Cream of Asparagus Soup

This easy cream of asparagus soup is perfect for making the most of fresh asparagus when it’s in season — take advantage!

This velvety cream of asparagus soup is full of fresh spring flavors.

Cream of Asparagus Soup Ingredients

These are the ingredients you’ll need to make this homemade cream of asparagus soup: 

• Asparagus: This recipe starts with a pound of trimmed asparagus cut into 1-inch pieces. 
• Broth: Use store-bought or homemade chicken broth. 
• Onion: A chopped onion lends a welcome depth of flavor. 
• Butter and flour: Make a thick roux with butter and all-purpose flour. 
• Seasonings: The cream of asparagus soup is simply seasoned with salt and pepper. 
• Milk: You’ll need a cup of milk for this rich soup. 
• Sour cream: Sour cream thickens up the creamy soup even more and adds a subtly tangy flavor. 
• Lemon juice: Fresh lemon juice adds welcome brightness. 

How to Make Cream of Asparagus Soup

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make cream of asparagus soup:

1. Cook the asparagus with broth and the onion until the asparagus is tender. 
2. Transfer the mixture to a blender and puree until smooth. 
3. Make the roux, stir in the remaining chicken broth, and bring to a boil. 
4. Stir in the asparagus mixture and milk.
5. Place the sour cream in a bowl, stir in a ladleful of hot soup, then pour into the soup.
6. Stir in the lemon juice. 
7. Warm soup through to serving temperature (without boiling). 

How to Store Cream of Asparagus Soup

Store your leftover cream of asparagus soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove. 

Tips and Praise

“This is the best cream of asparagus soup I’ve ever had!” claims Sam Bullock. “I followed the recipe exactly (except I used half and half) and it turned out fantastic. I will never use any other recipe for cream of asparagus soup again!!

“Amazing asparagus soup! Love the slight tang of the sour cream and lemon juice,” raves kdgengler. “Super easy and delicious!” 

“I just made this soup,” says Margie Dacey. “I followed the instructions, and made no substitutions or additions. It was easy to make and delicious!!!” 

Ingredients

Original recipe (1X) yields 4 servings

1 teaspoon fresh lemon juice

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 (14.5 ounce) can chicken broth, divided

½ cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt, or to taste

1 pinch ground black pepper

1 cup milk

½ cup sour cream

Directions

• Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
• In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
• Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
• Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.

Nutrition Facts (per serving)