Creamy Asparagus Soup {Instant Pot & Stove Top}

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

Make this Creamy Asparagus Soup in your Instant Pot or on your stove top. It’s light, low carb soup with a smooth creamy texture. The perfect soup for Spring!

Creamy Asparagus Soup

I don’t know about you but I’m totally over winter and this Creamy Asparagus Soup is like a warm bowl of spring :). The beautiful, delicate asparagus is cooked with onions until it is super tender, and everything is pureed into a smooth soup. Cream and a squeeze of lemon juice is added to make it rich, and creamy with a bright, fresh flavor that is everything you want in spring. 

This creamy soup is not only delicious it’s also low carb so you can make yourself a warm bowl of Creamy Asparagus soup for lunch without feeling guilty. Or add it to your Easter menu and impress your guests!

We’re sharing two different ways to make asparagus soup, in the Instant Pot for all of you pressure cooker fans, or, if you’re old school, you can easily make it on the stove top.

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How To Make Asparagus Soup in the Instant Pot:

1. Cut asparagus into 1-inch pieces and roughly chop the onion.
2. Set Instant Pot to SAUTE and add butter, onions, and asparagus. Saute for 2 minutes.  
3. Add broth to the Instant Pot and lock lid in place.
4. Turn the valve to SEALING and set to HIGH pressure for 10 minutes.
5. 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.
6. 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.
7. Pour in the heavy cream, stirring to fully combine.
8. Add the lemon juice and salt and pepper to taste.

How to Make Asparagus Soup on the Stove Top:

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

Always Add Your Cream at the End:

You always want to add your cream after your soup has finished cooking so that it doesn’t separate or curdle. Stir it into your warm soup for a rich, creamy flavor.

Want More Easy Soup Recipes?

• Instant Pot Cabbage Roll Soup
• Fire Roasted Red Pepper Soup
• Simple Carrot Soup
• Pressure Cooker Taco Soup

CREAMY ASPARAGUS SOUP
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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!

Print Recipe

4 from 1 vote

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:

• 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: 25.5%, Vitamin C: 10.1%, Calcium: 4.2%, Iron: 13.8%

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