clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Asparagus Soup

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Serves 4 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American


A simple asparagus soup with onion, garlic and a touch of cream.


  • 1 tablespoon oil
  • ½ medium yellow onion, peeled and diced
  • 1 ½ pounds asparagus, trimmed
  • 23 cloves garlic, peeled and minced
  • ¾ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground mustard powder
  • ¼ teaspoon celery salt
  • Pinch cayenne pepper
  • 2 ½ cups unsalted vegetable or chicken stock
  • 2 tablespoons half and half
  • ¼ cup freshly shaved Parmesan cheese


  1. Heat the oil to medium-low in a Dutch oven or soup pot. Add the onion and asparagus and sauté 5-6 minutes or until slightly soft. Stir in the garlic, salt, black pepper, mustard powder, celery salt and cayenne pepper and sauté 30-60 seconds or until fragrant.
  2. Add the stock and simmer 10-15 minutes or until vegetables are very soft. Use an immersion blender to puree the soup until smooth. Stir in the half and half. Taste and adjust seasoning, if necessary.
  3. Scoop asparagus soup into bowls and top with shaved Parmesan cheese.


Cooking Tip: If you want a thinner soup, add more stock.


  • Serving Size: 1/4 of recipe
  • Calories: 128
  • Sugar: 4g
  • Sodium: 366mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 11mg

Keywords: soup, asparagus, side dish, spring