Creamy Asparagus Soup

This easy asparagus soup recipe will become your go-to for any time you’re in the mood for something comforting and nutritious. With simple ingredients and minimal preparation, you don’t have to wait for a special occasion to enjoy a delicious bowl of asparagus soup.

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All about Asparagus Soup

Asparagus soup is a simple dish that you can enjoy any time of the year. The bright and creamy flavor makes it suitable for a light meal or a side dish to accompany a main course.

Its unique taste comes from the combination of asparagus, potato, onion, garlic, evaporated milk, and seasoning, which creates an unmistakable flavor profile. You can serve this asparagus soup hot or cold depending on your preference and the season.

Asparagus is the star of this dish, so it is both healthy and tasty. Asparagus is a nutrient-rich green vegetable. It has very few calories and no fat, so it’s a great addition to a healthy diet plan. Asparagus is high in vitamin K, folate, vitamin C, iron, and dietary fiber. It is also rich in antioxidants to fight damaging free radicals in your body.

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Ingredients You’ll Need for Asparagus Soup

  • White onion
  • Garlic clove
  • Thin asparagus
  • Medium-sized potato
  • Vegetable stock
  • Evaporated milk
  • Olive oil
  • Salt
  • Dried oregano
  • Black pepper
  • Bacon pieces (for garnish)
  • Grated Parmesan cheese (for garnish)

How to Make Asparagus Soup

  1. Peel the garlic clove, onion, and potato. Finely dice the onion and potato and mince the garlic clove. Set aside.
  2. Snap off the ends of the asparagus to remove the toughest parts. Cut the asparagus into small pieces and set them aside.
  3. Heat the olive oil in the pot over medium-high heat. Add the garlic and onion and cook for 10 until golden and fragrant.
  4. Add the asparagus and potato to the pot and saute for a couple of minutes.
  5. Add the vegetable stock, salt, pepper, and dried oregano to the pot. Mix well and cook for 20 minutes on low heat.
  6. While the soup is cooking, fry the bacon pieces.
  7. Add the evaporated milk, leaving a little for garnish, and mix well.
  8. Process the mixture in a food processor or use an immersion blender.
  9. Serve the soup with a drizzle of evaporated milk and sprinkle with the fried bacon pieces and fresh grated Parmesan cheese.

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Tips and Variations for Asparagus Soup

Follow these tips for the best asparagus soup, and try out these variation ideas.

  • Use the freshest asparagus you can find. The fresher the asparagus, the sweeter and more flavorful your soup will be. Look for bright green stalks that are firm to the touch and avoid those with signs of wilting.
  • Be sure to trim off any woody parts at the end of the stems before cooking.
  • Use thick asparagus instead of thin asparagus stalks if that is all you can find. I like to use thin asparagus because they are super tender and cook very fast.
  • Use frozen asparagus if you prefer. Thaw the asparagus before continuing with the recipe.
  • Substitute chicken stock for vegetable stock.
  • Use cream or yogurt instead of evaporated milk. This works especially well for the garnish.
  • Omit the potato if desired. The potato is used in the recipe to add thickness to the soup. Or you substitute cornstarch and water for the potato by adding a mixture of 3 tablespoons of cornstarch and 2 tablespoons of water into the soup.
  • Add a variety of herbs and spices, such as dill, thyme, or rosemary, for added flavor.
  • To make it heartier, you could add cooked chicken or beef to the soup.
  • Top off your creation with some roasted almonds or pine nuts for an extra crunchy texture.
  • For a Mediterranean-style asparagus soup, add tomatoes, olives, and feta cheese to the puree. Garnish with a sprinkle of chopped parsley or mint leaves.
  • Spice up your asparagus soup with a touch of curry powder or garam masala. The warm flavors of the spices will bring out the natural sweetness of the asparagus and make for a unique dish.

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Asparagus Soup FAQs

Is this asparagus soup vegan?

The recipe is not vegan as written, but you can make a few changes to make it suitable for a vegan diet. Substitute a plant-based milk, such as almond or coconut milk, for the evaporated milk, and omit the bacon and Parmesan cheese for the garnish.

How do I store leftover asparagus soup?

After you chill any leftover asparagus soup, you can store it in a sealed container for up to 5 days.

Can I freeze this asparagus soup?

I do not recommend freezing this soup because it develops an undesirable consistency when it is defrosted.

Other Soup and Stew Recipes

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Creamy Asparagus Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Healthy, comforting, and super tasty asparagus soup. Filled with flavor and so easy to make, this asparagus soup is perfect for wintertime!


  • 1 white onion 
  • 1 garlic clove
  • 10 oz thin asparagus
  • 1 medium-sized potato
  • 5 cups vegetable stock
  • 1 cup evaporated milk 
  • 2 tablespoons olive oil 
  • 1 ½ teaspoons salt (or to taste) 
  • 1 tablespoon dried oregano 
  • 1 teaspoon black pepper
  • ½ cup bacon (for garnish)
  • ½ cup grated parmesan cheese (for garnish)


  1. Peel the garlic clove, onion, and potato. Dice finely and mince the garlic clove. Set aside. 
  2. Snap the ends of the asparagus to remove the toughest part. Cut it into small pieces and set it aside. 
  3. In the pot with some olive oil add the minced garlic and diced onion. Cook for
    10 minutes on medium-high heat until golden and fragrant. 
  4. Add the asparagus and the potato to the pot and saute for a couple of
  5. Add the veggie stock to the pot and season with salt, pepper, and dried
    oregano. Mix well and cook for 20 minutes on low heat. 
  6. While the soup is cooking, fry the bacon bits. 
  7. Add the evaporated milk (leave some for garnish), mix well and process with
    a food processor or an immersion blender. 
  8. Serve the soup with a bit of evaporated milk, some fried bacon bits, and freshly grated parmesan


You can use thick asparagus or thin ones, completely up to you. I like to use thin asparagus since they are super tender and cook very fast. 

It is possible to use frozen asparagus as well; if using thaw first. 

Instead of evaporated milk, you can use cream or even yogurt (especially for the garnish part) 

Chicken stock instead of veggie stock is also perfect for this recipe. 

The potato is added to add thickness to the soup, you can omit it or substitute for diluted cornstarch in water (around 3 tablespoons cornstarch + 2 tablespoons cold water) 

Once it’s cold, it can be stored and portioned in the fridge for up to 5 days. I do not recommend freezing it, since the consistency gets weird once defrosted. 

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Asparagus soup ingredients

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Author: Lindsay Delk

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