
The first time I made cream of asparagus soup was after a Saturday morning farmers' market haul where I'd gotten way too excited about asparagus season and bought three giant bundles. By day three, I was desperate for a new way to use them up beyond just roasting or grilling. This soup was born from that delicious desperation, and it's now something I eagerly anticipate making when those first tender stalks appear each spring. It's become such a staple in our house that my kids actually cheer when they see me trimming asparagus at the counter – true story.
My neighbor Jane, who swears she hates "anything green," accidentally ate two bowls of this before asking what was in it. When I told her it was asparagus soup, she refused to believe me until I showed her the empty asparagus bands in my trash. She now requests I text her whenever I make a batch.
Ingredient Tips
- Asparagus - Look for bundles with tight, firm tips and stalks of uniform thickness for even cooking. Thinner stalks tend to have a sweeter flavor and work beautifully in this soup.
- Butter and Olive Oil Combo - This duo gives you the best of both worlds: butter for that irreplaceable rich flavor and olive oil to prevent burning. Don't skip this combination!
- Onions and Garlic - These aromatic powerhouses are the foundation of flavor here. Take your time sautéing them until soft and fragrant – rushing this step shortchanges the entire soup.
- Broth - I prefer chicken broth for its depth, but vegetable broth works perfectly for a vegetarian version. Either way, use low-sodium so you can control the salt level.
- Heavy Cream - Yes, the real stuff. I've tried substituting half-and-half and while it's acceptable, the richness from heavy cream creates that luxurious mouthfeel that makes this soup special.
- Parmesan Cheese - Freshly grated, please! The pre-grated stuff in containers contains anti-caking agents that prevent it from melting smoothly into your soup.

Quick Cooking Method
Prep SmartStart by trimming those woody ends off your asparagus stalks – about the bottom inch or so where they naturally snap when bent. Discard these tough bits (or save them for vegetable stock), then chop the remaining stalks into roughly 1-inch pieces. They don't need to be perfect since everything gets blended later.
Build FlavorIn a large, heavy-bottomed pot, melt butter with a splash of olive oil over medium heat. Add diced onion with a pinch of salt and sauté until translucent and soft – about 4-5 minutes. Don't rush this part! Then toss in minced garlic and cook just until fragrant, about 30 seconds. This aromatic base is crucial for depth of flavor.
Vegetable BathAdd your chopped asparagus pieces to the pot and stir to coat them in all that buttery, garlicky goodness. Let them cook for about 2 minutes, stirring occasionally. This brief sauté helps mellow the grassiness and brings out the asparagus's natural sweetness.
Simmer StepPour in your broth, add a bit more salt and a generous grinding of black pepper, then bring everything to a gentle boil. Reduce heat, cover partially, and let simmer for about 15-20 minutes until the asparagus is completely tender when pierced with a fork. The thicker your asparagus stalks, the longer this will take.
Smooth OperatorHere comes the transformation! Remove the pot from heat and let cool slightly (about 5 minutes) before blending. If you have an immersion blender, this is its moment to shine – blend directly in the pot until completely smooth. Alternatively, carefully transfer to a regular blender in batches, remembering to leave the lid slightly vented to allow steam to escape.
Finishing TouchesReturn your now-silky soup to the pot over low heat. Stir in the heavy cream and grated parmesan cheese until fully incorporated and the cheese has melted. Give it a good taste and adjust salt and pepper as needed. Let it simmer gently for another 5 minutes or so until it reaches your desired thickness. The soup will continue to thicken as it cools.
When my daughter was going through her "I hate vegetables" phase at age 5, this soup became my secret weapon. I'd serve it in her favorite mug with a fun straw, calling it "magic green soup." She'd happily slurp it down, completely unaware she was eating a vegetable she claimed to despise. Parent victory!
Serving Ideas
Transform this soup into an elegant first course by serving it in small bowls drizzled with a swirl of cream, a sprinkle of freshly chopped chives, and a few reserved asparagus tips. This presentation looks restaurant-worthy but takes virtually no extra effort. I serve it this way when hosting dinner parties, and guests always assume I've spent hours in the kitchen.
Create a cozy lunch pairing by serving a bowl of this soup alongside a grilled cheese sandwich made with sharp cheddar and grainy mustard. The rich, tangy sandwich perfectly complements the earthy, creamy soup. This combination has become my go-to weekend lunch during asparagus season – comfort food that still feels somewhat virtuous.
For a complete dinner, serve larger bowls of soup with a simple side salad and some crusty bread for dipping. The acidity of a lemon vinaigrette on the salad balances the richness of the soup beautifully. When my parents visit, this is the meal they request most often – easy enough for a weeknight but special enough to feel like a proper dinner.
Flavor Variations
Lemon BrightnessAdd the zest and juice of half a lemon at the end of cooking for a fresh, bright variation that's perfect for spring. The citrus notes really wake up the asparagus flavor in the most delightful way.
Herb InfusionTry adding a handful of fresh herbs like dill, tarragon, or chives just before blending. Each brings its own character to the soup – dill adds brightness, tarragon brings an elegant anise note, and chives lend a subtle oniony flavor.
Smoky TwistFor a completely different flavor profile, add a teaspoon of smoked paprika along with the garlic, then top the finished soup with crispy bacon bits. This smokier version has become my husband's favorite – he claims it's "soup that eats like a meal."
Storage Strategy
Refrigerator RealityThis soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. In fact, I think it tastes even better the next day after the flavors have had time to meld.
When reheating leftovers, do so gently over medium-low heat, stirring occasionally. Avoid boiling, which can cause the cream to separate. A splash of additional broth or cream can revive the texture if it's thickened too much in the fridge.
Freezer NotesWhile cream soups generally don't freeze well, I've found a workaround: make the soup but don't add the cream or cheese. Freeze the pureed soup base for up to 3 months, then when reheating, simply add the cream and cheese fresh. This way, you get all the convenience without sacrificing texture.
For meal prep, I often double the recipe, freezing half of the base for later use. There's nothing quite like having homemade soup ready to finish on a busy weeknight – just add cream and cheese while it reheats for a fresh-tasting result.

Chef Tips
Save Those TipsReserve a few of the prettiest asparagus tips before cooking, blanch them separately, and use them as a garnish for a professional presentation.
Wine SplashA quarter cup of dry white wine added after sautéing the vegetables (let it reduce before adding broth) brings a subtle acidity that balances the richness of the cream.
Temperature MattersServe this soup hot but not scalding – too hot and you miss some of the more delicate flavors; too cool and the texture can seem heavy rather than silky.
Last spring, I brought a thermos of this soup to my son's baseball game on a chilly evening. As I poured cups for the shivering parents in the bleachers, I watched skeptical expressions turn to surprise and delight. Three people texted me for the recipe that night, and now it's become a team tradition for me to bring "the green soup" to early-season games. Food has a wonderful way of creating community, doesn't it?
Frequently Asked Questions
- → Can I use frozen asparagus instead of fresh?
- Yes, you can use frozen asparagus in this soup. There's no need to thaw it first - just add the frozen asparagus directly to the pot after sautéing the aromatics. You may need to extend the simmering time by about 5 minutes to ensure it's completely tender before blending.
- → How do I make this soup vegetarian?
- Simply substitute the chicken broth with vegetable broth for a vegetarian version. All other ingredients (butter, cream, and cheese) are already vegetarian, but not vegan. Make sure the parmesan cheese you use contains traditional rennet if strict vegetarianism is important.
- → What's the best way to trim asparagus?
- The easiest way to trim asparagus is to hold each spear at both ends and gently bend until it snaps naturally. The spear will break exactly where the tough, woody part ends and the tender part begins. Alternatively, you can cut about 1-1.5 inches from the bottom of each spear.
- → Can I make this soup dairy-free?
- Yes, for a dairy-free version, replace the butter with olive oil, omit the parmesan cheese, and substitute the heavy cream with full-fat coconut milk or cashew cream. The soup won't have the same flavor profile but will still be delicious and creamy.
- → How can I make this soup even more flavorful?
- For an extra flavor boost, try roasting the asparagus before adding it to the soup. Toss with olive oil, salt, and pepper, then roast at 425°F for about 10 minutes until tender-crisp. You can also add a tablespoon of fresh lemon juice at the end, or garnish with crispy bacon bits.