There’s something wonderfully comforting about a bowl of homemade soup, and this cream of asparagus soup is a true springtime delight. It’s light, fresh, and so beautifully green that it instantly lifts the table. Ready in under half an hour, this is the kind of recipe you can turn to for a quick lunch, a dinner starter, or even an elegant course when entertaining.
The secret to this soup lies in the asparagus itself. Using fresh, tender spears makes all the difference, giving the soup its delicate flavor and silky texture. I love pairing asparagus with a touch of thyme and garlic, which enhances its natural sweetness, while the crème fraîche adds a gentle richness without being heavy. It’s a combination that feels refined yet wonderfully simple.
One of my favorite ways to serve this is with a loaf of my focaccia bread. The bread, golden on top and soft within, is delicately perfumed with fresh rosemary and finished with just the right touch of sea salt. Its herbal fragrance enhances the freshness of the asparagus, while its texture provides the perfect contrast to the smoothness of the soup.
This recipe is also a reminder of how little you need to create something truly delicious. A handful of fresh ingredients, a few minutes on the stove, and you have a soup that feels like spring in a bowl. It’s versatile too – serve it warm on a cool evening or even slightly chilled on a hot day for a refreshing twist.
Cream of Asparagus Soup
Equipment
- Immersion Blender
- Sharp knife
Ingredients
- 1 white onion diced
- 1 tsp chopped fresh thyme
- 2 lbs asparagus chopped and trimmed (900g)
- 1½ cups chicken broth 360ml
- 1½ cups water 360ml
- 2 tbsp butter 28g
- ½ cup crème fraîche 120g, plus extra to serve
- 1 tbsp minced garlic
- Fresh chives for serving
Instructions
- In a large saucepan, melt the butter over medium heat. Add the onion and thyme and cook until softened. Stir in the garlic and cook for another minute.
- Add the asparagus, broth, and water, then season with salt and pepper. Bring to a boil, reduce heat, and simmer for about 8 minutes until the asparagus is tender.
- Using an immersion blender, blend until smooth. Stir in the crème fraîche and heat through, then adjust seasoning.
- Serve topped with extra crème fraîche and fresh chives.
Did you make this recipe?
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