Cream of Asparagus Soup with Parmesan and Garlic

Cream of Asparagus Soup gets better with the addition of Parmesan cheese and lots of garlic. The best part, it’s ready in under 15 minutes!

Cream of Asparagus Soup with Parmesan and Garlic in 15 MinutesAsparagus is one of my favorite vegetables. You can tell that if you check out how many asparagus recipes I have on this site.

Probably my all-time favorite is this easy appetizer. You basically roast asparagus for a short time, then you let it come to room temperature. Shave on large shards of Parmesan cheese, drizzle with olive oil and sprinkle with chunky sea salt. Serve it as a finger food. Everyone (everyone!!) loves it. It’s amaaaaaazing.

 

That combination of asparagus with Parmesan cheese is what made me think to add Parmesan cheese to Cream of Asparagus Soup. And then, what goes great with Parmesan cheese? Garlic! It was a no-brainer.

I swear, you are so going to love this one.

Asparagus Soup with Garlic and Parmesan The SouperTip for this SOUPin15 recipe is to cut your veggies very small. If the soup was going to simmer for a long time, it wouldn’t matter how big you cut your asparagus. It would get soft for sure. But if you want the asparagus to get soft in just a few minutes, you need to chop it small.

Quick Asparagus Soup Trim the tough ends off of the asparagus by holding a clump of five or six spears in your right hand by their bottom ends. Grasp a few inches up the spears with your left hand. In a quick motion snap them all at once between your hands. Discard the bottom ends and repeat the process with more asparagus spears.

15 Minute Asparagus Soup Chop the trimmed asparagus into 1/2 inch pieces. Note that they don’t have to be even or really pretty since you’re going to purée them in the end. All that matters is that they’re small.

And here’s a hint, to chop things small and fast, it’s all about the knife. A great knife lets you slide right through a bunch of asparagus at once, making quick work of your chopping. Here are some of my favorite good quality knives for the job:

Mercer Culinary Genesis 6-Piece Forged Knife Block Set

Victorinox 3 Piece Chef’s Knife Kit

KitchenAid Triple Riveted 8-in. Chef’s Knife

OXO Good Grips Professional 8-in. Chef’s Knife
Asparagus Soup Here’s the creamy delicious recipe!

Cream of Asparagus Soup with Garlic and Parmesan

This classic soup is better than ever because of the addition of Parmesan and garlic. You're going to love it! If you want an asparagus garnish like in the picture, before blending the soup rescue a couple of asparagus tips and then chop them. You can alternatively use chopped chives or a swirl of whipping cream as a garnish. Or both! Yield 7 cups

Ingredients:

  • 4 cups low or no-sodium vegetable or chicken broth
  • 2 Tbsp. butter
  • 1 small onion
  • 2 lbs. asparagus
  • 4 cloves garlic
  • ½ tsp. salt
  • 2 oz. parmesan cheese
  • 1/2 cup heavy whipping cream

Directions:

  1. Measure the broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
  2. Meanwhile, put a large pot or Dutch oven over low heat. Cut the butter into small pieces and add it to the pot. As it melts, peel and chop the onion. Add the onion to the butter. Stir and cover. Increase heat to medium. Trim the tough ends off of the asparagus as described in the blog post above. Discard ends. Chop remaining asparagus into small (1/2-inch) pieces. Add to the onions. Stir and cover. Peel and mince the garlic. Add it to the asparagus along with the salt. Stir.
  3. At this point the broth should be finished heating. Add it to the asparagus. Cover. Increase heat to high and bring soup to a boil. Reduce to a simmer. Cook until asparagus is tender, 2-3 minutes. While it cooks, shred the parmesan.
  4. Use an immersion blender to puree the soup. Add the cream and heat through over medium heat but do not bring to a simmer. Remove from heat and stir in the parmesan cheese.

 

22 Responses to “Cream of Asparagus Soup with Parmesan and Garlic”

  1. Jan Kingrea — June 29, 2017 @ 5:01 pm (#)

    Can soneone give the keto nutritional values for the asparagus Parmesan soup? Thank you.

  2. Leonora Dean — June 21, 2017 @ 7:34 pm (#)

    Can cocoanut milk be used in this recipe?

    • Christine Pittman — June 28, 2017 @ 9:58 am (#)

      I think you probably could but I’d be concerned about the slightly sweet flavor not tasting right with the savory asparagus, Parmesan and garlic.

  3. Cynthia — June 19, 2017 @ 4:39 pm (#)

    Delicious. I eat the ketogenic diet. This was perfect. My first meal of the day was this soup. I followed completely all the ingredients and directions. I did put the soup in the Vitamix after it was finished due to those with texture issues. I added half slice avocado in my one cup is soup and used 1/2 ounce pork rinds for crunch factor. Thank you. Absolutely delicious!

  4. Asparagus Puree — June 12, 2017 @ 7:10 am (#)

    I love these types of dishes, easy and simple with a great result at the end, thanks for sharing this wonderful dish really, an excellent job on your part, I did and I love it, I will definitely repeat it again, keep it up And regards

  5. Carolee — May 31, 2017 @ 4:24 pm (#)

    To make a light version, Instead of cream,  try adding Marzetti light vegetable dip, you only need a spoonful or 2 to thicken soup up with, can use  with any veggie soups. Also I have made delicious asparagus soup with canned (cheapest) asparagus.
    Take 1/2 cup onion,
    3 pods of fresh garlic crushed and minced ( or gourmet garden in a plastic bottle I keep in the freezer I use about 1 tablespoons)
    1/4 cup bell pepper,
    saute in butter til transparent (can add  1/2 cup bacon and or diced ham chunks, if you want it meaty)  
    then add 2 cans (drain off 1/2 of the water in the can) of Asparagus spears,
    1 cup of chicken broth,
    cook til Hot, 5 min,
     take emulsifier and blend it all together,
    add the 1 spoonful at a time to taste of the Marzetti light vegetable dip…you can add chicken broth, water or milk to taste and depending on how thick you want your soup.  I put Garlic butter croutons in the top of mine for a crunch.! The last asparagus soup I made I added a little left over canned peas, 1/2 cup of rissotto, and some sprinkles of bacon. YUM  

  6. Melanie @ Rational Kitchen — April 7, 2017 @ 4:21 pm (#)

    I made this with a combination of fresh asparagus and leftover roasted asparagus that I’d seasoned with salt, pepper, garlic, and a squeeze of fresh lemon. All of those flavors worked perfectly in this simple, beautiful soup. Thanks for the great recipe!

    • Christine Pittman — April 10, 2017 @ 10:56 am (#)

      So happy you liked it, Melanie> I love the idea of roasted asparagus in there. Yum!

  7. Nancy — March 30, 2017 @ 5:55 pm (#)

    I am guessing the photo was made with white asparagus. It can be made with either. White tastes better in my opinion. 

    • Christine Pittman — April 3, 2017 @ 8:41 am (#)

      Nancy, NO it was made with green asparagus. But I think the yellow of the chicken broth and the white of the cream diluted the green color down to a yellow.

  8. Lesley — March 8, 2017 @ 9:00 pm (#)

    Christine – your asparagus soup is delicious! The garlic adds great flavour. It’s a beautiful green colour & as you said, so quick to make. My husband & I loved it & I will definitely make it again.

    • Christine Pittman — March 9, 2017 @ 12:58 pm (#)

      Thank you, Lesley! It is pretty, isn’t it? So happy you guys liked it.

  9. Brianna Herman — March 7, 2017 @ 2:48 pm (#)

    This may be a silly question, but do you use 2 lbs of asparagus before cutting the tough ends? Or start with 2 lbs, trim the ends and use what’s left. Just want to make sure :)

    • Christine Pittman — March 8, 2017 @ 11:38 am (#)

      Brianna, No, it’s not a silly question. It has to do with how people write recipes and how they are meant to be read.

      The general difference is between:

      2 lbs. trimmed asparagus
      2 lbs. asparagus, trimmed

      For the first one, you weigh it after trimming the asparagus. For the second, you weigh the asparagus before you trim it. That is, the information after the comma is preparation instructions that you do after you have already gotten out the specified amount.

      In the case of this recipe, I’ve written:

      2 lbs. asparagus

      And then in the instructions section it tells you to trim it. That’s therefore like the “2 lbs. asparagus, trimmed” example. In the ingredient list, you get your whole untrimmed asparagus and weigh it. Then later when following the instructions, you trim it.

      Hope that helps!

  10. Paul — February 10, 2017 @ 6:26 pm (#)

    I’m an asparagus grower – this looks awesome – have some cooking using some of my frozen asparagus. Thanks

  11. Lauren Hesse — November 14, 2016 @ 10:45 pm (#)

    Was looking for a recipe ever since our cruise where I fell in love with asparagus soup! This ones perfect no more searching! Made this soup for dinner and it was delicious! There was plenty left over as it was just my husband and I. We loved it! 

  12. Shelle — March 29, 2016 @ 3:53 pm (#)

    How does yours look so creamy yellow?  By the time I puréed the asparagus in, the soup was green.

  13. Liz @ The Lemon Bowl — June 15, 2015 @ 1:41 pm (#)

    We are right in the middle of Michigan asparagus season – this soup is right up my alley!

  14. Ginnie — June 15, 2015 @ 10:58 am (#)

    This sounds absolutely delicious … and so simple, too! Love it!

  15. Faith (An Edible Mosaic) — June 15, 2015 @ 10:12 am (#)

    Garlic is one of my favorite things to pair with asparagus, and this looks perfect with the addition of Parmesan too!

Trackbacks/Pingbacks

  1. Best Recipes of 2015 — December 31, 2015
  2. Quick Cream of Asparagus Soup - Yum Goggle — June 20, 2015

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