When fresh asparagus is in season, I always make Cream of Asparagus Soup! I really like this recipe because it’s made with milk rather than heavy cream.
It’s a healthier version, so I can have all the cream of asparagus soup I want, guilt-free! You’ll love the delicate flavors and the vibrant green colors. So delicious!
This cream of asparagus soup comes together in just 30 minutes, and it’s also make-ahead and freezer friendly!
Spring is in the air, and I’m all about using fresh produce to cook. Asparagus is always at its peak around this time of year, so I always make sure to make some delicious cream of asparagus soup.
I really like this easy and healthy cream of asparagus soup recipe because it’s made with milk rather than heavy cream, so I can enjoy as much as I want…guilt-free! Just as creamy and delicious. It’s the same method I use to make my healthy cream of broccoli soup.
Here’s why I love this cream of asparagus soup:
- It’s healthy! No heavy cream. I use milk and a little bit of flour to thicken the soup.
- It’s got the perfect consistency: Not too thick, not too thin. Just perfect. Easily adjust the consistency to your liking.
- The flavors are delicate, so delicious and soothing!
- The vibrant green colors are beautiful, just in time for spring!
Spring is here, and I’m all about cooking with fresh produce! Check out my roasted rainbow carrots with maple glaze, fresh spring salad platter, parmesan panko asparagus, and asparagus and sweet potato salad.
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Made with Milk, Creamy and Healthy
The great thing about this cream of asparagus soup recipe is that it’s healthy and creamy. I use milk and flour to thicken this soup. There’s no heavy cream involved or anything like that, so you have as many bowls as you’d like, worry-free!
I’d recommend using whole or 2% milk. Skim milk is watered down and may not be a great choice here.
Ingredient Notes
For a full list of ingredients, check out the recipe card. I wanted take note of these specific ingredients in case it’s helpful:
- Asparagus: Use FRESH asparagus for best results. Frozen asparagus could work too, but the soup may lack some of the vibrant green colors. Do not use canned asparagus, as it won’t have the same taste and vibrant green colors.
- Broth: Use chicken broth or vegetable broth.
- Milk: I’d recommend whole or 2% milk. Try not to use skim milk, as it’s watered down.
- All-purpose flour: Used to thicken the soup.
Step-by-Step Instructions
Step 1 | Sauté onions, garlic, and asparagus
In a large 6-quart pot, heat 2 tablespoons of olive oil and sauté onions until softened, about 4 minutes. Add garlic and sauté for another 1-2 minutes until fragrant. Stir in asparagus.
Step 2 | Add broth and milk dissolved with flour
Add broth and simmer for about 10 minutes, with the lid partially covered. Dissolve flour with ½ cup of the milk (cold or room temperature), and stir it into the soup. Add the remaining milk and combine. Simmer for a few minutes until thickened.
Step 3 | Blend soup
Using an immersion blender, blend the soup. Adjust the consistency of the cream of asparagus soup as needed.
Tip: If you don’t have an immersion blender, you can use a regular stand blender. Do it in batches, as hot liquid can expand in the blender. Be careful not to burn yourself.
Substitutions and Variations
- Coconut milk: I have not tried using coconut milk (unsweetened) to make this cream of asparagus soup, but I think it should be fine! It will have a fragrant, nutty taste. Omit the flour.
- Greek yogurt: Start with ½ cup of Greek yogurt, and add more as needed. Omit the flour.
- Heavy cream: If using heavy cream, you can skip the flour.
- Add potatoes: For extra thickness, add some diced russet potatoes at the beginning and simmer for about 12-15 minutes BEFORE you add the asparagus. Potatoes need 20-25 minutes to soften.
Make Ahead and Freezing Instructions
Cream of asparagus soup keeps really well in the fridge for about 3 days. Simply let the soup cool down completely and store in airtight containers.
Reheating: The easiest way to reheat it is over the stovetop in a small pot. Add a few splashes of broth or water to the soup, as You can also microwave it, but in my experience, it takes way too long and doesn’t reheat the soup thoroughly.
Pairing and Serving Ideas
There are so many spring-inspired dishes that would pair really well with this cream of asparagus soup. These are just a few of my favorites:
As for variations and add-ons, serve this cream of asparagus soup with crispy bacon, fresh dill, or roasted/grilled asparagus spears. Drizzle in some cream on top if desired!
And if you’re looking for more healthy soups, try this Healthy Cream of Broccoli Soup!
Recipe FAQs
Yes, that’s totally fine. Blend it in batches, as hot liquid can expand in the blender. Be careful not to burn yourself. I’d highly highly recommend using an immersion blender though – it’s so easy to use and safe.
You can, but the soup may lack some vibrant green colors. I’d highly recommend using fresh asparagus for best results. Do not use canned asparagus.
It will work, but won’t be as creamy. This is because skim milk is diluted with water.
Yes! Use freezer-friendly containers or resealable bags, and freeze for up to 2 months. Thaw in the refrigerator and reheat in a pot over the stovetop.
This recipe was published in 2020 and updated in March 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Use fresh asparagus to get that vibrant green color. Frozen asparagus could work too, but fresh is always best. Do NOT use canned asparagus.
- Use whole or 2% milk for best results. Skim milk is watered down.
- Use an immersion blender to blend the soup. It’s safe and convenient – it’s heat-proof so you can just stick it into the pot and blend. However, a regular countertop blender. Just be careful and do it in batches to prevent any burns.
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Cream of Asparagus Soup (with Milk)
Equipment
- Stand blender if not using immersion blender
Ingredients
- 2 tablespoons olive oil - plus more for garnish
- 1 small onion, finely diced
- 3 cloves fresh garlic, minced
- 2 pounds fresh asparagus - ends trimmed and cut into 1-inch pieces
- 3 cups chicken broth or vegetable broth - plus more as needed
- 2 tablespoons all-purpose flour - plus more as needed
- 1 ½ cups whole or 2 percent milk, divided - plus more as needed
- Salt and pepper to taste
- Croutons for garnish
Instructions
- In a large Dutch oven or pot, melt 2 tablespoons of olive oil. Add onions and cook until softened, about 4 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
- Add asparagus and give it a quick stir. Then, add broth and combine. Bring to a boil and reduce to a simmer. Simmer for about 8 to 10 minutes or until the asparagus has softened, with the lid partially covered.
- In a small bowl, dissolve the all-purpose flour with ½ cup of cold or room temperature milk, and stir into the soup. Add in the remaining 1 cup of milk and stir to combine. Simmer until thickened, about 3 minutes, stirring occasionally. It won't look too thick. Tip: Try not to dissolve flour in warm milk – it can clump up. Use cool milk.
- Once thickened, blend the soup using an immersion blender. Skim off any foam, if needed. Note: If you don't have an immersion blender, you can use a stand mixer. Do it in batches carefully. Return to pot.
- Check the consistency. If you want it to be thicker, dissolve some more flour with milk and stir into the soup, simmering for a few more minutes to allow it to thicken. If you want it to be thinner, simply add more milk or broth. Season with salt and pepper to taste.
- To serve, garnish with croutons, a few drizzles of olive oil, and freshly ground black pepper. Enjoy!
Notes
- Use an immersion blender to blend the soup. It’s safe and convenient – it’s heat-proof so you can just stick it into the pot and blend. However, a regular countertop blender. Just be careful and do it in batches to prevent any burns.
- Use fresh asparagus for best results and color. Frozen asparagus could work too, but fresh is always best. Do NOT use canned asparagus.
- Use whole or 2% milk for best results. Skim milk is watered down
- Make ahead and store: This soup keeps very well in the fridge for up to 3 days in a sealed container.
- Reheating: The easiest way to reheat it is over the stovetop in a small pot. Add a little bit of broth or water if needed, as it will continue to thicken in the fridge. You can also microwave it, but soup in general takes too long to reheat in the microwave.
- Freezing: Use freezer-friendly containers or resealable bags, and freeze for up to 2 months. Thaw in the refrigerator and reheat on the stovetop.
- Chicken broth: Vegetable broth.
- If using coconut milk or heavy cream instead of milk, omit the flour.
- Add-ons: Crispy bacon, dill, a drizzle of cream on top as garnish.
- Add potatoes: For extra thickness, add some diced russet potatoes at the beginning and simmer for about 12-15 minutes BEFORE adding the asparagus. Potatoes need 20-25 minutes to cook.
Sue says
This is good! Really good with my home-grown asparagus.
I always put some nutmeg in dairy-based dishes. My family is generally more receptive to chunky-type soups, and this works well without the immersion blender.
Tania says
Thank you for trying it!
Tammy Peach says
Wonder if you could can this recipe???
Tania says
Hi Tammy, I’ve never tried canning this soup, so I can’t say for sure. Sorry!
Kay says
Perfect timing for this delicious Cream of Asparagus Soup. My husband asked me if I could make this after having some at a restaurant on Easter Sunday.. What a surprise to get your email recipe for Cream Of Asparagus Soup that is even better than we had at the restaurant. Thank you for the delicious recipe and so many more I can’t wait to try.
Tania says
Thank you for trying it! Happy to hear!