Cream of Asparagus Soup

Asparagus is one of our favorites, so it shows up on our table at least once a week in the spring.  With a handful of leftover roasted spears and grilled onions, it was time to make a comforting soup when the weather turned ugly the last few days. Bright accents of lemon and thyme create a lovely springtime soup, rain or shine.  Serve with salad for lunch or as a first course with dinner with focaccia croutons or crusty bread.

Cream of Asparagus Soup
Prep time
Cook time
Total time
Recipe type: Soup, Lunch, Vegetable
Serves / Yields: 4
  • 3 cups roasted asparagus, chopped
  • 1 cup sweet onions, sliced (grilled or pan-seared)
  • oil for asparagus and onions
  • 2 cups chicken broth
  • ½ teaspoon thyme
  • 1 whole bay leaf
  • 2 cloves garlic -- minced
  • ½ cup heavy cream
  • 1 tablespoon lemon zest -- approximately 1 lemon
  • 1 dash nutmeg
  • sea salt & pepper -- to taste
  1. Roast asparagus with a drizzle of oil on a rimmed baking sheet, under the broiler on HI, about 10 minutes. While asparagus is roasting, grill onions until soft and lightly charred, or pan-sear with a little oil over medium heat, until browned in spots, about 10 minutes.
  2. In a 3 quart saucepan, add chopped asparagus, onions, broth, thyme, bay leaf, and garlic. Bring to a boil and simmer for 15 minutes to meld flavors.
  3. Discard bay leaf. Add contents of soup to a blender and blend until smooth.
  4. Return soup puree to the pan, add lemon zest, cream, nutmeg, salt, and pepper; cook over med-low and simmer for 5 minutes while stirring.
  5. Serve in warmed bowls with croutons and a teaspoon of additional cream on top, if desired.

Posted on the following Blog Hops:

Real Food Whole Health Traditional Tuesdays
SS & GF Slightly Indulgent Tuesdays
Real Food Forager Grain-Free Carnival
Easy Natural Food Sunday Soup Night
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
Real Food Forager Fat Tuesday

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  1. says

    Wow, that soup looks good. We always have asparagus a lot at this time of year – the season in the UK is very short, so we try and make the most of it. This looks like something worth trying really soon.

  2. says

    I love asparagus, the last one that I ate was unforgettable, its just a normal grilled one but the taste was so sweet it nearly tasted like sweet corn

    • says

      That makes me wonder about adding sweet corn to the soup too … though I would probably omit the lemon to take that route. Very interesting.


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