Asparagus Soup


I know it is getting warmer outside and not really soup weather, however, this soup needs to be made when the asparagus grows in our garden………..when it’s free! It is the best tasting Asparagus Soup I have ever tasted and I make it every year. I tore this recipe out of a magazine years ago and have modified it into this recipe. I freeze the soup in single serving containers so that I can enjoy this all year long. Once frozen, all I have to do is thaw it in the microwave, whisk it and microwave again until it is hot. You can also heat it in a pan on the stove. It tastes like it was just made fresh this way.



Start by washing a bunch of asparagus.



Hold the bottom and the middle of each piece

of asparagus. Gently bend until it snaps,

you use the top section. Now this doesn’t mean

you have to waste the bottom section. It only

means the bottom section has a tougher skin.

Use your vegetable peeler and peel off that

tough skin and then you can use the stalk

however you want. I’m just spoiled with having a

big asparagus bed and my husband doesn’t like

asparagus so I throw away the bottom section. Now,

if I had to pay for asparagus, I would use all of it!

Using a sharp knife, cut off the tips and set aside.

Cut the top sections into 1/2″ pieces.



Melt butter in a large heavy bottom pan.

Add onion and asparagus (if you are going

to freeze your soup, add the tips to the pan too)

and cook on medium heat for about 5 minutes

or until onion starts to get tender. Add salt,

pepper, chicken broth and potato and bring

to a boil. Turn to a simmer and cook

until the potatoes are tender.



Using an immersion blender or food

processor, blend the soup until there

are no more chunks left. Simmer another

5 minutes. Remove from the heat

and let sit for 5-10 minutes.



Add the heavy cream and using a large

spoon, stir until thoroughly combined.



Add 1 Tbsp. water to a small

bowl along with the asparagus tips.

Cover tightly with plastic wrap and

microwave on high for one minute.

Do not poke a hole in the plastic wrap.



Ladle soup into bowls and add

asparagus tips to each bowl.


Asparagus Soup

  • Difficulty: Easy/Intermediate
  • Print







  • 4 cups of asparagus, cut into 1/2” pieces
  • 4 Tbsp. butter
  • 1 medium onion, diced
  • 2 – 14 oz. cans chicken broth
  • 1 medium potato, peeled and diced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup heavy whipping cream


  1. Wash asparagus, cut off the tips and set tips aside.
  2. Snap asparagus in two by holding the bottom and middle of each piece. Save the top tender pieces and cut them into 1/2″ pieces.
  3. Cut asparagus until you have about 4 cups. If you find you need more asparagus, peel the tough skin off of the bottom pieces you snapped off and use them.
  4. In a large heavy bottom pan, melt butter. Add onions and asparagus. Cook over medium heat until the onions are tender, about 5 minutes.
  5. Add chicken broth, potato, salt and pepper. Bring to a boil and simmer until potato is tender.
  6. Using an immersion blender or food processor, blend until smooth. Let sit for 5 minutes.
  7. Pour heavy whipping cream into the soup and stir with a large spoon.
  8. Place asparagus tips and 1 Tbsp water into a small bowl. Cover tightly with plastic wrap. Microwave on high for 1 minute.
  9. Ladle soup into the serving bowls and add asparagus tips to each bowl.

*This freezes well, I freeze mine in plastic containers. Thaw and heat up, whisking frequently, either in the microwave or on the burner over medium heat.*


  1. Your recipes are so easy to find and print. I have trouble with a lot of food bloggers to find the recipe to print and when I print it I get pages that I don’t want. Keep up the good work.

  2. Wish we could grow it here . . . the price has skyrocketed to ~$4./lb. recently, and can go as high as $6. out of season. My top end budget number is $2.. In some other years, it has gone to as low as $1./lb during the height of the season. If that happens this year, my freezer is going to get a nice feeding! ;->

    Virtual hugs,


  3. Asparagus soup is just so wonderful and your recipe looks great. I love your idea of freezing single portions – what a great tip – I do that with other things but not soup, will definitely have to try it.

  4. I made asparagus soup for lunch today but my recipe is just a little potato and the asparagus simmered in light vegetable stock. Once cooked, I then blend and serve. Yours is a much more delicious and richer recipe.

  5. I have a garden bed ready to plant asparagus as soon as it comes into the plant nursery, then I have wait a few years before I’ll have enough to make this. Can’t wait…. buying enough to make soup would cost a fortune. Would love to see some photos of your asparagus bed Diane.

    • You would probably laugh. I have asparagus, rhubarb and strawberries all growing together. I have two rows of asparagus and 2 sections of my rhubarb. Then I planted strawberries in the empty spaces and they kind of filled in…lol Once I let my asparagus go to seed (I stop picking it June 4th) they get so big and fern like that I have to tie them up. I have steel stakes in the ground that I leave there all year and tie them to the stakes. So far this year I have eaten about 4# of asparagus and the season is just starting. I fried it in butter for lunch today. I like to fix it all different ways.

  6. I’m envious of your homegrown asparagus! This soup looks great! I got asparagus at the grocery store for 99 cents-a-bunch early this spring. It was delicious. Of course, the next week the price went up to $2.99, so I haven’t had any more.

    • I have been pretty lucky that it has survived for over 20 years. The only problem I have had is when the mole digs his runs through it! .99 cents was a great price!

  7. Great recipe, Diane. We don’t have our own patch, but we do have a wonderful family farm nearby and always anxiously anticipate the asparagus every year.

  8. It’s asparagus harvest time in Germany where we are visiting right now, Diane, and we are enjoying various dishes prepared with the white variety of this delicious vegetable. Before I moved to the US, I had never eaten green asparagus.

    • Did you know that white asparagus is actual green asparagus? They cover it up as it grows with dark plastic and mulch so no sunlight reaches the stalk. That way no photosynthesis can take place. I put straw in my garden and the stalks under the straw stay very light in color. I thought this was fascinating. I’m curious though, is there a different in taste? I would think not.

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