Table of Contents: Easy Cream of Asparagus Soup

Easy Cream of Asparagus Soup

Remember those elegant luncheons and comforting family dinners? This cream of asparagus soup recipe brings back those warm memories, and it’s surprisingly simple to make! If you’re looking for a sophisticated yet approachable dish, this is it.

This isn’t your grandmother’s fussy soup – it’s a streamlined version perfect for today’s busy lifestyle, without sacrificing any of the delicious flavor.

This fresh asparagus soup is a celebration of spring, showcasing the delicate flavor of asparagus in a luxuriously creamy broth. It’s a wonderful way to use up a bounty of fresh asparagus, and it’s a guaranteed crowd-pleaser.

Whether you’re hosting a holiday gathering, preparing a special family meal, or simply craving a comforting bowl on a chilly evening, this easy creamy soup recipe is the answer. It’s a delightful starter, a light lunch, or even a satisfying dinner with a side of crusty bread.

Alternate Names & Variations

You might also find this recipe referred to as Asparagus Velouté, Creamy Asparagus Bisque, or simply Asparagus Soup. For a richer flavor, try substituting a portion of the chicken broth with vegetable broth or even a splash of dry sherry.

Some variations include adding a swirl of crème fraîche or a sprinkle of toasted almonds for added texture and flavor. If you’re looking for a fresh asparagus soup with a bit of a kick, a pinch of red pepper flakes can do the trick!

Ingredients: CREAM OF ASPARAGUS SOUP RECIPE

Here’s what you’ll need to create this delightful soup:

* 1 teaspoon canola oil
* 1 small onion, chopped
* 1 garlic clove, minced
* 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)

* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 4 tablespoons all-purpose flour, divided
* 2-1/2 cups fat-free milk, divided
* 2 tablespoons butter
* 3/4 teaspoon salt
* 1/8 teaspoon dried thyme
* 1/8 teaspoon pepper
* 1/2 cup half-and-half cream
* 2 tablespoons white wine
* 1 tablespoon lemon juice
* Minced fresh chives, optional (for garnish)

Step-by-Step Instructions

1. Sauté the Aromatics: Heat the canola oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Cook the Asparagus: Add the trimmed and chopped asparagus to the pot. Cook for 5-7 minutes, stirring occasionally, until the asparagus is slightly tender.

3. Create the Roux: Sprinkle 3 tablespoons of the flour over the asparagus and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the soup.

4. Add Broth & Milk: Gradually whisk in the chicken broth and 2 cups of the fat-free milk, ensuring there are no lumps. Bring the mixture to a simmer.

5. Simmer & Thicken: Reduce the heat to low and simmer for 15-20 minutes, or until the asparagus is very tender. Stir occasionally to prevent sticking.

6. Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Chef’s Tip: Vent the blender lid slightly to allow steam to escape. Alternatively, use an immersion blender directly in the pot.

7. Finish the Soup: Return the blended soup to the pot. Stir in the butter, salt, thyme, and pepper. Add the remaining 1/2 cup of milk, half-and-half cream, white wine, and lemon juice. Heat through gently, but do not boil.

8. Serve & Garnish: Ladle the cream of asparagus soup recipe into bowls and garnish with minced fresh chives, if desired. Enjoy! Shortcut: For a quicker version, use pre-cut asparagus spears.

Recipe Card Block (Quick Reference)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Approximate Calories: 220 per serving (estimated)

Why This Recipe Works & Expert Tips

This easy creamy soup recipe works because it balances the delicate flavor of asparagus with a rich, creamy base. The roux ensures a beautifully thickened soup without being heavy. Using fat-free milk keeps the calorie count reasonable without sacrificing flavor.

The addition of white wine and lemon juice brightens the soup and adds complexity. This is truly easy comfort food for family dinners that everyone will love.

Don’t be afraid to adjust the seasoning to your liking. A little extra thyme or a dash of nutmeg can enhance the flavor. For a vegan version, substitute the butter with vegan butter and the half-and-half cream with a plant-based alternative.

This recipe is incredibly versatile and can be adapted to suit your dietary needs and preferences.

Storage, Freezing, and Reheating Tips

Leftover cream of asparagus soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 2 months. Tip: Freeze in individual portions for easy reheating. To reheat, thaw completely and gently warm on the stovetop over medium heat, stirring occasionally.

Avoid boiling, as this can cause the soup to separate. This fresh asparagus soup freezes beautifully, making it a great make-ahead option for busy weeknights.

People Also Ask: CREAM OF ASPARAGUS SOUP RECIPE

How do you make cream of asparagus soup from scratch?

This cream of asparagus soup recipe demonstrates how to make it from scratch! It starts with sautéing onions and garlic, then cooking the asparagus until tender. A roux is created with flour and oil, followed by the addition of broth and milk to create a creamy base. The soup is then blended until smooth and finished with butter, seasonings, and a touch of cream.

Making it from scratch allows you to control the ingredients and customize the flavor to your liking, resulting in a far superior taste compared to canned versions.

Do you use the stems of asparagus in soup?

Yes, absolutely! Don’t discard the stems of your asparagus when making this cream of asparagus soup recipe. The stems are perfectly edible and add a wonderful depth of flavor to the soup.

They may be slightly tougher than the spears, so be sure to peel the outer layer with a vegetable peeler before adding them to the pot. Using the entire asparagus stalk minimizes waste and maximizes flavor.

How do you make asparagus soup not stringy?

The key to avoiding stringy asparagus soup is to ensure the asparagus is thoroughly cooked and blended. Cooking the asparagus until very tender (about 15-20 minutes) breaks down the fibers. Then, using a high-powered blender or an immersion blender, blend the soup until completely smooth.

If you still notice some stringiness, you can strain the soup through a fine-mesh sieve before serving. This fresh asparagus soup should be velvety smooth!

Why is my cream of asparagus soup bitter?

Bitterness in cream of asparagus soup can sometimes occur if the asparagus is overcooked or if the white pith inside the asparagus stalk isn’t removed. Overcooking can release bitter compounds. To prevent this, cook the asparagus just until tender.

Also, peeling the lower portion of the asparagus stalk, where the pith is concentrated, can help reduce bitterness. A squeeze of lemon juice, as included in this recipe, can also help balance any potential bitterness.

Conclusion: CREAM OF ASPARAGUS SOUP RECIPE

I hope you enjoy this cream of asparagus soup recipe as much as my family does! It’s a simple, elegant, and incredibly flavorful dish that’s perfect for any occasion. Don’t hesitate to experiment with different seasonings and garnishes to make it your own.

If you try this recipe, please let me know in the comments below – I’d love to hear how it turned out! Happy cooking!