The sun is shining, the birds are chirping, the cherry blossoms are blooming. Spring has finally sprung! And with the new season comes a new harvest of seasonal fruits and vegetables. Asparagus has got to be the most iconic vegetable of the season. Take advantage of this in-season crop and savour its glorious flavour in a delicious, smooth and creamless cream of asparagus soup.
I love soup on cold and rainy days. Wait, what am I saying? I love soup on any kind of day. But I have to admit, there are some hearty soups that can only be appreciated in the winter. Light vegetable soups, on the other hand, can be savoured all year round. There is something about cream of asparagus soup, in particular, that I find myself craving a bowl of even when it is scorching hot outside. Nothing beats asparagus when it is fresh in season and I seriously can’t get enough!
So, the question you are all pondering... how can this soup be so creamy, yet contain NO cream? The answer is simple: potatoes! The potatoes bulk up the soup and gives the soup its creamy consistency. In other words, buh-bye cream!
If the creamless feature of this soup wasn't enough to make you get off your seat and start cooking, another reason that this asparagus soup is so appealing is that it can be whipped up in no time. All it takes is a little bit of sautéing, bulking up, simmering and pureeing. 20 minutes later and you have yourself a nice big pot of creamless cream of asparagus soup ready to serve, nice and hot! To present your soup like a five-star chef, cook some asparagus tips and garnish them on top of your bowl(s) of soup.
So go ahead, make a batch of this soup and welcome spring into your home! Heck, help yourself to seconds of that smooth and silky creamless soup. With a soup this healthy, you won't ever feel guilty! You are welcome 🙂
Ingredients
To make this easy and delicious creamless cream of asparagus soup, you need the following ingredients:
- asparagus - you will need 3 cups of chopped asparagus, plus extra asparagus tips for garnish on top.
- butter - you can substitute the butter with olive oil if you are making this soup vegan, dairy-free, or paleo.
- onion
- celery
- garlic
- russet potato - this is the secret ingredient that adds creaminess to the soup without adding any cream.
- chicken stock - you can substitute with vegetable stock if keeping the soup vegetarian.
- lemon juice - freshly squeezed lemon juice adds the best flavour into this soup. You could substitute with store-bought 100% natural lemon juice.
- black pepper
You will also need measuring cups and spoons and a large stockpot (I used my 4 qt. Dutch oven).
How to Make the Best Creamless Cream of Asparagus Soup
- Sauté vegetables. In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
- Simmer. Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
- Puree. Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot. Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
- Make the asparagus garnish. Cook the tips in boiling salted water for about 4 minutes they are slightly tender. Drain and serve on top of your bowl of soup.
- Serve. Serve hot with crackers and asparagus tips on top.
Tips and Tricks
- Dietary customizations:
- To make this soup vegetarian, use vegetable broth instead of chicken broth.
- To make this soup vegan, dairy-free or paleo, also substitute the butter for 2 tablespoons of olive oil.
- Use a blender: Use an immersion blender or standup blender to puree your soup rather than a food processor. The blender will get the soup ultra smooth, whereas the food processor won't blend the vegetables as well and may leave it slightly textured.
- How to store: Creamless asparagus soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
- How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
- How to reheat: Reheat this soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
More Asparagus Recipes
- Lemon Asparagus Soup with Parmesan
- Roasted Spring Vegetables
- Spring Pesto Pasta with Asparagus
- Air Fryer Asparagus
- Prosciutto-Wrapped Asparagus and Cantaloupe Bundles
- Sautéed Asparagus
- Roasted Asparagus with Poached Eggs
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Creamless Cream of Asparagus Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Take advantage of in-season asparagus this spring and savour its flavour in a delicious and smooth, creamless cream of asparagus soup.
Ingredients
- 2 tablespoons butter (or olive oil if making this vegan/dairy-free/paleo)
- 1 onion, chopped
- 1 rib of celery, chopped
- 1 clove of garlic, minced
- 1 russet potato, chopped
- 3 cups asparagus, chopped into 1-inch pieces, woody ends removed
- 5 cups of chicken stock (or vegetable stock if making this vegetarian)
- ¼ teaspoon ground black pepper (or to taste)
- 1 teaspoon lemon juice, freshly squeezed
- 1 cup asparagus tips only (optional for garnish)
Instructions
- In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
- Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
- Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot.
- Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
- Serve hot with crackers and asparagus tips on top.
To prepare the asparagus garnish:
- Cook the tips in boiling salted water for about 4 minutes they are slightly tender. Drain and serve on top of your bowl of soup.
Notes
To make this soup vegetarian: use vegetable broth instead of chicken broth.
To make this soup vegan, dairy-free or paleo: also substitute the butter for 2 tablespoons of olive oil.
Use a blender: Use an immersion blender or standup blender to puree your soup rather than a food processor. The blender will get the soup ultra smooth, whereas the food processor won't blend the vegetables as well and may leave it slightly textured.
How to store: Creamless asparagus soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
How to reheat: Reheat this soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: creamless cream of asparagus soup, creamy asparagus soup, asparagus soup, asparagus recipes
