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September is here and while some warm days could still be upon us, it’s definitely the season for soups and stews with the colder weather where I am! Plus, with all the pumpkin craziness going around, including Pumpkin Spice Lattes, Pumpkin Cheesecakes, and even Pumpkin Cupcakes, I’m sure you’ll be craving all the comforting and warm food!
When I think of a good asparagus soup, I think of it being the starter to a very special meal. After watching Hell’s Kitchen religiously and seeing all of the special soups made as starters, I’ve always wanted to make my own! If you’ve also had it on your bucket list to make a special and wholesome soup, then I definitely encourage you to try this Cream of Asparagus recipe as part of your Live to Cook one-month challenge! You can get started on your cooking journey for free today by signing up to my free email newsletter, plus all of my latest recipes will be sent straight to your inbox!
Be sure to watch the video so you can visually see all the details in addition to the written recipe here! If you haven’t already, please subscribe to my YouTube channel and don’t forget to hit the bell button so you receive the notifications when my video recipes go live! Let’s get cooking!
Why You Will Love This Creamy Asparagus Soup Recipe!
- Vegetarian
- Minimal ingredients
- Easy to make
- Make-ahead friendly!
Tools Needed to Make Easy Asparagus Soup
- Immersion blender or high-speed blender, like a Vitamix
- Butter block
- Salt crock
- Pepper mill
- Garlic press
- Ramekins
- Pot
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp chef’s knife
- Spatula
- Wooden spoon
- Ladle
- Microplane
- Squeeze bottle
Tips for a Rich and Delightful Asparagus Cream Soup
- For an even silkier texture, you can replace half the sour cream with heavy cream.
- For brownie points, reserve some of the tender asparagus tips for garnish later after you have simmered the asparagus with the vegetable broth.
- Experiment with different types of cheese like Parmesan, Gruyère or Pecorino Romano to find the perfect combination of flavors that suits you best.
- Adding in some lime zest can help brighten the flavors even further, add it along with the chives while the soup is still simmering in the pot.
- For a more flavorful soup and umami flavors, you can use low sodium, good quality chicken broth instead of the mushroom broth. Chicken broth has a more savory, deeper combination of flavors that will compliment the asparagus well.
Ingredients for One-Pot Asparagus Soup
Be sure to scroll to the bottom of this post for the FULL PRINTABLE recipe card that has all ingredients and their quantities and allows you to save the recipe for later! You can also use the recipe card to scale the recipe based on how many portions of soup you want to make! My recommendation is to make more rather than less so that you can freeze some and have a healthy soup on hand for when you need something nutritious and cozy!
- Butter: You can use either salted butter or unsalted butter.
- Asparagus: A must-have for our asparagus soup! You’ll be cutting the woody white part of the asparagus, and then cut the asparagus into half or thirds.
- Onions: You can use your favorite type of onion if you would like, but red is my preference. You’ll want to
- Chives: Freshly chopped chives.
- Garlic: Minced garlic cloves.
- Red chili flakes: A little bit for some heat!
- Mushroom broth: I wanted to go for something a little fancier here, so I chose this mushroom broth that had a really nice packaging at the store! However, if you’ve only got regular vegetable broth, then that’s totally fine! As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, if there’s a suitable substitute already in your pantry, then you should use that up instead of going out to make a purchase! I find that the mushroom broth added more flavor and body than regular vegetable broth, but it’s definitely not a make or break for this Creamy Asparagus Soup recipe! You’ll be totally fine with regular vegetable broth, I promise!
- Sour cream: I recommend full fat sour cream. We’re not going to use heavy cream in our soup, but this will be the “cream” in our “cream of asparagus” soup. I like the tanginess of sour cream without overpowering the asparagus and making the base too rich.
- Cheddar cheese: I used white cheddar, but you can use any type of cheddar cheese you want, including any sort of yellow cheddar.
- Lime juice: Freshly squeezed or from a bottle will work just fine. We’ll need some for topping.
- Salt and pepper: Essential seasoning that you’ll add to taste.
How to Make Cream of Asparagus Soup
Wash the asparagus well and then break or cut off the hard, whitish end of the asparagus. Cut each asparagus into half or thirds and set aside for now.
Add the butter in a large pot and then add the onions. Mix well to coat the onions with the butter and then add a generous pinch of salt.
Mix and then add the chopped garlic and red chili flakes. Continue to sauté until the mixture is fragrant, about 1 minute.
Add the asparagus, stir well and then season with some salt and pepper. Pour in the vegetable stock, mix well and cover the pot with a lid. Bring the pot to a simmer and gently cook for 10-12 minutes or until the asparagus becomes tender.
Remove the lid and add half of the chopped chives.
Then, use an immersion blender or a traditional blender to purée this mixture until completely smooth.
Garnish with the remaining chopped chives, taste and adjust seasonings.
Serve hot, topped with lime juice, sour cream, chopped chives and cheddar cheese.
Optional: Top with reserved asparagus tips and enjoy!
Serving Suggestions for Creamy Asparagus Soup
- Bread: A crusty bread like baguette or Ciabatta will be great here! I also like to serve this soup with pumpernickel bread, sourdough, or Belgian bread. For the ultimate pairing, I recommend you try my Soft and Fluffy Dinner Rolls!
- Salad: Arugula Goat Cheese Salad with Roasted Almonds or even a Chicken Caesar Salad will accompany your soup perfectly!
- Mains: This soup should definitely be followed by a special entree! I recommend my Traditional Wiener Schnitzel, No-Fail Roast Chicken, Tender Jamaican Pepper Steak, Coq au Vin, Pot Roast, Beef Bourguignon, Pan-Seared Blackened Salmon or Lemon and Herb Baked Salmon.
Storing Leftover Asparagus Soup
In the Fridge
Simply transfer the contents in an airtight container and place in the fridge. Your asparagus cream soup will last for 3-4 days because the risk of bacterial contamination increases. Due to soups and stews containing lots of moisture, this makes them the perfect environment for spoilage to thrive. The good news is that you can most definitely freeze any portions of the asparagus soup that you don’t plan on eating in this timeframe!
In the Freezer
You can freeze your asparagus soup for up to 4 months. Ensure to thaw overnight before serving.
Reheating Asparagus Soup
If you want to heat up your soup in a jiffy, then the microwave is your best bet, and it will do the job just fine! Simply place in a microwave-safe bowl for 1-2 minutes, stirring at least halfway through the reheat time. I definitely prefer to reheat my soup this way since it’s quick and easy, especially for when I’m hungry! Alternatively, you can transfer the contents into a small saucepan and reheat over the stove on low heat until entirely warmed through. This will give you more even heating, but it will require some patience!
Whichever reheating method you choose, be sure to keep an eye on the thickness of your asparagus soup, and add more mushroom broth if needed to thin it out to the desired consistency. The longer you keep your asparagus soup in the fridge, the thicker it will become.
Other Healthy Soups & Stews!
- Instant Pot Indian Black Eyed Pea Curry (Lobia Masala)
- Instant Pot Restaurant-Style Dal Makhani
- Vegan Mediterranean White Bean Stew
- Vegan Minestrone Soup
- Instant Pot Maseladar Chana Dal Tadka (Spiced Yellow Split Pea Soup)
Frequently Asked Questions
How do you prepare asparagus for soup?▼
Wash the spears well, then snap or cut off the tough, whitish woody ends — they never soften nicely. Cut what's left into halves or thirds so it cooks evenly and blends smoothly later.
How do you make the soup creamy?▼
The silkiness comes from blending the cooked asparagus completely smooth with an immersion or regular blender, then finishing with sour cream. The purée itself does most of the work, so you get a velvety soup without needing heaps of cream.
Is this soup vegetarian?▼
Yes — it's made with mushroom (or vegetable) broth and finished with sour cream, so it's naturally vegetarian. Just stick with a vegetable-based broth to keep it that way.
Is cream of asparagus soup spicy?▼
It has a gentle warmth from a tablespoon of red chili flakes, but it's not fiery. Scale the flakes up or down to suit your taste, or leave them out for a milder bowl.
Serve it alongside a grilled cheese sandwich for the ultimate cozy lunch.
What Is Not in This Soup: No Potato, No Heavy Cream, No Bacon
This is a cream of asparagus soup without the usual thickeners and add-ins. There is no potato in it. The creaminess comes entirely from simmering the asparagus with the onions in 2 cups of mushroom broth and then puréeing the mixture until completely smooth, so the liquid thickens on its own before the 1/2 cup of full-fat sour cream goes in. There is no heavy cream anywhere in the ingredient list either. Sour cream is the "cream" here, and while you can swap half of it for heavy cream if you want an even silkier texture, as written it never goes in. There is no bacon, no ham and no meat of any kind, which is what keeps this a vegetarian soup from start to finish.
The herb load is deliberately simple. The only fresh herbs are 1/2 cup of finely chopped chives, half stirred in once the asparagus is tender and half saved for the sprinkle on top. There is no dill, no parsley and no thyme, and there is no lemon zest. The brightness comes from a squeeze of lime juice at the table, and if you want more of it, a little lime zest added along with the chives is the tip earlier in this post. The fat is 2 tablespoons of butter, not olive oil, and the seasoning is salt and black pepper to taste plus 1 tablespoon of red chili flakes for gentle warmth. The full list of ingredients with quantities and the step-by-step instructions are in the recipe card at the bottom of the page.
Pot, Heat and Timing: A Simmer, Never a Boil
You do not need a Dutch oven for this. Any large, heavy pot with a lid works, because the whole recipe happens in one pot on the stovetop. It is an easy recipe on the clock too: 10 minutes of prep, 30 minutes of cooking, 40 minutes total for 6 bowls. Melt the butter, add the onions with a generous pinch of salt, then add the chopped garlic and chili flakes and sauté for about 1 minute until fragrant. Add the asparagus, season with salt and pepper, pour in the broth, cover, and bring it to a simmer rather than a hard boil. Cook gently for 10-12 minutes, until the asparagus is tender enough to blend.
Once the asparagus is tender, remove the lid, add half the chives, and purée with an immersion blender right in the pot. If you only have a regular countertop blender, let the soup cool for a few minutes first and work in batches with the jar no more than half full, since hot liquid expands under the lid. Taste and adjust the salt and pepper, then ladle into bowls and finish with a drizzle of sour cream, a sprinkle of the remaining chives and, for a pretty presentation, the reserved asparagus tips. Each bowl works out to about 111 calories, 8 g fat, 8 g carbs, 3 g protein, 2 g fiber and 235 mg sodium. Leftovers keep in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 4 months.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Creamy, velvety, and packed with fresh asparagus flavor, this easy one-pot soup is ready in under an hour. The best asparagus soup recipe for a satisfying lunch or dinner the whole family will love.
One-pot
Rate this recipe ✦
10 min
Prep
30 min
Cook
40 min
Total
6
bowls
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Wash the asparagus well and then break or cut off the hard, whitish end of the asparagus. Cut each asparagus into half or thirds and set aside for now.
Wash the asparagus well and then break or cut off the hard, whitish end of the asparagus. Cut each asparagus into half or thirds and set aside for now.
- 2
Add the butter to a large pot and the onions. Mix well to coat the onions with the butter and then add a generous pinch of salt. Mix and then add the chopped garlic and red chili flakes. Continue to sauté until the mixture is fragrant, about 1 minute.
Add the butter to a large pot and the onions. Mix well to coat the onions with the butter and then add a generous pinch of salt. Mix and then add the chopped garlic and red chili flakes. Continue to sauté until the mixture is fragrant, about 1 minute.
- 3
Add the asparagus, stir well and then season with some salt and pepper. Pour in the vegetable stock, mix well and cover the pot with a lid. Bring the pot to a simmer and gently cook for 10-12 minutes or until the asparagus becomes tender.
Add the asparagus, stir well and then season with some salt and pepper. Pour in the vegetable stock, mix well and cover the pot with a lid. Bring the pot to a simmer and gently cook for 10-12 minutes or until the asparagus becomes tender.
- 4
Remove the lid and add half of the chopped chives. Then, use an immersion blender or a traditional blender to purée this mixture until completely smooth. Garnish with the remaining chopped chives, taste and adjust for seasonings.
Remove the lid and add half of the chopped chives. Then, use an immersion blender or a traditional blender to purée this mixture until completely smooth. Garnish with the remaining chopped chives, taste and adjust for seasonings.
- 5
Serve hot, topped with lime juice, sour cream, chopped chives and cheddar cheese.
Serve hot, topped with lime juice, sour cream, chopped chives and cheddar cheese.
Notes
- •For brownie points, reserve some of the tender asparagus tips for garnish later after you have simmered the asparagus with the vegetable broth.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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