I love asparagus (and I don’t eat it as often as I like) but I always end up either roasting or sautéing it. Let’s stop that now. Make this Cream Of Asparagus Soup instead. It’s a new and tasty way to use this spring vegetable when it’s at the peak of freshness.
What is Cream of Asparagus Soup
Cream of Asparagus Soup is a simple cream soup that uses a few vegetables and seasonings. It is cooked until the vegetables soften and is then blended until smooth. The soup is finished with heavy cream to give it added richness and creaminess.
Cream of Asparagus Soup Recipe Tips
Broth Options – Use Chicken, vegetable broth, water in the soup.
Try Canned Asparagus – Try using canned asparagus in place of fresh if that’s all you have available in the pantry.
Blending the Soup – Using an immersion blender blends the soup up directly in the soup pot with less mess. If you don’t have an immersion blender us a blender and puree the soup in batches.
Reserve the Asparagus Tips – Blanch the asparagus tips and use them to add garnish and texture to the soup.
How to Blanch Asparagus Tips
- Bring a small pot of water to a boil.
- Add a big pinch of salt and the asparagus tips to the boiling water.
- Boil for 2-3 minutes.
- Drain the asparagus tips and add them to a bowl of ice water.
This stops the cooking process and allows the asparagus tips to retain their bright green color.
When you’re looking for a spring soup idea, make this Cream of Asparagus Soup. It’ll warm you up if the day is crisp and give you another way to get the most out of this spring vegetable when it’s at the peak of freshness.
Find more gluten free recipes on YouTube and Pinterest.
More Creamy Gluten Free Soups
Gluten Free Cream of Celery Soup – Make this soup from scratch with this easy gluten free recipe. It’s warming, healthy and comes together in about 30 minutes.
Hungarian Mushroom Soup – This is not your typical mushroom soup recipe. Paprika, Dill, and Sour Cream give it flavor and tang you won’t find in others.
Zuppa Toscana – A copycat recipe is an Olive Garden favorite. This gluten free stovetop version is easy and even better than the restaurant original.
Gluten Free Condensed Cream of Mushroom Soup – Use this easy recipe as a substitute in casserole and crockpot recipes just like the canned variety!
Gluten Free Condensed Cream of Chicken Soup – This recipe is an easy version of the condensed kind. Use it as a substitute in casserole and crockpot recipes just like the canned variety!
Cream of Asparagus Soup
Ingredients
- 1 Bunch Of Asparagus, Trimmed and Cut Into 1 ½” Pieces. (Tips Reserved If Desired**)
- ¼ Of A Medium Onion, Chopped
- 1 Medium Potato, Peeled And Chopped
- 1 Garlic Clove, Minced
- 5 Cups Chicken Broth
- ¾ Cup Heavy Cream
- ⅛ tsp Ground Nutmeg
- Salt and Pepper to Taste
- Fresh Dill, For Garnish, If Desired
Instructions
- In a medium sauce pan, add the chicken broth, vegetables, and seasonings and bring to a boil.
- Once the soup is boiling, cover and reduce to a simmer for 10-15 until the vegetables are tender.
- When the vegetables are tender, use an immersion blender or blender and blend until smooth.
- Stir in heavy cream and warm through.
- Add salt and pepper to taste.
- Top with reserved asparagus tips and fresh dill, if using, and serve.
Video
Notes
- Broth – Use Chicken, vegetable broth, water in the soup.
- Use Canned Asparagus – Try using canned asparagus in place of fresh if that’s all that’s available in the pantry.
- Blending the Soup – Use an immersion blender to blend the soup in the pot or process it in batches using a blender.
- Use Canned Asparagus – Try using canned asparagus in place of fresh if that’s all that’s available in the pantry.
- Bring a small pot of water to a boil.
- Add a big pinch of salt and the asparagus tips to the boiling water.
- Boil for 2-3 minutes.
- Drain the asparagus tips and add them to a bowl of ice water.
- This stops the cooking process and allows the asparagus tips to retain their bright green color.
