Cream of Asparagus Soup - Easy Asparagus Soup Recipe

Ingredients

• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 large Onion (finely diced)
• 4 cups Chicken Broth (low‑sodium; can substitute vegetable broth)
• 2 cups Water (filtered)
• 2 lb Asparagus (washed, trimmed, cut into 1‑inch pieces)
• 1 tsp Kosher Salt (or to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 tsp Cayenne Pepper (optional for heat)
• 0.5 cup Heavy Cream (optional, adds richness)
• 2 tbsp Heavy Cream (topping) (for lemon‑parmesan cream)
• 2 tbsp Parmesan Cheese (freshly grated Parmigiano‑Reggiano)
• 1 tsp Lemon Zest (from one lemon, finely grated)

Instructions

1. Sauté Onion

   Melt the butter over medium heat in the soup pot, then add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and lightly golden.

   Time: PT10M

   Temperature: medium

2. Add Liquids and Bring to Simmer

   Pour in the chicken broth and water, increase the heat to high, and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: high

3. Simmer Onions

   Reduce heat to medium and let the soup simmer for 15 minutes. This sweetens the onions and gives you time to prep the asparagus.

   Time: PT15M

   Temperature: medium

4. Prep Asparagus

   While the onions simmer, wash the asparagus, snap off the woody ends, and cut the spears into 1‑inch pieces.

   Time: PT5M

5. Cook Asparagus

   Add the cut asparagus to the pot, turn the heat back to high, then reduce to medium and cook for 5‑10 minutes, until just tender but still bright green.

   Time: PT8M

   Temperature: medium

6. Blend Soup

   Turn off the heat and use a stick blender to puree the soup directly in the pot until perfectly smooth.

   Time: PT5M

7. Strain for Extra Silkiness

   Pass the pureed soup through a fine mesh strainer back into the pot to catch any remaining fibers.

   Time: PT5M

8. Season and Warm

   Return the pot to low heat, season with salt, freshly ground black pepper, and cayenne pepper. Stir gently.

   Time: PT5M

   Temperature: low

9. Add Heavy Cream

   Stir in ½ cup heavy cream until fully incorporated. Heat just until the soup is hot, not boiling.

   Time: PT2M

   Temperature: low

10. Prepare Lemon‑Parmesan Cream (Optional)

    In a small bowl, whisk together 2 tbsp heavy cream, grated Parmesan, and lemon zest for about 1 minute until slightly thickened and airy.

    Time: PT2M

11. Serve

    Ladle the soup into hot bowls, drizzle the lemon‑parmesan cream on top, and garnish with a pinch of extra lemon zest and cayenne for color.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Onion: Shallot
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Asparagus: Green beans (different flavor)
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Cayenne Pepper: Crushed red pepper flakes
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (non‑dairy)
• Instead of Heavy Cream (topping): Half‑and‑half
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Lemon Zest: Lemon juice (less aromatic)

Equipment Needed

• Soup Pot
• Knife
• Cutting Board
• Stick Blender
• Fine Mesh Strainer
• Measuring Cups
• Ladle
• Whisk (optional)
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Sauté the onion until soft and golden to develop sweetness.
• Simmer the onions for a full 15 minutes for flavor and to give time for asparagus prep.
• Cook asparagus just until tender but still bright green to avoid bitterness and gray color.
• Blend the soup to a completely smooth texture before straining.
• Season properly before adding the cream; adjust salt and pepper to taste.

Chef Tips from the Video

• Use fresh, thin asparagus for the best flavor and color.
• A splash of lemon juice added at the end brightens the soup without overpowering the asparagus.
• For an extra luxurious finish, swirl a dollop of crème fraîche instead of heavy cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of broth if needed.

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge and reheat, stirring in fresh cream after reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Puree and strain the soup, then refrigerate. Add the heavy cream and reheat just before serving.
• The lemon‑parmesan topping can be prepared up to 2 hours ahead and kept chilled.

Frequently Asked Questions