For a smoother soup, strain it through a fine-mesh sieve after blending. If you prefer a vegan option, substitute the butter with olive oil, use vegetable broth instead of chicken broth, and omit the heavy cream. You can add a tablespoon of cashew cream or coconut milk for richness. Adjust the amount of jalapeño pepper to your desired level of spiciness. For a milder flavor, remove the seeds and membranes completely. Garnish with a swirl of cream, a sprinkle of fresh herbs (such as chives or parsley), or a few toasted croutons for added texture.
Spicy Cream of Asparagus Soup
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS152
Elevate your asparagus experience with this vibrant soup, where the subtle sweetness of asparagus meets a gentle, warming spice. A comforting and sophisticated dish, perfect for a light lunch or elegant starter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol26 mg
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Fiber4 g
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Protein4 g
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Saturated Fat4 g
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Sodium510 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Melt the butter in a large saucepan or Dutch oven over medium heat. (1 minute)
02
Step
5 mins
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Be careful not to brown the onion. (5 minutes)
03
Step
3 mins
Pour in the chicken broth and bring to a gentle boil. (3 minutes)
04
Step
15 mins
Stir in the asparagus and diced potato. Reduce heat to low, cover, and simmer until the asparagus and potato are tender, about 12-15 minutes. (15 minutes)
05
Step
1 mins
Stir in the minced jalapeño pepper. (1 minute)
06
Step
1 mins
Carefully transfer the soup to a blender, filling it no more than halfway full. Secure the lid tightly and blend until smooth. Repeat in batches until all the soup is pureed. Alternatively, use an immersion blender to puree the soup directly in the pot.
07
Step
3 mins
Return the pureed soup to the saucepan. Stir in the heavy cream and heat gently over low heat until warmed through, being careful not to boil. (3 minutes)
08
Step
1 mins
Season with sea salt, freshly ground black pepper, and a dash of hot sauce to taste. (1 minute)
09
StepServe immediately and enjoy!
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Alexanne Abernathy
Jun 13, 2025Wonderful soup!
Billy Wehner
Feb 11, 2025Freezes well! I made a big batch and portioned it out for later.
Clara Mccullough
Oct 6, 2024Great recipe!
Geraldine Schultzemmerich
Jul 15, 2024I loved the subtle heat from the jalapeno! It really brightened up the soup.
Fleta Roberts
Jul 5, 2024I added a squeeze of lemon juice at the end for a bit of extra zing. Delicious!
Davon Reichert
May 27, 2024Next time, I might try roasting the asparagus before adding it to the soup for a deeper flavor.
Else Runolfsdottir
May 23, 2024Awesome texture.
Dolores Grimes
Apr 30, 2024I used vegetable broth to make it vegetarian, and it was still amazing.
Tessie Blick
Apr 25, 2024My kids aren't big asparagus fans, but they actually enjoyed this soup!
Dion Keeling
Jan 3, 2024This soup was surprisingly easy to make, and it tasted like something from a fancy restaurant.