Homemade Cream of Asparagus! Fresh asparagus is in season, and I am all about this easy cream of asparagus soup. It’s made with milk and fresh ingredients. You’ll love it!
Spring is officially here. The days are getting warmer and it’s really nice to see the sun set at around 8pm. It certainly helps to have more daylight!
What I love about spring is the abundance of asparagus. April is asparagus prime month and I am already cooking so many delicious recipes with it! I am currently loving this easy and delicious cream of asparagus soup. It’s full of freshness and flavor.
There’s nothing fancy or complicated about cream of asparagus. It’s a great, simple, and elegant soup that I love. The best!
The highlight about this cream of asparagus recipe is that it’s made with milk to keep it healthy. It’s also my secret so I can have as much as want!
The great thing about it is that it is made with healthy ingredients. Instead of heavy cream to thicken the soup, I use milk and flour, which give this soup great consistency.
Per usual, you can find the ingredient quantities in the recipe card below!
- Unsalted butter or olive oil: I love using butter for taste, but use olive oil if you want to make it healthier!
- Garlic and onions: Helps build the flavor base.
- Fresh asparagus: Make sure the ends are trimmed. The lower part of the stalk is tough.
- Chicken broth: You’ll need about 2 cups, homemade or canned.
- Whole or 2 percent milk: Milk, along with flour, will thicken it and make it creamy and delicious.
- All-purpose flour: For thickening.
- Salt and pepper to taste
To garnish the soup, I used the following:
- Extra virgin olive oil
- Freshly ground black pepper
- Other ideas: dill, chives, parsley, creme fraiche.
Made with Milk
I feel a bit less guilty having this soup just knowing that it doesn’t contain heavy cream. Instead, I use milk and flour to thicken it. I mean, heavy cream is great but sometimes it can be a bit too much.
Try to use whole or 2 percent milk if you can. Skim milk is watered down and may not be great choice here. I haven’t tried making it with coconut milk or other milk substitute. So if you try it, be sure to let me know!
Using milk and flour gives it creaminess and body without making it too heavy or dense. It really helps maintain the freshness from the asparagus.
Let’s Make It!
Making this cream of asparagus is super easy and quick because it only contains a few ingredients. Nothing too fancy here. Just simple, elegant, and refreshing. And it takes only 30 minutes to make!
The specific ingredients are in the recipe card below, but to give you an idea, this is how this soup is made:
- Cook the onions and garlic with butter or olive oil.
- Add the asparagus along with the broth and simmer for about 12 minutes, until softened.
- Thicken the soup: dissolve flour with milk and stir in. It will start to thicken as it simmers.
- Blend it: I’d recommend using an immersion blender. It’s safer, easier, and less messy. If you don’t have one, you can blend it in your stand mixer, but do so carefully.
- Serve with your favorite garnish! I used croutons, olive oil, and freshly ground black pepper.
It’s April, and a creamy bowl of cream of asparagus soup is all I want! It’s delicious and fresh asparagus is in season, so I’ll be making lots of it. I usually make a big batch and freeze it so it’s always available whenever I want it.
Serve this delicious cream of asparagus with:
- Roasted Asparagus and Sweet Potato Salad
- Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing
- Baked Salmon Florentine
- Grilled Vegetable Sandwich
Thank you for reading, and happy spring!
Tips for Success
- Use fresh asparagus! Canned or frozen asparagus will not give you that bright green color and freshness in taste.
- To blend the soup, I’d highly recommend using an immersion blender. It’s heat-proof so you can just stick it into the pot and blend. It will not splatter.
- If you don’t have an immersion blender, you can still use a regular countertop blender. Just be careful and do it in batches to prevent any burns.
Cream of Asparagus Soup
Easy and delicious cream of asparagus soup! This version is made with milk to make it healthier. Turns out just as creamy and tasty!
- 2 tablespoons olive oil or unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 pounds fresh asparagus, ends trimmed and cut into 1 inch pieces
- 2 cups chicken or vegetable broth, plus more as needed
- 1 cup milk, warm (whole or 2 percent)
- 1 1/2 tablespoon all-purpose flour
- Salt and pepper to taste
- Olive oil
- Chopped chives or dill
In a large Dutch oven or pot, melt 2 tablespoons butter or olive oil. Cook onions and garlic until softened, about 6-8 minutes, stirring.
Add asparagus and broth. Bring to a boil and reduce to a simmer. Simmer for about 10-12 minutes or until the asparagus has softened.
Dissolve the all-purpose flour in warm milk, and stir into the soup. Simmer until thickened, about 3 minutes, stirring occasionally. It won't be too thick.
Once thickened, blend the soup using with 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 and be careful. Return to pot.
Check the consistency. If you want it to be thicker, dissolve some more flour in warm 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, fresh herbs, drizzles of olive oil, ground black pepper...up to you! Enjoy!
- Special equipment: immersion blender.
- Use fresh asparagus for best results!
- Adjust the soup's consistency: If you want it to be thicker, dissolve some more flour in warm 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, or both.
- Freezing: Store in a freezer-friendly container for up to 1 month. To reheat, thaw in the refrigerator overnight, and re-heat in a saucepan.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.