20 Creamy Cream of Asparagus Soup Recipes Delicious

Brimming with the fresh, vibrant flavors of spring, our collection of 20 Creamy Cream of Asparagus Soup Recipes is a treasure trove for home cooks looking to whip up something truly special. Whether you’re in the mood for a quick weeknight dinner or a comforting bowl of seasonal goodness, these recipes promise to delight your taste buds and warm your soul. Dive in and discover your next favorite soup today!

Classic Cream of Asparagus Soup

This creamy asparagus soup is a springtime favorite. Tender asparagus blends smoothly into a rich, velvety base.

Ingredients

• Asparagus – 1 lb
• Butter – 2 tbsp
• Onion – 1 medium, chopped
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Trim the tough ends off the asparagus. Cut into 1-inch pieces.
2. Melt butter in a large pot over medium heat. Add chopped onion. Cook until translucent, about 5 minutes.
3. Add asparagus pieces to the pot. Cook for another 5 minutes, stirring occasionally.
4. Pour in chicken broth. Bring to a boil. Reduce heat to low. Simmer for 15 minutes, until asparagus is very tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Stir in heavy cream. Season with salt and black pepper. Heat through for 2 minutes. Do not boil.

Ultra-smooth with a fresh, grassy flavor, this soup pairs beautifully with crusty bread. For a twist, top with crispy bacon or a drizzle of truffle oil.

Roasted Asparagus and Garlic Soup

Nothing beats the simplicity and depth of flavor in a well-made soup. Roasted asparagus and garlic come together in this creamy, comforting dish.

Ingredients

• Asparagus – 1 lb
• Garlic – 4 cloves
• Olive oil – 2 tbsp
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F.
2. Trim ends off asparagus. Cut into 1-inch pieces.
3. Toss asparagus and whole garlic cloves with olive oil, salt, and pepper on a baking sheet.
4. Roast for 20 minutes until asparagus is tender and slightly charred.
5. Transfer roasted asparagus and garlic to a blender. Add 2 cups of vegetable broth. Blend until smooth.
6. Pour blended mixture into a pot. Add remaining 2 cups of vegetable broth.
7. Bring to a simmer over medium heat. Cook for 10 minutes.
8. Stir in heavy cream. Simmer for another 5 minutes.
9. Adjust seasoning with salt and pepper if needed.

Rich and velvety, this soup pairs beautifully with crusty bread. The roasted garlic adds a subtle sweetness, balancing the earthy asparagus. For a twist, top with crispy bacon or toasted almonds.

Creamy Asparagus and Potato Soup

Kickstart your meal with this creamy asparagus and potato soup, a comforting blend that’s both nutritious and easy to make.

Ingredients

• Asparagus – 1 lb
• Potatoes – 2 cups, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic. Sauté for 3 minutes until translucent.
3. Add diced potatoes and asparagus. Cook for 5 minutes, stirring occasionally.
4. Pour in vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer for 20 minutes until vegetables are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream, salt, and black pepper. Heat for 2 minutes.
8. Tip: For a smoother texture, strain the soup through a fine mesh sieve.
9. Tip: Garnish with a drizzle of cream and fresh asparagus tips for presentation.
10. Tip: Adjust thickness by adding more broth if needed.

Savor the velvety texture and rich flavors of this soup. Perfect with crusty bread or as a starter for a dinner party.

Asparagus and Leek Soup with Crème Fraîche

Great for a light lunch or starter, this soup combines fresh asparagus and leeks for a smooth, creamy texture. Finish with a dollop of crème fraîche for a tangy contrast.

Ingredients

• Asparagus – 1 lb
• Leek – 1, white and light green parts only
• Butter – 2 tbsp
• Chicken broth – 4 cups
• Crème fraîche – ½ cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Trim the asparagus, cut into 1-inch pieces.
2. Slice the leek thinly, rinse well to remove dirt.
3. Melt butter in a large pot over medium heat.
4. Add leeks, cook until soft, about 5 minutes. Stir occasionally.
5. Add asparagus, cook for another 3 minutes.
6. Pour in chicken broth, bring to a boil.
7. Reduce heat, simmer until asparagus is tender, about 10 minutes.
8. Blend the soup until smooth. Use an immersion blender for ease.
9. Stir in crème fraîche, salt, and pepper. Heat through.
10. Adjust seasoning if needed, serve hot.

The soup is velvety with a bright, vegetal flavor from the asparagus. Serve with a swirl of crème fraîche and crusty bread on the side for dipping.

Spring Asparagus Soup with Lemon and Dill

Craving a light yet flavorful dish? This soup combines fresh asparagus with zesty lemon and aromatic dill for a refreshing meal.

Ingredients

• Asparagus – 1 lb
• Vegetable broth – 4 cups
• Lemon – 1, juiced
• Dill – 2 tbsp, chopped
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add asparagus, sauté for 5 minutes until bright green.
3. Pour in vegetable broth, bring to a boil.
4. Reduce heat, simmer for 15 minutes until asparagus is tender.
5. Remove from heat, blend until smooth using an immersion blender.
6. Stir in lemon juice and dill, season with salt.
7. Tip: For a smoother texture, strain the soup through a fine mesh sieve.
8. Tip: Adjust lemon to taste for more brightness.
9. Tip: Garnish with extra dill for a fresh look.

Zesty and creamy, this soup pairs perfectly with crusty bread. Try topping with a dollop of Greek yogurt for extra richness.

Velvety Asparagus Soup with Parmesan Crisps

Asparagus transforms into a velvety soup that’s both simple and sophisticated. Pair it with crispy Parmesan for a textural contrast that elevates the dish.

Ingredients

– Asparagus – 1 lb
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Parmesan cheese – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F. Trim asparagus ends and cut into 1-inch pieces.
2. Toss asparagus with 1 tbsp olive oil, salt, and pepper. Roast for 15 minutes until tender.
3. Heat remaining olive oil in a pot over medium heat. Sauté minced garlic for 1 minute until fragrant.
4. Add roasted asparagus and vegetable broth to the pot. Bring to a boil, then simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender. Stir in heavy cream.
6. For Parmesan crisps, sprinkle Parmesan in small piles on a parchment-lined baking sheet. Bake at 400°F for 5 minutes until golden.
7. Ladle soup into bowls and top with a Parmesan crisp.

Notably, the soup’s creaminess contrasts beautifully with the crisp’s crunch. Serve with a drizzle of olive oil for an extra layer of flavor.

Asparagus and Pea Soup with Mint

Whip up a vibrant, spring-inspired soup in no time. This Asparagus and Pea Soup with Mint is both refreshing and satisfying.

Ingredients

• Asparagus – 1 lb
• Peas – 2 cups
• Mint leaves – ¼ cup
• Vegetable stock – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add asparagus, sauté for 5 minutes until slightly softened.
3. Pour in vegetable stock, bring to a boil at 212°F.
4. Add peas, reduce heat to low, simmer for 10 minutes.
5. Stir in mint leaves, cook for 1 minute to infuse flavor.
6. Remove from heat, let cool slightly before blending to a smooth consistency.
7. Season with salt, blend again for 10 seconds to incorporate.

Bright and velvety, this soup boasts a fresh minty lift. Serve chilled for a summer twist or warm with crusty bread.

Cream of Asparagus Soup with Crab Meat

Easy to make yet elegant, this Cream of Asparagus Soup with Crab Meat is a perfect blend of flavors. It’s a quick fix for a luxurious meal.

Ingredients

• Asparagus – 1 lb
• Butter – 2 tbsp
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Crab meat – 8 oz
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Trim the asparagus and cut into 1-inch pieces.
2. Melt butter in a large pot over medium heat.
3. Add chopped onion and minced garlic. Sauté until translucent, about 5 minutes.
4. Add asparagus pieces. Cook for another 5 minutes, stirring occasionally.
5. Pour in chicken broth. Bring to a boil, then reduce heat to simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth. Tip: For a finer texture, strain the soup through a sieve.
7. Stir in heavy cream, crab meat, salt, and black pepper. Heat through for 5 minutes. Tip: Do not boil after adding cream to prevent curdling.
8. Adjust seasoning if necessary. Tip: A squeeze of lemon juice can brighten the flavors.

A velvety texture with the sweetness of crab meat makes this soup a standout. Serve with crusty bread or a sprinkle of fresh herbs for an extra touch.

Asparagus and Mushroom Cream Soup

Craving a creamy, comforting soup? This asparagus and mushroom cream soup is your answer. It’s simple, rich, and ready in no time.

Ingredients

• Asparagus – 1 lb
• Mushrooms – 8 oz
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Chicken broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash and trim the asparagus, then cut into 1-inch pieces.
2. Clean the mushrooms and slice them thinly.
3. Melt butter in a large pot over medium heat.
4. Add the asparagus and mushrooms to the pot. Cook for 5 minutes, stirring occasionally.
5. Pour in the chicken broth. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
7. Stir in the heavy cream, salt, and black pepper. Heat for another 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
8. Check the seasoning and adjust if necessary. Tip: A squeeze of lemon juice can brighten the flavors.

Velvety smooth with a earthy depth, this soup pairs wonderfully with crusty bread. For a twist, top with crispy bacon or grated Parmesan.

Spicy Asparagus Soup with Chili Flakes

Looking for a quick, flavorful soup? This spicy asparagus soup with chili flakes is your answer. It’s simple, fast, and packs a punch.

Ingredients

• Asparagus – 1 lb
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Vegetable broth – 4 cups
• Chili flakes – 1 tsp
• Salt – ½ tsp

Instructions

1. Trim the asparagus ends and cut into 1-inch pieces.
2. Heat olive oil in a pot over medium heat. Add garlic, sauté for 30 seconds until fragrant.
3. Add asparagus to the pot. Cook for 5 minutes, stirring occasionally.
4. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Remove from heat. Use an immersion blender to puree the soup until smooth.
6. Stir in chili flakes and salt. Return to low heat for 2 minutes to blend flavors.

Just blend, heat, and serve. The soup is creamy with a spicy kick. Top with extra chili flakes for more heat.

Asparagus and White Bean Soup

Nothing beats a warm bowl of Asparagus and White Bean Soup on a cool evening. This recipe is straightforward and delivers a creamy, satisfying dish.

Ingredients

• Asparagus – 1 lb
• White beans – 2 cups, cooked
• Vegetable broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Trim and cut asparagus into 1-inch pieces, then add to the pot.
4. Sauté asparagus for 5 minutes until bright green.
5. Add white beans, vegetable broth, salt, and black pepper to the pot.
6. Bring the mixture to a boil, then reduce heat to low.
7. Simmer for 15 minutes, stirring occasionally.
8. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
9. Season with additional salt and pepper if needed. Tip: Taste as you go to adjust seasoning.
10. Serve hot. Tip: Garnish with a drizzle of olive oil or fresh herbs for extra flavor.

Perfectly creamy with a hint of garlic, this soup pairs well with crusty bread. Try topping it with grated Parmesan for a richer taste.

Creamy Asparagus and Chicken Soup

Craving a comforting bowl of soup? This creamy asparagus and chicken soup is your answer. It’s simple, satisfying, and packed with flavor.

Ingredients

• Chicken breast – 1 lb
• Asparagus – 1 bunch
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Cut chicken breast into 1-inch pieces. Season with salt and pepper.
2. Heat butter in a large pot over medium heat until melted.
3. Add chicken to the pot. Cook for 5 minutes, stirring occasionally, until no longer pink.
4. Trim asparagus and cut into 1-inch pieces. Add to the pot with chicken.
5. Sprinkle flour over the chicken and asparagus. Stir to coat evenly.
6. Pour in chicken broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
7. Stir in heavy cream. Simmer for another 5 minutes until slightly thickened.
8. Season with additional salt and pepper if needed. Serve hot.

You’ll love the creamy texture and the fresh crunch of asparagus in every bite. Try topping with grated Parmesan for an extra flavor boost.

Asparagus and Bacon Soup with a Twist

Outstanding for a cozy dinner, this soup combines classic flavors with a surprising twist. Ready in under 30 minutes, it’s a weeknight lifesaver.

Ingredients

• Bacon – 4 slices
• Asparagus – 1 lb
• Chicken broth – 4 cups
• Heavy cream – 1/2 cup
• Garlic – 2 cloves
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Chop bacon into 1-inch pieces. Cook in a pot over medium heat until crispy, about 5 minutes. Remove bacon, leave fat in pot.
2. Trim asparagus ends, cut into 1-inch pieces. Sauté in bacon fat with minced garlic for 3 minutes.
3. Add chicken broth, bring to a boil. Reduce heat, simmer for 10 minutes until asparagus is tender.
4. Blend soup until smooth. Return to pot, stir in heavy cream, salt, and pepper. Heat through for 2 minutes.
5. Crumble cooked bacon over soup before serving. Tip: For extra flavor, add a pinch of smoked paprika to the soup.

Rich and creamy with a smoky bacon crunch, this soup is a delight. Serve with crusty bread or top with a poached egg for an extra twist.

Light Asparagus Soup with Yogurt

Hoping for a quick, healthy meal? This light asparagus soup with yogurt is your answer. It’s simple, refreshing, and ready in no time.

Ingredients

• Asparagus – 1 lb
• Plain yogurt – ½ cup
• Chicken broth – 4 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add asparagus, sauté for 5 minutes until bright green.
3. Pour in chicken broth, bring to a boil.
4. Reduce heat, simmer for 10 minutes until asparagus is tender.
5. Blend the soup until smooth, tip: hold the lid to avoid splatters.
6. Stir in yogurt until fully incorporated, tip: room temperature yogurt blends easier.
7. Season with salt, tip: taste before adding more.

Great for a light lunch, this soup boasts a creamy texture with a fresh, tangy kick. Serve chilled in summer or warm with a drizzle of olive oil for extra richness.

Asparagus and Almond Soup

Gather around for a simple yet elegant soup that combines the earthy tones of asparagus with the rich crunch of almonds. Perfect for a light lunch or a starter, this soup is both nutritious and comforting.

Ingredients

– Asparagus – 1 lb
– Almonds – ½ cup
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Trim and chop asparagus into 1-inch pieces, then add to the pot.
4. Cook asparagus for 5 minutes, stirring occasionally.
5. Add almonds to the pot and cook for another 2 minutes.
6. Pour in vegetable broth, bring to a boil, then reduce heat to low.
7. Simmer for 15 minutes until asparagus is very tender.
8. Use an immersion blender to puree the soup until smooth.
9. Season with salt and black pepper, then simmer for another 5 minutes.
10. Serve hot, garnished with a few whole almonds for crunch.
The soup boasts a velvety texture with a nutty depth from the almonds. For an extra touch, drizzle with almond oil or serve with crusty bread.

Cream of Asparagus with Truffle Oil

Kickstart your culinary adventure with this creamy asparagus soup, elevated by the luxurious finish of truffle oil. Perfect for a cozy dinner or an elegant starter.

Ingredients

• Asparagus – 1 lb
• Butter – 2 tbsp
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Truffle oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim the asparagus, discarding the woody ends. Cut into 1-inch pieces.
2. Melt butter in a large pot over medium heat. Add onion and garlic. Cook until soft, about 5 minutes.
3. Add asparagus pieces. Cook for another 3 minutes, stirring occasionally.
4. Pour in chicken broth. Bring to a boil. Reduce heat and simmer for 15 minutes, until asparagus is tender.
5. Use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain through a fine-mesh sieve.
6. Stir in heavy cream, salt, and black pepper. Heat through but do not boil.
7. Drizzle with truffle oil before serving. Tip: A little truffle oil goes a long way; adjust to taste.
8. Serve hot. Tip: Garnish with asparagus tips or a sprinkle of Parmesan for extra flair.

Silky and rich, this soup boasts a deep asparagus flavor with a hint of earthy truffle. Try serving it with crusty bread or as a starter to a multi-course meal.

Asparagus and Spinach Cream Soup

Nothing beats the comfort of a warm, creamy soup on a chilly evening. This Asparagus and Spinach Cream Soup is quick to make and packed with nutrients.

Ingredients

• Asparagus – 1 lb
• Spinach – 2 cups
• Heavy cream – 1 cup
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Trim the asparagus ends and cut into 1-inch pieces.
2. Melt butter in a large pot over medium heat.
3. Add asparagus to the pot. Sauté for 5 minutes until slightly tender.
4. Pour in chicken broth. Bring to a boil.
5. Reduce heat to low. Simmer for 10 minutes.
6. Add spinach. Cook for 2 minutes until wilted.
7. Remove pot from heat. Let cool slightly.
8. Blend the soup until smooth using an immersion blender.
9. Return the pot to low heat. Stir in heavy cream.
10. Season with salt and black pepper. Simmer for 2 minutes.

This soup has a velvety texture with a rich, earthy flavor from the asparagus and spinach. Try serving it with a drizzle of olive oil and a sprinkle of grated Parmesan for an extra touch of elegance.

Creamy Asparagus Soup with Herbed Croutons

Perfect for a chilly evening, this creamy asparagus soup pairs beautifully with crunchy herbed croutons. It’s a simple yet elegant dish that comes together in under 30 minutes.

Ingredients

• Asparagus – 1 lb
• Butter – 2 tbsp
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Bread – 2 cups, cubed
• Olive oil – 2 tbsp
• Dried thyme – 1 tsp

Instructions

1. Trim the asparagus and cut into 1-inch pieces.
2. In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Add asparagus, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. While the soup simmers, preheat oven to 375°F. Toss bread cubes with olive oil and thyme, spread on a baking sheet, and bake for 10 minutes or until golden.
5. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and heat through.
6. Serve the soup hot, topped with herbed croutons.

Yield a velvety texture with a bright, fresh flavor. For a twist, garnish with a drizzle of truffle oil or a sprinkle of Parmesan cheese.

Asparagus and Corn Chowder

Fresh asparagus and sweet corn come together in this hearty chowder. Perfect for a quick weeknight meal.

Ingredients

• Butter – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Asparagus – 1 lb, chopped
• Corn – 2 cups
• Potatoes – 2, diced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic. Cook until translucent, about 5 minutes.
3. Stir in asparagus and corn. Cook for 3 minutes.
4. Add potatoes and chicken broth. Bring to a boil.
5. Reduce heat to low. Simmer until potatoes are tender, about 15 minutes.
6. Pour in heavy cream. Season with salt and pepper.
7. Simmer for another 5 minutes. Stir occasionally.

Creamy and rich, this chowder pairs well with crusty bread. Try topping with crispy bacon for extra flavor.

Conclusion

Unleash the creamy delight of asparagus in your kitchen with our roundup of 20 luscious soup recipes! Whether you’re a seasoned chef or a cooking novice, there’s a bowl here to warm your heart. Don’t forget to share your favorite in the comments and pin this article to your Pinterest for your next cozy meal inspiration. Happy cooking!