Make this simple cream of asparagus soup with just 15 minutes of prep. Serve it hot or chilled. It uses only six core ingredients plus two garnishes, and is very adaptable to your pantry.
The fresh dill and chives really lift this soup—try not to skip them.
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Asparagus shines in spring. Although it’s available year-round, the tenderest and sweetest stalks are typically at their best from March through June. In some regions you might find excellent spears as early as February.
During asparagus season I add it liberally to salads, egg dishes, and pasta. Its clean, green flavor also makes an exceptional creamy soup—one of my favorite springtime comforts.
❤️ Why you’ll love this recipe
- Minimal ingredients. The soup relies on a handful of everyday items plus butter, salt, and pepper.
- Quick. Ready in about 30 minutes from start to finish.
- Low-carb friendly. This version is suitable for a ketogenic approach.
- Versatile. Serve it as a light lunch, an elegant starter, or a chilled soup on warm evenings.
🧅 Main ingredients & notes
The key to fast, satisfying meals is smart ingredient choices. A few store-bought pantry staples and a little prep work go a long way toward shortening cook time and simplifying the process.
Complete ingredient amounts and step-by-step directions are listed in the recipe card below.
- Garlic – use freshly minced garlic or garlic paste for convenience.
- Fresh asparagus – regular-thickness spears work best. Choose firm, bright-green stalks with tight, dry tips; avoid floppy or limp spears.
- Salt & freshly ground black pepper – if your salt is particularly coarse (or you prefer sea salt), taste and adjust as needed.
- Vegetable broth – store-bought broth or homemade stock both work well. Use extra broth if you plan to serve the soup chilled and thinner.
- Acid – a splash of sherry, sherry vinegar, or balsamic vinegar brightens and balances the soup.
- Heavy cream – for richness; half-and-half can be substituted if you prefer a lighter finish.
- Fresh dill and chives – the fresh herbs are the finishing touch and make a big difference in flavor.
🌱 Is asparagus low carb?
Yes. Asparagus is nutrient dense while remaining low in carbohydrates, making it a great vegetable for low-carb and keto menus.
Quick facts:
- One cup of chopped asparagus has only a few grams of net carbs and contributes fiber, vitamins, and minerals.
- Asparagus contains anti-inflammatory compounds and powerful antioxidants.
- It’s a flavorful, low-calorie way to add nutrients to your meal plan.
🔪 Recommended equipment
Helpful tools for preparing this soup include:
- Heavy-bottomed pot or Dutch oven
- Sharp chef’s knife for trimming and slicing asparagus
- Wooden spoon for sautéing
- Countertop blender or immersion blender for puréeing
📝 Instructions overview
Full, detailed steps are in the recipe card below. Here is the quick version:
Step 1
Sauté. Melt butter and briefly sauté the garlic, then add trimmed, sliced asparagus. Cook until they start to color.
Step 2
Add broth. Add vegetable broth, cover, and simmer until the asparagus is tender.
Step 3
Purée. Purée the mixture until smooth using a countertop blender or an immersion blender. Add a small portion of the herbs into the blender if you like.
Step 4
Finish. Return the soup to the pot, stir in the cream, warm gently (do not boil), and adjust seasoning with salt, pepper, and a splash of sherry or vinegar.
Step 5
Serve. Ladle warm soup into bowls and garnish with chopped chives, fresh dill, and an optional drizzle of cream. If serving chilled, thin with extra broth as needed and refrigerate before serving.
💡 Can I make this soup without cream?
Yes. Alternatives that maintain a creamy texture:
- Use half-and-half for a lighter finish, though milk can make the soup too thin.
- Add peeled, diced Yukon Gold potatoes and simmer until soft, then purée; potatoes provide silkiness but increase carbs.
- Cooked rice added before puréeing will also thicken and add body but raises the carbohydrate count.
- For a vegan version, purée cooked white beans with the asparagus for a creamy, plant-based texture.
🙋♀️ FAQ
Asparagus has fibrous parts near the base of the stalk. Trim at least 2 inches from the bottom of each spear, more for thicker or older asparagus. Alternatively, use the “bend and snap” method: hold a spear and bend it until it snaps naturally—discard the tough end.
Cool the soup to room temperature, then refrigerate in an airtight container for up to three days. Rewarm gently on the stove, adding a little broth if it has thickened.
Freshly grated Parmesan sprinkled over the bowl adds a savory finish. Soft cheeses like brie can also be stirred gently into the hot soup for richness.
📇 More recipes with asparagus
Asparagus makes a quick and delicious side when roasted or air-fried with a little Parmesan. It also pairs beautifully in salads, quiches, and pasta. Try choosing a couple of recipes that celebrate its fresh green flavor while it’s in season.
Keto Cream of Asparagus Soup Recipe
10 mins
20 mins
30 mins
4
188.2kcal
Susan Pridmore
Equipment
-
Chef’s knife
-
Dutch oven or heavy-bottomed pot
-
Wooden spoon
-
Countertop blender or immersion blender
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon garlic paste or 1 clove minced garlic
- 18 ounces sliced fresh asparagus (trimmed and cut into 1-inch pieces)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 2 cups vegetable broth (plus more if serving chilled)
- ½ cup heavy cream (plus extra for garnish)
- 2 teaspoons freshly chopped chives
- 2 teaspoons freshly chopped dill
- 1–2 teaspoons sherry or a splash of sherry vinegar or balsamic vinegar
Instructions
-
Sauté the soup base. In a heavy-bottomed pot over medium heat, melt the butter. Add the garlic and cook until fragrant, about 30–60 seconds. Add the trimmed, sliced asparagus (including the tips). Lightly season and sauté until the asparagus just begins to brown, about 4–6 minutes.
-
Add broth. Pour in the vegetable broth, cover, and simmer until the asparagus is very tender, approximately 8–10 minutes depending on thickness.
-
Purée. Carefully transfer the soup to a countertop blender and blend until smooth, or use an immersion blender in the pot. For an herbal accent, add 1 teaspoon each of chopped dill and chives to the blender and reserve the remainder for garnish.
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Finish the soup. Return the puréed soup to the pot, stir in the cream, and warm gently—do not boil. Taste and adjust seasoning with sherry or a splash of vinegar, plus additional salt and pepper if needed.
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Serve. Ladle into bowls and garnish with remaining chopped chives, dill, and a drizzle of cream. If serving chilled, thin with extra broth as desired and refrigerate until cold.