This creamy asparagus soup is smooth, fresh, and elegant, with the bright flavor of spring asparagus balanced by shallot and dry white wine.
A small amount of cream adds richness without overpowering the vegetables, while fresh tarragon provides a fragrant finish.
Prep: 15 min · Cook: 18 min · Total: 33 min
Cuisine: American · Course: Soup
Creamy Asparagus Soup Recipe Card
Ingredients
Instructions
- Melt the butter in a large saucepan over medium heat. Add the shallot and cook for about 1 minute, stirring, until translucent.
- Pour in the vegetable stock and white wine, then add the asparagus. Increase the heat to medium-high and bring to a boil.
- Reduce the heat to low and simmer uncovered for about 10 minutes, until the asparagus is tender.
- Carefully blend the soup until completely smooth, working in batches if necessary. Return it to the saucepan and place over low heat.
- Stir in the cream and season with salt and black pepper. Warm gently without boiling, then ladle into bowls and garnish with fresh tarragon.
Tips for the Best Creamy Asparagus Soup
- Snap or trim away the woody asparagus ends before cutting the stalks.
- Reserve a few asparagus tips, blanch them briefly, and use them as garnish.
- Blend until completely smooth for the silkiest texture.
- After adding cream, warm the soup gently and avoid a hard boil.
Substitutions and Variations
Replace the wine with additional vegetable stock plus one teaspoon of lemon juice. Fresh chives, dill, or parsley can stand in for tarragon. For a lighter version, use half-and-half; for a dairy-free version, use olive oil and unsweetened cashew cream.
Storage and Reheating
Refrigerate cooled soup in an airtight container for up to 3 days. Reheat slowly over low heat, stirring often. Freeze before adding the cream for up to 2 months, then add cream after thawing and reheating.
Frequently Asked Questions
Can I use frozen asparagus?
Fresh asparagus gives the best color and flavor, but frozen asparagus works. Add it directly to the simmering stock and cook just until tender.
Can I make the soup without wine?
Yes. Replace the wine with an equal amount of vegetable stock and add a little lemon juice at the end for brightness.
Why is my asparagus soup stringy?
Woody stem ends may remain fibrous after blending. Trim them generously and use tender stalks for a smooth result.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.