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This rich, velvety soup is loaded with nutrients and soothing on the throat. It’s healthy, flavorful, and perfect to eat warm or cold!
Sometimes it rains in May. Sometimes it’s still 54°F. And today is just one of those days. I can’t recall what spring weather is like anymore. But one thing I know about spring is that asparagus seems to be everywhere right now! And, since those bright green stalks keep calling my name everywhere I go, we’ve been enjoying lots of asparagus in my kitchen. Roasted, on pizza, in pesto (recipe coming soon), and this recipe here. You name it… we’ve enjoyed it!
It all started when I was browsing and organizing the family pictures I found recently. I happened to come across photos from when we cruised to Mexico. As a foodie, I, of course, took more photos of food than people. Ahem… sorry, not sorry. While I was looking through the pictures, I spotted the strawberry soup that we had on the cruise as an appetizer. It was light and delicious, and I literally had it for as long as I was on that ship. So, as you have probably guessed, I did the same thing with asparagus.
Creamy asparagus soup is a simple and delicious meal that comes together quite fast. Similar to this , this asparagus soup is sturdy and light, with just enough asparagus flavor. Plus, with the special ingredient, roasted garlic, it is something special. I ate two mega servings of it the other night, and the next day I had it for lunch AND dinner. It’s my new absolute favorite soup.
Big spring hugs!
Cream of Fresh Asparagus Soup
4.91 from 10 votes
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Ingredients
- 2 pounds of asparagus
- 1.5 cups chicken stock
- 1 cup heavy cream
- 1 Vidalia onion diced
- 2 bay leaves
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- Salt and pepper to taste
Instructions
Cut off the bottom inch of asparagus stems. Separate the tips from the stems.
In a pot, add the butter over medium-hot. Add the garlic, bay leaves, and onion; and cook for 10 minutes, or until onion starts to caramelize.
Add the asparagus stems and cook for another 3 minutes. Pour in the stock and asparagus tips; and simmer for 15 minutes. Remove the bay leaves. Let it cool and pour the soup into a blender or food processor. Process until smooth.
Return the soup back to the pot and cook over medium heat. Add the heavy cream and season with salt and pepper.
P.S. The weather still looks gloomy here, but this asparagus soup clears my mood. One slurp and your surroundings transform into springtime.
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Comments
Alison Rost says
This soup is perfect for Spring. I get confused with the weather as well, it’s been really crazy. I think a dish that’s comforting, like this soup is just what we need! I’d love to make it at home.Reply
- Nayna Kanabar says
This soup sounds hearty and delicious and I love the colour of the soup that the asparagus has given it so natural.Reply
See AlsoCream of Brussels Sprout Soup - Mayuri Patel says
A simple and yet very flavorful asparagus soup. Bookmarked as I’ve never made one at home. I think strawberry soup is a part of the cruise ships. I tasted it for the first time when I went on a cruise with my family years ago.Reply
- Mollie says
I made this recipe for lunch today for my 4 kids. They gobbled it up. I didn’t have any heavy cream so I substituted whole milk. My daughter asked if I would make it again for dinner.Reply
- mydeliciousmeals says
I’ve never made a soup with asparagus and never added avocado to soups ) this sounds like an interesting idea. Will be adding to my shopping list for the next week. Thank you!Reply
- Jacqueline Debono says
I live in the largest asparagus growing region in Italy so we eat a lot of asparagus, but I rarely make soup! Your recipe sounds delicious. I want to give it a try before asparagus season ends!Reply
- Casey says
Anything with asparagus is amazing!! I cannot wait to try this, especially now that asparagus is in season!Reply
- Claire says
This is so creamy!!!
Asparagus soup always reminds me of my sister. When we were little she couldn’t say it so would say rispagadus soup.
She visited recently and we called it that throughout her whole stay 😀Reply
- Stephanie Simmons says
This soup sounds so refreshing – perfect for a light summer meal!Reply
- Chef Mireille says
asparagus is one of my favorite veggies – and this looks like a great way to enjoy themReply
- Jean says
This is the best asparagus recipe, I’ve made it 6 times, I Love that it doesn’t add fillers like potatoes in it. My husband Loves it also. Thank you for putting it in Pinterest.
Reply
