Cream of Asparagus Soup is mostly a Mediterranean soup, however because of its popularity you can find it in a lot of other regions of the world. As a matter of fact, even though I grew up in Albania I tried the cream of asparagus soup for the first time in my life when I visited Bolivia. My husband and I were visiting the city of Sucre and while being tourists out and about in the city, we met a friend of his that he hadn’t seen in decades. His friend invited us over to his house for lunch where we met with his family. They were very welcoming and we had some great conversations. That’s where I first tried cream of asparagus soup. It was delicious!! I regretted not asking for the recipe when we walked out:).
Throughout the years I tried my hand at cooking cream of asparagus soup several times until I came up with this version you see today. My husband and my kids love the soup and I often serve it as a light dinner when we don’t feel like eating much. Other times I serve it as a starter or what we call in Albania appetite opener, then I serve the main course.
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Health Benefits of Asparagus
Asparagus has many nutrients but it is low in calories. This vegetable is also rich in vitamins A, K, C and folate. Asparagus is also a great source of antioxidants. As a mom of two young children, I try to pack their meals with nutrient rich fruits and vegetables but sometimes it is not that easy to make them eat healthy. They are not a big fan of asparagus, but they love it in this soup and don’t even know it it’s in there.
Cream of Asparagus Soup Recipe
I like to make this soup fresh, usually I’ll refrigerate the leftovers but I never freeze cream soups that have milk or half & half. However, I do freeze and prefer to do so for stews and soups that don’t have dairy.
This soup is gluten free and low carb. If you would like to make the soup vegetarian, replace the chicken broth with vegetable broth or water. Furthermore, if you decide to replace with water, increase a bit the amount of butter used.
Cream of Asparagus Soup
- 1.5 lbs asparagus
- 6 cups chicken broth
- 1 medium yellow onion
- 1 cup heavy cream
- 2 garlic cloves
- 4 tbsps butter
- 2 tbsps fresh lemon juice
- 3 ozs shredded parmesan
- salt/pepper to taste
- – Chop onion and saute in 2 tbsps of butter.
- Clean the asparagus, cut the tips and put them aside. Cut the rest of asparagus in 1 inch pieces and saute with the onion.
- Once the asparagus has sauted with the onions, add 6 cups of chicken broth, let cook for about 15-20 minutes. Add 2 tbsps of lemon juice too.
- While the asparagus is cooking, place the tips you cut earlier in a baking dish, add 2 tbsps of butter and roast in 400 degrees for about 15 minutes or until the tips start getting light golden brown. Sprinkle with salt and pepper as desired.
- Once the asparagus tips are roasted, put them aside. They will be used to decorate the soup at the end.
- When the asparagus has cooked with chicken broth for a while, make sure it is soft enough. Lower the heat and put the pot aside for few minutes. Blend everything together until it is very smooth and pour back in the pot. Be careful while handling hot liquids. Also, depending how big your blender is you might have to do this in batches to avoid getting burnt.
- Add heavy cream and mix well, keep heat in low. Let it simmer for another few minutes. Add salt and pepper to taste.
- Serve the soup in a cup or bowl (depending if it’s a starter or meal) and then decorate with roasted asparagus tips and shredded parmesan.
- I used ghee instead of butter when roasting the asparagus tips, but feel free to use butter or ghee. Both will work great!
- I say use salt/pepper to taste in ingredients because depending on chicken broth you use, the quantity of salt might vary. Same with butter. While i like using pepper in my plate, my kids don’t so i usually just add pepper to individual plates in this soup instead of when it is cooking in the pot. Feel free to add pepper as desired.
If you would like to access this recipe later, please pin the below image to Pinterest. I would love to hear from you if you made this recipe or a similar one. Thank you:)