This quick and easy creamy asparagus soup is great for those spring evenings when it’s not acting like spring. It’s wonderfully rich and flavorful, and healthy too!
We love to eat asparagus just as soon as it’s big enough to harvest from the garden. Of course, it’s available year round at the grocery store now, so there’s no need to wait for spring to make this delicious soup.
You can use fresh, frozen, or even canned asparagus for this recipe. I’m probably a little biased, but I always think fresh from the garden is best.
And if you canned asparagus this year from my recipe, I said to save those woodier end pieces and toss them in the freezer. This is the recipe that I use those in.
Creamy Asparagus Soup Recipe
Ingredients
- 2 pounds fresh asparagus stalks cut into 1-inch pieces (or 1 to 1 1/2 pints of home canned asparagus)
- 1 medium onion, diced
- 1 quart homemade chicken broth or vegetable broth
- 4 Tablespoons butter
- 1/4 cup organic, unbleached flour
- 2 1/2 teaspoons sea salt
- 1/8 teaspoon ground black pepper
- 1/4 cup heavy cream
- 1/2 Tablespoon lemon juice
Instructions
In a large saucepan or Dutch oven put 1 cup of the broth, asparagus pieces, and diced onion.
Bring the broth to a boil. Then turn the heat down to medium and put the cover on. Let it simmer for 10-15 minutes until the asparagus and onions are soft.
If you are using the canned asparagus, just put the onions in the broth.
Once the veggies are tender, remove the pot from the heat and let it cool for 5 minutes.
Then, put the mixture into a blender or food processor and puree until it’s smooth in batches.
Letting it cool before hand will avoid an explosion from the blender. (And trust me when I say ain’t NOBODY wants a blender explosion!)
But it’s still a good idea to hold the lid on. Tightly.
Or just use a handy dandy immersion blender to puree it all in the pot.
Add more broth if necessary to get it smooth. Then set that aside for a few minutes.
Now put the Dutch oven back on medium heat and melt the butter. Sprinkle the flour, salt, and pepper over the butter. Whisk constantly for about 2 minutes. The goal here is to brown and cook the flour without letting it burn.
Pour the rest of the broth in slowly while whisking. Increase the heat and continue whisking until the mixture comes to a boil and begins to thicken.
Then add the asparagus puree to the pot. Continue to whisk the soup until it comes back to a boil. That will only take a few minutes.
And that’s where I got so excited that I forgot to take any more pictures until I was done.
Remove the pot from the heat. Stir in the cream and the lemon juice and adjust the seasonings.
Ladle into bowls and garnish as desired. I used carrot zoodles because I just got a veggie spiralizer and wanted to play with it.
So there it is. Fresh, flavorful, and healthy. You’re welcome.
Blessings
Frequently Asked Questions About Asparagus Soup
This creamy asparagus soup will last 3 to 5 days in the fridge.
Absolutely! Put in an airtight container and freeze for up to 3 months. Just thaw and reheat over medium when you’re ready to eat it.
I like to serve this soup with chunks of French bread and herbed butter. Finish off with a lemon curd tart for a perfect brunch.
Yes! Frozen asparagus works just fine. Just toss it into the stock frozen.
Absolutely! Use 1 or 2 cans and add right before the puree step. Adding the juice will likely mean you will have to let it simmer longer and reduce until it’s the desired consistency.
More soups, stews, and chilis you should try:
Asparagus Soup
Ingredients
- 2 lbs fresh or frozen asparagus cut into 1-2″ pieces
- 1 med onion diced
- 1 quart homemade chicken stock
- 4 Tbsp butter
- 1/4 cup unbleached flour
- 2 1/2 tsp sea salt
- 1/8 tsp freshy ground black pepper
- 1/2 cup heavy cream
- 1/2 Tbsp lemon juice
Instructions
- In a Dutch oven put 1 cup of the broth, asparagus pieces, and diced onion. Bring the broth to a boil.
- Turn the heat down to medium and put the cover on. Simmer for 10-15 minutes until the asparagus is soft.
- Remove from heat and let cool for 5 minutes.
- Put the mixture into a blender or food processor and puree until it’s smooth. Letting it cool will avoid an explosion from the blender. But it’s still a good idea to hold the lid on tightly. Add more broth if necessary to get it smooth. Set that aside for a few minutes.
- Put the Dutch oven back on medium heat and melt the butter.
- Sprinkle the flour, salt, and pepper over the butter. With a whisk, stir constantly for about 2 minutes. The goal here is to brown the flour without letting it burn.
- Pour the rest of the broth in slowly while whisking.
- Increase the heat and continue whisking until the mixture comes to a boil.
- Add the asparagus puree to the pot.
- Continue to whisk the soup until it comes to a boil. That will only take a few minutes.
- Remove the pot from the heat. Stir in the cream and the lemon juice and adjust the seasonings.
- Ladle into bowls and garnish as desired.