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An easy asparagus soup recipe served up in a white bowl with bacon bits and a drizzle of olive oil on top.

Cream of Asparagus Soup Recipe

This Cream of Asparagus Soup Recipe screams springtime with tender, fresh asparagus. Roasting the asparagus gives it another layer of flavor. This asparagus soup recipe will soon become a family favorite. It's an easy delicious soup!
Course Soups and Stews
Cuisine American
Keyword Asparagus Soup Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 167kcal
Author Deb Clark


  • 2 lbs roasted asparagus
  • 2 large Yukon Gold potatoes, about 4 cups diced chopped into 1/2" dice
  • 1/2 onion chopped
  • 2 stalks celery chopped
  • 1 clove garlic minced
  • 3 slices of bacon
  • 1/2 cup shredded Parmesan cheese or a rind Parmesan cheese
  • 4 cups chicken broth
  • 1/2 tsp each salt & pepper for roasting asparagus
  • 2 tbsp olive oil
  • 3/4 tsp salt optional


  • Preheat the oven to 375 degrees
  • Start by roasting the asparagus - snap off the woody ends and reserve for vegetable stock or another use. Lay the asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt & pepper. Put in the preheated oven for 15 minute. Remove from oven, allow to cool. When cool, cut into 1/4" pieces.
  • While the asparagus is cooking, brown the bacon in a large stockpot over medium heat. Remove when crispy, reserving the drippings. 
  • Next, add the potatoes, onions, celery and Parmesan cheese rind (if using shredded parmesan add this after adding the stock) and season with black pepper. Cook the vegetables for about 5 minutes, they will be slightly browned.
  • Add in the stock and about 3/4 of the chopped asparagus. (Reserve adding salt and remaining asparagus until the end of the cooking process.) Increase the heat and bring it to a boil. Reduce it to a simmer and continue cooking until the potatoes are fork tender, about 15 minutes. Turn off the heat.
  • Remove the remains of the Parmesan rind (it's job is done!) If you're using shredded parmesan, add it now and stir until incorporated.
  • Using a submersion or stand blender, blend the soup until it is creamy. 
  • When the consistency is to your liking, taste & adjust seasonings, add salt if needed.
  • Garnish with reserved asparagus and bacon crumbles. A drizzle of good olive oil adds so much flavor!


Calories: 167kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1272mg | Potassium: 510mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1275IU | Vitamin C: 20.7mg | Calcium: 146mg | Iron: 3.7mg