Cream of Asparagus Soup (with Milk)

cream of asparagus soup with olive oil and croutons garnish

5 from 5 votes

Cream of Asparagus Soup (with Milk)

This easy, creamy, and healthy cream of asparagus soup is made with milk. The flavors are delicate and soothing, and it's perfectly creamy and delicious!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American, French

Servings: people

Calories: 201kcal

Author: Tania

Equipment

Immersion blender
Stand blender if not using immersion blender
5 to 6 quart dutch oven with lid

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.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition