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Creamy asparagus soup recipe

Creamy asparagus soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Asparagus soup

There's nothing like fresh asparagus when it's in season - take advantage!

453 people made this

IngredientsServes: 4

  • 500g fresh asparagus, trimmed and cut into 2.5cm pieces
  • 80g chopped onion
  • 400ml chicken stock
  • 30g butter
  • 2 tablespoons plain flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 250ml milk
  • 125ml soured cream
  • 1 teaspoon fresh lemon juice

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. In a large saucepan, combine asparagus, chopped onion and 125ml of the chicken stock. Cover, and bring to the boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
  2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken stock, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
  3. Put the soured cream in a small bowl, and stir in a ladleful of the hot soup. Add the soured cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

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Reviews & ratingsAverage global rating:(682)

Reviews in English (562)

My husband love it so much! I reduced the amount of the cream to cut the calories yet still soooo creamy and delicious! Thank youuuu for sharing this. God bless you.-03 Apr 2018

very nice and tastey soup, however if i were to make it again i would add a whole onion and i would sieve the soup before serving. having said that it was enjoyed by the whole family-05 Nov 2009

by Bob in Houston

This is the best asparagus soup I've ever tasted, and I order it in many fine restaurants. Ignore everyone who has reviewed this recipe without making this recipe verbatum and tell you to add bacon, lettuce, tomato, potato, wine, rubbing alcohol, peanuts, pork, lighter fluid, etc etc. If they never followed the recipe, they shouldn't be reviewing it. Make it exactly as described and you won't be disappointed. After making it the first time, go ahead and add some chocolate chips or pine cones or whatever you think it needs, but review it based upon this recipe. It's a winner!-16 Nov 2010

Cream of Asparagus Soup with Milk

This cream of asparagus soup with milk is THE asparagus soup this spring! Quite different from my beloved Asparagus Chicken Soup but equally delicious. And even more suitable for the asparagus season, because the asparagus really plays the main role in this recipe.

We love soups! With a passion. All of us, kids included. I make different kinds of soups all the time, like I&rsquove said, at least twice a week.

From our beloved Romanian Chicken Soup with Semolina Dumplings to creamy soups like this cream of asparagus soup with milk or the Creamy Mushroom Soup with Cream Cheese to loaded soups like my favorite Turkey Meatball and Vegetable Soup or the Spicy Yellow Split Lentils and Beef Soup with Vegetables.

Oh, I have so many soup recipes on my blog, you should not have any difficulty at all in finding one you like!

Creamy Asparagus Soup

Disclaimer: This page may include affiliate links, and I could earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I personally use and recommend them and they are from companies I trust. There is no additional cost to you.

If you recently adopted a plant-based lifestyle and have been missing cream-based soups, this asparagus broccoli soup recipe will make your soup dreams come true. It’s full of healthy green goodness and it’s as creamy as other dairy containing soup out there. Are you excited to try it?

Dig into the Asparagus!

Asparagus is super delicious while also being a powerhouse of nutrients and minerals. Even if their season is relatively short, you should try and eat them as much as you can to take advantage of their nutritious properties. Let’s explore some of their good qualities.

They are an incredible source of fiber, antioxidants, vitamins K, A, C, and E. Now, if you’re struggling with your blood sugar levels these little green stems are a dream choice. They contain chromium, which is an essential trace mineral that can help your insulin resistance. Pretty awesome, right?

You can try them grilled, in salads, soups like this one, or in veggie-packed fried rice. Don’t shy away from asparagus!

The Perfect Dinner

This asparagus soup is the perfect quick and comforting dinner recipe. When you’ve had a long day and you just want to relax and unwind, having a creamy bowl of soup is good for the soul. But the best part is that you can be ready to dig in, in 35 mins or less while ticking off quite a few servings of veggies of your healthy eating list.

The trick to make this soup (and many others!) is to blend half of it and mix it in. It works like a charm. Plus the potatoes and cannellini beans give it a beautifully rich and smooth consistency, which makes this soup so perfect.

Go ahead and give this green soup a try! You and (your family) love it!


  • 1 tablespoon of neutral oil (vegetable, canola, etc.), or ¼ cup of water
  • 1 small onion, diced
  • 6 small garlic cloves, minced
  • 1-inch of ginger, minced (optional)
  • 8 cups of water
  • 3 vegetable bouillon cubes
  • 3 to 4 pounds of russet potatoes, chopped
  • 1 (15-ounce) can of cannellini beans
  • 1 bunch of asparagus
  • Salt and pepper, to taste
  • Juice of ½ to 1 lemon, to taste


Step 1

In a large pot over medium heat, heat the oil (or water). Add the onion and garlic and ginger (if using), and sauté for 5 minutes or until the onion becomes tender and translucent.

Step 2

Add the water and bouillon cubes, potatoes, beans, and asparagus. Bring to a boil.

Step 3

Boil until the potatoes are cooked all the way through, 15 to 20 minutes.

Step 4

Remove from the heat. Purée half of the soup using an immersion blender (or with a regular blender, working in batches). Return the puréed soup to the pot and combine with the remaining soup. Add salt and pepper and lemon juice.

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Sunny Anderson Shares How to Make Creamy Asparagus Soup

Sunny Anderson walks us through making her Cream of Asparagus Soup. First she adds half a stick of butter to a big pot and sautes onions and garlic for flavor. This will form the base of the soup. After adding a clove of garlic to the pot, Sunny chops up half a red onion. Since the soup will be pureed in a blender later on, she notes that you don't have to be meticulous in your chopping. Do make sure to include a lot of the onion's surface area, though, so all its flavors can come out in the soup. She then adds some salt and pepper to the garlic and onions, and also adds a little bit of oil to the pot to keep them from browning too much. Next Sunny adds the asparagus. She reminds us that since everything will be pureed later to not worry too much about the asparagus's tough ends. She chops the asparagus spears into approximately one-inch pieces and adds them to the pot. Adding the asparagus at this stage of cooking, before adding any vegetable or chicken broth, ensures it gets nice and tender while caramelizing a bit. Sunny then adds about six cups of chicken broth to the soup. It's time to turn off the heat and start pureeing soup in the blender. Sunny cautions to only fill the blender about halfway each time so you don't end up with a soup explosion. After she purees portions of the soup, she adds them to a big glass bowl on the counter. She adds the last blenderful of soup directly back to the pot and adds the rest of the pureed soup from the bowl. She turns the heat back on the burner. Sunny notes that since asparagus is a beautiful green color, you don't want to cook it down so long that it turns a muddy brown color. You want people to know it's a fresh asparagus soup that you've made. Now it's time to add the sour cream, which adds zip and zest to the soup. Sunny let hers sit at room temperature so the sour cream can melt in right away and get nice and velvety. She turns up the temperature a bit again and adds a dash of Hungarian hot paprika at the end. The soup is now ready. She warns that after one taste of her asparagus soup, you'll be looking for a bigger spoon.


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Recipe: Cream of Asparagus Soup

Serving in this recipe: 2

Calories: 337.6
Total Fat: 22.5 g 34.6%
Saturated Fat: 3.7 g 18.7%
Cholesterol: 0 mg 0%
Sodium: 126.6 mg 5.3%
Total Carbs: 28.6 g 9.5%
Dietary Fiber: 6.3 g 25.2%
Sugar: 12.2 g
Protein: 11.7 g 23.4%
Vitamin A: 5.4% Vitamin C: 37.3%
Calcium: 9.1% Iron: 39.2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

1. Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces.

2. In medium saucepan, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to brown, 8 to 10 minutes. Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat. Add bouillon and 1 teaspoon salt. Reduce heat and simmer, partially covered, until potatoes are tender, about 10 minutes.

3. Meanwhile, in wide, deep pot of lightly salted boiling water, blanch reserved asparagus spears until just tender, about 3 minutes. Using slotted spoon, remove spears to colander and rinse under cold running water, drain well and set aside.

4. In food processor or blender, process soup in batches until smooth and creamy. Return to pot and add freshly ground pepper to taste and lemon juice. Adjust salt to taste. Garnish with asparagus spears and ground black pepper. Serve hot.

In a large soup pot, heat olive oil until shimmering. Saute onions until soft. Add garlic and toss for 2-­3 minutes.

Add asparagus and cauliflower to same pot. Stir and cook, covered, for 10 minutes.

Add vegetable broth, bring to a boil and immediately reduce to a simmer. Cook for 20 minutes or until cauliflower is tender.

Remove from heat and stir in fresh herbs.

Cool soup and puree to velvety texture with an immersion blender.

Add lemon juice and taste, adding salt and pepper to your liking.

Serve: garnished with additional fresh herbs and pistachio halves if desired. This soup is lovely sipped from small cups or spooned from traditional soup bowls.

Pronounced: SAY-der, Origin: Hebrew, literally “order” usually used to describe the ceremonial meal and telling of the Passover story on the first two nights of Passover. (In Israel, Jews have a seder only on the first night of Passover.)

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