Kitchen notes · a little help before you start
Creamy Asparagus Soup
A smooth asparagus soup is a welcome bowl when the green flavor is what you are hungry for. Cream softens the savory broth, making each spoonful gentle and satisfying. Sit down with it hot and enjoy the asparagus all the way through to the last spoonful.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course · Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Soften the aromatics first
Cook the onion and garlic in olive oil until tender before adding the butter and flour for the sauce base.
2. Whisk broth in slowly
Add the broth gradually while whisking, then stir in the asparagus and simmer until its pieces are tender.
3. Blend completely smooth
Puree the cooked soup before stirring in cream and seasoning, then warm through gently before serving.
Get to know the ingredients
Short asparagus pieces
Cut the asparagus into the listed inch-sized pieces before adding to broth, ready to soften during its brief simmer.
Flour and butter
These join the softened onion and garlic, cooking until fragrant and golden before the broth is whisked in.
Broth choice
Chicken or vegetable broth is included for the soup, whisked into the aromatic base before adding asparagus.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Creamy Asparagus Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cream after blending
Stir cream, salt and pepper into the smooth soup, warm over medium-low heat and serve hot.
A little more help as you go
Two blenders are included
An immersion blender or regular blender can puree the asparagus soup once the vegetables have softened in the broth.
Bring the boil back down
Once the broth and asparagus boil, reduce to medium-low for the tenderizing simmer before the blending stage.
A few questions you might have
Does the cream boil with asparagus?
It goes in after the asparagus mixture is pureed, followed by a gentle medium-low warming before serving hot.
Is the onion left in pieces?
It cooks with garlic first and is blended with the rest of the soup once the asparagus becomes tender.
When do I add flour?
Add it with butter after the onion and garlic soften, then cook until golden before whisking in broth.
Can I choose vegetable broth?
Yes. Vegetable broth is listed alongside chicken broth and goes in at the same stage before the asparagus simmers.
Do I need to strain the blended soup?
The written method blends until completely smooth, then stirs in cream and seasoning; there is no separate straining stage.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
