💡 At a Glance
- The Soup: A vegetarian, light cream of asparagus soup made with white asparagus, tender potatoes, and a splash of cream.
- Time-Saver: It comes together super fast and is wonderful to make ahead of time!
- How It’s Made: Your Thermomix® simmers a flavorful broth from the asparagus peels and blends everything into ultra-cremy perfection.
Springtime means asparagus season is officially here! And really, what better way to celebrate than with a comforting bowl of rich cream of asparagus soup?
This soup is wonderfully quick and easy to make. Served alongside a fresh, crusty baguette, it makes a lovely light vegetarian meal or an elegant starter for a spring dinner party.
In this simple recipe with easy step-by-step instructions, I’ll show you just how effortless it is to whip up an insanely delicious homemade asparagus soup right in your Thermomix® in no time flat!
Why You’ll Love This Cream of Asparagus Soup:
- Quick and easy to make.
- Super delicious.
- Vegetarian-friendly.
- Low in calories.
- Healthy: Asparagus is packed with vitamins, minerals, and fiber.
- A total hit with the whole family.
- Perfect as a light main course or a starter.
My Top Tips for Making Cream of Asparagus Soup
For a lighter, lower-calorie version, swap out the heavy cream for half-and-half or a light cooking cream.
Instead of sautéed asparagus tips, crunchy croutons also make a fantastic garnish.
Can You Make This Soup Ahead of Time?
This cream of asparagus soup keeps beautifully in an airtight container in the fridge for up to 2 to 3 days.
Feel free to make it a day ahead and keep it chilled until you’re ready to serve!
It also freezes remarkably well and will stay fresh for several months.
To thaw, just pop the soup in the fridge overnight before reheating.
Frequently Asked Questions About Asparagus
What You’ll Need for Cream of Asparagus Soup
- 1 lb (500 g (approx. 17.5 oz)) white asparagus
- 1 potato (approx. 3.5 oz / 100 g (approx. 3.5 oz))
- 3 ¾ cups (900 ml (approx. 30.5 fl oz)) water
- 3 ½ tbsp butter
- 2 tbsp all-purpose flour
- ¾ cup (200 g (approx. 7 oz)) heavy cream
- 1 tsp sugar
- 1 tsp salt
- 1 tsp fresh lemon juice
- Black pepper, to taste
- Fresh chives, chopped for garnish
Note: You’ll find the exact measurements and step-by-step instructions in the printable recipe card below.
How to Make Cream of Asparagus Soup
Prep Work:
Start by washing the asparagus, patting it dry, and giving it a thorough peel.
Be sure to save those peels! (And no need to peel the delicate tips).
Next, snap or trim off the woody ends (about ½ to ¾ inch) and cut the spears into 1-inch pieces.
Peel the potato and cut it into small cubes as well.
Step-by-Step Instructions:
Add the asparagus peels and trimmed ends to the mixing bowl, then pour in 900 ml (approx. 3 ¾ cups) of water.
Add 1 teaspoon lemon juice, 1 teaspoon salt, 1 teaspoon sugar, and 10g (approx. 2 tsp) butter.
Place the remaining asparagus pieces and diced potato into the simmering basket, insert it into the mixing bowl, and cook for 25 min / 100°C (210°F) / Speed 1.
Depending on the starting temperature of your water, cooking time may vary slightly.
Once the timer goes off, test for tenderness with a fork.
Carefully remove the simmering basket and set it in a bowl to drain. Pick out the tender asparagus tips and set them aside to garnish your bowls later!
Strain the asparagus broth through a fine-mesh sieve, pressing down well on the peels to release all that delicious flavor. Catch the broth in a bowl and set it aside.
Give the mixing bowl a quick rinse.
Add 40g (approx. 3 tbsp) butter to the bowl and melt for 1.5 min / 100°C (210°F) / Speed 1.
Add the flour and sauté to make a quick roux for 2 min / 100°C (210°F) / Speed 1.
Next, pour in 700 ml (approx. 23.5 fl oz) (about 3 cups) of the cooking liquid and the heavy cream, and bring to a boil for 5 min / 95°C (200°F) / Speed 1.
Meanwhile, sauté the asparagus tips in a skillet with a little butter until lightly browned.
Finally, add the asparagus and potatoes to the mixing bowl and **puree for 20 sec / Speed 4–8**, gradually ramping up the speed.
Season to taste with salt, pepper, and a fresh squeeze of lemon juice.
Ladle the asparagus soup into bowls and serve topped with the sautéed asparagus tips and fresh chives.
Enjoy!
Note: You’ll find the full ingredient quantities and step-by-step instructions in the recipe card below.
The listed prep and cook times are an estimate.
Alright, now have fun blending away and enjoy every delicious bite!
If you loved this quick creamy asparagus soup recipe, you’ll definitely want to check out my recipe for a comforting creamy potato soup, too! 🙂
Happy cooking,
Christoph
P.S. Don’t want to miss a single recipe? Come follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you loved it, please leave a comment below and rate it 5 stars! 🙂
Creamy White Asparagus Soup
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Start cookingIngredients
- 500 g white asparagus (approx. 17.5 oz)
- 1 potato approx. 100 g (approx. 3.5 oz)
- 900 ml water (approx. 30.5 fl oz)
- 50 g butter (approx. 2 oz)
- 20 g all-purpose flour (approx. 0.5 oz)
- 200 g heavy cream (approx. 7 oz)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp fresh lemon juice
- black pepper
- fresh chives
Instructions
Prep Work:
- 500 g (approx. 17.5 oz) white asparagusFirst, give the asparagus a good wash and pat dry, then peel thoroughly, saving all the peelings (no need to peel the tender tips!).
- 500 g (approx. 17.5 oz) white asparagusTrim about 1.5 - 2 cm off the woody stem ends, then slice the remaining stalks into roughly 3 cm pieces.
- 1 potatoPeel the potato and cut it into small cubes.
Instructions:
- 500 g (approx. 17.5 oz) white asparagus, 900 ml (approx. 30.5 fl oz) water, 50 g (approx. 2 oz) butter, 1 tsp sugar, 1 tsp salt, 1 tsp fresh lemon juiceAdd the reserved asparagus peelings and woody ends to the mixing bowl and pour in 900 ml (approx. 30.5 fl oz) water. Add 1 teaspoon lemon juice, 1 teaspoon salt, 1 teaspoon sugar, and 10 g (approx. 0.5 oz) butter.
- 500 g (approx. 17.5 oz) white asparagus, 1 potatoPlace the chopped asparagus stalks and potato cubes into the simmering basket, then set the basket into the mixing bowl. Cook for 25 min / 100°C (210°F) / Speed 1. Cooking time may vary slightly depending on your water temperature; check for tenderness with a fork when done.
- 500 g (approx. 17.5 oz) white asparagusRemove the simmering basket and rest it over a bowl to drain. Pick out the delicate asparagus tips and set them aside for garnish.
- 500 g (approx. 17.5 oz) white asparagusStrain the asparagus stock through a sieve, pressing down firmly to extract all that delicious flavor. Reserve the liquid and set it aside.
- Give the mixing bowl a quick rinse.
- 50 g (approx. 2 oz) butterAdd 40 g (approx. 1.5 oz) butter to the mixing bowl and melt for 1.5 min / 100°C (210°F) / Speed 1.
- 20 g (approx. 0.5 oz) all-purpose flourAdd the flour and cook the roux for 2 min / 100°C (210°F) / Speed 1.
- 500 g (approx. 17.5 oz) white asparagus, 200 g (approx. 7 oz) heavy creamPour in 700 ml (approx. 23.5 fl oz) of your reserved asparagus stock along with the heavy cream, and bring to a simmer for 5 min / 95°C (200°F) / Speed 1.
- 500 g (approx. 17.5 oz) white asparagus, 50 g (approx. 2 oz) butterMeanwhile, sauté the reserved asparagus tips in a skillet with a touch of butter until tender and lightly golden.
- 500 g (approx. 17.5 oz) white asparagus, 1 potatoFinally, add the cooked asparagus pieces and potato cubes to the mixing bowl and puree gradually for 20 sec / Speed 4–8 until smooth and velvety.
- 1 tsp salt, 1 tsp fresh lemon juice, black pepperSeason to taste with additional salt, black pepper, and lemon juice.
To Serve:
- 500 g (approx. 17.5 oz) white asparagus, fresh chivesLadle the warm soup into bowls, then top with the sautéed asparagus tips and chopped fresh chives. Enjoy!
Notes
- For a lighter version, feel free to swap the heavy cream for light cooking cream.
- Instead of sautéed asparagus tips, crunchy croutons make a wonderful garnish!
