Asparagus Soup

This bright, creamy soup feels fancy, but it couldn't be easier.

asparagus soup
Photo: Photography: Caitlin Bensel, Food Styling: Karen Rankin
Active Time:
15 mins
Total Time:
40 mins

This pretty green soup tastes fancy, but is surprisingly simple and quick. Fresh asparagus is the star, of course, highlighted by fragrant tarragon and chives, and a splash of cream to round out the richness. When shopping for fresh asparagus, look for spears that are plump and firm with tightly closed tips, a sure sign of freshness and tenderness, no matter the size of the spears. It's best to enjoy asparagus soon after it's harvested, but to help it last a few more days in the fridge after you bring it home, trim a little off the cut ends off the spears so that they can take up water, and then stand them upright in a tall cup or jar with a little cool water in the bottom to keep the ends of the spears damp.


  • 2 tablespoons unsalted butter

  • 1 small (about 2 ounces) shallot, chopped (about ¼ cup)

  • 1 tablespoon chopped garlic (from 3 garlic cloves)

  • 1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces (4 cups)

  • 1 tablespoon chopped fresh tarragon, plus more for garnish

  • 2 ½ cups vegetable broth or chicken broth

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ½ cup heavy whipping cream, plus more for garnish

  • 1 tablespoon white wine vinegar

  • Chopped fresh chives


  1. Melt butter in a large Dutch oven or pot over medium. Add shallot and garlic; cook, stirring often, until shallot is translucent and garlic is fragrant, about 4 minutes. Add asparagus and tarragon; cook, stirring often, until asparagus is bright green, about 3 minutes. Stir in broth, salt, and pepper; bring to a boil over medium-high. Reduce heat to medium-low; simmer, undisturbed, until asparagus is tender and flavors meld, about 15 minutes. Remove from heat.

  2. Transfer soup to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 45 seconds. Return soup to pot; stir in cream and vinegar. Divide soup evenly among 6 bowls. Garnish bowls with a swirl of cream, chives, and additional tarragon.

Related Articles