Cream Of Asparagus Soup

Ingredients & Substitutions

Here I explain the best cream of asparagus soup ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Asparagus – Snap off the woody ends where the green turns white. For a zero-waste approach, simmer these ends in water to create an asparagus broth, which can be used in various soup recipes, including this one (just replace the chicken broth below!).
• Butter – I like to use grass-fed, but any kind will do. Choose unsalted so that you can adjust salt to taste separately.
• Garlic – Use fresh garlic if you have it, or 1 teaspoon of jarred minced garlic for convenience. You can also add some diced onion for extra flavor if you like.
• Chicken Broth – If you have time, I recommend my chicken broth recipe from scratch. If you don’t, I use a reduced sodium store-bought version. However, vegetable broth or beef broth would also work.
• Heavy Cream – Makes your soup creamy! If you want to make my asparagus soup without cream, you can replace it with full-fat coconut milk or coconut cream instead. I don’t recommend using low-fat milks, like almond milk or hemp milk, because they won’t be rich enough and will make this soup too thin.
• Sea Salt & Black Pepper
• Optional Garnishes – I always garnish this creamy asparagus soup with fresh dill and sour cream. You can also try fresh chives, other fresh herbs, or a sprinkle of parmesan cheese instead.

How To Make Cream Of Asparagus Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the garlic. In a large Dutch oven over medium heat, melt butter. Add the garlic and saute until fragrant.
2. Saute the asparagus. Add the asparagus and saute until it turns bright green.

3. Simmer the soup. Add the chicken broth, salt, and pepper. Bring to a boil over high heat. Reduce heat to low and simmer until the asparagus is soft and tender.
4. Blend until smooth. Pour everything from the pot into a high-powered blender, or use an immersion blender, and puree soup to your desired consistency.
5. Add the cream. Transfer the soup back to the pot, and add the heavy cream. At this point your cream of asparagus soup is pretty much done, but I stir it briefly over heat to ensure it’s nice and hot.

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Warm the soup in the microwave or in a large saucepan on the stove. Sometimes it separates on me, but a quick blend brings it back together.
• Freeze: Cool completely, then transfer to containers or zip lock bags and freeze for up to 3 months. To prevent separation, I recommend freezing without the cream. Just add it after thawing and reheating.

Serving Ideas

My cream of asparagus soup recipe makes a great appetizer before a spring meal, or a lunch pairing. Try these combos:

• Toppings – In my opinion, sour cream and fresh dill (or alternatively, fresh chives) are a must. If you like something more hearty, crumbled bacon in the oven (or air fryer bacon) makes one of the best toppings!
• Salad – Pair your healthy asparagus soup with an equally healthy salad for lunch! Try my cucumber salad with sour cream, fresh Greek salad, or for a heartier option, Cobb salad.
• Eggs – Add a poached or coddled egg (my fave!) to each bowl for some protein in your meal.

More Spring Asparagus Recipes

I love (love, love) asparagus in the spring! Here are some other ways you can enjoy it this season:

Sauteed Asparagus Recipe

Cheesy Asparagus Casserole

Oven Roasted Asparagus

Bacon Wrapped Asparagus

My Favorite Tools For This Recipe

• Dutch Oven – One of my favorites for going straight from stovetop to table, but a large pot would also work.
• Blender – I use this high-powered blender for everything from smoothies to soups! But honestly, this soup blends easily enough that just a regular blender or immersion blender works, too.