We get it: Sometimes eating your vegetables isn’t as exciting as eating your main dish. Yes, vegetables are good for you, but once in a while it’s OK to skip the usual sides. Why not eat your veggies by whipping up a pot of the best cream of asparagus soup you’ll ever have?
This recipe for cream of asparagus soup is not only easy and quick (it will be ready in less than an hour), but it’s also a tasty way to take advantage of fresh asparagus when it’s in season. You’ll boil the asparagus in a stock with other vegetables, blend it up, then make a roux before mixing it all together. Top the bowl with all the delicious toppings you desire, and voila! Your new favorite side dish.
Ingredients for Cream of Asparagus Soup
- Onion: Properly cooked onion can make or break the recipe in terms of that finished flavor. Use a yellow or white onion for this one.
- Garlic: Garlic is another aromatic that marries the flavors of the vegetables and lemon in this soup.
- Fresh asparagus: Use up all that fresh asparagus by trimming it up and boiling it in this soup. We prefer fresh over frozen or canned; it will make all the difference for that final taste.
- Chicken broth: The vegetables boil in a reduced-sodium chicken broth before being blended and added to the roux and cream. If you want to keep this recipe vegetarian, a vegetable stock could also work.
- All-purpose flour: Flour is used to help whisk together a roux that will make this soup thick without having to add a lot of cream.
- Fat-free milk: Given the butter and the cream, this recipe uses a fat-free milk to keep the overall saturated fat count low, while still giving this cream of asparagus soup recipe some volume.
- Butter: The butter is used for the flour roux, and also adds fat and flavor to this soup.
- Dried thyme: This herb pairs well with lemon, white wine and vegetables, all key ingredients for this soup.
- Half-and-half: This recipe for cream of asparagus soup uses a mixture of milk and half-and-half to make it creamy without overpowering on that heavy cream taste.
- White wine: White wine elevates the flavor of this soup and pairs well with the lemon and thyme. Plus, you now have an open bottle of white, and you know it will pair well with your meal!
- Lemon juice: Lemon juice is used as the acid in this recipe to help accentuate the flavors of this dish. Feel free to use fresh-squeezed lemons to make the most of that flavor!
- Chives: Although optional, topping your bowl with minced chives makes this soup absolutely delectable.
Directions
Step 1: Cook the onion, garlic and asparagus
Heat the canola oil in a large saucepan over medium heat. Add in the onion and cook for four to six minutes, until tender, stirring consistently. Add the garlic and cook for another minute. Then add the asparagus and chicken broth, and bring everything to a boil. Reduce the heat and let the mixture simmer uncovered for 8 to 10 minutes, until the asparagus is tender.
Step 2: Blend the vegetables
Remove the vegetable-broth mix from the heat and let it cool slightly. Transfer everything to a blender and blend until smooth. If you have an immersion blender, you could also blend right in the pot.
Step 3: Make the roux
In a small bowl, whisk together 2 tablespoons of the flour and 1/4 cup of the milk until the mixture is smooth, then set it aside. In a large saucepan, heat the butter over medium heat. Stir in the seasonings and the remaining flour until everything is smooth. Cook for 45 to 60 seconds or until everything is lightly golden brown. Then gradually add in the cream, the rest of the milk and the reserved flour mixture. Bring everything to a boil, stirring constantly, and cook for one to two minutes, until thickened.
Step 4: Stir in the remaining ingredients
Stir in the white wine, lemon juice and blended asparagus mixture. Heat everything thoroughly, then transfer to bowls. Top with chives before serving, if desired.
Recipe Variations
- Make it dairy-free: If you prefer a dairy-free soup, you can swap out the dairy products with plant-based alternatives like cashew cream and almond milk. Some vegan versions of cream of asparagus soup will boil peeled and chopped potatoes with the asparagus. Then, when blended up, the potatoes add a thick texture to the soup without the need for the cream and flour.
- Add cheese: Parmesan cheese pairs nicely with the asparagus and lemon in this recipe. If you want to add in cheese, feel free to sprinkle in shredded Parmesan when you add the wine and the lemon into the recipe. If you really want to add a depth of flavor, add a leftover Parmesan rind to the boiling broth with the vegetables while they cook. The rind will become soft, and the cheese will melt in the broth. Remove the rind before blending.
- Get fancy with toppings: While our recipe offers minced chives as a topping, feel free to get creative with other toppings for this soup. A drop of cream mixed on top will give the soup an elegant look. You could also top it with roasted asparagus tips, lemon wedges, fresh dill and even red pepper flakes, if you want a little heat.
How to Store Cream of Asparagus Soup
Cream of asparagus soup will last in the refrigerator for up to four days in an air-tight container. This soup is easy to reheat in a microwave or in a saucepan on a stove. Be careful to do so gently, stirring occasionally until it is heated through. If you heat the soup at too high a temperature, the milk in the recipe may start to curdle.
Can you freeze cream of asparagus soup?
Yes, this soup can freeze if you have leftovers you won’t be eating right away. Freeze it in a freezer-safe, airtight container for up to three months. When you’re ready to eat it, let the soup thaw in the refrigerator overnight before warming it up in the microwave or on the stove.
Cream of Asparagus Soup Tips
Why does my asparagus soup taste bitter?
Asparagus typically has a woodsy taste, which can contribute to the bitterness in your soup. The most bitter parts of the asparagus are at the ends, so to cook great-tasting asparagus, you’ll want to make sure you properly trim them before adding them to your pot of stock to boil.
How do you make asparagus soup more interesting?
Toppings can make all the difference when it comes to serving an interesting-tasting vegetable soup, like cream of asparagus. Drizzling olive oil or a dollop of cream, topping with extra roasted vegetables or fresh herbs, adding seasonings and spices like crushed red pepper flakes—these will all significantly benefit the taste of your soup, as well as make a beautiful presentation when serving it to guests.
What is the key to a good vegetable soup?
Working with a high-quality chicken broth or stock really matters when it comes to the taste of your soup. You can even make a chicken stock at home if you’re really looking to elevate the flavor of this cream of asparagus soup. Also, caramelized vegetables such as onions bring out a sweet flavor in a soup, which is why it’s important to thoroughly cook those onions before proceeding, to really elevate the taste.
