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Creamy Fresh Asparagus Soup

This Creamy Fresh Asparagus Soup is silky, comforting, and full of fresh asparagus flavor. Made with simple ingredients and blended until smooth, it's elegant enough for a dinner party yet easy enough for a weeknight meal. For a lighter, higher-protein version, swap part of the cream with blended cottage cheese or Greek yogurt
4.91 from 10 votes
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Ingredients

  • 2 pounds fresh asparagus
  • 2 tablespoons unsalted butter
  • 1 medium Vidalia onion diced
  • 3 garlic cloves minced
  • 2 bay leaves
  • 2 to 3 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1½ cups low-sodium chicken stock or vegetable stock
  • ½ cup heavy cream
  • ½ cup blended cottage cheese or plain Greek yogurt
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper to taste

Optional Garnishes

  • Reserved asparagus tips
  • Fresh chives
  • Freshly grated Parmesan
  • Homemade croutons
  • Cracked black pepper
  • Extra drizzle of heavy cream

Instructions

Prepare the Asparagus

  • Trim about 1 inch from the woody ends of the asparagus and discard.
  • Cut off the asparagus tips and reserve them for garnish. Chop the remaining stalks into 1-inch pieces.

Cook the Soup

  • Melt the butter in a large pot over medium heat.
  • Add the onion, bay leaves, and thyme. Cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and translucent.
  • Add the garlic and cook for 30 seconds, until fragrant.
  • Stir in the chopped asparagus stalks and cook for another 2 to 3 minutes.
  • Pour in the chicken stock and bring to a gentle simmer.
  • Cover and cook for 12 to 15 minutes, or until the asparagus is very tender.
  • Meanwhile, blanch the reserved asparagus tips in boiling water for 1 minute, then immediately transfer them to an ice bath to keep their bright green color. Drain and set aside.
  • Remove and discard the bay leaves.

Blend

  • Using an immersion blender (or carefully blending in batches), puree the soup until completely smooth.
  • If you prefer an ultra-silky restaurant-style soup, strain it through a fine-mesh sieve before returning it to the pot.

Finish

  • Reduce the heat to low.
  • Stir in the heavy cream and warm gently for 2 minutes.
  • Remove the pot from the heat and whisk in the blended cottage cheese (or Greek yogurt) until smooth.
  • Finish with the fresh lemon juice and season with salt and freshly ground black pepper to taste.

Serve

  • Ladle the soup into bowls and garnish with the reserved asparagus tips, fresh chives, Parmesan, cracked black pepper, or homemade croutons.
  • Serve warm with crusty bread or a simple green salad.

Notes

Make It Vegetarian
Use vegetable stock instead of chicken stock.
 
No Cottage Cheese?
Substitute plain Greek yogurt or simply use 1 cup of heavy cream for a more traditional version.
 
Extra Flavor
A pinch of nutmeg or a little grated Parmesan adds another layer of richness without overpowering the fresh asparagus.
 
Storage
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently over low heat without boiling.
  • For freezing, freeze the soup before adding the dairy, then stir in the cream and cottage cheese after reheating for the best texture.