This easy Cream of Asparagus Soup is full of vibrant flavours and delicious veggies that you’ll want to make time and time again.

How to make cream of asparagus soup

1. Sauté the onions, garlic and asparagus.
2. Add the potatoes and chicken broth, then simmer.
3. Stir in the parmesan and heavy cream.
4. Puree the soup using an immersion blender.
5. Rewarm the soup.
6. Serve with toppings of choice.

Ingredient and substitutions

• Butter – or a neutral cooking oil like olive, avocado or canola oil
• Yellow onion – white onion would also work.
• Garlic – I prefer fresh but you could also use the jarred minced variety.
• Lemon zest – lemon extract or lemon juice can be used in a pinch.
• Asparagus – you could try using frozen or canned asparagus spears, but the texture will be different.
• Yukon gold potatoes – red or baby potatoes are good substitutes here.
• Chicken broth – vegetable broth or vegetable stock would be the next best thing.
• Parmesan cheese – nutritional yeast would work if you don’t have parmesan.
• Heavy cream – you can use whole milk or almond milk but the soup won’t be as creamy.
• Salt & pepper – to taste.

How many carbs are in cream of asparagus soup?

This cream of asparagus soup recipe has about 22 grams of carbs per serving. If you’re trying to eat fewer carbs, you can leave out the potatoes.

What to serve with asparagus soup

You don’t need much to go with the asparagus soup recipe, especially if you add extra toppings. A side of crusty garlic bread would be delicious.

Or, pair a smaller serving of soup with one of the following for a full meal:

• Grilled sandwiches
• Stuffed portobello mushrooms
• Garden salad

How to blend soup

With an immersion blender

Using an immersion blender is the easiest way to blend this sou., but a high speed blender also works well.

1. Lower the blender into the pot and turn on, moving around to get all of the chunks.
2. Continue until the soup is smooth. Make sure not to lift the immersion blender out of the liquid while it’s blending, or you’ll splatter hot soup everywhere.

With a blender or food processor

For this method, you’ll want to blend in batches. Also, let the soup cool slightly before blending, because steam creates pressure in the blender.

1. Add some soup to the blender, filling it no more than halfway with liquid.
2. Place the lid on the blender, minus the feeder cap. Alternatively, you can leave the lid off altogether.
3. Place a kitchen towel over the top of the blender – this prevents splatters but also lets the steam escape safely.
4. Blend on the lowest speed until smooth. Gradually increase the speed as needed.
5. Repeat until all of the soup is blended.

Storing and reheating

Asparagus soup will keep in the refrigerator for 3 to 4 days. Let it cool before storing in airtight containers.

Reheat in the microwave or in a saucepan on low heat so the cream doesn’t curdle. I usually reheat with a paper towel overtop for 1-2 minutes in the microwave, stirring halfway through. Add any additional cheese or seasonings to taste after reheating.

Freezing this soup

Cream-based soups don’t freeze well, so you’ll need to freeze the soup before adding the heavy cream and parmesan cheese.

Simply skip that step and continue on with blending the soup. Then, let it cool completely before transferring to airtight containers. It will last in the freezer for up to 6 months.

Thaw in the refrigerator and reheat on the stove. Once warmed, stir in the heavy cream and parmesan cheese. Adjust the amounts based on how much you are reheating.

More easy soup recipes

• Creamy Portobello Mushroom Soup
• Healing Chicken Soup
• Clean Eating Cabbage Soup

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this soup into leftovers.
• Order an immersion blender online to make the soup creamy.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.

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