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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. |

Creamless Cream of Asparagus Soup

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4.9 from 32 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian


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.


  • 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)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1 teaspoon lemon juice, freshly squeezed 
  • 1 cup asparagus tips only (optional for garnish)


  1. 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.
  2. 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.
  3. 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. 
  4. Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
  5. Serve hot with coconut cream, microgreens and/or asparagus tips on top.

To prepare the asparagus garnish:

  1. 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.


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