Creamy Asparagus Soup is a delightful dish, with a velvety smooth texture and a bright flavor that's perfect for any time of the year. Whether you're craving a delicious soup for a cozy evening or looking for an easy recipe to impress your guests at a dinner party, this classic cream of asparagus soup will surely become one of your favorite vegetable soups. Plus, fresh asparagus can be easily found in most grocery store year-round. In this post I will show you how easy it is to make this delicious, flavorful soup with basic ingredients and a few simple techniques.
Try my other recipes for Corn Chowder with Bacon and Roasted Serrano Peppers, Homemade Chicken Tortilla Soup and Creamy Potato Leek Soup with Truffle Oil.
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Ingredients
- Butter
- Shallots
- Leeks
- Garlic
- Fresh asparagus
- Low sodium chicken broth
- Créme fraîche or sour cream
- Fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- Fresh chives
- Fresh dill (optional)
- Drizzle of truffle oil
- Crusty bread or garlic bread for serving
See recipe card for quantities.
Instructions
Bend the asparagus stalks near the woody end until the stalk snaps. Discard the woody portion. Reserve the tips from 8 spears to add at the end and cut the remaining asparagus into 1-inch pieces.
Heat the butter in a Dutch oven or soup pot over medium heat. Add the diced shallots and leeks and cook for 5 minutes until softened. Then add the garlic and cook for 1 additional minute.
Next, add the asparagus pieces, excluding the reserved tips, to the pot and stir to combine. Cook for 5 minutes, stirring often. Pour in the low-sodium chicken broth. Increase the heat to high to bring the mixture to a boil, then reduce the heat to low and simmer until the asparagus are tender, about 15 minutes.
While the soup is simmering, cook the reserved asparagus tips in a small pan with a little bit of butter over medium heat. Sauté the tips for 2-3 minutes until tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, a regular blender will work just as well. Just be careful when blending hot soup and do it in small batches to avoid spills.
After blending, stir in the créme fraîche. This will give the soup a creamy consistency that complements the bright flavor of the asparagus. Add kosher salt and freshly ground black pepper to taste. The soup should have a smooth consistency with a bright green color.
Ladle the soup into bowls and carefully top with the reserved asparagus tips, chopped chives and/or chopped dill. For something extra special, drizzle a little truffle oil on top. Serve with crusty bread or garlic bread.
Variations
Heavy whipping cream can be used in place of créme fraîche or sour cream.
Equipment
This recipe can be made in a small Dutch oven or medium soup pot. An immersion blender works well but a regular blender would also work. Just process it in small batches.
Storage
Store leftover asparagus soup in an airtight container in the refrigerator for up to 3 days.
Top Tip
If you are planning on leftovers, it is best to remove the leftover portion from the pot before adding a portion of the créme fraîche. The reason is that the soup with créme fraîche may break when reheated.
Final Thoughts
This easy creamy asparagus soup recipe is perfect for any asparagus lover. Don’t forget to serve it with crusty bread for dipping. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Creamy Asparagus Soup Recipe
Equipment
- 1 Dutch oven or soup pot
- 1 Immersion blender or standard blender
Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 1 leek diced (white part only)
- 2 cloves garlic minced
- 2 pounds fresh asparagus use the tips, spears, and stalks, woody ends removed
- 4 cups low sodium chicken broth
- 1 cup créme fraîche or sour cream
- ¼ cup fresh basil leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper to taste
- 1 tablespoon Fresh chives chopped
- 1 tablespoon Fresh dill chopped (optional)
- truffle oil drizzle
- Crusty bread or garlic bread for serving
Instructions
- Bend the asparagus stalks near the woody end until the stalk snaps. Discard the woody portion. Reserve the tips from 8 spears to add at the end and cut the remaining asparagus into 1-inch pieces.
- Heat the butter in a Dutch oven or soup pot over medium heat. Add the diced shallots and leeks and cook for 5 minutes until softened. Add the garlic and cook for 1 additional minute.
- Add the asparagus pieces, excluding the reserved tips, to the pot and stir to combine. Cook for 5 minutes, stirring often. Pour in the low-sodium chicken broth. Increase the heat to high to bring the mixture to a boil, then reduce the heat to low and simmer until the asparagus are tender, about 15 minutes.
- While the soup is simmering, cook the reserved asparagus tips in a small pan with a little bit of butter over medium heat. Sauté the tips for 2-3 minutes until tender.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, a regular blender will work just as well. Just be careful when blending hot soup and do it in small batches to avoid spills.
- After blending, stir in the créme fraîche. This will give the soup a creamy consistency that complements the bright flavor of the asparagus. Add kosher salt and freshly ground black pepper to taste. The soup should have a smooth consistency with a bright green color.
- Ladle the soup into bowls and carefully top with the reserved asparagus tips, chopped chives and/or chopped dill. For something extra special, drizzle a little truffle oil on top. Serve with crusty bread or garlic bread.
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