Asparagus Soup

This quick and easy, creamy asparagus soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner.  You will be craving this soup all season long!

Serve this soup by itself or as a side with turkey and bacon or cream cheese sliders.

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed had the best Asparagus Soup.  I would order it every night for a late-night snack…and I’ll admit that I would order a steak with it too.  Hey, we were on vacation!  So when we got home, I knew I had to try and recreate this soup recipe with one of my favorite Spring vegetables.

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.

Interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Ingredients

This cream of asparagus soup has-

• Fresh asparagus. Pick up a bunch of asparagus at the height of the season and use it in recipes just like this. Asparagus can also be frozen or canned to use throughout the year.
• Seasonings like garlic, thyme, and nutmeg. Simple spices let the flavor of the vegetable shine.
• Chicken broth. The stock adds even more flavor.
• Whole milk and flour. Mixed together and added to the soup to thicken the broth.
• Croutons, parmesan, and cream. For topping before serving.

How to make asparagus soup step-by-step

Dice the asparagus starting at the bottom just above the woody ends to the tips into equal parts. Throw the tough ends away.

Heat up some extra virgin olive oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes, then sprinkle 1 Tbs of flour over the top and stir to coat all the vegetables evenly with the flour.

Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two-step process.  For the first part of adding creaminess, take a small bowl to add 1/4 cup milk, remaining flour, and cornstarch.  Stir to combine then add to the soup mixture.  Add to the stove over medium heat and simmer for 2-3 minutes until thickened.

Next, use a little tool called an immersion blender.  This is actually something my Mother-In-Law gave me and I don’t use it too often but am always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting it into a blender. 

Finally, the last part of making this soup ‘Wow’ is adding the thyme, nutmeg, and Parmesan and the last 1/4 cup of whole milk.

Tips & Variations

• To make the soup even creamier, swap out the milk for heavy cream or half and half.
• You can use frozen asparagus for this, just make sure to thaw it out before using it.
• Top with crumbled bacon or add diced ham to the soup after blending.

Storage

Pour any leftovers into a covered container. Eat within 3 days. Reheat in the microwave or in a pot on the stovetop.

Freezing this recipe is not recommended since it contains dairy.

More soup recipes

Top this creamy soup off with some homemade croutons.

And here you are…..

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Asparagus Soup

This asparagus soup has tender asparagus cooked and then made creamy with milk and Parmesan. Top with homemade croutons.

5 from 2 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Keyword: aspargrus soup

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• large stockpot
• immersion blender

Ingredients

• 1 pound asparagus chop hard stalks off then discard, chop remaining asparagus into smaller pieces
• 3 garlic cloves minced
• 1/2 tablespoon avocado or olive oil
• 4 cups chicken broth
• 1/2 cup whole milk 1/4 for initial cooking, 1/4 cup to add before serving
• 1-1/2 tablespoon flour
• 1/2 tablespoon cornstarch
• 1/4 teaspoon ground thyme
• 1/4 teaspoon nutmeg
• 1/4 cup parmesan cheese plus more for serving
• homemade croutons for serving

Instructions

• Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  1 pound asparagus
• Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3 garlic cloves, 1-1/2 tablespoon flour, 1/2 tablespoon avocado or olive oil
• Add chicken broth then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4 cups chicken broth
• Take a small bowl to add 1/4 cup milk, remaining flour, and cornstarch.  Stir to combine then add to the soup mixture.  Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
  1/2 cup whole milk, 1-1/2 tablespoon flour, 1/2 tablespoon cornstarch
• Use an immersion blender or regular blender to cream the vegetables.
• Add the milk, thyme, nutmeg, and Parmesan.
  1/2 cup whole milk, 1/4 teaspoon ground thyme, 1/4 teaspoon nutmeg, 1/4 cup parmesan cheese
• Top this creamy soup off with some homemade croutons. Enjoy!
  homemade croutons

Video

Visit YouTube for a video of how to make this Asparagus

Notes

Tips for making this recipe:

• If you do not have an immersion blender, add 2 cups of the asparagus soup to a blender and blend. Add the soup back into the pot and serve.
• To store: Add to a covered container and eat within 3 days. 
• I would not recommend freezing the leftover soup because it contains milk or cream that can separate as it freezes.

Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Originally published in March of 2017. Updated post in April of 2022 with resized photos, same great recipe.

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Last Updated on March 19, 2023 by Erin@BottomLeftoftheMitten