Asparagus (No cream) Creamy Soup - with garnish and overhead view


Asparagus (No cream) Creamy Soup - with garnish and overhead view

I love having a powerful blender to make this Creamy (No Cream) Asparagus Soup every year when the local asparagus season rolls around. A few potatoes thrown into the soup, will give it a creamy texture when pureed. And how do I get the asparagus to retain its bright green colour?

Read on to discover the trick that my favourite asparagus grower, Elna Edgar of Edgar Farms showed me. And for a hugely frugal tip: instead of buying the bundles of perfectly sized and shaped asparagus, when I want to stock up on this soup for the freezer, I buy the bags of odds and sods for a fraction of the price. Still one more tip – because there’s no cream in the soup, it freezes beautifully and is a breath of spring air during our long cold Canadian winters.

Asparagus (No cream) Creamy Soup - with garnish


Asparagus (No cream) Creamy Soup - with garnish and overhead view

Adding potatoes while cooking gives this asparagus soup a creamy texture once pureed.

  • Author: Karen Anderson
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 to 6 bowls
  • Category: Soups
  • Method: Puree
  • Cuisine: Canadian
  • Diet: Vegetarian


  • 1 teaspoon extra virgin olive oil

  • 1 teaspoon butter (if you want to make this vegan use more olive oil instead of the butter)

  • 1 yellow onion, chopped

  • 3 stalks celery, chopped

  • 1 clove garlic, chopped

  • 4 cups vegetable (or chicken) broth

  • 2 medium potatoes, peeled and chopped

  • 1 bunch asparagus, washed and chopped in 2-inch pieces (save a few tips for garnish)

  • 1 small head of romaine lettuce

  • Salt and pepper – to taste

  • Chive flowers or other edible flowers (optional) for garnish


  1. Heat a soup pot over medium heat and add the oil and butter followed by the onion and celery and cook until the onion is translucent.
  2. Stir in the garlic and leave for about one minute the add the broth and potatoes. Cover with a lid and cook until the potatoes are tender – about 15 minutes. 
  3. Add the asparagus, cover and steam for about 5 minutes before adding the romaine lettuce (this is the secret ingredient that keeps your soup a bright green!) and steaming for 2 more minutes.
  4. Transfer the contents of the soup pot to a Vita-Mix or other high power blender and puree until smooth. 
  5. Return to the soup pot, add the salt and pepper to taste and reheat.
  6. Enjoy garnished with a few of the asparagus tips you saved and some chive blossoms or other edible flowers (if available).


This soup freezes beautifully.

Equipment: Soup Pot, knife, cutting board, Vita-Mix or other powerful blender

Keywords: pureed soups

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