Creamy Asparagus Soup

Creamy Asparagus Soup

5 from 10 reviews

This bowl licking Creamy Asparagus is a family favorite.  It comes together so quickly and topped with crisp bacon and croutons it makes a complete meal.


  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves chopped garlic
  • 1/8 teaspoon ground thyme
  • 6 cups low sodium chicken broth
  • 1 1/2 lbs asparagus trimmed and cut in 2 inch segments
  • 1 large Russet potato peeled and cut into small chunks
  • Salt and pepper to taste
  • 3 slices crispy cooked bacon chopped
  • 1 1/2 cups croutons


  1.  Add olive to a dutch oven or heavy stockpot over medium heat. Add onion and cook until it is translucent; approximately 5 minutes.  Reduce heat to low: add garlic and ground thyme. Cook for an additional 1 minute.
  2. Pour in chicken broth and add chopped asparagus and potato.  Cook until asparagus and potato are really soft; about 20 minutes.  In the last 2 minutes of cooking add the reserved stalks.  Using tongs remove the reserved spears from the pot.  Cut the blanched asparagus into 2-2 1/2 inch pieces.
  3. Using an immersion blender puree the soup. Salt and pepper to taste. Ladle soup into bowls and top with chopped bacon, croutons and  blanched asparagus tops.


  • Trim off the rough bottom ends of your asparagus and discard.
  • Cook your bacon nice and crispy and don’t add it until you are ready to serve.
  • Simmer the asparagus and potato until they are quite soft so they puree easily.
  • If you do not have an immersion blender you can puree this in a blender just make sure you remove the center cap on the top to let the steam out.
  • Salt and pepper to taste.  We like a lot of fresh cracked pepper in ours.


Keywords: asparagus soup, soup, creamy soup, asparagus recipe,

Sharing is Caring

Help spread the word. You're awesome for doing it!

Privacy Policy