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Asparagus Soup Recipe

Homemade and Nourishing

Grab a deep bowl and a soup spoon, because my creamy asparagus soup is as good for your health as it is for your taste-buds. I'm serving up a recipe that is fresh and tasty because it has no artificial ingredients -- just real food: asparagus, butter, celery, homemade broth, and thyme. This soup is clean eating and has an option for dairy free eaters.

Creamy Asparagus Soup

Creamy Asparagus Soup

Cook Time

Prep timeCook timeReady inYields

40 min

30 min

1 hour 10 min

about 3 quarts of soup

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  • 2 pounds fresh asparagus spears, cut into 2 inch sections, tips reserved
  • 2 white or yellow onions, chopped
  • 3 celery stalks, chopped
  • 4 mushrooms, chopped
  • 2 quarts homemade chicken or turkey stock
  • 1 teaspoon thyme, dry
  • salt and pepper, to taste
  • half lemon, juice squeezed
  • 2 cups milk or half & half
  • 1/4 cup butter
delicious cream of asparagus soup

delicious cream of asparagus soup

How to Make Asparagus Soup from Scratch

  1. Melt the butter in a Dutch oven. Add the celery and onion and cook until they start to become tender, about 4 minutes.
  2. Add the mushrooms and cook all of the vegetables for an additional 3 minutes.
  3. Add the asparagus pieces to the Dutch oven and saute for 3 minutes. (Remember to reserve the tips for serving).
  4. Pour in the homemade chicken or turkey broth. Add the thyme and salt & pepper. Let this simmer for about 20 minutes or until the asparagus is very tender.
  5. Turn off the burner and begin to puree the soup in small batches in a blender.
  6. Return the soup to the Dutch oven and add the milk or half & half and the lemon juice. Taste and add additional salt & pepper if necessary.
  7. Cook the asparagus tips ever so slightly in boiling water just until they are a vivid green and are still very firm. Use them to garnish each bowl of soup before serving.
melt butter

melt butter


Step by Step Details and Tips for Cream of Asparagus Soup

As with any recipe, your best results come from the freshest of ingredients. Buy tender asparagus without mushy spots. Wash each spear gently and use a vegetable peeler to remove the tough outer skin on the bottoms of the stalks.

Asparagus tips are the most prized portion, so they are reserved for garnish in the recipe. Of course, if you are trying to hide the fact that there is asparagus in this soup (from picky children, for example), simply add in the tips when you cook the rest of the spears. Once they are pureed, children cannot identify the "yucky" vegetable.

The mushrooms are optional, but I find they add a bit more robust flavor to the soup.

Please use real butter. It is much better for your body. And the flavor is divine. As an option, you could substitute olive oil.

Another huge factor in making your asparagus soup tasty is the broth you use. Please, do not use canned or boxed broth. Go ahead and make your own broth. It is worth the small amount of trouble. Not only is it far more flavorful but it is also vastly more nutritious. It is truly easy to make homemade broth from a rotisserie chicken.

Blending the soup is a bit tricky mainly because hot liquids expand in a blender. If you have an immersion blender, it will be perfect for this recipe. I do not have one, so I revert to my traditional blender. The secret is patience. Do not overfill the blender in an effort to get the job done quickly.

Fill the blender about 1/3 full and pulse to your desired consistency. I prefer a slightly chunky texture, so I pulse very briefly and even leave part of the soup unblended. This will take several times to blend all 3 quarts. But if you add too much to the blender, it will pop and spatter everywhere when you remove the lid. (Trust me. I know.)

If you do not eat dairy, you can omit the milk or half & half, but you will want to add more broth to make up for the loss of liquid. After blending, this soup will be quite thick.

Of course, once you add the milk, you only want to heat it through. Never boil cream soups.

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Some people may want to add a dash of cayenne pepper or a sprinkling of cheese on top of the soup. In my opinion, the soup is perfect as is. And it reheats wonderfully for leftovers the next day.

The Finished Asparagus Soup

Ready to enjoy.

Ready to enjoy.



Heather from Arizona on June 23, 2012:

Lovely color! Congrats on your win :)

Esther Shamsunder from Bangalore,India on June 15, 2012:

One of the best soup recipe I have come across. I am sure it tastes good too. Will try it this weekend.

Congrats on your well deserved win, JimmieWriter.

Glo L Bernadas from Philippines on June 08, 2012:

This is a winner:)This looks delicious and I want to try this at home. We used to cook instant asparagus soup.

Vespa Woolf from Peru, South America on June 08, 2012:

I love asparagus soup and your recipe sounds delicious! Congrats on winning the contest drawing. : )

Rhonda Darlene Lawson from Tucson on June 07, 2012:

Definitely going to try this!

sammimills from California, USA on June 07, 2012:

This is one healthy recipe! I should try it at home. Thank you for sharing. :D

Jeff Gamble from Denton, Texas on June 07, 2012:

I love asparagus soup! I will have to try this recipe - Great hub!

Victoria Lynn from Arkansas, USA on June 07, 2012:

That looks amazing! Good-looking hub, too. Gonna have to try it! Thanks!

Angela Brummer from Lincoln, Nebraska on June 07, 2012:

Fantastic hub! I will share this!

Marcy Goodfleisch from Planet Earth on June 07, 2012:

Mmmmm - so rich and comforting! I love this type of soup - I absolutely need to try this one!

Susan Zutautas from Ontario, Canada on June 07, 2012:

Wow does this ever look good! Can't wait to try it. Asparagus is my favorite vegetable.

Pinning, sharing and rating.

Simone Haruko Smith from San Francisco on June 07, 2012:

You know, I'm not the world's hugest fan of asparagus, but I think I'd really like this soup! It looks beautiful.

Thanks for the great recipe! I love the step-by-step photos, and your tips- like the one about using good broth- are SUPER helpful.

DigbyAdams on June 06, 2012:

Jimmmy this looks so delicious, I'm going to give it a try. I already have homemade chicken stock in the fridge. We're having a cold and rainy summer here, so it's the perfect comfort food.

Maria Colomy from Nashville, TN on June 06, 2012:

I'm definitely going to have to try this, it looks fantastic!

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