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Cream of Asparagus Soup (Without Cream)

Potatoes give this "Cream" of Asparagus Soup its creamy texture without the cream. Garnished with fresh asparagus tips and ground black pepper

This post is sponsored by Plugra Butter

I love all the fresh asparagus of spring. I buy it several pounds at a time. Yes, we love it that much. Now, you know how spring weather goes. One day it is warm and sunny, the next it is drizzly and cold. Here in Utah those changes can happen within an hour. Why did I ever leave California?!? That means some days I’m still shivering and need a good soup to warm me from the inside out. This “cream of” soup uses no cream to keep you from feeling weighed down and covering up the springtime feel of the asparagus. The potato lends it all the creaminess (texture-wise) it needs. This is also a great time to remind you about all the wonderful benefits of butter. It’s contains healthy saturated fat and is rich in fat-soluble vitamins among other benefits. So you know, it’s pretty good stuff.

Cream of Asparagus Soup (Without Cream)

Rachel Farnsworth

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Ingredients

Instructions

Trim the tough ends off the 1 pound fresh asparagus and discard. Cut off the tips and reserve them for later use. Cut the rest of the stalks into 1/2-inch pieces.
Melt 1/4 cup butter in a large saucepan or soup pot over medium high heat. Add in the minced 1 onion and saute for 5 minutes. Add in the crushed 4 cloves garlic and saute an additional minute. Stir in 3 tablespoons flour until white specks are all absorbed.
Pour in 4 cups chicken broth, diced 1 potato and asparagus stalks and bring to a boil over high heat. Season with salt and pepper. Reduce heat to medium-low and simmer for 15 to 20 minutes, until potato chunks are tender.
Fill a separate medium saucepan with salted water and bring to a boil. Add in asparagus tips and boil 3 to 4 minutes until tender. Drain and reserve.
Puree the potato mixture using an immersion blender, or transfer in batches to a blender. Puree until smooth.
Stir in asparagus tips and serve hot with freshly ground pepper.

Nutrition

Calories: 173kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 1241mg | Potassium: 447mg | Fiber: 3g | Sugar: 4g | Vitamin A: 975IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 3mg

Course: Soup

Cuisine: American

Keyword: Cream of Asparagus Soup (Without Cream)

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8 Comments

Gwen says:

February 2, 2020 at 9:50 am

❤️❤️❤️ This recipe. I used light butter to cut down on the calories and it was still delicious. I can’t believe that just adding a potato makes it nice and creamy. I‘m making it again tonight!!

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Nedra Brannan says:

April 1, 2016 at 2:32 am

Seems like very easy recipe… And another recipe on my list now

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Valerie Hoff DeCarlo says:

March 19, 2015 at 12:02 am

I'm always looking for ways to make things creamy without using real cream. I've tried evaporated milk, fat free Half and Half, potato flakes but will give this recipe a whirl! Especially since I'm totally eating asparagus every day lately! 🙂

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kristy @ the wicked noodle says:

March 18, 2015 at 1:45 pm

I absolutely LOVE cream soups but love them even more without actual cream! Asparagus is going to be popping out of the ground very soon around here and I can't wait to use some to try this yummy soup!

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Pam Greer says:

March 18, 2015 at 12:08 pm

I love that you kept it creamy without cream!

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Lisa Riedl says:

March 18, 2015 at 11:06 am

Love how the asparagus flavor is highlighted in the soup! I need to try this asap!

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Arman @ thebigmansworld says:

March 18, 2015 at 8:21 am

Looks so creamy and no butter? That is awesome!

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Michelle says:

March 18, 2015 at 4:38 am

I love asparagus and this soup looks creamy and delicious!

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