This CREAMY ASPARAGUS SOUP recipe is a great Spring recipe for Easter dinner!
3.34 from 3 votes

Creamy Asparagus Soup

This creamy asparagus soup is rich and bright with a mix of cream and lemon.
Course Main Dish
Servings 6
Calories 148kcal
Author Kat Jeter and Melinda Caldwell


  • 2 lbs Asparagus
  • 1 Onion thinly sliced
  • 2 Tbsp Butter
  • 4-5 c Chicken broth
  • 1/2 c Heavy Cream
  • 1-2 Tbsp Lemon juice
  • Salt and Pepper to taste


  • Cut asparagus into 1-inch pieces.
  • Heat a medium pot with butter on the stove over medium high heat.
  • Add asparagus and onion and cook for 2 minutes.
  • Add 4 cups of broth, cover with a lid, and bring it to a boil.
  • Once it reaches a boil reduce it to a simmer and let cook for 20 minutes or until vegetables are extremely soft.
  • Remove pot from heat and use a stick blender to puree the contents until it is smooth.
  • Add the cream and continue to blend.
  • At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
  • Add lemon juice, and salt to taste.


Calories: 148kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 618mg | Potassium: 472mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1555IU | Vitamin C: 21.8mg | Calcium: 63mg | Iron: 3.6mg