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Cream of Asparagus Soup

Homemade soups are the best thing ever! I love creamy and perfectly smooth soups and this recipe is exactly what I was trying to create.

This can be easily whipped up within 30 minutes and if you pair it with a baguette and perhaps a small side salad, then you've got yourself a meal! I hope you all enjoy :)

Cream of Asparagus Soup:

Yield: 4 Servings

Cook Time: 30 Min


- 1 Lb Fresh Asparagus

- 1 Small Yellow Onion

- 2 tsp Fresh Garlic, Minced

- 1 Tbsp Olive Oil

- 14.5 oz Can Cream of Potato Soup

- 3 Tbsp Earth Balance or Butter

- 3 Tbsp Flour

- 1 Tbsp Sea Salt

- 1 tsp White Pepper

- 1 Cup Soy Milk or Whole Milk

- ¼ Cup Coconut Cream

- 1 tsp Fresh Lemon Juice

- Optional: Chopped Parsley Garnish


1. Gather all ingredients. Wash asparagus, lemon, and parsley & dry off.

2. Chop asparagus into 1-inch pieces, making sure to throw away the ends.

3. Dice yellow onion and mince the garlic. Heat olive oil in a medium pot over medium heat and add the onion and garlic.

4. Sauté until the onions are translucent in color. Next, add the earth balance or butter in the same saucepan and melt. Add the flour and cook for 2 minutes.

5. Add chopped asparagus, 1 cup of cream of potato soup, and soy or whole milk to the pot and bring to a boil over medium heat.

6. Reduce heat to low and simmer until the asparagus can be easily pierced with a fork. Pour mixture into a blender or puree using a stick blender. Blend until smooth and creamy in texture.

7. Season with sea salt, white pepper, and lemon juice.

8. Garnish soup with coconut cream and fresh chopped parsley, enjoy! :)


- I recommend using a stick blender to quickly blend the soup, but be careful not to splash yourself with hot soup!

- When using a blender to blend hot items, always be careful opening the lid or the vent, hot soup could escape.

Click Link Below For Recipe PDF:

Cream of Asparagus Soup Recipe
Download PDF • 121KB

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