​Easy Creamy Asparagus Soup with Fresh Herbs

​Easy Creamy Asparagus Soup with Fresh Herbs

Why You Should Give This Recipe a Try

This Easy Creamy Asparagus Soup with Fresh Herbs is a light and refreshing simple soup perfect for spring and summer. Soup in summer? Absolutely! It’s always soup season when it is the perfect combination of crisp, in-season asparagus, fresh chives and dill, and a pop of lemon zest. Blended together with a touch of heavy cream in the style of a French “potage,” this pureed soup comes together in one pot and is ready in under 30 minutes. Make a pot and serve it as a starter to a fancy meal or as a complete lunchtime meal with some crusty bread. Still thinking soup season ends when the warm weather begins? You can also serve Easy Creamy Asparagus Soup with Fresh Herbs cold with a dollop of sour cream. 

​Some of the best features of this recipe:

Full of flavor: The bright flavors of this easy soup really pop with a combination of fresh asparagus. fresh chives and dill, and a touch of lemon juice and lemon zest. Think farmer’s market for garden-fresh asparagus. Buy extra and try my Crustless Ham & Asparagus Quiche, a great way to use asparagus and leftover ham.

One pot: All of the ingredients are cooked together in one Dutch oven or large soup pot and blended into a smooth soup with an immersion blender.

​Fast: Have your soup on the table in 30 minutes!

As with all of my dishes, Easy Creamy Asparagus Soup with Fresh Herbs is a super easy recipe with no complex cooking techniques, no special equipment, and with basic ingredients you can find in your local grocery store. 

Recipe Ingredients

1 1/2 lbs fresh asparagus

​1 clove garlic

1 tbsp butter or olive oil

​1 tbsp fresh lemon juice 

1 tbsp fresh chives

​Zest of one lemon 

2 cups low sodium chicken broth

1/2 cup heavy cream

​Salt and black pepper

​Toppings:

Sour cream or crème fraîche

​Fresh chives

Fresh dill

Helpful Tools

• Sharp knife
• Cutting board
• Lemon zester
• Measuring spoons
• Liquid measuring cup
• Immersion blender
• Wooden spoon or heatproof spatula
• Dutch oven or large pot

Ingredient Notes

Asparagus: Asparagus season is generally at its peak in late spring/early summer. Make sure you get them at their freshest for the best results.

Fresh herbs: I’m all for using dried herbs when necessary, but a fresh soup calls for fresh herbs.

Heavy cream: You can use heavy cream or heavy whipping cream in this recipe. It won’t make a different.

Step-by-Step Instructions

1. Prepare all of the ingredients before beginning.

2. Cut off the woody ends of the asparagus and discard. Wash and then chop the asparagus stalks into roughly one-inch pieces. Set aside.

​3. Mince one clove of garlic and set aside.

4. Zest the lemon and then squeeze one tablespoon of juice.

5. Dice the chives. Set aside.

6. Melt the butter/heat the olive oil in a Dutch oven or large pot over medium-high heat. 

7. Add the garlic and cook one minute, stirring. Do not let the garlic brown. If it is cooking too quickly, lower the temperature to medium heat. 

8. Add the asparagus pieces, chives, lemon zest, and lemon juice to the garlic.

9. Pour in the chicken broth and bring to a vigorous simmer. 

10. Cook, stirring occasionally, until the asparagus are fork tender, about 15-20 minutes.

11. Remove the pot from the heat and pour in the heavy cream in a steady stream while stirring.

12. Blend to the desired consistency. See Tips & Tricks for help with blending.

13. Add a pinch of salt and some fresh black pepper.

14. Top with a dollop of crème fraîche or sour cream, diced chives, and a snip of fresh dill.

Check out the recipe card with detailed instructions for making Easy Creamy Asparagus Soup with Fresh Herbs, below.

Storage

Store leftover soup in an airtight container in the refrigerator for 3-4 days.

Tips & Tricks

Make sure that the asparagus is cooked thoroughly, to a much softer texture than you would if preparing it to eat. 

The best way to cream your soup is by using an immersion blender directly in the soup pot. If you don’t have an immersion blender, you can use a food processor or even a regular blender. At all times, you need to remember that the liquid is hot. Getting splashed can result in a burn, so use caution.

I blend the soup using an immersion blender. If the pot is shallow, you may need to tip it to the side where more liquid will collect, and blend from there.

You control the consistency of the soup. For a creamy consistency, blend thoroughly. You can add a touch more heavy cream for a really smooth soup, but be careful about diluting the flavor. You can also keep the soup a bit chunky if you prefer, or even remove a few pieces to serve on top of a creamier soup.

Hot soup or cold soup – you decide! A cold soup can be really refreshing and is a great idea of a summertime meal. Prepare your soup according to the directions (without the toppings) and then let it cool down until about room temperature. Store the soup in an airtight container in the fridge and serve when it reaches the desired temperature.

Looking for other light and delicious meals for spring? Give some of these a try:

Best Greek Yogurt and Lemon Marinated Chicken Recipe

Quick & Easy Lemon Ricotta Pasta

Easy One Pot Meal: Lemon Shrimp with Orzo & Spinach

One Pot Creamy Lemon Chicken with Orzo & Spinach

Quick One Pot Creamy Pasta Primavera with White Wine