Effortlessly Delicious: The Ultimate Cream of Asparagus Soup Recipe for Zero Waste Cooking
There’s nothing quite like the arrival of fresh asparagus to signal spring. For many home cooks, however, the tougher ends of asparagus spears often end up in the compost bin or trash. Not anymore! This velvety cream of asparagus soup recipe is a delightful discovery and the absolute perfect way to transform those often-tossed-out stalks into a rich, flavorful, and incredibly satisfying meal. I used to discard those fibrous ends after enjoying the tender tips with my morning eggs, but once I found this recipe, I truly fell in love with a whole new way to appreciate this versatile vegetable.
This recipe not only delivers an exquisite soup but also champions a mindful approach to cooking by utilizing every part of the asparagus. It’s an amazing way to embrace zero-waste principles, turning what would typically be discarded into a star ingredient. Imagine a warm, comforting bowl of soup, bursting with fresh asparagus flavor, knowing you’ve made it from scratch and prevented food waste. It’s a win-win!
Why This Cream of Asparagus Soup Will Become Your New Favorite
As a true asparagus lover, finding this creamed soup recipe was like striking gold. It’s quickly become a staple in my kitchen, especially for a fulfilling lunch. I’ve made it multiple times, each batch disappearing faster than the last. One of my favorite aspects is its versatility – it’s fantastic fresh, but also freezes beautifully into individual portions. This means you can enjoy a taste of spring even in the colder months, or simply have a quick, healthy meal ready to go in the freezer for about a week.
The secret to its incredible smoothness lies in a smart blending technique. The first time I prepared this cream of asparagus soup, I relied solely on my immersion blender. While it worked, I noticed there were still some noticeable “stringy” fibrous pieces that detracted slightly from the silky texture. This time, I experimented and found a method that guarantees a perfectly smooth, luxurious soup: after cooking the asparagus and onion until tender, I first ran the mixture through my food processor. This initial step effectively breaks down those tougher fibers. Then, after adding the milk and bringing the soup to a simmer, I finished it off with the immersion blender for an extra measure of velvety perfection. This two-step blending process makes all the difference, transforming good soup into truly great soup.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Choosing the Best Asparagus for Your Soup
While this recipe is fantastic for using the ends, if you’re buying asparagus specifically for this soup, opt for fresh, vibrant green spears. Look for firm stalks with tightly closed tips. Thicker spears tend to be more fibrous, which works perfectly for a soup where you’ll be blending them anyway. If using only the tender tips for another dish, save those robust ends!
The Art of the Roux: Building Flavor and Thickness
One of the foundational techniques in this cream of asparagus soup is making a roux. A roux, a mixture of fat (butter in this case) and flour, is essential for thickening the soup and providing a rich, nutty depth of flavor. Cooking it gently until it smells like “pie dough” is crucial – it removes the raw flour taste and allows the flavors to truly meld. This step is what transforms a simple broth into a luxurious, creamy base.
PRINT THE FULL RECIPE BELOW
Ingredients for Cream of Asparagus Soup
Gathering fresh, high-quality ingredients is the first step to a truly remarkable soup. Here’s what you’ll need:
- 1 pound fresh asparagus spears, cut into one-inch pieces (don’t forget those flavorful ends!)
- 1/2 cup chopped onion (yellow or white onion works best for its balanced flavor)
- 2 cups chicken broth, separated (use a good quality broth for best results, or vegetable broth for a vegetarian option)
- 2 tablespoons unsalted butter (for the rich roux)
- 2 tablespoons all-purpose flour (the key to thickening)
- 1 teaspoon salt (adjust to taste, depending on your broth)
- 1/8 teaspoon (4 or 5 grinder twists) black pepper (freshly ground is always best)
- 1 cup milk (whole milk for extra creaminess, or a milk alternative for dietary preferences)
Kitchen Tools You Will Find Useful:
Having the right tools can make all the difference in achieving a perfectly smooth and delicious cream of asparagus soup. These are my go-to items for this recipe:
- Dutch oven or large saucepan: Essential for cooking the asparagus and building the soup base.
- Food processor or blender: Crucial for breaking down the fibrous asparagus into a fine puree.
- Immersion blender: For that final, silky smooth finish directly in the pot.
- Measuring cups and spoons: For accurate ingredient proportions.
Step-by-Step Guide to a Velvety Asparagus Soup
You can get the full, printer-friendly instructions in the recipe card below, but here’s a detailed run-down of how to create this incredible soup:
- Prepare the Asparagus and Onion: Begin by cutting your asparagus spears into one-inch pieces, including those tougher ends that hold so much flavor. Chop your onion. In a sturdy soup pot (like your Dutch oven or a large saucepan), combine the chopped asparagus and onion with 1/2 cup of chicken broth.
- Simmer to Tender Perfection: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot with a lid, and let it cook for about ten minutes. Stir occasionally to ensure nothing sticks to the bottom of the pan and that the vegetables cook evenly until they are tender.
- Achieve Initial Smoothness: Carefully transfer the cooked asparagus mixture to a food processor. Process until all the pieces are thoroughly broken up, and the mixture achieves a fairly homogenous, thick puree. This initial step is key to breaking down those stubborn fibers.
- Craft the Roux: Using the same soup pot (no need to clean it!), melt two tablespoons of unsalted butter over medium heat. Once melted and shimmering, add the flour, salt, and black pepper. Stir continuously with a whisk or spoon. You are creating a roux, which will thicken your soup and add a nutty flavor. Cook it for just about a minute, stirring constantly, until it smells faintly like toasted pie dough. Be careful not to let it brown too much.
- Incorporate the Broth: Gradually add the remaining chicken broth to the roux, whisking vigorously to prevent lumps. Continue stirring until the mixture is smooth and lump-free.
- Combine and Thicken: Now, add the processed asparagus mixture to the roux in the pot. Stir well to combine.
- Add the Dairy: Pour in the milk and stir everything together.
- Final Simmer and Blend: Bring the entire soup mixture to a gentle boil, then immediately reduce the heat to a simmer. Let it simmer for about 10 minutes, allowing the flavors to meld and the soup to thicken further.
- The Velvety Finish: For that final, ultra-smooth consistency, run your immersion blender directly through the soup in the pot. Blend until it’s perfectly smooth and creamy, with no remaining fibrous bits.
Serve immediately and enjoy this truly delightful and comforting soup!
Tips for Success & Variations
- For a Vegetarian Soup: Simply substitute vegetable broth for chicken broth.
- Extra Creaminess: For an even richer soup, replace some or all of the milk with half-and-half or heavy cream in the final step.
- Garnishes: A swirl of crème fraîche, a sprinkle of fresh chives or parsley, homemade croutons, or a dash of black pepper can elevate your soup.
- Adjusting Consistency: If the soup is too thick, thin it with a little more broth or milk. If it’s too thin, you can simmer it gently for a few more minutes to reduce, or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and whisk it in while simmering.
Storage and Freezing Instructions
This cream of asparagus soup is excellent for meal prep. Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Pour cooled soup into individual freezer-safe containers or bags, leaving some headspace. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then gently warm on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if needed to reach your desired consistency.
More Comforting Soup Ideas for Any Season
Looking for more heartwarming soup ideas beyond asparagus? This easy white bean soup is packed with protein and incredibly satisfying, without the meat. Split Pea Soup is a timeless classic, offering a hearty and delicious option perfect for a chilly evening. One of our recent favorites is this savory Italian sausage tomato orzo soup, a guaranteed crowd-pleaser! And a beloved recipe that stands the test of time is this wonderfully rich creamy white cheddar corn soup – absolutely divine!
Cream of Asparagus Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Rate It
Save ItSaved!
Ingredients
- 1 pound fresh asparagus spears cut into one-inch pieces
- ½ cup chopped onion
- 2 cups chicken broth separated
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 teaspoon salt
- ⅛ teaspoon 4 or 5 grinder twists black pepper
- 1 cup milk
Instructions
-
Combine asparagus spears, chopped onion and 1/2 cup of the chicken broth in a soup pot. Bring to a boil over medium-high heat.
-
Turn heat down to medium and cover, continue cooking for ten minutes. Stir it now and again to make sure it’s not sticking to the pan.
-
Pour asparagus mixture into food processor and process until all the pieces are broken up and the mixture is fairly homogenous.
-
In the same soup pot you were using, melt two tablespoons of butter over medium heat.
-
Add the flour, salt and pepper to the melted butter and stir. You are making a roux, so cook it just for a minute until it smells like pie dough.
-
Add the remaining chicken broth and stir until lumps disappear.
-
Add the processed asparagus mixture to the roux.
-
Add the milk.
-
Bring everything to a boil, then reduce to a simmer for 10 minutes.
-
Run your immersion blender through the soup to make sure it’s nice and smooth.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was adapted from All Recipes
