This soup made with asparagus is creamy, tasty, and easy to make. You can’t get enough of the silky texture because it melts in your mouth.

It’s difficult to find soup in the spring unless it’s light and fresh. With fresh veggies, creamy soups like this simple cauliflower soup or this tomato basil soup may still be enjoyed during the summer months. Perfect for the warmer months and made with fresh ingredients!

Creamy Asparagus Soup

I adore soup and how hearty, thick, and creamy it can be. You get a bit of sweet, savoury, and a thick, rich, and creamy foundation with this asparagus soup. It can be served as a classy appetiser, side dish, or as part of a delectable supper at home. Your family will beg for seconds of this soup since it is so flavorful and light.

Every mouthful of this creamy asparagus soup is smooth and delicious. I adore the delicate asparagus flavour that is combined with the garlic and onion flavours. It’s the ideal mixture for a flavorful soup this spring and summer. It goes nicely with any BBQ meal or you may have it as the main course all by itself.

Asparagus Soup Ingredients

Olive oil: This adds flavour and assists in cooking the garlic and onion together without scorching them.
Garlic cloves: These add a powerful garlic taste to the soup right away.
White onion: One tiny onion will suffice, but if you prefer a stronger onion flavour, add a few more.
Butter and flour work together to make a roux, which gives the soup its thickness.
Chicken broth: The broth gives the roux more liquid and taste.
This is the main event, asparagus! Before adding the asparagus tips to the soup mixture, trim or cut them.
Heavy cream: Gives soup thickness and a rich, creamy flavour.
Just a dash of salt and pepper!

How to Make a Creamy Soup:

Flavoring for Sauté: Add the olive oil, garlic, and onion to a large pot and sauté for three to five minutes, or until the vegetables are soft.

Make a Roux by combining the flour and butter, then stirring until the flour turns golden.

Bring to a boil, then add the asparagus and chicken broth. Bring to a boil and then lower the heat to a simmer for 7 to 10 minutes, or until the asparagus is tender.

The soup should be blended in a standard or immersion blender until it is smooth. Salt and pepper to taste, along with the heavy cream, are added.

Tips for the Best Asparagus Soup

Greek yoghurt can be used in place of heavy cream to keep the dish rich and creamy. Although it won’t be as creamy, it will help reduce calories and sweetness.

Add potatoes, gnocchi, or even rice as a thickening for the soup to give it more body. Asparagus and pureed ingredients for a smooth mixture.

Tips for Asparagus: These are excellent to use as a final garnish. You can put them in an ice bath to restore their green hue if they begin to turn light green. To the tips, it is like to a “shock.”
Asparagus spears, sour cream, croutons, and/or cooked bacon pieces can be used as garnishes while serving soup.

Fresh Asparagus Recipes

Storage: Keep in the refrigerator for 3 to 5 days by placing in an airtight container.

Can you freeze it? Certainly, but omit the heavy cream. Unfortunately, this soup does not freeze well due to the heavy cream. before to incorporating the cream.

Simply add the heavy cream when it’s time to reheat. Lay flat in the freezer for up to a month after placing in a freezer bag. Thaw in the refrigerator over night, then reheat on the stovetop or in the microwave.

When ready to reheat, set over a low heat and warm gradually, or microwave for 30 to 45 second intervals, until thoroughly heated.