This cream of asparagus soup is the perfect spring soup: bright, refreshing and silky, with crisp asparagus, a touch of lemon and rich cream. Serve it for lunch or dinner with toasted sourdough.
I love light, springy soups that make meals feel special this time of year.
This soup is vivid, fresh and green—the best kind of green: fresh vegetables with a hint of citrus and cream. It truly tastes like spring in a pot.
I was hesitant about making asparagus soup because I love asparagus roasted or grilled—those thin, crisp spears each spring are irresistible. I worried a soup might ruin that simplicity, but this recipe won me over.
Surprisingly, the soup is fantastic. It’s simple—under ten ingredients—and light, even with cream. The flavors are clean and bright rather than heavy.
This is all it takes:
- Sauté onions and garlic until soft.
- Add asparagus and a little dried dill for depth of flavor.
- Pour in stock (vegetable or chicken) and simmer until asparagus is tender.
- Puree the soup until smooth—use a blender or an immersion blender.
- Return to the pot, stir in cream and a squeeze of lemon, then adjust salt and pepper.
- Serve with a drizzle of cream and a sprinkle of crumbled feta.
The result is silky, flavorful and utterly satisfying. I like to serve it with grilled sourdough for dipping—such a lovely combination.
Although I’m usually not a fan of cold soups, this one is excellent chilled as well as warm. Warm is my preference, but the chilled version is surprisingly refreshing and makes a great lunch or starter for a spring dinner.
You can make this ahead for an easy lunch, serve it as small shooter portions at a dinner party, or enjoy it alongside roasted vegetables and buttered grilled bread.
It’s a reliable spring favorite.
Cream of Asparagus Soup
Cream of Asparagus Soup
4 people
Ingredients
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- Kosher salt and pepper
- 2 pounds asparagus spears, stems removed and cut into pieces
- 1/2 teaspoon dried dill
- 3 cups vegetable or chicken stock
- 1/2 cup heavy cream, plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice
- Crumbled feta cheese, for garnish
Instructions
- Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a generous pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill and cook another 5 minutes.
- Add the stock and bring to a boil. Reduce heat and simmer until the asparagus is tender, about 10 to 15 minutes.
- Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot and warm over low heat.
- Stir in the cream and lemon juice. Taste and adjust salt and pepper as needed.
- Serve with a few drops of cream on top, an asparagus tip for garnish and a sprinkle of crumbled feta.
Notes
Slightly adapted from Epicurious.
Did you make this recipe?
Share a photo of your soup and tag the original creator if you like. I appreciate you so much!
Hits.the.spot.