Chef John's Cream of Asparagus Soup Recipe -
Chef John's Cream of Asparagus Soup Recipe
3 Photos
How to Make Cream of Asparagus Soup
See how to make creamy fresh asparagus soup. See more
  • READY IN 1 hr

Chef John's Cream of Asparagus Soup

Recipe by  

"For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    1 hr


  1. Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  2. Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  3. Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  4. Use an immersion blender to blend soup until smooth, about 3 minutes.
  5. For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
  6. Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  7. Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  8. Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  9. Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2013

About 20 minutes after this soup finished cooking, it was served and disappointed. Little taste was detected. The single pinch of nutmeg and cayenne faintly hinted something was going on in the background but extremely lame. I probably added 3 pinches of each after taste testing while cooking. It was rated 3* at that juncture. The next day, however, this soup significantly improved, and I would rate it between 4*-5*. The cream topping is the star performer so don’t leave that out, and don’t be shy with the lemon zest (or add a few drops of lemon juice to make it more lemony). In terms of method and saving time, blended this soup in a Vitamix blender which eliminated the immersion blender and mesh strainer steps. This would be a fine, healthy choice if wanting to eat light on a hot summer day or trying to trim a hefty waistline. As Chef John said, it is a gorgeously colored, green soup.

Most Helpful Critical Review
Jun 21, 2013

Personally, my husband likes more pieces of asparagus in his soup so it was my fault to have used the emersion blender a little too long. I thought it was good. I am hoping tomorrow it tastes better. I had to use a little more seasonings as it was rather bland. I don't think my husband will eat anymore unless I put another pound of asparagus in it and leave it in pieces. Sorry.


12 Ratings

May 20, 2013

Wow, I don't think I've ever been the first person to write a review before. I followed the directions except kept adding more and more of all the seasonings to taste. I also added more of the Parmigiano-Reggiano cheese and lemon rind than recipe called for. This was a very nice soup for spring!

Mar 27, 2014

wonderful consistency and very easy to prepare.

May 21, 2014

Wonderful even though my store was out of heavy cream (gasp), I used half-n-half instead.

Nov 25, 2014

What's not to love about this recipe? Sooo good! Didn't change a thing.

Oct 09, 2014

Just ok for me

Jun 08, 2014

LOVE IT! so easy and delicious. i garnished with small pieces of bacon and parmesan and served with crackers. this is one of my favorite soups ever!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 764 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Go Pro!

In Season

Muffins Are Perfect Anytime
Muffins Are Perfect Anytime

Muffins are great for breakfast, with coffee, or just as a snack on the go.

Soup For What Ails You
Soup For What Ails You

Soup is what the doctor ordered to cure those winter blahs.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Cream of Asparagus Soup

See how to make creamy fresh asparagus soup.

Chef John's Creamy Mushroom Soup

Discover the simple trick to delicious homemade creamy mushroom soup.

Chef John’s Italian Wedding Soup

See how to make a comforting meatball and kale soup.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States