Cream of Asparagus Soup

Total Time:
50 min
20 min
30 min

4 servings

  • 1/2 stick unsalted butter
  • 1/2 onion, chopped, (about 1/2 cup)
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper
  • 2 pounds asparagus, ends trimmed and cut into 1-inch pieces
  • 6 cups chicken stock
  • 1 pint sour cream, room temperature
  • 2 teaspoons Hungarian hot paprika, for garnish

Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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    115 Reviews
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    This is so good. I made some changes. I use lowfat plain yogurt instead of sour cream. Also, after the veggies are done simmering, I use a spoon to scoop them into a food processor, leaving as much liquid in the pot as possible. It seams easier than dumping it all in the processor. I have also used this recipe with broccoli in place of asparagus and it's fabulous. I'm making it again now with asparagus and this time I added baby portabello mushrooms (I'm reducing the amount of stock since the mushrooms put off more liquid).
    Perfect and easy!
    Made this oh so delicious soup today. Wow fantastic & so easy!!!!
    Wonderful! Added the Juice of 2 lemons instead of salt and tasted wonderful despite having added no salt!
    Didn't change a thing. Excellent!
    So easy, so good! I didn't add any salt because of my diet, and it was still delicious. With a slice of crusty bread and butter, a glass of Pino Grigio, fantastic. Thank you for a wonderful meal.
    Outstanding! used 8oz sour cream whisked first w a bit of soup which was blended in food processor half at a time. Also used regular butter and Knor brand reduced sodium homestyle stock, omitting salt until the end after tasting. Having gluten free grilled cheese sandwich on the side.
    This was awesome...The hardest part was getting the soup blended. This was well worth making.
    Little runny but tastes good. As for the comment about the sour cream curdling you wisk it first and then incorporate some of the hot liquid until blended then add back into soup.
    Made 1/3 recipe, added 1/2 diced potato and a few dashes of hot sauce. Excellent.
    What a great idea! Thanks!
    DELICIOUS...................very easy and absolutely DELIGHTFUL to eat! I added a little fresh Italian parsley & fresh thyme for a bit more herbal flavor, but was a breeze to make and absolute divine flavor. a KEEPER recipe for me.
    Want to really turn this into a knockout soup? 
    1. Chop the asparagus into 1/4" pieces, that will eliminate the woody issue (you should have trimmed that off anyway). It will make blending easier. 
    reserve about 1/2 cup of aspargus tips. 
    2. Use about 1/2 or 3/4 cup defrosted peas right at the end. That brightens it up. 
    3. Add about 1 tbs balsamic at the end. 
    4. Blend with a stick blender! They are $20-40, make your soup making life so much easier! 
    5. Instead of a cup of sour cream, use 1/2 cup plain greek yogurt. 
    6. Fry the tips in some olive oil until crispy. (if the tips are thick, cut in half first) 
    7. Ladle into bowls, finish with a drizzle of truffle oil and the fried tips.
    Really, why did you "piggy back" on this recipe and not just post your own?
    Delicious! We did make some changes per others' reviews and our own creativity: we doubled the garlic, sautéed the stalk and leaves of celery with the asparagus, added about 1/4 tsp poultry seasoning while sautéing veggies, added a bay leaf while simmering and a little but of fresh parsley.
    What?!?! The best "cream of" soup template!!! Hehehe  
    I did a little modification the second time I made this. I had a bag full of frozen asparagus ends (yes the woody thick parts, had 2 frozen broccoli stalks also. I tend to freeze my fresh vegetable "throw always" just in case I want to make stock. This case it came in very handy.  
    Like the other cook, I used 3 garlic cloves, added 1 bay leave and 2 celery stalks. 
    I let it cook for about an hr, used a blender to liquefy it and then sieved it thru a mesh. 
    LAST STEP, I added real cream. Roughly about 1/4cup. Omitted the sour cream completely  
    So delicous and it makes your home smell SO GREAT while its cooking.  
    Definitely keeping this in the cupboard for a cold night.
    I really loved this soup! For me I used three cloves of garlic and used smoked Spanish Paprika. It was excellent the day of and excellent two days later as leftovers. Next time I may do half sour cream and half heavy cream.
    Delicious, I only had half the amount of asparagus, so I imagine it was as thick as it shouldve been, but it tasted lovely. The sour cream didnt blend well though, kind of curdled. Didnt affect the taste, but visually not so appealling, not sure what I did wrong
    I made this recipe tonight and it tasted FABULOUS! When I first read the recipe I was kinda hesitant because it didn't sound appealing, but I didn't want the asparagus to go to waste. I'm SO glad I tried this recipe. : 
    The flavor is delicious! Only thing wrong was the woody, stringy pieces of asparagus. I simmered them down and blended well as directed, but still ended up with them. I will definitely try again though. I used a mix of leftover grilled asparagus with some fresh I still had.
    I'm only giving this 4 stars because it was not thick enough for my taste. I will continue my search for the perfect cream of asparagus soup
    I added diced potatoes, an idea that occurred fifteen minutes into the cooking, used an emulsifier, and, voila!
    Very quick and easy to make and delicious too. A great way to use the giant pack of Costco asparagus.
    It came out great. So easy and fast to make. The only thing I changed: I did not add paprika, because of my kids. Attention with blending, I did not follow the advise and sure enough I got some liquid all over after the first 2 sec. of blending. After that everything was fine. 
    very tasty but when you add the sour cream it turned into sour cream soup will make it again with no sour cream willie
    This is the best asparagus soup I have ever tasted! And, it's so easy to make! As long as you don't add the sour cream right away, it freezes well, too. Just add the sour cream later once you reheat it. I'm the only one in my house that likes asparagus, so I make myself a nice big batch and freeze most of it. It works out well for me. I have a tasty treat whenever I want. I always have some on hand. Enjoy!
    It was great and all my guest just loved it. I added 2 tbl spoons white wine
    I made this for dinner tonight, and it was AWESOME! I tweaked it a bit; I subbed whole greek yogurt for the sour cream, and added extra garlic and onions, and a little cayenne. This will be a go-to recipe.
    I add little heavy cream and 5 years old boy loved it! delicious !
    Made this with asparagus ends left over from pickling asparagus. Amazing!! I only had a few strings after blending and the taste was great. Great way to minimize wasted ends. I will be making this over and over
    This was wonderful!! Even though (health reasons used margarine and fat-free sour cream, it still tasted rich. The hot paprika gave it a nice little kick without being too hot or overwhelming. Great recipe!
    Yummy! Perfect for a winter evening!! I made this soup last night and it was sooooo easy!! I followed the recipe exactly, but since I only had one bunch of asparagus, and it was just for me, I cut the chicken broth down to 4 cups and the sour cream to about 1 cup (8 oz. I used the same amount of onion and garlic- why not?! I zoomed my immersion blender through after letting it cool a bit. I topped each bowl (and I had 2 with a bit of shredded parm, black pepper and paprika. Served with a mixed green salad and I was so happy that I made something so tasty!! I even have enough left for lunch today! Thank you Sunny!!
    It was pretty good, but not a showstopper. My blender exploded when I started blending! I got asparagus juice all over the place. I guess I'm not very experienced with blending hot liquid! Finally figured out that I needed to fill blender a quarter full and hold the lid down with all my strength. The sour cream would not dissolve fully, so even though it tasted pretty good, it had white lumps. Probably will not make this again.
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