18 Delicious Cream of Asparagus Soup Recipes Gourmet

Ah, the arrival of spring brings with it the tender, vibrant spears of asparagus, perfect for transforming into a velvety, comforting bowl of cream of asparagus soup. Whether you’re seeking a quick weeknight dinner or a seasonal favorite to impress, our roundup of 18 gourmet recipes promises to delight your palate. Dive in and discover your next favorite bowl of springtime comfort!

Classic Cream of Asparagus Soup

Now, who doesn’t love a bowl of creamy, dreamy asparagus soup? It’s like spring in a spoon, comforting yet fresh, and oh-so-easy to whip up. Perfect for those days when you’re craving something light but satisfying.

Ingredients

• 1 bunch of fresh asparagus (about 1 lb) – look for bright green, firm stalks
• 2 tbsp unsalted butter – because everything’s better with butter, right?
• 1 medium onion, diced – yellow or white, whatever’s in your pantry
• 2 cloves garlic, minced – fresh is best here, no jarred stuff
• 3 cups chicken or vegetable broth – homemade if you’ve got it, but no stress
• 1/2 cup heavy cream – for that luxurious texture
• Salt and pepper – to season, but we’ll get specific in the steps

Instructions

1. Wash the asparagus and snap off the woody ends. Pro tip: they’ll naturally break where the tough part starts.
2. Melt the butter in a large pot over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes. Stir occasionally to avoid burning.
3. Add the asparagus (reserve a few tips for garnish) and broth. Bring to a boil, then reduce heat and simmer until the asparagus is very tender, about 15 minutes.
4. Carefully blend the soup until smooth. An immersion blender works great here, but a regular blender is fine—just let it cool a bit first.
5. Stir in the heavy cream and season with 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust if needed. Heat through but don’t boil.
6. Serve hot, garnished with the reserved asparagus tips. A drizzle of cream or a sprinkle of herbs adds a nice touch.

Out of the pot, this soup is velvety smooth with a vibrant green color that’ll make your table pop. The flavor is rich yet balanced, with the asparagus shining through. Try it with a crusty bread for dipping, or top with crispy bacon bits for a salty crunch.

Roasted Garlic Cream of Asparagus Soup

Mmm, there’s nothing quite like the creamy, comforting embrace of a well-made soup, especially when it’s packed with the rich flavors of roasted garlic and fresh asparagus. Perfect for those chilly evenings or when you’re just in need of a little warmth and comfort.

Ingredients

• 1 bunch of fresh asparagus (about 1 lb) – look for bright green stalks with tight tips.
• 1 whole head of garlic – roasting it brings out a sweet, mellow flavor.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 medium onion, diced – yellow onions work great here for their sweetness.
• 4 cups vegetable broth – homemade is best, but store-bought works in a pinch.
• 1 cup heavy cream – for that luxurious texture.
• Salt and freshly ground black pepper – to season perfectly.

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, trim the tough ends off the asparagus and cut into 1-inch pieces.
3. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the asparagus pieces to the pot and sauté for another 5 minutes, just until they start to soften.
5. Squeeze the roasted garlic cloves out of their skins into the pot. Stir to combine with the asparagus and onions.
6. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, until the asparagus is very tender.
7. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender, but be careful with the hot liquid.
8. Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 2-3 minutes.

Final thoughts: This soup is velvety smooth with a deep, savory flavor from the roasted garlic, balanced by the fresh, green taste of asparagus. Try serving it with a swirl of cream and a sprinkle of chopped chives for an extra touch of elegance.

Vegan Cream of Asparagus Soup

Unbelievably creamy and packed with spring vibes, this vegan cream of asparagus soup is your next favorite bowl of comfort. You won’t miss the dairy one bit, promise.

Ingredients

• 2 lbs fresh asparagus (look for bright green, firm stalks—they’re the sweetest)
• 1 large yellow onion (diced, because nobody likes a big onion chunk in their soup)
• 3 cloves garlic (minced, more if you’re a garlic fiend like me)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 cup raw cashews (soaked for at least 4 hours, this is the secret to that creamy texture)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 tsp sea salt (plus more to taste, but start here)
• 1/2 tsp black pepper (freshly ground, if you can)
• 1 tbsp lemon juice (brightens everything up)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Don’t let it burn!
3. Trim the tough ends off the asparagus and chop the stalks into 1-inch pieces. Add them to the pot and sauté for 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the asparagus is very tender, about 10 minutes.
5. While the soup simmers, drain the soaked cashews and blend them with 1 cup of water until completely smooth. This is your vegan cream base.
6. Once the asparagus is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
7. Stir in the cashew cream, sea salt, black pepper, and lemon juice. Return the pot to low heat and warm through, about 2 minutes. Taste and adjust seasoning if needed.

Now, the soup is luxuriously smooth with a vibrant, fresh asparagus flavor that’s lightly tangy from the lemon. Serve it with a drizzle of olive oil and some crusty bread for dipping, or get fancy with a sprinkle of chopped chives or vegan parm.

Cream of Asparagus Soup with Lemon Zest

Even if you’re not a soup person, this Cream of Asparagus Soup with Lemon Zest might just change your mind. It’s creamy, bright, and perfect for those days when you want something comforting but not too heavy.

Ingredients

• 1 bunch of fresh asparagus (about 1 lb) – look for firm, bright green stalks.
• 2 tbsp extra virgin olive oil – my go-to for its fruity flavor.
• 1 medium onion, chopped – yellow onions work best here for their sweetness.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 4 cups vegetable broth – homemade if you have it, but store-bought is fine.
• 1/2 cup heavy cream – for that luxurious texture.
• Zest of 1 lemon – adds a fresh, zingy finish.
• Salt and pepper – to season, but we’ll be specific about amounts.

Instructions

1. Trim the tough ends off the asparagus and chop the stalks into 1-inch pieces. Save the tips for garnish.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Throw in the asparagus pieces (not the tips) and cook for 2 minutes, stirring occasionally.
5. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, until the asparagus is very tender.
6. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
7. Stir in the heavy cream and lemon zest, then season with 1/2 tsp salt and 1/4 tsp pepper. Simmer for another 5 minutes.
8. While the soup simmers, quickly blanch the asparagus tips in boiling water for 1 minute, then drain. Tip: This keeps them bright green and crisp-tender.
9. Ladle the soup into bowls and top with the asparagus tips. Serve hot.

This soup is silky smooth with a vibrant kick from the lemon zest. Try serving it with a slice of crusty bread for dipping, or for an extra touch of elegance, a dollop of crème fraîche.

Spicy Cream of Asparagus Soup

Got a bunch of asparagus staring you down in the fridge? Let’s turn those green spears into something creamy, dreamy, and with just the right kick. This spicy cream of asparagus soup is your next comfort food hero, perfect for those days when you need a little warmth and a lot of flavor.

Ingredients

• 1 lb fresh asparagus, ends trimmed (trust me, the woody ends aren’t doing you any favors)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 medium onion, diced (yellow or white, whatever’s hanging out in your pantry)
• 2 cloves garlic, minced (because what’s soup without garlic?)
• 1 tsp red pepper flakes (adjust based on how brave you’re feeling)
• 4 cups vegetable broth (homemade if you’ve got it, but no stress if not)
• 1/2 cup heavy cream (for that lush, velvety texture we’re after)
• Salt to taste (start with 1/2 tsp and go from there)

Instructions

1. Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
2. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Chop the asparagus into 1-inch pieces, reserving a few tips for garnish. Add the chopped asparagus to the pot, stirring to combine with the onions and garlic.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat and simmer until the asparagus is tender, about 10 minutes. Tip: Test the asparagus with a fork; it should pierce easily.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: If using a blender, leave the vent open to avoid pressure build-up.
6. Stir in the heavy cream and salt, heating through for another 2 minutes. Adjust seasoning if needed.

Now, this soup is silky with a gentle heat that builds with each spoonful. Serve it with those reserved asparagus tips on top and a crusty piece of bread on the side for dipping. Never underestimate the power of a good soup to turn your day around.

Cream of Asparagus and Potato Soup

Let’s dive into a bowl of comfort with this creamy asparagus and potato soup. It’s the perfect blend of earthy and rich, and honestly, it’s easier to make than you might think.

Ingredients

• 1 bunch of fresh asparagus (look for bright green stalks with tight tips)
• 2 medium Yukon Gold potatoes (their buttery texture is key here)
• 1 small yellow onion (I always have a few lying around)
• 2 cloves garlic (minced, because fresh is best)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought works too)
• 1 cup heavy cream (for that luxurious finish)
• 2 tbsp unsalted butter (I prefer European-style for its richness)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Trim the tough ends off the asparagus and chop the stalks into 1-inch pieces, saving the tips for garnish.
2. Peel and dice the potatoes into small cubes for even cooking.
3. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the chopped asparagus (not the tips yet) and diced potatoes to the pot. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 15 minutes.
7. Using an immersion blender, puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
8. Stir in the heavy cream and season with salt and pepper to taste. Tip: Start with 1/2 tsp salt and adjust from there.
9. Add the reserved asparagus tips to the soup and simmer for another 3-4 minutes until just tender. Tip: This keeps them bright green and slightly crisp.

Creamy with a hint of earthiness, this soup is a dream with a sprinkle of fresh herbs or a drizzle of truffle oil. Try serving it with crusty bread for dipping, and watch it disappear.

Cream of Asparagus Soup with Parmesan

Unbelievably creamy and packed with flavor, this Cream of Asparagus Soup with Parmesan is your next favorite comfort dish. It’s simple, elegant, and oh-so-satisfying.

Ingredients

• 1 lb fresh asparagus, trimmed and chopped (the thicker stalks are my pick for more flavor)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 1 medium yellow onion, diced (sweet onions work wonders here)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 3 cups chicken or vegetable broth (homemade if you’ve got it)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Don’t let it brown; we’re aiming for a gentle melt.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally to prevent sticking.
3. Throw in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.
4. Toss in the chopped asparagus and cook for 5 minutes, stirring now and then. You’re looking for a bright green color.
5. Pour in the broth, bring to a boil, then reduce heat and simmer for 15 minutes. The asparagus should be very tender.
6. Carefully blend the soup until smooth. Tip: An immersion blender is easiest, but a regular blender works too—just let the soup cool slightly first.
7. Stir in the heavy cream and Parmesan cheese until fully incorporated. Heat through but don’t boil.
8. Season with salt and pepper to your liking. Tip: Start with 1/2 tsp salt and adjust from there.

Lusciously smooth with a rich, cheesy depth, this soup is a dream. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Cream of Asparagus Soup with Crispy Bacon

Spring is in the air, and what better way to celebrate than with a bowl of creamy asparagus soup topped with crispy bacon? It’s the perfect blend of comfort and freshness.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (the thicker stalks are my favorite for soup)
• 4 slices bacon, chopped (go for the thick-cut for extra crunch)
• 1 medium onion, diced (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 3 cups chicken broth (homemade if you’ve got it)
• 1 cup heavy cream (for that luxurious texture)
• 2 tbsp unsalted butter (I like to use European-style for its richness)
• Salt and pepper to taste (but don’t be shy with the pepper)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels.
2. In the same pot, add the butter and let it melt. Then, toss in the diced onion and cook until soft, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
3. Add the minced garlic and cook for another 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Throw in the asparagus pieces and cook for 2 minutes, stirring occasionally.
5. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes until the asparagus is very tender. Tip: A fork should easily pierce the asparagus.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the heavy cream and heat through for another 2 minutes. Season with salt and pepper to your liking.
8. Ladle the soup into bowls and top with the crispy bacon pieces.

With its velvety texture and the smoky crunch of bacon, this soup is a springtime delight. Try serving it with a slice of crusty bread for dipping, or add a dollop of crème fraîche for an extra touch of luxury.

Cream of Asparagus Soup with Fresh Herbs

Here’s a bowl of comfort that’s as easy to make as it is delicious. Cream of Asparagus Soup with Fresh Herbs is your go-to for a quick, satisfying meal that feels a bit fancy without the fuss.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (the thinner stalks are sweeter, in my opinion)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 1 medium onion, diced (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (fresh is key—no jarred stuff)
• 3 cups chicken or vegetable broth (homemade if you’ve got it, but no stress)
• 1 cup heavy cream (for that luxurious texture)
• 1/4 cup fresh parsley, chopped (flat-leaf has more flavor)
• 1/4 cup fresh chives, snipped (scissors make this a breeze)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Melt the butter in a large pot over medium heat. Watch it foam slightly—that’s when you know it’s ready.
2. Add the diced onion and a pinch of salt. Cook until translucent, about 5 minutes. Stir occasionally to prevent browning.
3. Toss in the minced garlic and cook for just 30 seconds—until fragrant. Burnt garlic is a no-go.
4. Add the asparagus pieces and broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes, or until asparagus is tender.
5. Carefully blend the soup until smooth. An immersion blender is easiest, but a regular blender works—just vent the lid to avoid explosions.
6. Stir in the heavy cream, parsley, and chives. Heat through but don’t boil—you want to keep those herbs bright and fresh.
7. Season with salt and pepper. Taste as you go; it’s the secret to great soup.

Kind of magical how something so simple tastes so rich, right? The soup is velvety with a fresh, herby kick. Try topping with a dollop of crème fraîche and extra chives for a pretty, flavorful finish.

Cream of Asparagus Soup with Croutons

Unbelievably creamy and packed with spring vibes, this asparagus soup is your next comfort food obsession. You’ll love how the homemade croutons add that perfect crunch.

Ingredients

• 1 lb fresh asparagus, ends trimmed (trust me, the fresher the better)
• 3 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 1 medium onion, chopped (yellow onions are my pick for sweetness)
• 2 cloves garlic, minced (because garlic makes everything better)
• 3 cups chicken or vegetable broth (homemade if you’ve got it)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 tsp salt (start here, you can always add more)
• 1/4 tsp black pepper (freshly ground, if possible)
• 2 cups day-old bread, cubed (I use a rustic loaf for extra crunch)
• 2 tbsp olive oil (extra virgin is my go-to for flavor)
• 1/4 tsp garlic powder (for the croutons, because why not?)

Instructions

1. Melt butter in a large pot over medium heat. Tip: Don’t let it brown.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add asparagus pieces (save the tips for garnish) and cook for another 5 minutes.
5. Pour in the broth, bring to a boil, then reduce heat and simmer for 15 minutes. Tip: The asparagus should be very tender.
6. Blend the soup until smooth using an immersion blender. Tip: For extra silkiness, strain through a fine mesh sieve.
7. Return the soup to the pot, stir in heavy cream, salt, and pepper. Heat through but don’t boil.
8. For the croutons, preheat your oven to 375°F. Toss bread cubes with olive oil and garlic powder, spread on a baking sheet, and bake for 10-12 minutes until golden. Tip: Shake the pan halfway for even browning.
9. Ladle the soup into bowls, top with croutons and reserved asparagus tips.

Every spoonful of this soup is a velvety dream with a satisfying crunch. Try serving it with a drizzle of truffle oil for an extra fancy touch.

Cream of Asparagus Soup with Truffle Oil

Zesty and fresh, this cream of asparagus soup with a drizzle of truffle oil is the perfect way to welcome the spring season. You’ll love how the earthy flavors come together in this simple yet elegant dish.

Ingredients

• 1 lb fresh asparagus, trimmed and chopped (the thinner stalks are sweeter)
• 3 tbsp unsalted butter (I always use unsalted to control the seasoning)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (fresh is key here)
• 4 cups chicken or vegetable broth (homemade broth elevates the flavor)
• 1 cup heavy cream (room temperature blends smoother)
• 1 tsp salt (start with this, adjust later)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 2 tbsp truffle oil (a little goes a long way)

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Don’t let it brown.
2. Add the diced onion and cook until translucent, about 5 minutes. Stir occasionally.
3. Throw in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.
4. Add the chopped asparagus and cook for 5 minutes, stirring now and then.
5. Pour in the broth, bring to a boil, then reduce heat and simmer for 15 minutes until asparagus is very tender.
6. Use an immersion blender to puree the soup until smooth. Tip: For extra smoothness, strain through a fine mesh sieve.
7. Stir in the heavy cream, salt, and pepper. Heat through but don’t boil.
8. Ladle into bowls and drizzle with truffle oil just before serving.

Fluffy and velvety, this soup has a luxurious texture that’s balanced by the bright, fresh taste of asparagus. Serve it with a slice of crusty bread for dipping, or top with a poached egg for a heartier meal.

Cream of Asparagus Soup with Crab Meat

Ready to dive into a bowl of comfort that’s both elegant and easy? This Cream of Asparagus Soup with Crab Meat is your ticket to a cozy yet sophisticated meal. You’ll love how the fresh asparagus and rich crab meat come together in this creamy delight.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (the thinner stalks are sweeter)
• 1/2 cup unsalted butter (I always go for unsalted to control the seasoning)
• 1 medium onion, chopped (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (fresh is key here for that punch of flavor)
• 1/4 cup all-purpose flour (for that perfect thickening)
• 4 cups chicken broth (homemade if you have it, but store-bought is fine)
• 1 cup heavy cream (it makes the soup luxuriously creamy)
• 1/2 lb lump crab meat (look for fresh or pasteurized for the best flavor)
• Salt and freshly ground black pepper to taste (I like to finish with a twist of pepper)

Instructions

1. Melt the butter in a large pot over medium heat until it’s just bubbling.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Sprinkle in the flour, stirring constantly to make a roux, cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a simmer.
5. Add the asparagus pieces, cooking until they’re tender but still bright green, about 10 minutes.
6. Puree the soup with an immersion blender until smooth, or carefully in batches in a blender.
7. Stir in the heavy cream and crab meat, heating gently until the crab is warmed through, about 5 minutes.
8. Season with salt and pepper to taste, remembering the crab adds its own saltiness.

So creamy and packed with flavor, this soup is a dream with a sprinkle of fresh herbs or a drizzle of truffle oil. Serve it with crusty bread for dipping, and you’ve got a meal that feels both indulgent and wholesome.

Cream of Asparagus Soup with Goat Cheese

Oh, you’re going to love this creamy, dreamy soup that’s perfect for those chilly evenings or when you’re just in the mood for something comforting yet sophisticated. It’s a blend of fresh asparagus and creamy goat cheese that’ll have you coming back for seconds.

Ingredients

• 1 bunch of fresh asparagus (about 1 lb), ends trimmed – I like to snap the ends off where they naturally break for the most tender pieces.
• 2 tbsp unsalted butter – because everything’s better with butter, right?
• 1 medium onion, chopped – yellow onions are my go-to for their sweet flavor when cooked.
• 2 cloves garlic, minced – fresh is best here, no jarred stuff.
• 4 cups chicken or vegetable broth – homemade if you’ve got it, but store-bought works in a pinch.
• 4 oz goat cheese, plus extra for garnish – the creamy, tangy star of the show.
• 1/2 cup heavy cream – for that luxurious texture.
• Salt and pepper to taste – but be generous, it brings all the flavors together.

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
2. Add the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add the asparagus pieces (reserve a few tips for garnish) and broth. Bring to a boil, then reduce heat and simmer until the asparagus is very tender, about 15 minutes. Tip: The asparagus should pierce easily with a fork.
4. Remove from heat and blend the soup until smooth using an immersion blender. Alternatively, you can use a regular blender, but be careful with the hot liquid.
5. Return the soup to low heat and stir in the goat cheese until fully melted and incorporated.
6. Add the heavy cream, stirring gently to combine. Season with salt and pepper to taste.
7. Serve hot, garnished with reserved asparagus tips and a crumble of goat cheese on top.

This soup is velvety smooth with a bright, fresh flavor from the asparagus, balanced by the rich, tangy goat cheese. Try serving it with a slice of crusty bread for dipping, or for an extra touch, drizzle with a little olive oil and sprinkle with fresh herbs.

Cream of Asparagus Soup with Wild Mushrooms

Vibrant and velvety, this cream of asparagus soup with wild mushrooms is your next cozy meal. You’ll love how the earthy mushrooms complement the fresh asparagus.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (the thinner stalks are sweeter)
• 1 cup wild mushrooms, sliced (I like a mix of shiitake and cremini for depth)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 small onion, diced (yellow onions work great here)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 3 cups vegetable broth (homemade if you’ve got it)
• 1 cup heavy cream (for that luxurious texture)
• Salt and freshly ground black pepper (to season as you go)

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Don’t let it brown; you want a gentle melt.
2. Add the diced onion and cook until translucent, about 5 minutes. Stir occasionally.
3. Toss in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Throw in the asparagus pieces and sliced mushrooms. Cook for 5 minutes, stirring now and then.
5. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes. Tip: The asparagus should be tender but still bright green.
6. Carefully blend the soup until smooth. An immersion blender is easiest, but a regular blender works too—just do it in batches.
7. Stir in the heavy cream and heat through. Don’t let it boil after adding the cream.
8. Season with salt and pepper to your liking. Remember, you can always add more but can’t take it out.

Buttery and rich, this soup is a dream with a drizzle of truffle oil or a sprinkle of crispy pancetta on top. Serve it with crusty bread for dipping, and you’ve got a meal that feels fancy but is totally doable on a weeknight.

Cream of Asparagus Soup with Toasted Almonds

Just when you think asparagus can’t get any better, this creamy soup comes along. It’s smooth, nutty, and perfect for those chilly evenings when you need a little comfort in a bowl.

Ingredients

• 1 lb fresh asparagus, ends trimmed (trust me, the woody ends aren’t worth the hassle)
• 1/2 cup toasted almonds (because everything’s better with a crunch)
• 2 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 1 medium onion, diced (yellow onions are my pick for their sweetness)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been in a pinch)
• 3 cups vegetable broth (homemade if you’ve got it, but store-bought works in a snap)
• 1/2 cup heavy cream (for that luxurious texture we all crave)
• Salt and pepper to taste (but really, don’t skimp on the pepper)

Instructions

1. Heat a large pot over medium heat and melt the butter. Tip: Keep an eye on it to avoid browning.
2. Add the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Throw in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns fast, so don’t walk away.
4. Add the asparagus pieces (save the tips for garnish) and vegetable broth. Bring to a boil, then simmer for 15 minutes until the asparagus is tender.
5. Blend the soup until smooth using an immersion blender. Tip: For extra silkiness, strain through a fine mesh sieve.
6. Stir in the heavy cream and season with salt and pepper. Heat through but don’t boil.
7. Ladle into bowls, top with toasted almonds and reserved asparagus tips. Tip: A drizzle of olive oil adds a nice finish.

A spoonful of this soup brings together the earthiness of asparagus with the richness of cream and the crunch of almonds. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that feels both elegant and utterly comforting.

Cream of Asparagus Soup with Chives

Even if you’re not a soup person, this Cream of Asparagus Soup with Chives might just change your mind. It’s creamy, comforting, and packed with fresh flavors that scream spring.

Ingredients

• 1 bunch of asparagus (about 1 lb) – look for bright green, firm stalks
• 2 tbsp unsalted butter – I always go for unsalted to control the seasoning
• 1 medium onion, chopped – yellow onions work best for their sweetness
• 2 cloves garlic, minced – fresh is key here
• 4 cups chicken or vegetable broth – homemade if you’ve got it
• 1/2 cup heavy cream – for that luxurious texture
• Salt and pepper – to your liking, but don’t skimp
• Fresh chives, chopped – for garnish, and they add a nice pop of color

Instructions

1. Trim the tough ends off the asparagus and chop the stalks into 1-inch pieces, saving the tips for garnish.
2. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the chopped asparagus (not the tips) and broth. Bring to a boil, then reduce heat and simmer until the asparagus is very tender, about 15 minutes.
5. Puree the soup with an immersion blender until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
6. Stir in the heavy cream and season with salt and pepper. Heat through but don’t boil.
7. Meanwhile, blanch the asparagus tips in boiling water for 1 minute, then plunge into ice water to stop the cooking. Drain and set aside.
8. Ladle the soup into bowls, garnish with the asparagus tips and chives. Tip: A drizzle of olive oil or a dollop of crème fraîche can add an extra layer of flavor.

Creamy with a hint of sweetness from the asparagus and a fresh bite from the chives, this soup is a springtime delight. Serve it with crusty bread for dipping or top with crispy pancetta for a salty contrast.

Cream of Asparagus Soup with a Hint of Nutmeg

Brimming with fresh flavors and a cozy vibe, this cream of asparagus soup is your next favorite bowl of comfort. You’ll love the subtle warmth of nutmeg that ties it all together.

Ingredients

• 1 lb fresh asparagus, ends trimmed (look for bright green stalks for the best flavor)
• 3 tbsp unsalted butter (I always reach for unsalted to control the seasoning)
• 1 medium onion, diced (yellow onions work great here for their sweetness)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 4 cups chicken or vegetable broth (homemade if you’ve got it, but no stress)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 tsp freshly grated nutmeg (trust me, fresh makes a difference)
• Salt and pepper to taste (start with a pinch, you can always add more)

Instructions

1. Melt the butter in a large pot over medium heat. Keep an eye on it—you don’t want it to brown.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally to prevent sticking.
3. Toss in the minced garlic and cook for another minute until fragrant. Garlic burns fast, so stay close.
4. Add the asparagus pieces (save a few tips for garnish if you’re feeling fancy) and broth. Bring to a boil, then simmer for 15 minutes until the asparagus is tender.
5. Carefully blend the soup until smooth. A stick blender is my go-to for less mess, but a regular blender works too—just let it cool a bit first.
6. Stir in the heavy cream and nutmeg. Warm through but don’t boil—you want to keep that creamy texture.
7. Season with salt and pepper. Taste as you go; it’s your soup after all.

Gorgeously velvety with a hint of earthy sweetness, this soup is a dream with a swirl of cream or some crusty bread on the side. Perfect for those days when you need a little extra comfort.

Cream of Asparagus Soup with a Touch of Cream

Perfect for those chilly evenings or when you’re craving something comforting yet light, this cream of asparagus soup with a touch of cream is a game-changer. You’ll love how the fresh asparagus shines through, with the cream adding just the right amount of richness.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (the fresher, the better for that vibrant green color)
• 1 medium onion, chopped (I like yellow onions for their sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 3 cups chicken or vegetable broth (homemade if you’ve got it, but store-bought works fine)
• 1/2 cup heavy cream (for that luxurious texture)
• 2 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• Salt and pepper to taste (freshly ground pepper makes all the difference)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just starting to foam.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the asparagus pieces, stirring to coat them in the butter and onion mixture. Cook for another 5 minutes.
4. Pour in the broth, bringing the mixture to a boil. Then, reduce the heat to a simmer and let it cook until the asparagus is very tender, about 15 minutes. Tip: A fork should easily pierce the asparagus.
5. Using an immersion blender, puree the soup until it’s smooth. If you’re using a regular blender, do it in batches and be careful with the hot liquid.
6. Stir in the heavy cream, warming the soup through but not letting it boil. Tip: Boiling after adding cream can cause it to separate.
7. Season with salt and pepper to taste, and you’re ready to serve.

Buttery and velvety, this soup is a delight with its smooth texture and the fresh, slightly sweet flavor of asparagus. Try topping it with a sprinkle of crispy bacon or a dollop of crème fraîche for an extra touch of indulgence.

Conclusion

Feast your eyes on these 18 delectable Cream of Asparagus Soup recipes, each offering a unique twist on this classic dish. Perfect for home cooks looking to impress or simply enjoy a comforting meal. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos