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Easy Cream of Asparagus Soup

Cream of asparagus soup, a wonderfully easy and delicious recipe that screams of spring/early summer with delicate flavours and a silky texture.

It’s a recipe that takes just over 30 minutes to prepare and cook and it can be made 2-3 days in advance if needed.

Overhead cream of asparagus soup garnished with snipped chives, served with cheesy bread.

Simple Creamy Asparagus Soup

I love a lovely creamy bowl of soup and my site is littered with them.

I have everything from cream of “wild” mushroom soup to a creamy broccoli and Stilton soup and a cream of celeriac soup to a wonderful creamy Jerusalem artichoke soup.

My latest offering is a beautiful and really easy creamed asparagus soup.

Its silky smooth texture is pure asparagus, which for me is the essence of spring and early summer.

This recipe aims not to mask the flavour of asparagus, so in terms of additions it only gets a couple of cloves of garlic.

In addition to that we add plenty of butter, a bit of white pepper and some good quality vegetable stock.

It’s probably the most “subtle” recipe on my website and I love it greatly because of its honest simplicity.

Close-up cream of asparagus soup served with snipped chives and a swirl of cream.

Frequently Asked Questions

Can I make this in advance?

Yes, this will sit in the fridge in an air-tight container for 2-3 days and can be reheated over a medium heat.

It will also freeze for up to 3 months if you want to scale this up and store it for later use.

Do I have to use cream?

No, although the best substitution is creme fraiche, which is just as calorific as cream!

Can I make this vegan?

I got asked this question on social media, so gave it a try. I used vegan butter (Flora) and vegan double cream (Elmlea) and it worked just fine.

Can I use onion rather than shallot?

Yes, but it is likely that you will only need to use part of an onion, which is the main reason I cook with lots of shallots.

You will also need to cook it longer (2-3 minutes more) because onion petals are naturally larger than onion and as a result you can’t chop them as finely.

Cream of asparagus soup garnished with snipped chives, served with cheesy bread.

Serving Suggestions

Like most bowls of soup, this asparagus soup needs nothing more than a nice lump of bread to serve with it.

If I were to bake bread, I’d make soda bread, mainly because it is so easy to make!

When I am shopping for bread for this I like something with a bit of cheese in it. The sharpness works really well with the subtle asparagus flavours.

It is pictured here with a couple of small sourdough cheese sticks from a local baker.

Close-up overhead cream of asparagus soup served with snipped chives and a swirl of cream.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • 20cm or 8″ saucepan.
  • Blender, I use a large upright blender, but an immersion blender will also do the trick.
  • Fine mesh sieve.
  • Chopping board.
  • Kitchen knife.
  • A combination of weighing scales, a measuring jug or measuring cups and spoons.
Cream of asparagus soup garnished with asparagus tips, chives and cream served with bread.
Yield: 2 Servings

Cream of Asparagus Soup Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This wonderfully delicious cream of asparagus soup is super simple to make, it screams of spring and early summer and is best made with in-season asparagus which has much more flavour than the stuff available all year round.


  • 1 Medium (50g) Shallot
  • 2 Garlic Cloves
  • 500g (50-60 Spears) Asparagus
  • 35g (2 Tbsp + 1 Tsp) Butter
  • ⅛ Tsp White Pepper
  • 500ml (2 Cups) Vegetable Stock
  • 1 Bay Leaf
  • Salt if Required
  • 125ml (½ Cup) Double Cream (Plus Extra for Garnish)
  • Fresh Chives for Garnish


  1. Cut the shallot in half, peel it and then dice it as finely as you can.
  2. Peel the garlic cloves and crush them with your hand.
  3. Roughly chop the asparagus, keeping a few tips back for garnish if you want.
  4. Heat a 20cm or 8" saucepan over a medium heat and add the butter, when the butter has melted add the diced shallot and garlic and cook, without colouring, for 5 minutes.
  5. Add the chopped asparagus, bay leaf, white pepper and pour in the stock and simmer for 10-12 minutes, you want the asparagus to be quite soft. Have a taste whilst the asparagus is cooking and add salt if required.
  6. Transfer the asparagus to a blender (removing the bay leaf) and blitz until very smooth, then pass it through a fine mesh sieve back into the saucepan.
  7. Pour in the cream stir, taste and add more salt and white pepper if needed, then bring the soup back to serving temperature.
  8. You can fry off some asparagus tips for garnish at this point if you want.
  9. Serve with a swirl of cream and some freshly snipped chives.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 432Total Fat: 38gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 109mgSodium: 872mgCarbohydrates: 20gFiber: 6gSugar: 8gProtein: 9g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Tuesday 6th of March 2018

Instructions does not specify when the celery is added

Brian Jones

Tuesday 6th of March 2018

Not sure how I missed that, updated :)


Wednesday 21st of February 2018

Made this for lunch today. Easy to do, but doesn’t have much asparagus flavor. Maybe I didn’t use enough asparagus!

Brian Jones

Thursday 22nd of February 2018

That's really odd, as practically 50% of the weight of the dish is asparagus and nothing in there is strong enough to over power although the dish is designed with subtlety in mind as I make clear in my blurb. You can of course increase the asparagus but that will change the texture very much. I assume you are in the southern hemisphere to have access to fresh asparagus at this time of the year, anything in the northern hemisphere will likely be of very poor quality and I would not dream of making this at this time of year? Give it another go with more asparagus and let me know how you get on.

The Modern Proper

Monday 8th of May 2017

This is so pretty-it would make a lovely addition to mother's day luncheon...the presentation is simply stunning.

Brian Jones

Monday 8th of May 2017

Thank you so much :)

Kavey at Kavey Eats

Friday 5th of May 2017

Your garnishing is so utterly beautiful, really delicate and full of the beauty of spring, so perfect for a creamy asparagus soup!

Brian Jones

Monday 8th of May 2017

Thank you kavey.


Friday 5th of May 2017

This soup sounds absolutely amazing and your garnish - how utterly adorable! I need to make this recipe, soon!

Brian Jones

Monday 8th of May 2017

Enjoy Elizabeth it is a corker of a recipe.

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