This quick and easy 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!
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.
This cream of asparagus soup has-
- Seasonings like garlic, thyme, and nutmeg
- Whole milk
- Flour and cornstarch to thicken the soup
How to make asparagus soup step-by-step
Chop off those pesky hard ends on the asparagus and throw them out. Then chop the rest into equal pieces.
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 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 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.
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!
- large stockpot
- immersion blender
- 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
- 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
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.
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 April 30, 2022 by [email protected]