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Creamy Asparagus Soup

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French


This French-inspired creamy asparagus soup is filled with the flavors of spring and perfect for a light lunch or dinner.


  • 2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces (about 5 cups)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth, or vegetable broth
  • 1/2 cup heavy cream
  • Salt
  • Pepper
  • Dill, fresh, to serve (optional)


  1. In a large heavy bottom pot on medium heat, warm the butter and olive oil. Add onion and garlic and cook for 3-5 minutes, stirring frequently, until tender and then season with a pinch of salt and pepper.
  2. Add asparagus to the pot, stir to combine with the onion and garlic mixture, and cook for 5 minutes.
  3. Add broth, bring to a boil, then reduce to a simmer and cook for 10 minutes until asparagus is tender but still bright green in colour.
  4. Once cooked, turn off the heat, using an immersion blender or in batches using a bar blender, puree the soup until smooth.
  5. Once blended, add heavy cream and stir until well incorporated and the soup has a creamy texture. Taste and season with additional salt and pepper as needed.
  6. The soup can be served immediately with a drizzle of heavy cream and a garnish of fresh dill or stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.


  • Serving Size: 1 serving
  • Calories: 196 calories
  • Sugar: 7 grams
  • Fat: 15 grams
  • Carbohydrates: 14 grams
  • Fiber: 5 grams
  • Protein: 6 grams

Keywords: cream of asparagus soup

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