As the weather warms up, there’s nothing quite like a refreshing bowl of creamy asparagus soup to satisfy your taste buds. The delicate flavor and tender texture of asparagus make it a perfect ingredient for a variety of soups, from light and zesty to rich and indulgent. In this article, we’ll explore 20 delicious and unique creamy asparagus soup recipes that are sure to become new favorites.
From classic combinations like asparagus and potato or leek, to bold and international flavors like coconut milk and Thai spices, these recipes showcase the versatility of asparagus in a variety of soups. Whether you’re looking for a comforting and hearty meal or a light and revitalizing option, there’s something on this list for everyone.
Creamy Asparagus and Potato Soup
This rich and creamy soup is a perfect blend of springtime flavors, featuring tender asparagus and potatoes in a velvety broth.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 cups fresh asparagus spears, trimmed
– 2 large potatoes, peeled and diced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh chives, for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add asparagus and cook until tender, about 3-4 minutes.
3. Add potatoes, broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
5. Stir in heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with chives if desired.
Cooking Time: 25-30 minutes
Roasted Asparagus and Garlic Soup
Transform the flavors of spring into a creamy and comforting soup by roasting asparagus and garlic to perfection, then blending them with chicken broth and heavy cream. This recipe is perfect for a light yet satisfying meal or as an elegant starter.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 3 cloves garlic, peeled and chopped
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup heavy cream
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes or until tender.
3. In a large pot, sauté garlic in a little bit of olive oil until fragrant. Add roasted asparagus, chicken broth, and heavy cream. Bring to a simmer.
4. Purée the soup using an immersion blender or a regular blender until smooth.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spring Asparagus and Pea Soup
Celebrate the freshness of spring with this light and revitalizing soup, featuring tender asparagus and sweet peas. This easy-to-make recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup fresh peas (frozen or canned work too)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the asparagus and peas to the pot. Cook for an additional 3-4 minutes or until the asparagus is tender.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes or until the vegetables are very tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. If desired, stir in the heavy cream or half-and-half to add richness and depth.
6. Season with salt and pepper to taste. Serve warm.
Cooking Time: 20-25 minutes
Velvety Asparagus and Leek Soup
A creamy and refined soup that celebrates the sweetness of asparagus and the subtle flavor of leeks.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 medium leeks, white and light green parts only, sliced
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the leeks and cook until softened, about 5 minutes.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the asparagus, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the asparagus is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 20-25 minutes
Spicy Asparagus and Coconut Soup
Warm up with this creamy, spicy soup that combines the earthy flavor of asparagus with the richness of coconut milk.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add asparagus, cumin, smoked paprika, and cayenne pepper; cook for 3-4 minutes or until asparagus is slightly tender.
4. Pour in coconut milk and broth; bring to a simmer.
5. Reduce heat to low and let soup cook for 15-20 minutes or until asparagus is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Lemon and Herb Asparagus Soup
Brighten up a chilly day with this vibrant and flavorful soup that showcases the best of springtime asparagus, zesty lemon, and fresh herbs.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute, stirring constantly.
3. Add the asparagus, lemon juice, broth, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the asparagus is tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
5. If desired, stir in the heavy cream or half-and-half to add richness and creaminess.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley.
Cooking Time: 25-30 minutes
Cheesy Asparagus and Broccoli Soup
This comforting soup is a delightful blend of springtime flavors, featuring tender asparagus and broccoli, rich cheese, and a hint of cream. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed asparagus and broccoli florets
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add asparagus and broccoli; cook until tender, about 8-10 minutes.
3. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in heavy cream and cheddar cheese until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped herbs or crusty bread if desired.
Cooking Time: 30-40 minutes
Smoky Asparagus and Bacon Soup
This creamy soup combines the rich flavors of smoky bacon and asparagus, perfect for a cozy evening meal.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 6 slices of smoked bacon, diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy.
2. Remove the bacon from the pot with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add the butter, onion, and asparagus to the pot. Cook for 5 minutes or until the asparagus is tender.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 10-12 minutes.
5. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
6. Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste.
7. Serve hot, garnished with additional asparagus if desired.
Cooking Time: 25-30 minutes
Chilled Asparagus and Yogurt Soup
A refreshing twist on traditional soups, this chilled asparagus and yogurt soup is perfect for warm weather or a light lunch. The tangy creaminess of the yogurt pairs beautifully with the subtle sweetness of the asparagus.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cups plain whole-milk yogurt
– 1/2 cup chicken broth, chilled
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Bring a pot of salted water to a boil. Add the asparagus and cook until tender, about 5-7 minutes.
2. Drain the asparagus and let it cool to room temperature.
3. In a blender or food processor, puree the cooled asparagus with the yogurt, chicken broth, lemon juice, salt, and pepper until smooth.
4. Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with fresh parsley or dill if desired.
Cooking Time: 10-15 minutes (including cooling time)
Wild Mushroom and Asparagus Soup
Wild Mushroom and Asparagus Soup Recipe
A hearty and earthy soup that celebrates the flavors of wild mushrooms and asparagus, perfect for a chilly evening.
Ingredients:
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and oyster), sliced
– 1 pound fresh asparagus, trimmed
– 4 tablespoons butter
– 1 onion, chopped
– 4 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10-12 minutes.
4. Add the asparagus and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 35-40 minutes
Curried Asparagus and Carrot Soup
A vibrant and flavorful soup that celebrates the sweetness of asparagus and carrots, elevated by the warmth of curry spices.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups asparagus spears, trimmed
– 2 cups carrots, peeled and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon curry powder
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add asparagus and carrots; cook for an additional 5 minutes, or until tender.
3. Stir in cumin, coriander, and curry powder. Cook for 1 minute.
4. Pour in vegetable broth; bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the soup has reached your desired consistency.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 35-40 minutes
Herbed Asparagus and Spinach Soup
This herby soup is a perfect way to enjoy the flavors of spring, with asparagus and spinach taking center stage. A light and refreshing bowl that’s ready in just 30 minutes.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup milk or cream (optional)
– Salt and pepper to taste
– Fresh herbs (such as parsley, dill, or chives) for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the trimmed asparagus and cook for an additional 3-4 minutes, or until tender.
3. Add the fresh spinach leaves and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. If desired, add milk or cream and stir to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs.
Cooking Time: 30 minutes
Roasted Red Pepper and Asparagus Soup
Roasted Red Pepper and Asparagus Soup Recipe
This vibrant and flavorful soup is perfect for a light and refreshing meal. Roasting the red peppers brings out their natural sweetness, while asparagus adds a delightful crunch.
Ingredients:
– 2 large red bell peppers
– 1 pound fresh asparagus, trimmed
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the peppers in the preheated oven for 30-40 minutes, or until charred and blistered.
4. Remove the peppers from the oven and let them cool slightly.
5. Peel off the skin, remove seeds, and chop the flesh into small pieces.
6. In a large pot, combine the roasted peppers, asparagus, vegetable broth, and heavy cream (if using).
7. Bring to a simmer and cook for 15-20 minutes, or until the asparagus is tender.
8. Purée the soup with an immersion blender or regular blender.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley or chives.
Cooking Time: Approximately 45-60 minutes
Creamy Asparagus and Cauliflower Soup
A refreshing and flavorful soup perfect for springtime, this creamy asparagus and cauliflower soup combines the sweetness of asparagus with the earthiness of cauliflower, all wrapped up in a rich and velvety broth.
Ingredients:
– 1 bunch fresh asparagus, trimmed
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the asparagus and cauliflower to the pot. Cook for an additional 5-7 minutes, or until the vegetables are tender.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the soup has reached your desired consistency.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Garlicky Asparagus and White Bean Soup
This creamy and flavorful soup is a perfect way to enjoy the spring season’s fresh asparagus, paired with the comforting warmth of white beans. A sprinkle of garlic adds a punch of flavor that complements the sweetness of the asparagus.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1 (15 ounce) can cannellini beans, drained and rinsed
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, sauté the asparagus and garlic in a little bit of olive oil until tender.
2. Add the cannellini beans, chicken broth, and salt to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
4. Stir in heavy cream. Season with pepper to taste.
5. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 20-25 minutes
Light Asparagus and Fennel Soup
This refreshing soup is a perfect blend of spring’s sweetness and crunch. The subtle anise flavor from fennel adds depth to the simplicity of asparagus, making it a delightful starter or light lunch.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 medium bulbs of fennel, chopped (white and green parts)
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Freshly grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, combine asparagus, fennel, and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables are tender.
2. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a food processor.
3. If desired, stir in heavy cream or half-and-half to add richness.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Parmesan and Asparagus Bisque
Start your meal with a rich and creamy bisque that combines the flavors of asparagus, Parmesan cheese, and chicken broth. This recipe is perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 2 pounds fresh asparagus, trimmed
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent.
2. Add asparagus and cook for 3-4 minutes or until tender.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender (or transfer to a blender) to puree the mixture until smooth.
5. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Serve warm, garnished with additional Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Thai-Inspired Asparagus and Coconut Milk Soup
This creamy and aromatic soup is a twist on traditional asparagus recipes, incorporating the rich flavors of Thai cuisine. With coconut milk and a hint of spice, this dish makes for a delicious and comforting meal.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– 1 teaspoon Thai red curry paste
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and ginger; cook for an additional minute.
3. Add asparagus, coconut milk, broth, and curry paste. Bring to a simmer.
4. Reduce heat to low and let soup cook for 15-20 minutes or until asparagus is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Rustic Asparagus and Lentil Soup
This hearty soup combines the earthy sweetness of asparagus with the comforting warmth of lentils, making it a perfect cold-weather treat. With minimal fuss and maximum flavor, this recipe is sure to become a family favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups asparagus spears, trimmed
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese (for serving)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add asparagus, lentils, broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 45-50 minutes.
Truffle Oil-Infused Asparagus Soup
Elevate your soup game with this luxurious and flavorful recipe that combines the earthy richness of truffle oil with the sweetness of asparagus.
Ingredients:
– 2 pounds fresh asparagus, trimmed
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– 2 teaspoons truffle oil
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the asparagus to the pot and cook until tender, about 8-10 minutes.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream and truffle oil. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 35-40 minutes
Summary
Get ready to indulge in the creamy and delicious world of asparagus soups! This collection of 20 mouthwatering recipes features a variety of flavors and textures, from classic pairings like potato and garlic to more exotic combinations like coconut and curry. With options ranging from velvety and cheesy to smoky and spicy, there’s something for every taste bud. Whether you’re in the mood for a light and refreshing soup or a hearty and comforting bowl, these recipes are sure to please. So go ahead, get cooking, and enjoy the creamy goodness of asparagus soups!
