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I LOVE cream of asparagus soup, it’s pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!
Cream of Asparagus Soup
This light and healthy, cream of asparagus soup is made with no cream, it’s simply pureed with a little sour cream, which you can totally omit if you want to keep it dairy free. I watered a little sour cream down and drizzled a little more on top. Under 100 calories and perfect as a first course or to serve with a sandwich or a salad. You can see more Soup Recipes here!
Ingredients
This asparagus soup is made with just 7 ingredients. See exact measurements in the recipe card below:
- Asparagus spears: the star ingredient, with the woody ends snapped off
- Unsalted butter or olive oil
- Onion, for flavor
- Chicken broth
- Low-fat sour cream, or full fat Greek yogurt
- Kosher salt and fresh pepper, to taste
How To Make Cream of Asparagus Soup
- Melt the butter or oil over low heat in a large saucepan or Dutch oven. Sauté onion until soft, about 2 minutes.
- Cut the asparagus stalks in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
- Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).
Variations:
- Add fresh herbs like chives or thyme.
- Add a squeeze of lemon juice or parmesan cheese, for different flavor profiles.
Ways To Make Creamed Soups Without The Cream
Creamed soups don’t have to be loaded with heavy cream. There are several ways you can make your own creamy soups. First, get yourself an immersion blender if you don’t already own one. This is probably my all time favorite kitchen gadget. It’s so much easier than putting hot soup into a blender in several batches, trust me!
- Simply Puree The Veggies – The simple act of pureeing your soup once cooked can transform your soup into a creamy delicious soup. This works great with beans, legumes or vegetable soups. To do so, use slightly less broth or liquid than you normally would.
- Add a Potato – Add a potato along with your vegetables to further thicken your soup when you puree. This is great for soups with leafy greens or if you want to make your soup more substantial.
- Make a roux or a slurry. My dad always made a roux in his creamy cauliflower soup which was my favorite soup growing up. I’ll talk more about making a roux or slurry in a minute.
- Sour Cream or Yogurt: When you want the taste of cream, adding a few tablespoons of sour cream is my favorite way to get that creamy flavor you get from heavy cream as I did in this soup.
What To Serve With Cream of Asparagus Soup
- This light soup is perfect as a first course to go with any main meatless meal, chicken dish, fish or seafood recipe.
- This would also go great with a hot sandwich, like a classic turkey club, grilled chicken sandwich or this air fryer chicken sandwich.
- Cold sandwiches like this chicken club lettuce wrap or this open-faced tuna sandwich would also be great for lunch.
- If you want to keep it light, serve this soup with a salad like this arugula side salad or a heartier Italian Sub Salad.
Storage
- Refrigerate: Let it cool and transfer to an airtight container. Refrigerate up to 4 days.
- Freeze: To freeze, let it cool then transfer to an air-tight freezer-safe container. Freeze up to 3 months. Reheat on the stove or microwave.
More Asparagus Recipes You Will Love:
- Asparagus with Lentils and Poached Egg
- Roasted Asparagus
- Chicken Teriyaki Asparagus Stir Fry
- Grilled Prosciutto Wrapped Asparagus
- Asparagus with Dijon Vinaigrette
Cream of Asparagus Soup Recipe
I LOVE cream of asparagus soup, it’s pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!
Yield: 6 servings
Serving Size: 1 1/4 cups
Equipment
Ingredients
- 2 lbs asparagus, from 2 bunches, tough ends snapped off
- 1 tbsp unsalted butter
- 1 medium onion, chopped
- 6 cups reduced sodium chicken broth
- 2 tbsp low fat sour cream, or full fat Greek yogurt
- kosher salt and fresh pepper, to taste
Instructions
- Melt butter over low heat in a large pot. Add the onion and sauté until soft, about 2 minutes.
- Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
- Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).
Last Step:
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Nutrition
Serving: 1 1/4 cups, Calories: 81 kcal, Carbohydrates: 10 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 7 mg, Sodium: 576 mg, Fiber: 4 g, Sugar: 1 g
