How To Make Easy Cream of Asparagus Soup

Each year, as the peak asparagus season begins (it’s already here! ) A big soup of silky, creamy asparagus soup is the first thing I cook. With just two bunches of asparagus and a handful of staples from the pantry that provide the fresh, vibrant flavor I love during the summer months and still provides the comfort that I would expect from a smooth soup. The hot soup is given a swift whirl in the blender, it leaves a silky, luxurious texture. A small splash of cream provides the perfect amount of richness. This recipe can be made in less than 30 minutes, and with just five minutes of work.


Cream of Asparagus Soup

Adjust the Cook Time Based on Your Spears

Start by cutting 2 pounds of asparagus (about 2 bundles) into pieces and sauteing them in the aromas. Once the asparagus is tender, add the broth to simmer until the spears become tender. The time of simmering will differ based on the size of your spears. As a general rule you should plan for around eight minutes for spears that are thin 10-minute to cook medium-sized spears and a maximum of 12 minutes for the thicker spears. Be sure to check on the spears regularly to ensure they’re not overcooked You’ll know they’re done when they’re able to be cut with a knife, but remain vibrant green. If you cook them too long the color will shift into dull, muddy and you’ll lose that vibrant hue you’re seeking.


Reserve the Asparagus Tips for a Garnish (If You Like)

If I make my soups, I try to keep some asparagus tips for garnishes to the soup bowls. It’s an easy step and gives each bowl a more fancy. As a general rule it is recommended to save around 12 asparagus tips. A few freshly-cracked black pepper, and a swirl of cream finish the dish.


  • 2 poundsasparagus (about 2 bunches)
  • 1medium yellow onion
  • 2cloves garlic
  • 2 tablespoonsButter that is not salted
  • 1 1/2 teaspoonsSalt from kosher
  • 1/4 teaspoonfreshly ground black pepper freshly ground
  • 4 cupslow-sodium vegetable broth or chicken broth
  • 1/2 cupheavy cream


  • Cutting board
  • Chef’s knife
  • Dutch oven or a large pot
  • Wooden spoon
  • Measurement cups and spoons
  • Standard blender or immersion blender



  1. cut the vegetable. Trim about 1-inch off the ends of two pounds of asparagus and throw away. If you wish, cut the ends of 12 asparagus spears into 2 inch pieces and save them to garnish the soup. The remaining asparagus stalks can be cut into 1 inch pieces, and then set aside. Cut finely an onion of medium size, and mince 2 cloves of garlic.
  2. Soften the aromas. Melt 2 tablespoons unseasoned butter in the Dutch oven, or a large saucepan on medium temperature. Add the onion, and cook until tender, 3 or 5 minutes. Add the asparagus and garlic, along with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper then cook stirring often until the asparagus is tender approximately 5 minutes.
  3. Include the soup. Pour in 4 cups of low-sodium chicken or vegetable broth. Bring it to an unbeatable boil.
  4. Let the soup simmer. Reduce the heat to the simmer and cook covered until the asparagus is extremely tender, but bright green, about 8 to 12 minutes.
  5. Blend the soup. In batches, if necessary take the soup into an blender, and blend until smooth. (Alternatively using the Immersion blender.) The soup should be returned back into the pot.
  6. Incorporate the cream. Mix in 1/2 cup of heavy cream.
  7. Serve soup. Ladle the soup into bowls and garnish with the raw asparagus tips in the event that you want to use.