced; kosher salt and pepper; 2 pounds asparagus spears, cut into pieces with stems removed; ½ teaspoon dried dill; 3 cups vegetable or chicken stock; ½ cup heavy cream, plus more for drizzling; 2 tablespoons freshly squeezed lemon juice; crumbled feta cheese, for garnish

This silky Cream of Asparagus Soup transforms the beloved spring vegetable into a luxurious, velvety bowl of comfort. Ready in just 45 minutes, this soup celebrates asparagus in its purest form, balancing its earthy flavor with creamy richness and a bright hint of lemon. Perfect for those busy weeknights when you crave something wholesome yet elegant!

Why You’ll Love This Recipe

Simple Elegance: This soup requires just a handful of ingredients but delivers restaurant-quality flavor. The simplicity allows the asparagus to truly shine.
Quick Comfort: From prep to table in under an hour, making it perfect for those evenings when you want something nourishing without spending hours in the kitchen.
Versatile Serving: Works beautifully as a refined starter for dinner parties or as a complete meal with some crusty bread on weeknights.
Seasonal Celebration: There’s no better way to honor spring’s most distinctive vegetable than this silky, flavorful soup.

Ingredients You’ll Need

Unsalted Butter: Creates a rich foundation that brings out the sweetness in the vegetables without overwhelming the delicate asparagus flavor.
Sweet Onion: Provides a gentle aromatic base that complements rather than competes with the star ingredient.
Garlic: Adds depth and warmth – don’t skimp here as it creates that background note that makes the soup feel complete.
Asparagus: The star of the show! Look for bright green stalks with tight, compact tips for the freshest flavor.
Dried Dill: Offers a subtle herbal note that pairs beautifully with asparagus. It’s an understated but perfect companion.
Vegetable or Chicken Stock: Forms the backbone of your soup – the better quality your stock, the more flavorful your final result.
Heavy Cream: Transforms the soup from good to luxurious with its silky texture and rich mouthfeel.
Lemon Juice: That crucial bright note that lifts all the flavors and balances the richness of the cream.
Feta Cheese: Adds a salty, tangy finish that complements the sweetness of the asparagus.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Vegan

Substitute the butter with olive oil and use coconut cream instead of heavy cream. The slight coconut flavor actually pairs wonderfully with asparagus!

Herbal Variations

Try fresh tarragon or basil instead of dill for a completely different flavor profile that still complements the asparagus beautifully.

Add Some Texture

Reserve some asparagus tips before blending and add them back to the finished soup for visual interest and textural contrast.

Protein Boost

Top with crispy pancetta or bacon bits for a smoky, savory element that turns this into a more substantial meal.

How to Make Cream of Asparagus Soup

Step 1: Build the Flavor Base

Heat the butter in a large pot over medium-low heat. Add the onions, garlic, and a generous pinch of salt and pepper. Cook until the onions become translucent and soft, about 5 minutes. This creates the aromatic foundation for your soup.

Step 2: Cook the Asparagus

Add the asparagus pieces and dried dill to the pot. Cook for another 5 minutes, allowing the asparagus to begin softening and releasing its flavors into the butter and onion mixture.

Step 3: Simmer to Tenderness

Pour in the stock and bring the mixture to a boil. Reduce the heat to maintain a gentle simmer, then cook until the asparagus becomes completely tender, about 10 to 15 minutes. You’ll know it’s ready when a piece of asparagus easily breaks when pressed against the side of the pot.

Step 4: Blend Until Silky

Carefully transfer the hot mixture to a blender (working in batches if necessary) and purée until completely smooth. Alternatively, use an immersion blender directly in the pot for easier cleanup. Blend a bit longer than you think necessary – that extra time creates the silkiest texture.

Step 5: Enrich and Finish

Return the puréed soup to the pot over low heat. Stir in the heavy cream and lemon juice, warming through without boiling. Taste and adjust the seasoning with additional salt and pepper as needed.

Step 6: Garnish and Serve

Ladle the soup into warm bowls. Add a few artistic drops of cream on top, a reserved asparagus tip, and a sprinkle of crumbled feta cheese.

Pro Tips for Making the Recipe

Trim Properly: Cut off the woody ends of your asparagus where they naturally snap when bent. This ensures not a bit of toughness makes it into your silky soup.
Temperature Matters: When blending hot liquids, never fill your blender more than halfway. Remove the center cap from the blender lid and cover with a kitchen towel to allow steam to escape safely.
Texture Control: For the smoothest possible soup, strain the puréed mixture through a fine-mesh sieve before adding the cream.
Season in Layers: Add salt at the beginning with the onions, again when adding stock, and adjust at the end. This builds flavor much better than only salting at the end.

How to Serve

Perfect Pairings

Serve this soup with a slice of crusty sourdough bread or warm garlic bread for dipping. For a complete meal, add a simple side salad with a lemony vinaigrette.

Make It Special

For dinner parties, serve in small cups as an elegant starter, garnished with a single grilled asparagus tip and a tiny sprig of fresh dill.

Seasonal Menu

Create a spring-themed meal by following this soup with a light main course like lemon herb chicken or a spring vegetable risotto.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the ingredients have time to meld.

Freezing

This soup freezes beautifully – just leave out the cream. Freeze the puréed soup base for up to 3 months. When reheating, thaw completely and add the fresh cream after warming.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick after refrigeration, thin with a little extra stock or water until you reach your desired consistency.

FAQs

Can I use frozen asparagus for this soup?

Yes, you can use frozen asparagus in a pinch, though fresh will give you the brightest flavor. If using frozen, there’s no need to thaw first – add directly to the pot and you may need to reduce the cooking time by about 5 minutes since frozen asparagus is already partially cooked.
Why is my soup stringy?

This usually happens when the asparagus isn’t cooked long enough before blending or if you’re using particularly fibrous asparagus. Make sure your asparagus is very tender before blending, and consider straining the soup through a fine-mesh sieve after blending for the silkiest texture.
Can I make this soup lighter in calories?

Absolutely! You can substitute half-and-half or whole milk for the heavy cream. The soup won’t be quite as rich, but it will still be delicious. You can also reduce the butter to 1 tablespoon and use a bit of olive oil instead.
Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check your stock ingredients if using store-bought, as some may contain trace amounts of gluten.

Final Thoughts

This Cream of Asparagus Soup celebrates spring’s finest vegetable in the most comforting way possible. The balance of earthy asparagus, creamy richness, and bright lemon creates something truly special from just a handful of simple ingredients. Whether you’re looking for a quick weeknight meal or a sophisticated starter for guests, this soup delivers on all fronts. Give it a try next time you spot fresh asparagus at the market – I promise it’ll become a seasonal favorite in your home just as it has in mine!