This creamy asparagus soup recipe is made with just a few ingredients but is loaded with flavor.
This asparagus soup recipe is quick to make with fresh asparagus and a bit of tender onion simmered in broth and blended with a splash of cream.
Holly’s Recipe Highlights
- Fresh & Flavorful – Made with tender asparagus, garlic, and a touch of lemon for a bright, creamy soup.
- Quick & Easy – Ready in minutes for a fast and comforting meal.
- Ultra Creamy – Use an immersion blender to make the best creamy base with sour cream or Greek yogurt for a smooth, velvety texture.
What’s in Creamy Asparagus Soup?
Asparagus: Look for fresh, firm stalks and snap off the woody stem at the bottom. Medium-thickness stalks are preferred since thicker ones will make the soup stringy. Frozen (and thawed) or canned (and drained) asparagus also works, but for the best flavor and presentation go for fresh stalks.
Broth: Use homemade chicken broth or a carton or cans – both will bring out the flavor of the asparagus.
Sour Cream: Go for full-fat sour cream or Greek yogurt for the best flavor and texture. Heavy cream or half-and-half are also good options.
Variations: Cook the asparagus with other keto veggies like spinach, zucchini, kale, leeks, cauliflower, or broccoli florets. Once cooked, these veggies will blend perfectly with the asparagus.
How to Make Creamy Asparagus Soup
- Cook asparagus pieces with onions and garlic until tender (full recipe below).
- Stir in broth, cover, and simmer until the asparagus is softened.
- Puree the soup in the pot until smooth and stir in sour cream, lemon juice, and season to taste before serving.
How to Serve Asparagus Soup
Asparagus soup looks so elegant with a drizzle of sour cream over the top and a garnish of extra asparagus pieces. Freshly cracked black pepper, bacon bits, and a little parmesan cheese are also nice garnishes. Keep this recipe focused on the beauty of the soup and serve with a side of keto crackers or a tangy cucumber feta salad.
Storing Leftover Soup
- Keep leftover cream of asparagus soup in a covered container for up to 4 days. Enjoy it chilled or reheat portions on the stovetop or microwave.
- To freeze creamy asparagus soup, make it without the sour cream and freeze it in zippered bags for up to 3 months. Once thawed, stir in the sour cream when reheating.
Creamy Low Carb Soup Recipes
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Creamy Asparagus Soup
Equipment
Ingredients
- 2 pounds asparagus trimmed and washed
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 2 ½ cups chicken broth
- ½ cup sour cream or greek yogurt
- ½ teaspoon lemon juice freshly squeezed
- ⅛ teaspoon pepper or to taste
Instructions
- Cut asparagus into 1-inch pieces.
- Melt butter in a large saucepan over medium heat. Add onions and garlic and cook for 1-2 minutes until tender. Add asparagus and cook an additional 5 minutes.
- Stir in broth. Cover and let simmer 10-15 minutes or until the asparagus has softened.
- Using a hand blender, puree soup until smooth. Remove from heat and stir in sour cream, lemon juice, and pepper to taste.
Notes
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up creating a mess and burn hazard.
- Fresh asparagus is key to making delicious asparagus soup. Look for firm, bright green stalks with tightly closed tips.
- Trim off the tough woody ends of asparagus, which are not pleasant to eat.
- To enhance the flavor of the soup, sauté onions and garlic in butter or oil before adding the asparagus.
- Achieve a luxurious, creamy texture with heavy cream or half-and-half.
- Consider adding other herbs and spices, such as thyme, rosemary, or nutmeg, to enhance the flavor.
- A sprinkle of chopped fresh herbs, such as chives or parsley, or a swirl of crème fraîche or sour cream can add a beautiful touch to creamy asparagus soup.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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