Asparagus Soup

Here’s a Cream of Asparagus Soup recipe inspired by Ruth’s Dishes:


  • 2 pounds fresh asparagus
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Lemon wedges for serving (optional)


  1. Rinse the asparagus spears under running water and trim off the woody ends. Cut the asparagus into 1-inch pieces.
  2. Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced garlic and cook until soft and translucent, about 5 minutes.
  3. Add the asparagus to the pot and sauté for 2–3 minutes until slightly tender.
  4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15–20 minutes until the asparagus is fully cooked.
  5. Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
  6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
  7. Simmer the soup for an additional 5 minutes until heated through.
  8. Serve hot with lemon wedges on the side, if desired.

Enjoy your delicious and creamy asparagus soup!

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