Cream of Asparagus Soup Recipe
There’s something utterly comforting about a bowl of Cream of Asparagus Soup: velvety-smooth, vivid in color, and bursting with the fresh flavor of spring’s best vegetables. This recipe beautifully balances the joyous green taste of asparagus with mellow onions, a touch of herbs, and a splash of Greek yogurt for creamy luxury—no heavy cream involved. It’s simple to prepare, yet sophisticated enough to serve at a dinner party. Whether it’s the highlight of a cozy weeknight or a show-stopping starter, Cream of Asparagus Soup is a dish you’ll crave all season long.
Ingredients You’ll Need
This soup stars a handful of fresh, quality ingredients; each one plays a starring role in flavor, texture, or color. You likely have many of these kitchen staples on hand already, but together they create a magic that feels both fresh and indulgent.
- Unsalted butter: Adds richness and helps create the soup’s silky mouthfeel by gently sautéing the aromatics.
- Olive oil: Blended with butter, it prevents scorching and delivers a subtle fruity note as the foundation of your soup.
- Yellow onions: Their sweetness mellows the asparagus’s earthy edge after a slow cook—chop them up for maximum flavor release.
- Garlic: Just a few cloves minced brings warm, savory depth to every spoonful.
- Red pepper flakes: A small pinch gives a gentle kick that wakes up the other flavors without making the soup spicy.
- Asparagus: The absolute star—choose bright green, firm stalks and slice off the woody ends for the smoothest texture.
- Low-sodium chicken broth: Forms the soup’s base, contributing body and roundness without overpowering the fresh veg—use veggie broth for a vegetarian option.
- Salt, pepper, dried thyme: Seasonings that bring all the other flavors into harmony; the thyme especially hints at spring.
- Fresh dill and basil: These herbs add freshness, herbaceous lift, and delightful aroma—mince and sprinkle in just before serving for best impact (or use dried in a pinch).
- Freshly grated Parmesan: Adds creamy, nutty, umami-rich notes that melt into the soup and elevate the whole pot.
- Freshly squeezed lemon juice: A squeeze at the end brightens the greens and sharpens all those layered flavors.
- Greek yogurt: For irresistible creaminess without the heaviness of cream—choose 2% or full-fat for best results.
How to Make Cream of Asparagus Soup
Step 1: Sauté the Onions
Begin by melting your butter together with the olive oil in a large Dutch oven set over medium heat. Add the chopped yellow onions and cook them gently, taking care not to let them brown. The goal is silkily tender onions after about ten minutes—this slow start builds the soup’s mellow sweetness and luscious texture.
Step 2: Build Aroma with Garlic and Spice
Sprinkle in your minced garlic and red pepper flakes, then sauté everything for just 30 seconds. Garlic moves fast, so stay close; this step flavors the entire pot without turning the garlic bitter or spicy, just aromatic and warm.
Step 3: Add Asparagus and Broth
Tumble in your chopped asparagus pieces and pour over the chicken broth. Now’s the time to season with salt, pepper, and dried thyme. If you’re using dried dill or basil, add them now: fresh herbs are best saved for the end. Cover everything up and bring it to a boil, then lower the heat so the goodness simmers.
Step 4: Simmer Until Tender
Let your soup gently cook for 35 to 45 minutes. The asparagus should be completely soft and giving by the time you’re done—that’s how you know all those flavors have melded and your soup will have the silkiness you crave in every spoonful.
Step 5: Purée Until Smooth
Working in batches, carefully transfer the hot soup to a blender and purée it until smooth. Take it steady and let steam escape while blending; hot liquids expand, so err on the side of caution and only fill the blender halfway each time.
Step 6: Stir in Parmesan and Fresh Herbs
Return your blended soup to the pot, setting it over low heat. Stir in the Parmesan first, letting its umami-rich, salty flavor melt fully, then add any chopped fresh dill and basil. These delicate herbs will instantly lift the soup’s aroma and taste, giving it a beautiful green fleck.
Step 7: Finish with Lemon and Greek Yogurt
With the soup off the heat, stir in a squeeze of lemon juice for head-turning brightness, followed by your Greek yogurt to round everything out with creamy body. Taste your soup and adjust the seasoning; add more salt, pepper, or lemon if you think it needs a tweak. If you prefer a thinner soup, a splash of extra broth will get you there.
Step 8: Serve With a Smile
Ladle that gorgeous Cream of Asparagus Soup into bowls and prepare for the contented sighs—this dish hits all the right notes of comfort, elegance, and brilliant green freshness!
How to Serve Cream of Asparagus Soup
Garnishes
Top your Cream of Asparagus Soup with an extra dollop of Greek yogurt, a flurry of Parmesan shavings, or a sprinkle of freshly chopped herbs for color and fragrance. Toasted pine nuts or even lemon zest can add texture and a special touch if you’re feeling fancy.
Side Dishes
This soup is wonderful alongside crispy crostini, crusty sourdough bread, or a fresh green salad with lemony vinaigrette. You could even serve it with delicate smoked salmon tartines or herby chicken salad for a more complete meal.
Creative Ways to Present
For a party-worthy presentation, try serving Cream of Asparagus Soup in small espresso cups as a chic appetizer. Drizzle a swirl of olive oil on top or set out several toppings for guests to mix and match. For a spring brunch, pour into vintage teacups for a delightful, whimsical start.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Cream of Asparagus Soup to room temperature, then store it in an airtight container in the fridge. It will keep beautifully for up to 3 or 4 days, making for quick, satisfying lunches or dinners later in the week.
Freezing
This soup freezes well, though you’ll want to add the Greek yogurt after reheating rather than before. Allow the soup to cool completely, then pour into freezer-safe containers, leaving a little room at the top for expansion. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat Cream of Asparagus Soup in a saucepan set over low to medium heat, stirring occasionally. If the soup has thickened a bit, just whisk in a splash of broth or water. Add the Greek yogurt after warming so it stays smooth and creamy.
FAQs
Can I make Cream of Asparagus Soup vegetarian?
Absolutely! Just use vegetable broth in place of chicken broth. The soup will remain just as delicious and flavorful, full of spring-fresh brightness.
Can I use frozen asparagus instead of fresh?
Fresh asparagus delivers the best flavor and color, but you can certainly use frozen in a pinch. Be sure to thaw it first and expect a slightly softer texture. The soup will still be a heartwarming treat.
What blender works best for puréeing the soup?
Any high-powered blender will yield velvety results, but an immersion blender is also a great tool (and less messy). Just make sure to blend thoroughly for that classic Cream of Asparagus Soup silkiness.
How do I prevent Greek yogurt from curdling?
Use 2% or full fat Greek yogurt and always stir it in after removing the soup from heat. Temper the yogurt with a bit of warm soup first if you’d like, and avoid fat-free versions, which are prone to curdling.
Can I make the soup ahead for a dinner party?
Certainly! Prepare the soup up to two days ahead and store covered in the fridge. Reheat gently, then add lemon and Greek yogurt just before serving for the freshest flavor and creamiest finish.
Final Thoughts
This Cream of Asparagus Soup has a way of making any day feel brighter and more special. I hope you’ll try it soon and experience how fresh, creamy, and comforting it can be—even for the simplest weeknight dinner or your next springtime gathering.
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Cream of Asparagus Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the velvety goodness of this Cream of Asparagus Soup, a rich and creamy delight perfect for any occasion.
Ingredients
Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 4–6 cloves garlic, minced
- Pinch of red pepper flakes
- 2 bunches asparagus, woody ends discarded, cut into 1-inch pieces
- 4 cups low-sodium chicken broth (may sub vegetable broth)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
Garnish:
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh basil (or 1 teaspoon dried)
- 1/2 cup freshly grated Parmesan
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup 2% or full-fat Greek yogurt (do not use fat-free)
Instructions
- Melt the Butter: In a large Dutch oven, melt the butter with olive oil over medium heat. Add the onions and cook until softened.
- Add Flavor: Stir in garlic and red pepper flakes, sauté briefly.
- Cook the Asparagus: Add asparagus, broth, salt, pepper, and thyme. Simmer until tender.
- Purée: Blend the soup until smooth in batches.
- Finish Soup: Return soup to pot, stir in Parmesan, herbs, lemon juice, and yogurt.
- Adjust: Season to taste with salt, pepper, and lemon juice. Adjust consistency with more broth if desired.
- Serve: Enjoy warm!
Notes
- For a vegan version, substitute dairy-free alternatives for butter, Parmesan, and yogurt.
- This soup freezes well for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Cream of Asparagus Soup, Asparagus Soup Recipe, Homemade Soup, Vegetarian Soup
