Creamy asparagus soup is a delicious spring dish made using fresh asparagus. The perfect way to start a holiday meal or a delicious light lunch or dinner for cool spring days.

Asparagus Soup in a white bowl

This asparagus soup is super simple to make and only requires 6 ingredients.

It is a great soup for Easter dinners because of the beautiful light green color it has from the fresh spring asparagus used in the dish.

Soup makes a great lunch or light dinner any time of the year and incorporating fresh vegetables into a puréed soup makes all of the difference in the flavor.

In the spring we love this easy asparagus soup or a simple carrot soup and in the summer we love a good gazpacho soup or zucchini soup.

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!

ingredients for Creamy Asparagus Soup in a pot

Ingredients You’ll Need

Here’s what you’ll need to make this spring soup:

  • Asparagus – You can use green or white if you like.
  • Onion – We use either white or yellow onions for this dish.  
  • Garlic – We prefer fresh, but bottled crushed can work too.
  • Butter – You can use either salted or unsalted. If you want to keep the dish vegan you can use olive oil.
  • Chicken broth – This forms the base of the soup, but you could use veggie stock if you prefer.
  • Heavy Cream – This adds the best creaminess, but milk or half and half can work too, in a pinch. If you want to keep the dish vegan you can use coconut milk. It will change the flavor slightly but it is still absolutely delicious.
  • Lemon juice – This adds a bit of freshness to the soup.
  • Salt and Pepper – We like to use kosher salt and fresh cracked black pepper.
how to make Creamy Asparagus Soup

Instructions

Our recipe has two versions: stove top and Instant Pot.

Stove Top Instructions:

Step 1 – Prepare the asparagus. Trim the asparagus stalks removing the hard white ends. Cut the asparagus spears into 1-inch pieces and roughly chop the onion.

Step 2 – Saute the onion. Next, heat a medium soup pot over medium high heat. Melt butter in the pot and then add the onion and garlic. Cook for 2 to 3 minutes.

Step 3 – Add the asparagus and broth, cover with a lid, and bring to a boil. Once it reaches a boil, reduce heat and simmer for 20 minutes or until the veggies have become extremely soft.

Step 4 – Puree the soup. Use an immersion blender to puree the contents until smooth and creamy. Once the veggies are pureed, stir in the heavy cream. You can add more broth if the soup is too thick for your liking. Finally, top with lemon juice, salt, and pepper and then serve hot.

Instant Pot Instructions:

Step 1 – Prepare the asparagus. Cut asparagus into 1-inch pieces and roughly chop the onion.

Step 2 – Saute the veggies. Set the Instant Pot to SAUTE and add butter, onions, and asparagus. Saute the veggies for 2 minutes.

Step 3 – Pressure cook the soup. Add the broth to the Instant Pot and then lock the lid in place.

Turn the valve to SEALING and set to HIGH pressure for 10 minutes.

When the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to VENTING to release the remaining pressure.

Step 4 – Puree the soup. Carefully open the lid and use an immersion blender to puree the content until smooth. You can add in additional broth if the soup is too thick for you. Finally, mix in the heavy cream, lemon juice, salt, and pepper before serving.

Asparagus Soup in a bowl with asparagus and lemon slice

Always Add Your Cream At the End 

This is important: You always want to add your cream after your soup has finished cooking! This helps to prevent separating or curdling. 

Instead, stir it into your warm soup for a rich, creamy flavor.

Does Cream of Asparagus Soup Freeze Well? 

Yes! Instructions below in the storing section. This is a great soup to make ahead of time and store in the freezer for quick, easy lunches.

Can You Make Asparagus Soup Without Cream? 

Yes. If you skip the cream, you can make it vegan by subbing the chicken broth with veggie stock, olive oil for butter, and coconut cream  for the heavy cream. The result will be a tasty vegan version of the soup that’s still creamy. 

How to Get a Brighter Green Color? 

If you want a really bright green soup, you can add in one cup of spinach or parsley to the soup.  Once you puree the soup, it will develop a nice green hue. 

How to Make it Ahead of Time

Soup is always a great make ahead meal! Here’s what to do:

For the refrigerator: First, let it cool completely and then store in an airtight container in the refrigerator for 5 to 7 days. To reheat, place in a pot on the stove and heat over medium high heat for 10 minutes or until warmed through. 

For the freezer: – Allow it to cool completely and then store in an airtight container in the freezer for up to 2 months. To reheat, first place in the refrigerator for 24 hours to let it thaw out. Once thawed, place in a pot on the stove and heat over medium high heat for 10 minutes or until warmed through. 

Asparagus Soup with fresh asparagus and a slice of lemon

Looking for More Soup Recipes?

Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.

Servings: 8
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Creamy Asparagus Soup

Make this Creamy Asparagus Soup in your Instant Pot or on your stove top. It’s light and bright, with a smooth creamy texture. The perfect soup for Spring!
Asparagus Soup in a white bowl
Print Recipe

Ingredients

  • 2 pounds Asparagus, trimmed
  • 1 Onion , thinly sliced
  • 2 tablespoons Butter
  • 5 cups Chicken broth
  • 1/2 cup Heavy Cream
  • 1-2 Tablespoons Lemon juice
  • Salt and Pepper to taste

Instructions

Instant Pot Instructions:

  • Trim the white ends from the asparagus. Cut asparagus into 1-inch pieces and roughly chop the onion.
  • Set Instant Pot to SAUTE and add butter, onions, and asparagus. Saute for 2 minutes.
  • Add broth to the Instant Pot and lock lid in place.
  • Turn the valve to SEALING and set to HIGH pressure for 10 minutes.
  • When the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to VENTING to release the remaining pressure.
  • Open the lid and use a stick blender (immersion blender) to puree the content until smooth. Note: At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
  • Pour in the heavy cream, stirring to fully combine.
  • Add the lemon juice and salt and pepper to taste.
  • Enjoy!

Stove Top Instructions:

  • Cut asparagus into 1-inch pieces and roughly chop the onion.
  • Heat a medium pot with butter on the stove over medium high heat.
  • Add asparagus and onion and cook for 2 minutes.
  • Add broth, cover with a lid, and bring it to a boil.
  • Once it reaches a boil reduce it to a simmer and let cook for 20 minutes or until vegetables are extremely soft.
  • Remove pot from heat and use a stick blender to puree the contents until it is smooth.
  • Stir in cream. Note: At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
  • Add lemon juice, and salt and pepper to taste.
  • Enjoy!

Nutrition

Calories: 110kcal, Carbohydrates: 6g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 91mg, Potassium: 273mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1275IU, Vitamin C: 8.3mg, Calcium: 42mg, Iron: 2.5mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main Course
Cuisine: American
Keyword: asparagus soup, instant pot soup, spring soup

This post originally appeared on Real Housemoms where we are contributors.