Creamy Asparagus Soup is both rich and light – the best of both worlds! Asparagus, garlic, potatoes and more are sautéed until tender then blended with broth, cream, and parmesan to make a seriously satisfying veggie soup.
Creamy Asparagus Soup
This might just be my new favorite way to eat asparagus. After all, if anything gets blended with ingredients like potatoes, garlic, and a blend of bold seasonings, you just know it’s going to be good! And when it’s all tied together in a creamy broth with freshly grated parmesan? It’s the stuff of dreams. I absolutely love enjoying this soup all by itself, but it’s even better when served with some crusty bread to help soak up every last drop. To round out your meal, consider serving it alongside a protein like a baked chicken breast for a filling, easy dinner!
Enjoy more of my favorite meatless soup recipes like carrot soup, roasted tomato soup, and roasted garlic soup.
Is this the same thing as cream of asparagus soup?
Nope! Cream of asparagus soup typically consists of steamed asparagus with broth and cream, with some optional seasonings and aromatics. This creamy asparagus soup features sautéed asparagus with green onions, shallots, potatoes, and more that get blended into a more substantial soup.
How to Make Creamy Asparagus Soup
- Sauté. Melt butter in a pot over medium-low heat. Add the asparagus, garlic, onions, and shallots. Sauté for 5-10 minutes, until softened.
- Boil. Stir in the broth, potatoes, salt, pepper, and red pepper flakes. Bring to a boil, then turn the heat down to low and simmer for 20-25 minutes or until the potatoes are soft enough to easily mash with a fork.
- Blend. Purée the soup using an immersion blender or transfer to a blender and blend until smooth.
- Make it creamy and cheesy. Return the soup to the pot. Stir in the cream and parmesan until melted.
- Enjoy! Taste and adjust salt and pepper if needed, then serve with a drizzle of heavy cream, freshly cracked black pepper, and oven-toasted bread if desired.
Storing and Reheating Asparagus Soup
If you have any leftover asparagus soup, store it in an airtight container in the fridge for up to 4 days. Reheat for about 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through. I do not recommend freezing this creamy soup.
Ingredient Notes
- Butter – I like using salted butter when sautéeing the veggies for the very best flavor. However, you can swap it for unsalted butter or olive/avocado oil if preferred.
- Asparagus – Dice and trim it prior to cooking. Note that thin asparagus will of course cook much quicker than thicker stalks.
- Garlic – Smashed and minced garlic cloves can’t be beat.
- Green Onions – If you’d like, reserve a small handful for garnishing.
- Shallots – If you need a quick substitute, you can use half of a white onion.
- Low-Sodium Broth – You can use vegetable or chicken broth here, whichever you like.
- Potatoes – Peeled and diced. I like to use russet or yukon gold potatoes.
- Salt – Add more or less to taste. As a general rule of thumb, I like to cook with flaky sea salt or kosher salt.
- Black Pepper – Freshly cracked is best.
- Crushed Red Pepper Flakes – Just the tiniest pinch adds a depth of flavor without making the soup spicy.
- Heavy Cream – You can swap this with half and half, but your soup won’t be quite as thick and creamy.
- Parmesan Cheese – Use freshly grated parmesan cheese, not the bagged kind! Pre-shredded cheese is coated in an anti-caking powder to prevent clumps from forming in the bag. This also prevents it from incorporating with the soup to create a silky broth.
Enjoy!
~Nichole
Creamy Asparagus Soup
Ingredients
- 3 Tablespoons Salted Butter
- 1 Pound Asparagus trimmed and diced
- 3 Cloves Garlic minced
- 3 Green Onions sliced
- 2 Shallots diced
- 4 Cups Vegetable Chicken Broth low sodium
- 2 Medium Potatoes peeled and diced
- 1/2-1 teaspoon Salt plus more to taste
- 1/2 teaspoon Black pepper more to taste
- 1/4 teaspoon Crushed Red Pepper Flakes
- 3/4 Cup Heavy Cream
- 1/2 Cup Freshly Grated Parmesan Cheese
Instructions
- Melt the butter in a large pot over medium-low heat.
- Add the asparagus, garlic, onions, and shallots, and sauté for 5-10 minutes until softened and fragrant.
- Stir in the broth, potatoes, salt, pepper, and red pepper flakes.
- Bring to a boil, then turn the heat down to low and simmer for 20-25 minutes or until the potatoes are soft enough to easily mash with a fork.
- Purée the soup using an immersion blender or carefully transfer to a blender and blend until smooth.
- Return the soup to the pot and stir in the heavy cream and parmesan until melted and creamy.
- Taste and adjust salt and pepper if needed, then serve with a drizzle of heavy cream, freshly cracked black pepper, and oven-toasted bread if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
