Cream of Asparagus Soup

Asparagus has always had a special place in my heart. I love it so much that I actually tried planting it once—then I discovered it takes three whole years to grow! Needless to say, I’m far too impatient for that kind of commitment. Luckily, this cream of asparagus soup comes together much faster and gives me all the fresh asparagus flavor I could want in a cozy bowl of soup.

One thing I’ve learned about cooking asparagus is not to overthink it. This easy asparagus soup recipe keeps things simple with tender asparagus, sautéed onion and garlic, a little butter, and creamy half-and-half blended together into the most velvety spring soup. A touch of coriander adds just enough warmth without overpowering the fresh flavor of the asparagus.

I love serving this creamy asparagus soup with a thick slice of crusty ciabatta bread for dipping—or, even better, pull-apart cheese bread if I’m feeling extra indulgent! It’s the perfect recipe for cool spring and summer evenings, light lunches, or anytime you’re craving comfort food that still feels fresh and seasonal. If you love asparagus recipes and cozy homemade soups as much as I do, this one is truly a match made in heaven.

Are thick or thin asparagus better for cream of asparagus soup?

You can use either thick or thin asparagus for this cream of asparagus soup recipe. The most important thing is cooking the asparagus until it’s perfectly tender before blending. I like steaming the asparagus because it helps bring out its natural sweetness and keeps the flavor bright and fresh. If you’re using thicker asparagus spears, they may need an extra minute or two of steaming time compared to thinner spears.

What can you serve on top of cream of asparagus soup?

There are so many delicious ways to top cream of asparagus soup! I love adding crispy cooked bacon, croutons, or a sprinkle of freshly grated parmesan cheese for extra flavor and texture. You could also finish it with cracked black pepper, fresh herbs, or a drizzle of cream. In this recipe, some of the steamed asparagus tips are set aside and used as a topper at the end for a pretty presentation. Have fun with it and make it your own!

How long can you keep cream of asparagus soup in the fridge?

This soup will stay good for three to four days in an airtight container in the fridge. Reheat it over low heat on the stove, or just nuke it in the microwave for 30 seconds or so!

Can you freeze cream of asparagus soup?

Yes! Cream of asparagus soup freezes well for up to three months. Let the soup cool completely before transferring it to an airtight container or freezer-safe zip-top bag. When you’re ready to serve it, thaw the soup overnight in the refrigerator and gently reheat it on the stovetop over low heat, stirring occasionally.

How to Make Cream of Asparagus Soup

INGREDIENTS

• Asparagus: This is the star of the show, and the flavor really shines through in the soup. Be sure to trim the asparagus before cooking since the ends can be woody and tough. Just gather the asparagus into a small bunch and use a sharp knife to cut 1 to 2 inches off the bottom.
• Butter: The butter creates a smooth, rich base for the soup. But if you prefer, you can use olive oil to sauté the aromatics instead.
• Onion and garlic: These give the soup its rich, cozy flavor. Cooking them in butter brings out their sweetness and adds an extra layer of flavor that makes the asparagus shine.
• Flour: Flour is the perfect thickener for the soup. Stick with all-purpose flour for this recipe.
• Half-and-half: Half-and-half is key to the soup’s creamy, dreamy consistency. Here are several good half-and-half substitutions to try if you're running low. You can also substitute heavy cream for a thicker, richer soup. Milk isn't a good swap; it'll make the soup too thin.
• Coriander: This spice is nutty and subtly citrusy. It adds great dimension to the soup and complements the asparagus perfectly.
• Salt and pepper: Sometimes the simplest seasonings make the biggest impact. Taste along the way and add more salt and pepper as needed.

STEP-BY-STEP INSTRUCTIONS

Start by filling a pot with about 2 cups of water and placing a steamer basket inside. Bring the water to a boil, then add your trimmed asparagus. Let them steam for 3 to 4 minutes, or until they’re tender. If your asparagus spears are on the thicker side, they may need a little extra time. Once they’re done, transfer them to a cutting board and save the steaming water—you’ll need it later! Measure out 2 cups of the steaming liquid. If you don't have enough, add water until you reach 2 cups.

Once the asparagus has cooled, trim off the tips and slice them in half lengthwise. Sprinkle them with a pinch of salt and set them aside for garnish.

The rest of the asparagus goes into a blender with 1 cup of the reserved steaming water. Then blend it all up. It will take a minute or so for the mixture to go from chunky to super smooth. This will be the base of the soup.

Next, melt the butter in the pot used for the asparagus. Then toss in the onion and cook until it starts to soften. Add the garlic and cook for about 30 seconds more. Keep stirring so the garlic doesn't burn. Sprinkle the flour over the onion and garlic and give it a stir.

Slowly whisk in the half-and-half and the remaining cup of steaming liquid. Keep whisking until it's totally smooth. Add the salt and coriander, then let it simmer for about 10 minutes. Once the soup starts to thicken, it's time to add the asparagus puree to the pot. Just look at that color! Taste and add any extra seasonings that you want.

Let the soup get nice and hot, then ladle it into bowls. Garnish with the asparagus tips and a sprinkle of black pepper.

A full list of ingredients and directions can be found in the recipe below.