Cream Of Asparagus Soup is super easy, rich and creamy and my absolute favorite way to eat asparagus.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: American

Ingredients

  • 2 lb asparagus (woody ends trimmed, cut into 1″ pieces (around 3.5 – 4 cups))
  • 2 tablespoons olive oil ((or butter))
  • 3 cloves garlic (minced)
  • 1 medium onion (finely chopped)
  • 2.5 cups vegetable broth ((or water))
  • 1/4 teaspoon black pepper powder (to taste)
  • salt (to taste)
  • 1/2 cup heavy cream ((or coconut cream))

Optional toppings

  • pumpkin seeds
  • lightly steamed asparagus tips
  • fresh ground pepper
  • extra cream
  • lemon juice

Method

Instant Pot Method:

  1. Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic and saute for 30 seconds.
  2. Next add onions and saute until they soften.
  3. Then add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus is tender, 2 to 3 minutes.
  4. Pour vegetable broth (or water) into the Instant pot. Add salt and black pepper.
  5. Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
  6. When the instant pot beeps, let the pressure release naturally. Open the lid
  7. Blend the soup using an immersion until it is creamy and smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled. Add heavy cream (or coconut cream) and stir well.
  8. Adjust seasoning. If you think the soup is too thick, you can add vegetable broth (or water) to the soup and boil it for 2 minutes.
  9. While serving sprinkle pumpkin seeds and more cream if required.

Stovetop Pot Method:

  1. Follow the same steps as Instant Pot. For the stovetop pot, cover and simmer until the vegetables are soft, about 20 minutes on medium flame. All other steps remain the same.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.