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A bowl of Asparagus Soup topped with cream and chives.
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5 from 1 vote

Creamy Asparagus Soup

The flavor of asparagus is warmed with a touch of cream in this Creamy Asparagus Soup. This quick and easy soup is a nutritious and delicious way to welcome spring!!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: American
Diet: Vegetarian
Keyword: creamy asparagus soup
Servings: 4
Calories: 194kcal


  • 2 pounds asparagus medium-thick stalks
  • 2 tablespoons butter
  • ½ cup finely diced sweet yellow onion
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups low-sodium chicken or vegetable broth
  • 1 medium Yukon gold potato peeled and diced (about 1cup diced)
  • ½ cup heavy cream or half and half plus additional for garnish
  • freshly chopped chives for garnish


  • Trim and discard the tough woody ends of the asparagus (leaving the tip and dark and light green stalk). Cut the trimmed stalks into 1-inch pieces.
  • Melt butter in a heavy pot over MEDIUM-LOW heat. Add onion and cook for 2 to 3 minutes, until just tender but not browned. Add garlic and cook until fragrant, 1 minute more. Add asparagus and potato. Season with salt and pepper, and cook, stirring frequently, until just beginning to get tender, about 5 to 6. Add broth and increase the heat under the pot to bring the mixture to a boil. Reduce the heat to low, cover, and simmer until asparagus and potato are very tender but asparagus is still bright green, about 10 to 15 minutes.
  • Remove from the heat and use an immersion blender to puree the soup until completely smooth. Alternately, you can transfer batches of the soup to a regular blender and pulse until smooth, returning to the pot. Stir in the cream or half and half and season with additional salt and pepper, if desired.
  • Garnish servings with a drizzle of cream, chives, and pepper.


Nutrition value was calculated using half and half.
Storing and Reheating Leftovers
Leftovers should be covered, preferably in an airtight container, and refrigerated promptly after the soup has cooled. Leftovers should be consumed within 3 to 4 days for the best quality. Reheat the soup gently over low heat on the stove or in the microwave.
Cream soups typically don't freeze well since the dairy has a tendency to separate and take on a grainy texture when thawed and reheated. If you want to freeze this Creamy Asparagus Soup, I recommend following the recipe as directed but omit the cream. Instead, add the cream after thawing the soup.


Serving: 1cup | Calories: 194kcal | Carbohydrates: 21g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 704mg | Potassium: 809mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2074IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 6mg