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Cream of Asparagus Soup

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I LOVE cream of asparagus soup, it’s pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!

I LOVE cream of asparagus soup, it's pure comfort in a bowl and so simple to make. Made with just 5 ingredients and ready under 25 minutes!
Cream of Asparagus Soup

This light and healthy, cream of asparagus soup is made with no cream, it’s simply pureed with a little sour cream, which you can totally omit if you want to keep it dairy free. I watered a little sour cream down and drizzled a little more on top. Under 100 calories and perfect as a first course or to serve with a sandwich or a salad. You can see more Soup Recipes here!

How to Make Creamed Soups Without The Cream

Creamed soups don’t have to be loaded with heavy cream. There are several ways you can make your own creamy soups. First, get yourself an immersion blender (affil link) if you don’t already own one. This is probably my all time favorite kitchen gadget. It’s so much easier than putting hot soup into a blender in several batches, trust me!

  • The simple act of pureeing your soup once cooked can transform your soup into a creamy delicious soup. This works great with beans, legumes or vegetable soups. To do so, use slightly less broth or liquid than you normally would.
  • Add a potato along with your vegetables to further thicken your soup when you puree. This is great for soups with leafy greens or if you want to make your soup more substantial.
  • Make a roux or a slurry. My dad always made a roux in his creamy cauliflower soup which was my favorite soup growing up. I’ll talk more about making a roux or slurry in a minute.
  • When you want the taste of cream, adding a few tablespoons of sour cream is my favorite way to get that creamy flavor you get from heavy cream as I did in this soup.

 

Cream of Asparagus Soup – 5 ingredients, 20 minutes to make! Smart Points: 2 Calories: 81

 

More Asparagus Recipes You Will Love:

Cream of Asparagus Soup

4.76 from 81 votes
1
Cals:81
Protein:6
Carbs:10
Fat:3
I LOVE cream of asparagus soup, it's pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!
Course: Soup
Cuisine: American
Cream of Asparagus Soup
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 6 servings
Serving Size: 1 1/4 cups

Ingredients

  • 2 lbs asparagus, 2 bunches, tough ends snapped off
  • 1 tbsp unsalted butter
  • 1 medium onion, chopped
  • 6 cups reduced sodium chicken broth
  • 2 tbsp low fat sour cream
  • kosher salt and fresh pepper, to taste

Instructions

  • Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
  • Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
  • Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).

Last Step:

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Nutrition

Serving: 1 1/4 cups, Calories: 81 kcal, Carbohydrates: 10 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 7 mg, Sodium: 576 mg, Fiber: 4 g, Sugar: 1 g

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219 comments on “Cream of Asparagus Soup”

  1. Very easy to make! Mine came out a tad too watery for my liking – I may not have had exactly 2lvs of asparagus but still tastes great! I also added garlic while sautéing the onions!

  2. Avatar photo
    Pamela L. Walker

    I combined this with the cream of zucchini soup making it with zuke and asaparagus. Yumbo! So delicious and comforting on a cold Sunday.

  3. I just want to add in my “two cents” comment on this Website’s Soups. They are to die for. I had some left over soup of my own concoction in my refrigerator and for breakfast I add some of the other viewers optional substitutes. Its so cold where I live and having a nice hot so unbelievably flavorful soup just hit the spot. I could eaten the whole pot in one sitting. I didn’t know where else to place my “two cents”…pardon my insert. YNajera Oh, P.S. I forwarded the Website address to many ppl I know. It’s that good!

  4. Oh my gosh. LOVE! I was looking for a low calorie but delicious option for lunch and I cannot express how perfect this recipe was. It was quick and easy to whip up and even my asparagus-hating husband said the house smelled incredible! I will definitely be making this recipe on a regular basis.

  5. Who needs milk and cream in their soup! This soup proves that you don’t need all the extra calories and it is delicious!

    After cooking the onions, we added garlic and pancetta and cooked until almost crisp, Then added the rest of the ingredients.

    I am going to try this recipe with other veggie based soups!

  6. Avatar photo
    Heidi Heiderer

    A wonderful recipe.  The recipe as is, is so good.  And, you can do so easily make additions to add variety.  

  7. Absolutely delicious exactly as is.  So simple to make.  I just wish I had more asparagus so I could make it again!

  8. Well Done, Gina H. !! Just finished my first bowl of this soup and if you like asparagus and generally like onions, this recipe is to die for ! Such a simple recipe yet so full of flavor. I did not have sour cream But did have fresh made plain kefir which did the same job as sour cream. I am so pleased with this ! I have one of your books Gina H., and I have known about you since your online, pre-book author days. Your recipes in general are marvelous. Good job, God Bless, and stay healthy. Your work is greatly appreciated. Thank You
    Gina Wagner

  9. Such a wonderful, simple recipe! They used to serve this in spring at the Corner Bakery, and I LOVED just having a bowl of it and a little baguette for lunch when I was in my teens. Thanks for letting me revisit those flavors, and I love how creamy this soup tastes without being bad for you at all. =)

  10. Love this recipe! Who needs cream? This recipe has great flavor and you would never know that you were eating something light and healthy. I do add a little bit of crumbled bacon when I serve it….yumm! I make this recipe often during the cool months for dinner!

  11. This is Magical.I couldn’t’ t wait to get more asparagus to make it again to share. Am going to try all of them!Thanks a million!

  12. This was delish! Fast, fresh and full of springtime goodness. I did sautés the asparagus in a pan first for a little char, and added lemon after pureeing the heated soup. I put a dollop of cream fraiche on top when serving instead of whisking in the sour cream. Mostly for the aesthetic, and saved a few asparagus tips top the bowl. Flavors were awesome, and texture was great. I will make it again!

  13. the taste was good but it was too thin and needed more spices. i added unami salt and a little parmesean and that helped a lot

  14. I just started following you but I am not on ww.
    Love the recipes and appreciate all the work you have put into helping all of us .

  15. This soup is delicious! Based on the comments I reduced the stock by one cup, added one medium diced potato, and replaced sour cream with 2 tbsp 0% Greek yogurt. Love!

  16. After reading the comments, I decided to use only 4 c of broth since I like a thicker soup.  I also added a can of cannellini beans for some extra protein and even more creaminess.  Great soup for Ash Wednesday.  We didn’t miss the cream at all.   

  17. I love creamy soups, especially ones that actually do not need cream 🙂 Been trying to lose weight, and vegetable soups are an easy and delicious way to get rid of extra pounds. Made this asparagus soup with 4 lbs (before removing hard stalks) roasted asparagus with olive oil & garlic, 6 cups reduced sodium chicken stock, 1 caramelized red onion using olive oil, tumeric, cayenne, red pepper flakes, lemon juice, salt & pepper. It was delicious! Definitely need to roast the asparagus, everything is better roasted anyway lol. It really did not need sour cream. It’s good even without it, and less calories 🙂 I think using only 2 lbs asparagus would not make the soup thick enough, as mine was already bordering on thin…