Homemade Cream of Asparagus Soup

Trim the fibrous ends of the asparagus and discard them, then cut the remaining spears into 1‑inch pieces and dice the yellow onion. Heat 2 tablespoons olive oil in a large skillet over medium heat, then add the asparagus, onion, salt, and pepper, and cook until softened. Once the asparagus and onion are softened, add 3 minced garlic cloves and cook just until fragrant, about 1-2 more minutes.

Next, add 4 cups of vegetable broth, bring the soup to a boil, then reduce the heat and simmer for 12–15 minutes.

Blend the soup with an immersion blender until silky smooth. Another option is to carefully blend the soup in a countertop blender in batches.

Add 3 tablespoons of butter and 1 cup of heavy cream to the soup.

Stir everything together until well combined, then simmer until the desired thickness is reached.

Enjoy!

Check out our large selection of soups, including Creamy Tomato Soup with Toasted Cheese Crostini, Cream of Chicken Soup, Roasted Pepper Soup, and Creamy Chicken Noodle.