One-Pot Easy Cream of Asparagus Soup
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Looking for an extremely nutritious and delicious soup to start off a special meal and warm you up as fall approaches? This Easy Cream of Asparagus Soup is rich and satisfying, and it’s the perfect way to enjoy asparagus! No heavy cream is added here!
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 Cream of 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 One-Pot Cream of Asparagus Soup 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 at the bottom of this post 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!
Minimal ingredients
Easy to make
Make-ahead friendly!
Tools Needed to Make Easy Asparagus Soup
Tips for A rich and Delightful Cream of Asparagus 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 flavours that suits you best.
Adding in some lime zest can help brighten the flavours even further, add it along with the chives while the soup is still simmering in the pot.
For a more flavourful soup and umami flavours, you can use low sodium, good quality chicken broth instead of the mushroom broth. Chicken broth has a more savoury, deeper combination of flavours that will compliment the asparagus well.
Ingredients for One-Pot Asapragus 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 favourite 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 chilli 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 flavour 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 Easy 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 the butter and 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 chilli 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 for 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 Cream of 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 airtight container and place in the fridge. Your Cream of Asparagus 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 Cream of Asparagus Soup for up to 4 months. Ensure to thaw overnight before serving.
Reheating Cream of Asparagus Soup
If you want to heat up your One-Pot Cream of Asparagus 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.
Watch How to Make One-pot Cream of Asparagus Soup Recipe:
Easy Cream of Asparagus Soup
Ingredients
- 2 Tbsp butter
- 1 Cup onions, medium dice
- 3 cloves garlic, roughly chopped
- 1 Tbsp red chilli flakes
- 1 lb asparagus
- 2 Cups mushroom broth
- 1/2 Cup chives, finely chopped
- 1/2 Cup sour cream
- salt and pepper, to taste
Instructions
- 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 the butter and 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 chilli 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 for seasonings.
- 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.
Nutrition Facts
Calories
108.59Fat (grams)
7.91 gSat. Fat (grams)
4.43 gCarbs (grams)
8.61 gFiber (grams)
2.61 gNet carbs
5.99 gSugar (grams)
4.04 gProtein (grams)
2.84 gSodium (milligrams)
406.82 mgCholesterol (grams)
21.49 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
