There’s something about a bowl of homemade soup that instantly makes me feel grounded — and this cream of asparagus soup is one of my all-time favorites for those days when I want something nourishing without a lot of fuss. It’s the kind of recipe I turn to when I have fresh asparagus in the fridge and just 25 minutes to get dinner (or lunch) on the table.
No heavy cream here — just pure, velvety asparagus flavor blended until smooth, with a little sour cream for tang. If you’re keeping it dairy-free, you can skip it and still have a soup that’s rich and satisfying. I often make a big batch on Sunday and portion it out for the week, so I always have something light but filling ready to go.
Why This Soup Works So Well
This soup is proof that you don’t need a dozen ingredients to make something special. Just asparagus, onion, broth, and a bit of butter or olive oil form the base — simple, fresh, and flavorful.
When asparagus is in season, I can’t resist picking up a few bundles at the market. Their flavor is at its peak, and in this soup, it really shines. Plus, the whole thing comes together in less time than it takes to scroll through a long recipe list.
If you’ve ever hesitated to make a creamy soup because you didn’t want the heaviness, this one will change your mind. The creaminess comes from blending the asparagus until silky, so you get that same luscious texture without all the richness.
Ingredients You’ll Need
Here’s what I use to make my version of cream of asparagus soup:
- Asparagus spears – fresh and vibrant; snap off those woody ends for the best texture.
- Unsalted butter or olive oil – butter gives a warm, savory note; olive oil keeps it lighter.
- Onion – brings a subtle sweetness that balances the asparagus.
- Chicken broth – vegetable broth works beautifully for a vegetarian version.
- Low-fat sour cream or full-fat Greek yogurt – for that tangy creaminess.
- Kosher salt and freshly cracked black pepper – season simply to let the asparagus shine.
How I Make It
I start by melting butter (or warming olive oil) in a pot over low heat, then sautéing chopped onion until it softens — just enough to release its natural sweetness without browning.
Next, I cut the asparagus stalks in half and toss them in with the broth and a pinch of pepper. Once it comes to a boil, I cover it and let it simmer gently until the asparagus is tender enough to blend — usually about 20 minutes.
Then comes my favorite part: blending. I use my immersion blender right in the pot so there’s less mess, but you can blend in batches if that’s what you have. At the very end, I stir in a spoonful of sour cream for a light, tangy finish.
Flavor Twists You Can Try
- Stir in chopped fresh chives or thyme just before serving for an herby lift.
- Add a squeeze of lemon juice to brighten the flavors.
- Sprinkle with a little Parmesan for a savory finish.
- Blend in a small boiled potato if you want a heartier texture.
Making Creamy Soups Without Heavy Cream
Over the years, I’ve learned a few tricks to make soups feel rich without adding a lot of dairy:
- Puree the veggies – the natural starches create a silky texture.
- Add a potato – thickens beautifully and makes it more filling.
- Make a quick roux or slurry – a trick I learned from my dad’s cauliflower soup.
- Use a little sour cream or Greek yogurt – gives that creamy tang without weighing it down.
Serving Ideas
This soup is light enough to start a meal but satisfying enough to stand alongside a sandwich or salad. Some of my favorite pairings:
- A grilled chicken sandwich or a classic turkey club.
- A crusty baguette with soft butter.
- A fresh arugula salad with lemon vinaigrette.
- An open-faced tuna sandwich for an easy lunch.
Storing Leftovers
- Refrigerator: Cool the soup completely before storing in an airtight container. It’ll keep for up to 4 days.
- Freezer: Freeze in portions so you can thaw just what you need. Keeps well for up to 3 months. Reheat gently on the stove or in the microwave.
Cream of Asparagus Soup
There’s something wonderfully soothing about a bowl of cream of asparagus soup. With its delicate flavor and velvety texture, it’s the kind of simple recipe you can whip up on a busy weeknight yet still feel like you’re treating yourself to something special. Just a handful of ingredients and less than half an hour is all you need.
Ingredients
- 6 cups reduced-sodium chicken broth
- 2 pounds asparagus, tough ends removed and stalks halved
- 1 medium onion, finely chopped
- 1 tablespoon unsalted butter
- 2 tablespoons low-fat sour cream or full-fat Greek yogurt
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large pot, melt the butter over low heat. Stir in the chopped onion and cook until softened and fragrant, about 2 minutes.
- Add the asparagus to the pot along with the chicken broth. Season lightly with black pepper. Bring the mixture to a gentle boil, cover, and simmer for around 20 minutes, or until the asparagus is very tender.
- Remove the pot from the heat and stir in the sour cream. Using an immersion blender, puree the soup until completely smooth. (If you don’t have an immersion blender, carefully blend in batches in a countertop blender.)
- Taste and adjust seasoning with salt and pepper before serving. Enjoy warm.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 106Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 637mgCarbohydrates 10gFiber 3gSugar 4gProtein 10g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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