Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It’s so easy to make – serve as a main dish OR as a side dish.
We love asparagus, especially in the Spring when it is readily available at much lower than normal prices! Recently my husband picked up a couple large bunches of asparagus at the grocery store, so we enjoyed some of them pan-steamed until crisp-tender and served with chicken.
The rest of the fresh asparagus was used for this wonderful tasting cream of asparagus soup! YUYM! The original recipe came from one of my OLD “Taste of Home” magazines (from 21 years ago!), but it is a timeless, fantastic recipe you’re gonna love! One of the reasons I love this soup is because not all of the asparagus is pureed until creamy. Half of the soup is pureed in a blender or food processor to make it creamy; but some of the tender small pieces of asparagus are left intact in the soup. I like that!
This cream of asparagus soup is incredibly EASY to make, as well. If you enjoy fresh asparagus, I’m confident you’ll enjoy a bowl of this delicious soup. Here is how to make four servings of cream of asparagus soup:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Vegetables For The Soup
The first thing you will do is sauté chopped onion and minced garlic in a large saucepan. Heat oil on medium-low heat until hot, but not smoking. Add the veggies, then cook for 3-4 minutes (until tender). Stir often, to ensure the garlic does not burn and become bitter.
Add the fresh asparagus pieces, low-sodium chicken broth, and red pepper flakes to the saucepan. Bring the broth to a boil, then reduce the heat to Low, and cover the saucepan. Let this mixture simmer (covered) on low for 13-15 minutes, or until the asparagus is tender. Once done, remove the pan from the heat.
Make The Cream Base For The Soup
Remove about HALF of the asparagus mixture (including broth), and place it in a blender (or food processor). Add cream cheese, sour cream and dried dill weed or fresh chopped dill. Process these ingredients in the blender or food processor until smooth and creamy.
Pour the creamed mixture back into the saucepan with the remaining ingredients, and stir to fully combine the cream of asparagus soup. Turn the heat to Medium, and cook, just until the soup is heated through. The cream of asparagus soup will be thick, creamy, and have small pieces of tender asparagus in there, as well.
Serve The Cream Of Asparagus Soup
Once the cream of asparagus soup is fully heated through, it is time to serve! See how easy that was? Ladle the hot soup into four bowls, and lightly sprinkle each portion with ground nutmeg on top. That’s it! Grab a spoon, and enjoy this delicious, thick, creamy, soup! Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or in the microwave.
I truly hope you try this delicious cream of asparagus soup. We LOVE it, and trust you will, too. Thank you for taking time out of your busy day to visit my blog. Have a great day, and come back for another visit real soon.
Looking For More SOUP Recipes?
You can find all of my soup recipes in the Recipe Index, which is located at the top of the page. I have lots of them you’ll enjoy, including:
- Albondigas Soup
- Grandma’s Southern-Style Chicken n’ Dumplings (my #1 pinned recipe)
- Southwestern Chicken Soup
- Hearty Minestrone Soup
- Quick n’ Easy Cream of Broccoli Soup
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Original recipe source: “Taste of Home” magazine, April/May 2000 edition, page 17, published by Reiman Publications, Inc.
Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It's so easy to make - serve as a main dish OR as a side dish.
- 1 teaspoon vegetable oil
- 1 medium yellow onion , finely chopped
- 2 medium garlic cloves , minced
- 3 cups fresh cut asparagus (1" slices) woody bottom part of stem removed/discarded
- 2½ cups low-sodium chicken broth (or regular)
- ⅛ teaspoon crushed red pepper flakes
- 3 ounces light cream cheese , OR regular, cut in small cubes
- 2 Tablespoons light sour cream (or regular)
- 1 teaspoon dried dill weed , OR 1 Tablespoon chopped fresh dill
- ½ teaspoon ground nutmeg , for garnish
Heat oil on medium-low heat until hot, but not smoking. Add onion and garlic; cook 3-4 minutes (until tender). Stir often, to ensure garlic doesn't burn and become bitter.
Add asparagus pieces, chicken broth, and red pepper flakes to saucepan. Bring broth to a boil, then reduce heat to Low. Cover the saucepan. Let simmer (covered) on low 13-15 minutes, or until asparagus is tender. Once done, remove pan from the heat.
Remove HALF the asparagus mixture (including broth); place in blender or food processor. Add the cream cheese, sour cream and dill. Process until smooth and creamy. Pour creamed mixture back into saucepan (with remaining ingredients), and stir to fully combine soup. Cook on Medium heat only until soup is heated through.
Ladle hot soup into four bowls; lightly sprinkle each portion with ground nutmeg. Grab a spoon, and enjoy this delicious, thick, creamy, soup! Store any leftover soup in an airtight container in refrigerator for up to 3-4 days. Reheat in a saucepan or in a microwave.
Here’s one more to pin on your Pinterest boards!