Creamless cream of asparagus soup is healthy and delicious, smooth and creamy, and so quick and easy to make. Loaded with fresh vegetables and simple seasonings that pack on flavor, this soup is great for a last minute lunch or dinner when you just don't have enough time to spend in the kitchen. It's especially delicious in the spring when asparagus are fresh in season. Plus, it stores well and is freezer-friendly so you can make a big batch of healthy asparagus soup and save it for another day.
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.
Why You'll Love Creamless Cream of Asparagus Soup
- It's a creamy soup with no cream. So, the question you must all be wondering is how can this asparagus 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. How amazing.
- It is quick and easy to make. Another reason that this one pot 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. And to present your soup like a five-star chef, blanch cook some asparagus tips and garnish them on top of your bowls of soup.
- It's healthy. I mean, it's a given that this soup is healthy since it contains no cream. It's loaded with fresh vegetables like asparagus, celery, onions, and potatoes that pack on healthy nutrients. Plus, you can make some easy substitutions to make this spring soup vegan, paleo, and dairy-free so you can serve it up to anyone with dietary restrictions.
- Enjoy it all year round. I love to enjoy this no cream asparagus soup in the spring when asparagus is fresh in season. But we are lucky these days that you can typically find asparagus at big grocery stores all year round, so you can make this soup whenever you feel like it. Unlike some hearty soups that can only be appreciated in the winter, light vegetable soups can be savoured all year round. There is something about this cream of asparagus soup that I find myself craving even when it is scorching hot outside. I seriously can’t get enough!
Ingredients
To make this easy and delicious creamless cream of asparagus soup, you need the following ingredients (full quantities in the recipe card below):
- 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.
How to Serve
Garnish asparagus soup with blanched asparagus tips, coconut cream, microgreens, croutons. To make the blanched asparagus, 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 this quick and easy healthy asparagus soup with no cream on it's own or with a side salad and sandwich. Some of my favorites to serve with this are:
- Egg Salad Sandwich
- Mediterranean Orzo Pasta Salad
- Garlic Breadsticks
- Pita Grilled Cheese
- Grilled Shrimp Salad
- Caprese Pasta Salad
- Chicken Salad
Recipe 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
- How to Cook Asparagus (20 Recipes)
- Lemon Asparagus Soup with Parmesan
- Lemon Parmesan Asparagus
- Spring Pesto Pasta with Asparagus
- Chopped Asparagus Salad
- Prosciutto-Wrapped Asparagus and Melon
- Sautéed Asparagus
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Creamless Cream of Asparagus Soup
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Creamless cream of asparagus soup is healthy, delicious, smooth, creamy, quick and easy to make. A perfect spring soup for a last minute lunch or dinner.
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 coconut cream, microgreens and/or 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Jen C says
I just made this soup for the first time. It’s amazing! Instead of the potato, I used cauliflower purée and it thickened it up perfectly! I will try it with a potato next time because I know I would like it that way, I just didn’t have any on hand.
Sam Hu | Ahead of Thyme says
Thank you Jen! So happy you liked the soup!
Judy says
Have tried half a dozen asparagus soup recipes that used cream/milk. Using potato instead is MUCH better. I like mine a little thicker so I added another potato and another cup of asparagus. Will make this again. I am not longer in search of a good recipe - this is the one.
Sam Hu | Ahead of Thyme says
Thank you so much Judy! So happy you liked the recipe. =)
Barb says
Realizing the the useable portion of asparagus varies, i would be helpful to know roughly how many lbs of asparagus are needed to have 4 cups. Could you tell me?
Sam Hu | Ahead of Thyme says
Hi Barb, 1 lb. of asparagus is approximately 3 cups chopped. So 1.3 lbs should be enough for about 4 cups.
Karen Conorino says
LOVE this recipe! It is easy & so delicious! Truly a “go to” recipe in our home, make it usually once a month! Thank you for sharing!
Sam Hu | Ahead of Thyme says
Thank you so much! SO happy to hear that. 🙂
SG says
So so good! I’ve also made this w/broccoli. Added leeks to both soups and they came out fantastic! Easy flexible recipe to customize with thank you!
Sam | Ahead of Thyme says
Thank you so much! So happy you like the recipe. We also have a similar soup using broccoli as a base. 🙂
Thuy Burritt says
Simple and delicious recipe. Thank you! It's my first time making asparagus soup and I was very pleased with the result. Everyone in my family enjoyed it. We like a bit thicker soup so I used 3 cups of asparagus and 4 cups of broth and it was perfect (for us). We love white pepper with soups so we sprinkle a dash of white pepper at serving time and that really made it wow.
Sam | Ahead of Thyme says
Thank you so much! So glad you liked the recipe. White pepper sounds like a nice touch, I will have to try it next time.