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.
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:

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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. 

Chopped onion and minced garlic are cooked in oil in a large saucepan.

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.

Asparagus, chicken broth, and red pepper flakes are added to the cream of asparagus soup in pan.

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. 

Half the soup mixture is transferred out of the saucepan into a blender for processing.Cream cheese, sour cream and dried dill are added to asparagus in blender and processed until 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.

Pureed cream of asparagus soup is added back into remaining ingredients in saucepan.After stirring, the cream of asparagus soup is thick and creamy.

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.

The cream of asparagus soup is sprinkled with ground nutmeg and served hot, in a white bowl.

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:

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Original recipe source: “Taste of Home” magazine, April/May 2000 edition, page 17, published by Reiman Publications, Inc.

Cream of Asparagus Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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.

Category: Main Course, Side Dish, Soup
Cuisine: American
Keyword: cream of asparagus soup
Servings: 4
Calories Per Serving: 119 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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
  • cups low-sodium chicken broth (or regular)
  • 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
Instructions
  1. 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. 

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts
Cream of Asparagus Soup
Amount Per Serving (1 (1/4 of total))
Calories 119 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 153mg7%
Potassium 452mg13%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 931IU19%
Vitamin C 8mg10%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!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.

Cream Of Asparagus Soup

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