This light and silky cream of asparagus soup is the perfect way to warm up on a chilly spring day. It’s comforting, fresh, and full of seasonal flavour. Made with simple ingredients and a touch of tarragon, it comes together in under 30 minutes for an easy, nourishing meal.
Cream of Asparagus Soup: Light & Fresh spring Comfort
Light, fresh, and silky-smooth, this cream of asparagus soup recipe captures the essence of spring in every spoonful. Perfect on those colder spring days when you crave something comforting but not too heavy.
With a fragrant hint of tarragon (one of my favourite combos with asparagus), it’s nourishing without being rich, yet satisfying without weighing you down.
And the best part? No dairy, no roux, no fuss. Just asparagus, some olive oil, garlic, a bit of onion, a dash of tarragon and a good-quality vegetable broth whizzed into a gorgeous, velvety soup that will leave you feeling energised.
With its gorgeous green glow, this recipe isn’t just delicious, it is also ridiculously easy. From chopping to blending, it takes less than 30 minutes. Perfect for a weeknight light dinner when you’re tired but still want something wholesome. Or maybe for a lazy weekend lunch, paired with a crusty piece of bread. The cream swirl on top is entirely optional.
Other Asparagus Recipes To Try
- Asparagus Puff Pastry Bundles
- Asparagus Pasta
- Air Fryer Asparagus Recipe (with Hazelnut Gremolata)
- Asparagus Tatin
- Grilled Asparagus Salad Recipe
Watch How To Make This Cream of Asparagus Soup Recipe
How To Make This Cream of Asparagus Soup Recipe
Ingredients:
To make this cream of asparagus soup recipe, you will need:
- asparagus
- olive oil
- yellow onion
- garlic cloves
- vegetable stock
- water
- dry tarragon
- Salt and pepper
- Cream of choice to serve (optional)
Step 1: Trim The Asparagus
Remove and discard the woody ends of asparagus. Cut the remaining spears in thirds.
Step 2: Make The Soup
Heat the olive oil over medium in a large heavy-bottomed stockpot. Add the onion and cook until it starts to soften, about 7 minutes. Add the garlic and cook for a minute or so.
Add the asparagus, vegetable stock, water, and tarragon. Bring to the boil, then simmer covered until the asparagus are soft, about 20 minutes.
Step 3: Liquidise
Using a handheld blender, liquidise the soup until you get your desired consistency. Add more water if necessary.
Step 4: Serve The Cream of Asparagus Soup
Season to taste with salt and pepper, and serve with a drizzle of cream on top if using.
Make-Ahead and Reheating Tips
Make-Ahead Tips
This cream of asparagus soup can be make up to 2 days in advance and kept refrigerated in an airtight container.
This soups also freezes well and can be reheating as per instructions below.
Reheating Tips
- Stovetop Method: Pour the soup into a saucepan and reheat over medium-low heat, stirring frequently. If it’s too thick, add a splash of vegetable stock or water to loosen it up.
- Microwave Method: Place the soup in a microwave-safe bowl. Cover loosely with a microwave-safe lid. Heat in 30- to 60-second intervals, stirring between each one.
I hope you enjoy this cream of asparagus soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Cream of Asparagus Soup Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 500 g asparagus (about 350g / 12.3oz trimmed asparagus)
- 2 Tbsp olive oil
- 1 medium yellow onion
- 2 garlic cloves grated
- 500 ml vegetable stock
- 250 ml water
- 2 tsp dry tarragon
- Salt and pepper
- Cream of choice to serve optional
Instructions
- Remove and discard the woody ends of asparagus. Cut the remaining spears in thirds.500 g asparagus
- Heat the olive oil over medium in a large heavy-bottomed stockpot. Add the onion and cook until it starts to soften, about 7 minutes.1 medium yellow onion, 2 Tbsp olive oil
- Add the garlic and cook for a minute or so.2 garlic cloves
- Add the asparagus, vegetable stock, water, and tarragon. Bring to the boil, then simmer covered until the asparagus are soft, about 20 minutes.500 ml vegetable stock, 250 ml water, 2 tsp dry tarragon
- Using a handheld blender, liquidise the soup until you get your desired consistency. Add more water if necessary.
- Season to taste with salt and pepper, and serve with a drizzle of cream on top if using.Salt and pepper, Cream of choice to serve
Video
Nutrition
Find this recipe online:
Cream of Asparagus Soup Recipe
https://theflexitarian.co.uk/recipe-items/cream-of-asparagus-soup/
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