Dinner/ Main Dish/ Spring

Creamy Asparagus Soup

September 22, 2021
asparagus soup
Creamy Asparagus Soup

Creamy Asparagus Soup


  • 2 bunches of asparagus, cut into 1" pieces
  • 1 onion, chopped
  • 1-2 cloves of garlic, minced
  • ¼ teaspoon red pepper flakes
  • 4-5 cups of vegetable or chicken broth
  • ⅓ cup heavy cream
  • Juice of 1 lemon
  • Salt and pepper to taste



Wash and trim the bottoms of the asparagus. To trim, bend a few stalks until they snap. Then, line all the stalks together and cut to the same length.


In a small pot over medium-low heat, melt the butter and add the onion, garlic, and pepper flakes.


Cook for 3-5 minutes, stirring, until softened.


Add the asparagus and cook for another 5 minutes.


Add the broth, salt and pepper to taste.


Simmer covered for 20 minutes.


Once cooked, use an emulsion blender or stand blender to puree until smooth.


Pour back into a clean pot and add the heavy cream.


Cook over medium-low, stirring frequently, for 2 minutes and add the lemon juice.


Adjust the seasoning and consistency with extra water or chicken broth.


Serve with a crusty loaf of bread and enjoy!

Tips and Substitutes

  • For an artsy presentation, dress your asparagus soup with dots of heavy cream or crème fraîche, and asparagus tips.
  • During the cooking process, take a moment to blanch the asparagus tips and lightly salt – you won’t regret it when you see the end product!
  • I sometimes add fresh herbs for an extra layer of flavor.

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