This is not an ordinary cream of asparagus soup. It is rich, smooth, savory, and satisfying, with plenty of tender asparagus, crisp bacon, and buttery croutons in every bowl.
This cream of asparagus soup is easy to prepare, but the flavor is much more interesting than a basic blended vegetable soup. The base is deeply savory, the asparagus stays bright and fresh, and the toppings add the kind of texture that makes a simple bowl of soup feel complete.
The recipe begins by simmering the lower halves of asparagus stalks with onion, garlic, white wine, herbs, and broth. Once the asparagus is soft, the mixture is blended into a creamy green soup. The tender asparagus tips are added near the end so they stay delicate instead of turning dull or mushy.
A splash of fresh lemon juice brings brightness, while cream and egg yolks give the soup a velvety texture. Sliced scallions add a mild onion flavor, and the final topping of crispy bacon and golden croutons makes each spoonful hearty and satisfying.
Cream of asparagus soup is often served as a first course, and it works beautifully that way. However, this version is filling and flavorful enough to serve as a light main dish, especially with extra croutons or a simple piece of crusty bread on the side.
Cream of Asparagus Soup is a Delicious Way to Use Asparagus Ends
Asparagus is a wonderful vegetable, especially in spring when the stalks are tender and full of flavor. During spring and early summer, thin asparagus spears are often delicate enough to cook and eat from tip to end.
At other times of the year, asparagus can be thicker and more fibrous. The tips are still tender and delicious, but the lower ends can be tough, stringy, and almost woody. Instead of throwing those ends away, this asparagus soup recipe turns them into something useful and delicious.
The easiest way to prepare asparagus is to bend each spear until it naturally snaps. The upper portion is usually tender enough for roasting, sautéing, steaming, or adding to this soup near the end of cooking. The lower portion may be too tough to enjoy as a side dish, but it is perfect for simmering, blending, and straining into a flavorful soup base.
So what should you do with those tough asparagus ends? Save them for cream of asparagus soup. They provide excellent asparagus flavor and help create a smooth, comforting soup without wasting part of the vegetable.
How Much Asparagus Do You Need to Make This Soup?
Here is the simple approach: this recipe uses 3 pounds of fresh asparagus. Snap the spears where they naturally break, then simmer and purée the lower ends to create the soup base. Reserve the tender tips and add them at the end so the finished soup has small pieces of fresh, fork-tender asparagus.
If you cook asparagus often, you can also save the woody ends over time. Place the snapped-off ends in a freezer-safe bag and store them in the freezer until you have enough to make soup. This is a practical way to reduce waste and keep a flavorful ingredient ready for another meal.
When making the soup with frozen asparagus ends, buy about 1 pound of fresh asparagus so you still have tender tips to add at the end. The reserved ends will give the soup its asparagus flavor, while the fresh tips add color, texture, and a pleasant bite.
Homemade Croutons
Homemade croutons are one of the best ways to use leftover bread, and they taste far better than most store-bought versions. They are crisp on the outside, slightly chewy in the center if you want them that way, and easy to season to match the soup.
To make them, cut bread into cubes, toss the pieces with olive oil or melted butter, season with salt and spices, and bake until golden. You can prepare them while the soup simmers. The buttery crunch of homemade croutons is especially good with creamy asparagus soup because it balances the smooth texture of the broth.
More popular soup recipes:
- Red Lentil Soup with Ham and Aleppo Pepper
- Split Pea Soup with Truffle Fried Potatoes
- Vegan Broccoli Cheese Soup with Crispy Potatoes
- Curried Roasted Cauliflower Soup with Crispy Fried Mushrooms
If you try this cream of asparagus soup recipe, let me know how it turns out. Leave a comment and rate the recipe after making it.
📖 Recipe
Cream of Asparagus Soup
This is not an ordinary cream of asparagus soup. It is creamy, savory, and hearty, made with tender asparagus and finished with crispy bacon and buttery croutons.
50 minutes
30 minutes
1 hour 20 minutes
Ingredients
- 3 lbs fresh asparagus (*see note)
- 1 tablespoon vegetable oil or extra virgin olive oil
- 1 lb thick-cut bacon
- 2 medium yellow onions, peeled and chopped
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper
- 1 cup dry white wine
- 6 cups chicken broth, vegetable broth, or water
- 2 bay leaves
- 2 teaspoons salt, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- ¾ cup heavy cream
- 3 large egg yolks
- 2-4 tablespoons freshly squeezed lemon juice, or more to taste
- 1 bunch green onions (scallions), white and light green parts thinly sliced
- Croutons, for serving, preferably homemade
Instructions
- Prepare the asparagus by snapping each stalk where it naturally breaks. Keep the tender tops separate from the tougher bottom portions. Cut the asparagus tips into pieces about 1 inch long and set them aside.
- Heat 1 tablespoon oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Cut the bacon into 1-inch pieces and add it to the hot pan. Cook, stirring often, until the bacon is crisp. Remove it with a slotted spoon and place it on a paper towel-lined plate.
- Pour off all but about 1 tablespoon of the bacon fat. Return the pan to medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, thyme, and crushed red pepper, then cook for 1 minute more.
- Pour in the white wine, increase the heat to high, and boil until the liquid reduces to about 2 tablespoons. Add the broth or water, bay leaves, salt, pepper, and the bottom halves of the asparagus stalks. Bring to a boil, then cover, reduce the heat to medium-low, and simmer for 20-30 minutes, until the stalks are very tender.
- Working in batches and taking care with the hot steam, ladle 2-3 cups of asparagus and broth into a blender. Purée until smooth, then pour through a strainer into a large bowl. Repeat until all of the soup has been blended and strained.
- Add the heavy cream and egg yolks to a small bowl or large measuring cup and whisk until combined. Very slowly pour about 1 cup of the warm puréed soup into the cream mixture, whisking constantly so the egg yolks do not scramble. Set aside.
- Return the remaining strained soup to the saucepan. Place it over medium heat and bring it back to a gentle simmer. Add the reserved asparagus tips and cook just until fork-tender, about 1 minute.
- Remove the pot from the heat. Slowly pour in the cream and egg yolk mixture, stirring constantly as you pour to keep the yolks smooth.
- Stir in 2 tablespoons fresh lemon juice. Taste the soup and adjust with more salt, pepper, or lemon juice as needed. Stir in the sliced green onions.
- Serve the cream of asparagus soup hot, topped with crispy bacon and croutons.
Notes
- This recipe can be made with 3 pounds of fresh asparagus spears, or with an equivalent amount of reserved frozen asparagus ends plus a handful of fresh asparagus tips. Saving the woody ends of asparagus is a useful way to prepare this soup later without wasting the lower parts of the stalks.
- Straining Cream of Asparagus Soup: You can skip straining, but the finished soup may contain small fibrous pieces. A regular colander usually has holes that are too large to catch the fibers, while some fine mesh strainers may be too tight. Use a strainer that catches most of the fibers while still allowing the soup to pass through easily.
Nutrition Information:
Nutrition details are not provided.
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