If you are craving a velvety, comforting dish that truly celebrates the fresh, vibrant flavors of spring, this Cream of Asparagus Soup Recipe is the perfect answer. Rich yet light, creamy yet bright, it’s a dish that feels like a warm hug in a bowl. Each spoonful bursts with tender asparagus, subtle hints of rosemary and thyme, and a smooth texture enhanced by coconut milk, making it both wholesome and irresistibly satisfying. Whether you’re looking to impress guests or simply enjoy a nurturing meal, this Cream of Asparagus Soup Recipe delivers big on flavor with simple, wholesome ingredients.
Ingredients You’ll Need
The beauty of this Cream of Asparagus Soup Recipe lies in its simplicity and freshness. Every ingredient plays an essential role, whether it’s adding depth or balancing flavors to create that silky-smooth experience with a bright, herbal finish.
- Sweet onion: finely diced to bring a natural sweetness and soft texture base to the soup.
- Olive oil: divided to sauté the vegetables and for a subtle fruity richness.
- Garlic cloves: minced, lending a gentle aromatic punch without overpowering the delicate asparagus.
- Salt: to season the soup perfectly and enhance all the bright flavors.
- Black pepper: just a touch for mild warmth and subtle complexity.
- Asparagus spears: trimmed and cut into pieces, the star ingredient providing that fresh, earthy taste and beautiful green color.
- Fresh rosemary: finely chopped, for a fragrant, pine-like note that complements asparagus wonderfully.
- Fresh thyme: also finely chopped, adding a soft, lemony herbal lift.
- Vegetable broth: creates the flavorful liquid foundation and keeps the soup light and veggie-friendly.
- Full-fat coconut milk: adds decadence and creaminess without any dairy, enriching the texture smoothly.
- Lemon juice: a bright splash of acidity to awaken the flavors and add freshness.
- Parsley (optional): a final, fresh garnish to bring a pop of color and mild herbaceous flavor.
How to Make Cream of Asparagus Soup Recipe
Step 1: Sauté the Aromatics
Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced sweet onion and cook until it becomes translucent and sweet, about 3 to 5 minutes. Then toss in the minced garlic alongside salt and black pepper, and sauté for another minute or two. This step builds the flavorful base that will enhance every bite of your soup.
Step 2: Cook the Asparagus
Next, add the remaining olive oil and chopped asparagus pieces to the pot. Let them cook gently over medium heat for about 5 minutes. This softens the asparagus just enough to release its natural flavors while still keeping a bit of texture before the blending step.
Step 3: Simmer with Herbs and Broth
Reduce the heat to medium-low, then stir in the fresh rosemary and thyme. Pour in the vegetable broth and coconut milk, covering the tender asparagus completely. Cover the pot and allow everything to simmer gently for 7 to 10 minutes until the asparagus is tender enough to blend smoothly. This slow simmer draws out all those botanical notes and melds the flavors perfectly.
Step 4: Puree to Perfection
Turn off the heat and stir in the fresh lemon juice. Using an immersion blender, blend the soup until totally smooth and creamy. If you prefer, carefully transfer the soup in batches to a blender or food processor. Pureeing warm asparagus soup creates a luscious, silky texture that’s both satisfying and soothing.
Step 5: Serve Warm or Chilled
Your beautiful soup is ready to be served! Ladle it into bowls and garnish as you like — it’s delicious hot on a chilly day or refreshing when served cold in the summer months.
How to Serve Cream of Asparagus Soup Recipe
Garnishes
Simple garnishes can elevate your bowl of cream of asparagus soup to something truly special. Finely chopped fresh parsley adds a lovely herbal brightness and a pop of color. Crispy croutons or toasted bread pieces bring a contrasting crunch that balances the soup’s silky texture wonderfully.
Side Dishes
This soup pairs beautifully with light sides like a crisp green salad tossed in a tangy vinaigrette or a crusty baguette for dipping. For a heartier meal, try it alongside a grilled cheese sandwich or a warm grain salad.
Creative Ways to Present
For entertaining, serve this soup in small cups as a delightful appetizer or amuse-bouche. You can swirl in a drizzle of herb oil or coconut cream for an elegant visual touch. Setting a sprig of fresh thyme or a single asparagus spear on top creates a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
You can store leftover Cream of Asparagus Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more as it rests, making it perfect for a make-ahead lunch or dinner option.
Freezing
This soup freezes wonderfully. Pour it into freezer-safe containers or bags and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently to preserve its creamy texture.
Reheating
Reheat the soup on the stove over low to medium heat, stirring occasionally. Avoid boiling to keep the smooth, velvety texture intact. You can add a splash of water or broth if the soup thickens too much.
FAQs
Can I use frozen asparagus for this Cream of Asparagus Soup Recipe?
Yes, frozen asparagus can be used if fresh asparagus is not available. Just keep in mind that frozen asparagus tends to be softer, so cook it a bit less during the initial sauté stage to avoid mushiness.
Is coconut milk necessary in the recipe?
Coconut milk adds rich creaminess and a subtle sweetness while keeping the soup dairy-free. You can substitute with heavy cream or another plant-based milk, but coconut milk truly enhances the texture and flavor uniquely.
Can I make this soup vegan?
Absolutely! This Cream of Asparagus Soup Recipe is naturally vegan-friendly due to the use of vegetable broth and coconut milk, making it suitable for plant-based diets without any modification.
What if I don’t have fresh herbs?
Dried rosemary and thyme can work in a pinch, but reduce the quantities since dried herbs are more concentrated. Using fresh herbs is ideal for that bright, fresh note that defines this soup.
How thick is this soup supposed to be?
The soup should be smooth, creamy, and pourable but not too thin. If it feels too thick after blending, simply stir in a bit more vegetable broth until you reach your preferred consistency.
Final Thoughts
There is something so comforting and celebratory about a bowl of homemade soup, especially when it showcases spring’s best ingredient, asparagus, with such elegance. This Cream of Asparagus Soup Recipe is a quintessential dish to warm your soul or refresh your palate, and once you try it, I promise it will become one of your favorite go-to recipes. So grab your pot, gather those simple ingredients, and dive into the deliciously creamy world of asparagus soup!
Print
Cream of Asparagus Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy and comforting Cream of Asparagus Soup combines fresh asparagus with aromatic herbs and coconut milk for a deliciously smooth and dairy-free soup. Perfectly seasoned and easy to make, it can be served warm or chilled as a refreshing appetizer or light meal.
Ingredients
Vegetables
- 1 sweet onion, finely diced
- 2 garlic cloves, minced
- 2 lbs. asparagus spears, ends trimmed and cut into 2-inch pieces
- Parsley (optional, for garnish)
Oils & Fats
- 4 Tbsp. olive oil, divided
Herbs & Spices
- 1 ½ tsp. salt, plus more to taste
- ¼ tsp. black pepper
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. fresh thyme, finely chopped
Liquids & Others
- 3 ½ cups vegetable broth
- 1 15-oz. can coconut milk, full-fat
- 1 ½ Tbsp. lemon juice
Instructions
- Cook the onions: In a Dutch oven or large pot, combine 2 tablespoons olive oil and diced onion. Cook over medium heat, stirring occasionally, for 3-5 minutes or until onion becomes translucent.
- Add garlic and seasoning: Add minced garlic, salt, and pepper to the onions. Cook for an additional 1-2 minutes to release the garlic’s aroma.
- Add asparagus: Add the remaining 2 tablespoons of olive oil and the asparagus pieces to the pot. Cook for 5 minutes over medium heat to slightly soften the asparagus.
- Simmer the soup: Reduce heat to medium-low and stir in fresh rosemary, thyme, vegetable broth, and coconut milk. Cover the pot and let the soup simmer gently for 7-10 minutes until the asparagus is tender.
- Puree the soup: Turn off the heat and stir in lemon juice. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a blender or food processor and blend thoroughly.
- Serve and garnish: Serve the asparagus soup hot with croutons or toast. Optionally, garnish with finely chopped parsley. The soup can also be chilled in the refrigerator for 3-4 hours and served cold.
Notes
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
- For a richer soup, use full-fat coconut milk as indicated; light coconut milk will make it thinner.
- Be cautious blending hot soup; if using a blender, blend in batches and leave the lid slightly open to avoid pressure buildup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a dairy-free and vegan-friendly soup, the recipe avoids cream and uses coconut milk instead.
