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The perfect recipe for spring! Aunt Bee’s light and fresh Creamy Asparagus Soup recipe takes advantage of the season’s best produce for an easy and healthy dinner or lunch that comes together in about 30 minutes.

Two white bowls of creamy asparagus soup garnished with fresh dill

My Great Aunt Bee (who just turned 100!), used to serve this Creamy Asparagus Soup for spring luncheons each year. I loved the dish, even as a kid, so one year I asked her for the recipe and wrote it down in a little notebook. I was a child — with no plans to actually do any cooking of my own — so I have no idea why I felt compelled to get the recipe from her. A foreshadow to my future food blogging days, perhaps!

Anyway, when my mom mentioned that she was making Aunt Bee’s Asparagus Soup recipe last week, I instantly pulled my little notebook off of the shelf, added the ingredients to my shopping list, and whipped up a batch of my own. I’m so excited to share this old-fashioned family favorite with you today!

What is Creamy Asparagus Soup?

Creamy Asparagus Soup (or Cream of Asparagus Soup) is a simple soup made with asparagus, broth or stock, and milk or cream. Different versions of the soup exist, and many recipes include finishing the asparagus soup with chives, crème fraîche or sour cream.

Aunt Bee’s easy Creamy Asparagus Soup recipe requires a simple blend of fresh asparagus, potato, chicken broth and onion. The pureed soup is then finished with heavy cream, half-and-half or sour cream and garnished with fresh chives or dill. Serve it warm or cold for a light and healthy spring treat!

Overhead shot of two bowls of cream of asparagus soup served with a side of fresh bread

How to make Creamy Asparagus Soup from Scratch:

This recipe for Creamy Asparagus Soup comes together from start to finish in about 30 minutes — making it an ideal prep-ahead lunch or dinner option when the fresh vegetables are in season.

Ingredients:

  • Fresh asparagus
  • Chicken broth
  • Onion
  • Potato
  • Heavy cream, half-and-half, or sour cream
  • Salt and pepper
Chopped asparagus on a cutting board

Step 1: Simmer Vegetables and Broth in a Pot

Combine the asparagus, broth, onion and potato in a large, heavy pot. Season with salt and pepper, cover, and simmer for 10-15 minutes. You want the asparagus very tender, but still bright green.

Ingredients for asparagus soup in a green pot

Step 2: Puree the Soup

Remove the potato chunks, and then use an immersion blender (or a regular blender) to puree the soup until smooth.

Process shot of pureeing asparagus soup

Step 3: Add Cream, Half-and-Half or Sour Cream

Stir in the cream, season with salt and pepper, and warm the soup over low heat.

Front shot of a ladle scooping up Creamy Asparagus Soup

How to serve Cream of Asparagus Soup:

This soup can be served warm, cold or at room temperature. Garnish each bowl with freshly-grated Parmesan cheese, croutons, cooked asparagus tips, or chopped fresh herbs (such as chives or dill). You can also add an extra swirl of cream or a dollop of sour cream on top.

Here are a few easy sides that go well with asparagus soup:

Close overhead shot of a bowl of creamy asparagus soup with fresh dill

Health Benefits:

This light and healthy creamy asparagus soup is a bowl full of nutrition! Asparagus is a very good source of fiberfolatevitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells (good news if you’re watching your blood sugar). You can also control the amount of sodium in the dish, making it far healthier than traditional canned soups.

Even with a little bit of half-and-half stirred in at the end, each cup of asparagus soup contains just 86 calories, 6 grams of protein, 12 grams of carbohydrates, and about 3 grams of fat.

Preparation and Storage Tips:

  • Make Ahead: You can prepare this soup in advance and then just reheat it when you’re ready to serve. The cooked soup will last in an airtight container in the refrigerator for 3-4 days.
  • How to freeze Creamy Asparagus Soup: Cream-based soups don’t freeze well, so if you’d like to freeze this soup, I recommend doing so before adding the cream. It will keep in the freezer for up to 3 months. When ready to serve, simply defrost the soup overnight in the refrigerator, reheat and add cream before serving.
  • How to reheat Cream of Asparagus Soup: You can reheat the soup in the microwave or on the stovetop. It’s important to warm the soup over low heat, being careful not to boil or the cream could curdle.
Front shot of two bowls of cream of asparagus soup with fresh bread in the background

Cook’s Tips and Recipe Variations:

  • Asparagus Potato Soup: You have two choices here — you can either remove the potatoes from the soup before pureeing (like Aunt Bee does), or you can dice the potatoes into smaller pieces and leave them in the soup to puree with the asparagus. Both options are delicious, but leaving the potatoes in the soup will yield a thicker, richer dish.
  • Asparagus Soup without Cream: You can make the soup without adding the cream at the end. Aunt Bee and my mom often serve it this way! If omitting the cream, I recommend dicing the potato into smaller pieces and leaving the potato in the soup when you puree the asparagus. This will give the soup a thicker consistency without the need for cream or milk.
  • We have made the soup without cream (as mentioned above), but we have also tested it with heavy cream, half-and-half and sour cream. Any option works, so pick your favorite (or use whatever is on hand). I typically use half-and-half, since that’s usually in my refrigerator. Make sure that your cream, half-and-half or sour cream is at room temperature before stirring it into the soup. You don’t want it to be really cold, or it will not blend smoothly into the dish.
  • Adjust the amount of cream to suit your taste. You can stir in more for an even creamier soup!
  • If you like some texture in your soup, you can set aside some of the cooked asparagus tips before you puree the soup. Use these asparagus tips to garnish the soup just before serving, or stir the asparagus tips back into the soup at the end when you add the cream.
Close up front shot of a bowl of creamy asparagus soup

More asparagus recipes that you might enjoy:

Two white bowls of creamy asparagus soup garnished with fresh dill

Creamy Asparagus Soup

5 from 2 votes
Prep: 10 minutes
Cook: 20 minutes
0 minutes
Total: 30 minutes
Servings 6 cups
Calories 86.1 kcal
The perfect recipe for spring! Aunt Bee's light and fresh Creamy Asparagus Soup recipe is an easy and healthy dinner or lunch in about 30 minutes.

Ingredients
  

  • 3 lbs. fresh asparagus, ends trimmed and cut into 1-inch pieces
  • 1 (14.5 ounce) can chicken broth
  • 1 small onion, chopped
  • 1 russet potato, peeled and cut into 6-8 large chunks (see note below — cut into smaller pieces if you plan to leave the potato in the soup)
  • Salt and pepper, to taste
  • ½ cup half-and-half, heavy cream or sour cream (at room temperature)
  • Optional garnish: chopped fresh chives or fresh dill; croutons; freshly-grated Parmesan cheese

Instructions

  • In a heavy pot, combine asparagus, chicken broth, onion and potato. Season with salt and pepper. Simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes. Remove the potato chunks.
  • Using an immersion or regular blender, puree soup. If using a regular blender, be sure to pause and remove the lid a few times to allow the steam to escape (so that it doesn’t explode). Return pureed soup to the pot, stir in the cream, and warm over low heat (do not boil). Season with salt and pepper to taste; garnish with herbs or other optional toppings.

Notes

  • Asparagus Potato Soup: You have two choices here — you can either remove the potatoes from the soup before pureeing (like Aunt Bee does), or you can dice the potatoes into smaller pieces and leave them in the soup to puree with the asparagus. Both options are delicious, but leaving the potatoes in the soup will yield a thicker, richer dish.
  • Asparagus Soup without Cream: You can make the soup without adding the cream at the end. Aunt Bee and my mom often serve it this way! If omitting the cream, I recommend dicing the potato into smaller pieces and leaving the potato in the soup when you puree the asparagus. This will give the soup a thicker consistency without the need for cream or milk.
  • We have made the soup without cream (as mentioned above), but we have also tested it with heavy cream, half-and-half and sour cream. Any option works, so pick your favorite (or use whatever is on hand). I typically use half-and-half, since that’s usually in my refrigerator. Make sure that your cream, half-and-half or sour cream is at room temperature before stirring it into the soup. You don’t want it to be really cold, or it will not blend smoothly into the dish.
  • Adjust the amount of cream to suit your taste. You can stir in more for an even creamier soup!
  • If you like some texture in your soup, you can set aside some of the cooked asparagus tips before you puree the soup. Use these asparagus tips to garnish the soup just before serving, or stir the asparagus tips back into the soup at the end when you add the cream.

Nutrition

Serving: 1cupCalories: 86.1kcalCarbohydrates: 12.4gProtein: 6.2gFat: 2.9gSaturated Fat: 1.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.1gCholesterol: 9.7mgSodium: 332.9mgPotassium: 806.2mgFiber: 5gSugar: 5.9g
Keyword: Asparagus Soup, Cream of Asparagus Soup, Creamy Asparagus Soup
Course: Lunch or Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    YUM! I kept in the potatoes (because I love potatoes.) Everyone in my family liked it! Including my picky eater 🙂

    1. That’s awesome, Gabrielle! So glad that it was a hit. Thanks for taking the time to come back here and let me know. 🙂

  2. 5 stars
    Lisa Bryan and her website is a real keeper and I am so grateful to her for her knowledge and expertise as an excellent chef.