Easy Asparagus Soup Recipe

Easy Asparagus Soup Recipe. I know, asparagus? Soup? Sounds kinda fancy, right? But trust me, this is the easiest, most comforting thing you can whip up, even on a weeknight. It’s creamy, it’s green (duh), and it’s surprisingly addictive. Plus, it’s a sneaky way to get your veggies in. Even my picky toddler loves it!

My husband, Mark, he’s not the biggest veggie fan, let’s just say. But even he goes back for seconds of this stuff. I swear, one time I made a double batch and he ate it for lunch AND dinner. He even dipped bread in it, which, okay, I usually side-eye that, but I was just so happy he was eating something green I let it slide. Honestly, I think it’s the creaminess that gets him. He thinks he’s being all indulgent, and I’m just chuckling to myself knowing he’s basically mainlining asparagus. It’s a staple now.

Why You’ll Love This Easy Asparagus Soup Recipe

Alright, let’s be real. You’ll love this soup because:

• It’s FAST. Like, 30 minutes fast. Perfect for those nights when you’re staring into the fridge wondering where dinner went.
• It’s surprisingly fancy-feeling without any of the fuss. Impress your friends, or just yourself.
• It’s a great way to use up that asparagus that’s been hanging out in your crisper drawer. You know, the one you keep meaning to roast?
• It’s creamy and dreamy and makes you feel all warm and fuzzy inside. Like a hug in a bowl. Seriously.

How to Make It

Okay, so listen up, because this is seriously easy. First, you wanna chop up your onion and garlic. Don’t stress about making it perfect, we’re pureeing this bad boy later anyway. Throw them in a pot with some olive oil or butter (butter is always better, just sayin’) and cook them until they’re soft and fragrant. That’s when you know the magic is about to happen.

Next, toss in your chopped asparagus. I usually just snap off the woody ends and then chop the rest into chunks. Again, no need to be precise. Give it a stir and let it cook for a few minutes, until it starts to get a little tender.

Now, pour in your chicken or vegetable broth. Make sure it covers the asparagus. Bring it to a boil, then reduce the heat and let it simmer for like, 15-20 minutes, until the asparagus is really soft.

Here’s the fun part: take your immersion blender (or carefully transfer the soup to a regular blender) and puree until smooth. If you’re using a regular blender, BE CAREFUL! Hot soup can explode. Maybe do it in batches.

Finally, stir in your cream (or half-and-half, or even milk if you’re feeling virtuous) and season with salt and pepper to taste. And that’s it! You’ve got creamy, delicious asparagus soup. I usually top mine with a dollop of sour cream or a sprinkle of Parmesan cheese, because, why not?

Ingredient Notes

• Asparagus: Duh, it’s asparagus soup! Try to get fresh if you can, but frozen works in a pinch. Just thaw it first and drain the excess water.
• Onion & Garlic: The aromatic base! Don’t skip these. I mean, you could, but your soup won’t taste nearly as good.
• Chicken or Vegetable Broth: I usually use chicken broth for extra flavor, but veggie broth works great if you’re vegetarian.
• Heavy Cream: This is what makes it creamy and dreamy. You can use half-and-half or milk if you want to lighten it up, but it won’t be quite as rich.
• Salt & Pepper: Seasoning is key! Don’t be afraid to add a generous pinch.

Recipe Steps:

1. Sauté onion and garlic in olive oil until softened.
2. Add chopped asparagus and cook briefly.
3. Pour in broth and simmer until asparagus is tender.
4. Puree soup until smooth using an immersion or regular blender (handle hot liquids carefully).
5. Stir in cream, salt, and pepper.
6. Serve hot with desired toppings.

What to Serve It With

Okay, so this soup is pretty awesome on its own, but it’s even better with some crusty bread for dipping. I also love to serve it with a grilled cheese sandwich or a side salad. Basically, anything that sounds good to you! It’s your kitchen, your rules.

Tips & Mistakes

• Don’t overcook the asparagus! It’ll get mushy and lose its flavor.
• If your soup is too thick, add a little more broth or cream to thin it out.
• If your soup is too thin, simmer it for a few more minutes to reduce it.
• Don’t be afraid to experiment with different toppings! Sour cream, Parmesan cheese, croutons, toasted nuts… the possibilities are endless.
• I once tried to make this with broccoli instead of asparagus. Don’t do it. Just trust me.

Storage Tips

Okay, so if you have any leftover soup (which is rare in my house), you can store it in an airtight container in the fridge for up to 3 days. Honestly, it’s usually gone by the next day. You can reheat it on the stovetop or in the microwave. And hey, if you’re feeling lazy, cold asparagus soup is actually not that bad. I may or may not have eaten it straight from the fridge for breakfast once. Don’t judge.

Variations and Substitutions

• No cream? No problem! Use half-and-half or milk. Or, for a vegan version, try coconut milk or cashew cream.
• Don’t have asparagus? Okay, technically it’s not asparagus soup anymore, but you could try it with broccoli or zucchini. Just don’t say I didn’t warn you.
• Want to add some protein? Throw in some cooked chicken or shrimp.
• I’ve even skipped the onion once when I ran out. It was still good! Just not quite as good.

Frequently Asked Questions

Easy Asparagus Soup Recipe

This creamy asparagus soup is quick, simple, and perfect for a cozy dinner. Made with fresh asparagus, garlic, and herbs, it's a healthy way to enjoy this delicious vegetable.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb asparagus trimmed and cut into 1-inch pieces
• ▢ 1 tbsp olive oil
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ 4 cups vegetable broth can substitute chicken broth
• ▢ 0.5 cup heavy cream
• ▢ 1 tsp salt or to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 2 tbsp chives chopped, for garnish

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the asparagus and sauté for another 2 minutes.
• Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 12-15 minutes, until asparagus is tender.
• Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a blender and purée in batches.
• Stir in heavy cream, salt, pepper, and lemon juice. Adjust seasoning if necessary.
• Serve hot, garnished with chopped chives.

Notes

You can make this soup vegan by substituting the heavy cream with coconut milk or a non-dairy cream alternative.