Filled with flavour, this creamy asparagus soup and bacon is a great way to enjoy spring produce. The tender asparagus blends in with bacon, parmesan cheese, garlic, fresh lemon juice and silky soup. Of course, you don’t need heavy cream unless you want it.
Asparagus soup
This is not a cream in asparagus soup, but thanks to the silky rich properties of this simple soup recipe, you will never know it.
Outside of asparagus, you probably already have everything you need to make it in your home.
This cream-free asparagus soup makes four bowls, but I highly recommend double it again the next day.
Like this recipe
If you’ve never made asparagus soup and want to try it, this is what you’ll try. Here’s why this creamy asparagus soup recipe is amazing:
Lots of healthy greens are no heavy cream (don’t miss it) just a touch of less healthy bacon, and a touch of healthy Parmesan cheese that can easily be adapted to vegetarians
Common recipe variations
Asparagus soup and heavy cream – If you adore the addition of cream, throw a splash of heavy cream before it melts in. The sour cream population also helps a lot.
Low Sodic Asparagus Soup – To create a low Sodic version, use a low or non-resistant broth and omit the added salt.
Vegetarian Asparagus Soup – To make this vegetarian, remove the bacon and replace the soup with vegetable soup. You should also use vegetarian parmesan cheese.
Fresh Herbs – Garnish with fresh mint or basil for a fresh spring flavor.
Side dish ideas
My go-to dish for soups is always garlic bread or biscuits. For a bit of inflating, serve grilled cheese sandwiches, Caesar salads, or even a light vegetable quiche. Of course, the crispy croutons are also excellent.
Tips for success
After making 100 soups, here are my tips for success:
Immersion Blender – If you have one, we highly recommend using an immersion blender. It’s easier than chilling the soup and adding it to the blender. Woody Ends – Do not remove and skip the Woody ends from the asparagus stems before use. If used, the texture is not creamy. Remaining Asparagus – This is a great way to run out of remaining asparagus, such as asparagus or smoked asparagus.
Creamy Asparagus Soup Recipe FAQ
Perfect for soup, asparagus is a thin, medium-sized spear because it is soft and cooked quickly and blends smoothly into the soup. Find a vibrant green spear that’s not limp.
Chill the soup and then transfer to an airtight container. Store in the fridge for up to 4 days. Keep it warm, warm and warm on low heat on the stove.
Chill the soup and then transfer it to a ziplock bag. Store in the freezer for up to 3 months. Thaw in the fridge overnight and gently heat on the stove over low heat.
Other soup recipes
Here are some popular soup recipes to check out:
This recipe was originally posted in April 2015, but was updated in February 2025 with new photos and additional text. Above is one of the original photos. The recipe remains the same.
Bacon and asparagus soup
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Serving: 4 Serving
calorie: 316kcal
Fee: $8
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Instructions
Cut off the tip of the asparagus spear and cut the stem into 1/2″ sections. Keep any tips you use in another recipe.
Add butter to a large stock pot and heat over medium heat.
Remove the skin from the garlic cloves and pound it with a heavy knife. Add the crushed garlic to the pan along with the chopped onion. Cook until the onion is tender, about 7-8 minutes.
Add chopped asparagus, chicken soup, 4 slices of bacon bacon, chili powder, ground thyme, salt and black pepper to the pot and bring to a boil quickly. Cover the pan, reduce heat and simmer for about 30 minutes until all vegetables are tender and tender.
Blend using an immersion blender or blender until completely smooth. *Note 2
Options – Thread the puree soup through a fine sieve and remove any fibers if necessary.
Return the soup to the stock pot and return it to the stew.
Add the lemon juice and grated Parmesan cheese and mix.
Taste the soup and add salt, pepper, cheese and lemon juice if necessary.
Divide the soup into four bowls and garnish with the tip of asparagus and two slices of crushed bacon. *Note 1
Note
Note 2 – For safety reasons, chill the soup before blending.
nutrition
calorie: 316kcal | carbohydrates: twenty fourg | protein: 11g | fat: twenty twog | Saturated fat: 11g | Polyunsaturated fat: 2g | January Saturated Fat: 7g | Trans Fat: 0.5g | cholesterol: 48mg | sodium: 2320mg | potassium: 663mg | fiber: 6g | sugar: 11g | Vitamin A: 2947iu | Vitamin C: twenty fourmg | calcium: 148mg | iron: 5mg
