Cream of asparagus soup is the soup of summer. This version starts by gently cooking fresh asparagus and sweet onion in butter, then blends them with white wine and broth until smooth. Heavy cream adds richness, lemon adds just enough brightness and white pepper keeps the finish clean and delicate.
Why This Recipe Works
- It actually tastes like asparagus. The soup uses a full pound of fresh asparagus and only ½ cup cream, so the vegetables stay front and center instead of disappearing under dairy.
- It can be served hot or chilled. Serve it warm for a cozy starter or chill it for a lighter spring or summer soup.
- The texture is smooth without being heavy. Cornstarch lightly thickens the broth while heavy cream adds richness, giving the soup body without turning it into something closer to sauce.
Ingredients for Cream of Asparagus Soup
You only need a handful of ingredients to make this creamy, flavorful soup. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Unsalted Butter – Butter provides the first layer of richness and gives the asparagus and onion a soft, savory base. Unsalted butter allows you to control the final seasoning, especially because broth can vary substantially in sodium.
- Fresh Asparagus – Asparagus is the main flavor of the soup. Trim away the woody ends before cutting the stalks into roughly 1-inch pieces. Smaller pieces soften more evenly and blend more easily.
- Sweet Onion – Sweet onion gives the soup gentle savory flavor without overpowering the asparagus. Yellow onion can also work, though its flavor may be slightly sharper.
- Dry White Wine – White wine adds acidity and complexity. Use a dry wine you would be comfortable drinking, such as: Sauvignon Blanc, Pinot Grigio or a dry unoaked Chardonnay. If you prefer not to cook with wine, replace it with additional broth plus a small amount of lemon juice added to taste.
- Vegetable Broth – Vegetable broth keeps the soup vegetarian and provides a savory background. Low-sodium chicken broth can also be used for a slightly richer flavor.
- Cornstarch – Cornstarch lightly thickens the soup and helps create a velvety consistency. Always whisk it with cold water before adding it to hot liquid.
- Ground White Pepper – White pepper adds mild warmth while keeping the soup visually smooth and pale green. Black pepper can be used instead if you do not mind visible specks.
- Fine Sea Salt – Salt sharpens the asparagus flavor and balances the richness of the cream. Start with the listed amount and adjust after the broth and cream have been added.
- Lemon Juice – A small amount of lemon juice wakes up the entire soup. It cuts through the cream and reinforces the fresh flavor of the asparagus.
- Heavy Cream – Heavy cream gives the soup its classic creamy finish. Add the cream after blending and avoid aggressively boiling the soup afterward.
How to Make Cream of Asparagus Soup (Step-by-Step)
Just follow these simple steps to make your new favorite cozy soup recipe.
- Cook asparagus and onion in butter. In a large Dutch oven or saucepan over medium-low heat, melt the unsalted butter. Stir in the asparagus and onion. Cover and cook over low heat, stirring occasionally, until very soft.
- Add the wine and broth, blend. Stir in the white wine and broth. Using an immersion blender or transferring to a blender or food processor, blend until fully pureed and smooth.
- Make slurry and add remaining ingredients. In a small bowl, whisk the cornstarch with water. Stir in the cornstarch slurry with the ground white pepper, salt, lemon juice and heavy cream. Blend again until combined.
- Serve warm or chilled. Garnish with asparagus tips, good quality olive oil, crème fraîche, Maldon sea salt, freshly ground black pepper, fresh herbs or lemon wedges.
What to Serve with Asparagus Soup
You can serve this creamy soup with just about anything you’d serve other soups with. Because this doesn’t have a lot of protein, I generally like to serve mine as a side or appetizer to a main course like beef or chicken.
To add some texture to this soup, try topping it with croutons or toasted chickpeas. You can always serve with some crusty garlic bread too. I also like to garnish mine with asparagus tips, good quality olive oil, crème fraîche, Maldon sea salt, freshly ground black pepper, fresh herbs or lemon wedges.
Chef Tips
- Cook the vegetables until very soft. This is the foundation of smooth soup. and will help the blending process go smoothly.
- Cook off the harsh wine aroma. After adding wine, give it a few minutes before blending so the finished soup does not taste boozy.
- Use low-sodium broth. It is easier to add salt than remove it.
- Strain for an ultra-silky texture. If presentation matters, pass the pureed soup through a fine sieve.
- Do not aggressively boil after adding cream. Gentle heat protects the smooth texture and prevents the cream from curdling.
- Save asparagus tips for garnish. A few bright green tips immediately shows your diners what is in store for them.
Storage and Freezing
Storage: Store cooled soup in an airtight container in the refrigerator. For best quality, use within approximately 3 to 4 days.
Freezing: For the best freezer results, consider freezing the pureed asparagus base before adding the heavy cream. Thaw overnight in the refrigerator, reheat gently, then stir in fresh cream and lemon. If freezing the finished soup, whisk well while reheating to help restore the texture.
Frequently Asked Questions
The asparagus may have been too fibrous, undercooked or not blended thoroughly enough. Trim woody ends, peel thick stalks and cook until completely soft.
No, but straining is useful if you want an ultra-smooth restaurant-style texture.
Lemon adds acidity that balances the butter and cream and makes the asparagus taste fresher.
Yes. Replace the wine with additional broth and adjust the lemon juice to taste.
More Cozy Soup Recipes
When soup season rolls around, I want to have a bowl every day! Here are some of my favorites.
Cream of Asparagus Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 pound asparagus , ends trimmed and cut into 1-inch pieces
- 1 sweet onion , chopped
- ½ cup white wine
- 3 cups vegetable broth , or low-sodium chicken broth
- 1 tablespoon cornstarch
- ½ teaspoon ground white pepper
- 1 teaspoon fine sea salt
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- Olive oil, crème fraîche , Maldon sea salt, fresh herbs, lemon wedges, optional and for garnish
Instructions
- In a large Dutch oven or saucepan over medium-low heat, melt the 3 tablespoons unsalted butter.
- Stir in the prepped 1 pound asparagus and chopped 1 sweet onion. Cover and cook over low heat, stirring occasionally, until very soft, approximately 20 minutes. Reserve several asparagus tips for garnish, if desired.
- Stir in the ½ cup white wine and 3 cups vegetable broth. Using an immersion blender or transferring to a blender or food processor, blend until fully pureed and smooth.
- In a small bowl, whisk the 1 tablespoon cornstarch with 2 tablespoons water. Stir in the cornstarch slurry with the ½ teaspoon ground white pepper, 1 teaspoon fine sea salt, 1 teaspoon lemon juice and 1/2 cup heavy cream. Blend again until combined.
- Serve warm or chilled. Garnish with asparagus tips, good quality olive oil, crème fraîche, Maldon sea salt, freshly ground black pepper, fresh herbs or lemon wedges.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Love the creaminess the asparagus gives to the soup, one of my favorites! Also, I LOVE that you added lemon and white wine, it adds such a beautiful zest to the dish. Thanks for sharing! 🙂
I love asparagus, it’s one of my favorite Springtime vegetables. This soup looks and sounds absolutely delicious!
I haven’t had asparagus soup in so long and yours looks soo good! Such a summery tasty dish!
What an excellent recipe! I just love vegetable soups.
I absolutely love asparagus and this soup sounds divine! Plus it’s so easy to make 🙂