About Brenda Gantt’s Asparagus Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried, friendly cooking videos have won her a huge following. Her style is simple: everyday ingredients, plain instructions, and food that tastes like home. You can read more about her journey in our stories and keep up with the latest in our news section.
Asparagus soup fits right into that tradition. It takes a spring vegetable that is often served as a side and turns it into a smooth, comforting bowl using the pantry basics Southern cooks always have on hand: butter, onion, flour, broth, and cream. The result is rich without being heavy, and the fresh green flavor comes through in every spoonful.
This soup works for a quick weeknight supper, a ladies’ luncheon, or the first course at an Easter or Mother’s Day table. If you enjoy it, you’ll find more of her homestyle soups, like potato soup and vegetable soup, in our recipe collection.
Watch How It’s Made
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Brenda Gantt Asparagus Soup Recipe
Ingredients
Kitchen Tools Needed
- Large soup pot or Dutch oven
- Immersion or countertop blender
- Fine mesh strainer (optional)
- Sharp knife & cutting board
- Whisk & ladle
Not sure which pot or blender to use? Our kitchen guides can help.
Instructions
- Prep the asparagus. Snap or trim the woody ends off the asparagus. Cut the top 1½ inches off about 12 spears and set these tips aside for garnish. Chop the rest into 1-inch pieces.
- Cook the onion and garlic. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds.
- Make the base. Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the chicken broth, whisking constantly so no lumps form.
- Simmer the asparagus. Add the chopped asparagus, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the asparagus is very tender.
- Blend. Carefully purée the soup with an immersion blender, or in batches in a regular blender (vent the lid and cover with a towel), until smooth. For an extra silky soup, pour it through a fine strainer.
- Add the cream and tips. Return the soup to the pot over low heat. Stir in the cream and the reserved asparagus tips. Heat gently for 3 to 4 minutes until the tips are tender. Do not let it boil.
- Finish and serve. Stir in the lemon juice and taste for salt and pepper. Ladle into bowls and top with Parmesan if you like.
Hot soup expands when blended. Fill a regular blender no more than halfway and vent the lid to avoid splatters.
Nutrition Facts
| Calories | 280 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 13 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sodium | 800 mg |
| Sugar | 5 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Asparagus Soup
Vitamin K & Folate
Asparagus is a good source of vitamin K, which supports bone health and normal blood clotting, and folate, a B vitamin the body needs to make new cells.
Fiber & Gut Health
Asparagus provides fiber and a prebiotic fiber called inulin that feeds beneficial gut bacteria.
Antioxidants
Asparagus contains antioxidants such as vitamin C and vitamin E that help protect cells from damage.
Naturally Low-Calorie Vegetable
Asparagus itself is very low in calories, so the vegetable does a lot of the work and a bowl feels filling.
What to Avoid
Preparation Mistakes
- Don’t skip trimming the woody ends. They stay tough and stringy even after blending.
- Don’t let the soup boil after adding cream. High heat can make cream-based soups separate.
- Don’t undercook the asparagus. It should be very tender before blending for a smooth soup.
Storage Mistakes
- Don’t leave it out. Refrigerate within 2 hours of cooking.
- Don’t freeze it with the cream added. Freeze the base, then stir in cream after reheating.
- Don’t reheat at a hard boil. Warm it gently over low heat.
Dietary Considerations
- Contains Dairy (butter, cream)
- Contains Gluten (flour)
- Moderate Sodium
Pro Tips for the Best Asparagus Soup
- Snap, don’t cut, the ends. Bend each spear until it snaps naturally where the tender part begins.
- Save the tips. Adding them at the end gives the soup a fresh bite and a pretty garnish.
- Strain for silkiness. A fine strainer removes any remaining fibers.
- Finish with lemon. A little acid brightens the flavor and balances the cream.
- Taste at the end. Broths vary in saltiness, so add salt after the soup is finished.
Want more shortcuts like these? Browse our cooking tips.
What to Serve With Asparagus Soup
Beverages
- Iced tea
- Sauvignon Blanc
- Lemonade
Serve Alongside
- Grilled cheese sandwiches
- Buttermilk biscuits
- Cornbread
- Chicken salad
When to Serve
- Spring lunch
- Easter dinner
- Mother’s Day brunch
- Weeknight supper
Planning a brunch? Pair it with something from our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Heavy cream | Half-and-half or whole milk | Lighter; stir in at the end and don’t boil. |
| Chicken broth | Vegetable broth | Makes the soup vegetarian. |
| All-purpose flour | 1 tablespoon cornstarch mixed with cold water | Gluten-free; stir into the simmering broth. |
| Butter | Olive oil | Dairy-free base, slightly different flavor. |
| Fresh asparagus | Frozen cut asparagus | Add a few minutes of simmering time. |
Storage & Reheating
Refrigerator
Cool, then store in an airtight container for 3 to 4 days.
Freezer
Freeze the soup before adding the cream, for up to 3 months. Thaw overnight in the fridge, then stir in the cream.
Reheating
Warm gently on the stove over low heat, stirring often. Add a splash of broth or milk if it has thickened.
Frequently Asked Questions
Straining is optional but gives the silkiest result. Asparagus is fibrous, and unless you have a high-powered blender, small stringy bits can remain after blending. Pour the soup through a fine mesh strainer and press with a spoon. If you like a heartier, more rustic soup, skip it.
Yes. Use about 2 pounds of frozen cut asparagus and add it straight to the pot with the broth, allowing a few extra minutes of simmering. The color and flavor are slightly milder than fresh, but it makes a good soup out of season.
Yes, with one tip: freeze the soup before adding the cream, for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream and lemon juice at the end. Cream can separate when frozen.
Yes. Use half-and-half or whole milk for a lighter soup, or leave the cream out entirely. The butter-and-flour base and puréed asparagus still give a creamy texture. Evaporated milk also works well.
Stringiness comes from the woody lower stalks, so snap off the tough ends before cooking and strain if needed. A slightly bitter taste can come from overcooked or older asparagus. A squeeze of lemon juice and a small pinch of sugar at the end will balance it.
Yes. Chill the soup for at least 4 hours and serve it cold on a warm day. Cold soup dulls flavors, so taste and add a little more salt and lemon juice before serving.
Reader Reviews
More Brenda Gantt Soup Recipes
- Potato SoupThick, creamy, and filling
- Vegetable SoupA hearty bowl of garden vegetables
- Chicken SoupClassic comfort for any day
- Cabbage SoupSimple, budget-friendly, and warming
- French Onion SoupCaramelized onions under melted cheese
- 15 Bean SoupA slow-simmered pot of beans
- Turnip Green SoupA Southern favorite with greens
- Diet SoupA light, low-calorie option
- Tomato GravySouthern classic over biscuits or rice
Explore More
It’s gonna be good, y’all. Ladle it up while it’s hot.
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