This cream of asparagus soup is the ideal spring recipe — bright, refreshing and full of fresh asparagus flavor, with a touch of citrus and a little cream. Enjoy it for lunch or dinner with toasted sourdough.
I love a light, springy soup that makes simple meals feel special this time of year.
This soup is vivid, fresh and green — in the best possible way. It tastes of spring vegetables, not grassy or bitter, with a bright citrus note and silky cream. If you want spring in a pot, this comes close.
I was unsure about asparagus soup because I adore asparagus roasted or grilled when the spears get thin and crisp each spring. I roast it, grill it and could happily eat it every day — so I hesitated to put it into soup.
But I was pleasantly surprised. This soup is fantastic.
It’s simple — fewer than ten ingredients — yet light and surprisingly refreshing even with cream. The flavors stay bright and the asparagus really shines.
This is all it takes:
- Sauté onions and garlic in butter until soft.
- Add asparagus and dried dill for a lift of flavor.
- Pour in vegetable or chicken stock, simmer until the asparagus is tender.
- Puree the soup until smooth — a blender works beautifully, or use an immersion blender if you prefer.
- Return the soup to the pot, stir in heavy cream and a squeeze of lemon. Adjust salt and pepper to taste.
- Serve with a drizzle of cream and crumbled feta as a garnish.
The result is silky and full of flavor. I like serving it with grilled sourdough for dipping — the crunchy bread complements the smooth soup perfectly.
I don’t usually reach for chilled soups, but this one works both warm and cold. Warm is my favorite, but the chilled version is also delightful if you want a lighter option on a warm day.
Make it ahead for a quick lunch, serve as small shooter portions for a party, or pair it with roasted vegetables and buttered grilled bread for a comforting meal at home. It’s versatile and consistently satisfying.
Can’t go wrong with this one!
Cream of Asparagus Soup
Cream of Asparagus Soup
4
people
20 mins
25 mins
45 mins
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Ingredients
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- kosher salt and pepper
- 2 pounds asparagus spears, cut into pieces with stems removed
- ½ teaspoon dried dill
- 3 cups vegetable or chicken stock
- ½ cup heavy cream plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice
- crumbled feta cheese, for garnish
Instructions
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Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill and cook for another 5 minutes.
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Add the stock and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
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Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot and warm over low heat.
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Stir in the cream and lemon juice. Taste and season with more salt and pepper if needed.
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Serve with a few drops of cream on top and an asparagus spear. Sprinkle crumbled feta over each bowl as garnish.
Notes
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