Cream of Asparagus Soup is the best of both worlds. It celebrates spring’s favorite crop, asparagus, while also recognizing that spring still needs bowls full of piping hot soup now and then.

I love this soup. I love the gorgeous pale green hue, the luxurious texture, the medley of flavors, and, of course, the fact that it’s incredibly easy to make.

I adapted this one from Gourmet. The original recipe doesn’t call for thyme or garlic, so feel free to try it without – but I think the addition takes it over the top.

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Cream of Asparagus Soup

Creamy, sumptuous Cream of Asparagus Soup. With its velvety texture and out-of-this-world flavor, it’s the perfect soup for spring.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Author Kare

Ingredients

• 2 pounds green asparagus
• 3 tablespoons unsalted butter
• 1 large onion diced (about 3 cups)
• 2 cloves garlic diced
• 1/2 teaspoon dried thyme or 2 teaspoons fresh
• 6 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon fresh lemon juice
• Salt and fresh-ground black pepper to taste

Instructions

• Wash asparagus and cut the tips from 20 pieces, about 1 1/2 inches from the top. Boil the tips in two cups salted water (either in a small saucepan or in the microwave) for about two minutes until the tips just begin to get tender. Plunge tips in ice water to stop the cooking and set aside. These will be used for the garnish.
• Chop the remaining asparagus into half-inch pieces. Discard the woody ends.
• In a four-quart pot over medium-low heat, melt the butter. Add the onions and cook until softened, about 8 minutes. Add the garlic and thyme and cook, stirring, for about another minute.
• Add the asparagus pieces and cook, stirring frequently, for 5 minutes.
• Add the broth and simmer, covered, until the asparagus is very tender, about 20 minutes.
• Carefully puree the soup with an immersion blender, or in batches in a blender. Use caution – it’s hot! Return to the pot.
• Add the heavy cream and return to a simmer.
• Add the lemon juice and salt and pepper to taste.
• Ladle into bowls and top each bowl with 3-4 asparagus tips.

The post Cream of Asparagus Soup appeared first on Kitchen Treaty.

One bite and you’re transported back to childhood in the best possible way – but even better, because this creamy tomato soup didn’t come from a can!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Creamy Tomato Soup
• Creamy Tomato Soup Ingredients
• How to Make It
• What to Serve with Tomato Soup
• Tips for Freezing Tomato Soup
• Tomato Soup Garnishes
• More Homemade Soup Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

This recipe for Creamy Tomato Soup has been on Kitchen Treaty since the very early days! When I first created it, I was head-over-heels for Marcella Hazen’s tomato sauce with simply butter, tomatoes, and onions. When I was making a batch of the tomato sauce, I couldn’t help but think about what a wonderful soup it would make. So, after simmering the onions, tomatoes, and butter together, I added veggie broth, pureed it, and made it creamy with some heavy whipping cream. YUM!

Over time, however, I’ve pulled this creamy tomato soup recipe back a bit and treated it more traditionally. Now, I saute the onions and garlic first, then add the tomatoes and let them concentrate.

I’ve also gone through a period of not being able to eat dairy, so I have often subbed in olive oil or vegan butter and coconut milk for the cream for a vegan creamy tomato soup.

All options are delicious!

Why You’ll Love This Creamy Tomato Soup

Tomato soup – especially super-delicious creamy tomato soup – is something just about everyone loves, meat-eaters and vegetarians alike, so it’s likely to please every palate under your roof. This particular soup is so creamy, comforting, and familiar – and there’s not much better than tomato soup with grilled cheese, am I right?!

Creamy Tomato Soup Ingredients

With just six ingredients, this tomato soup recipe is such a cinch to put together. It’s flexible, too. If you prefer a dairy-free and vegan tomato soup, I’ve got you covered with a couple of easy swap-ins.

• Butter – In keeping with the original inspiration, this recipe starts with a couple of pats of melted butter. There’s just something about butter in tomato soup! But it’s absolutely delicious with olive oil or dairy-free butter too.
• Onion – Just your standard yellow onion is great here (but swap in another type if that’s what you have!)
• Tomatoes – This calls for one large can of whole tomatoes. You can use diced if you prefer.
• Garlic – Adds a subtle note of garlicky flavor that keeps you wanting more.
• Vegetable broth – I prefer low-sodium veggie broth so I can better control the overall salt content.
• Salt & pepper – Flavor enhancers! A must!
• Heavy whipping cream – For unctuous, creamy bliss. Half and half will also work. Or, if you’re looking for a vegan or dairy-free tomato soup, try full-fat canned coconut milk or cashew cream.

How to Make It

This is such an easy creamy tomato soup to make! Simply saute the onion, then the garlic. Add the tomatoes, salt, and pepper and break them up with your spoon. Cook for a bit to concentrate the flavors, then add the veggie broth. A little more simmering, then puree it all.

Drizzle in your cream. Taste, add some more salt and pepper if you prefer, and DONE!

What to Serve with Tomato Soup

• Grilled Cheese Sandwiches – straight-up classic grilled cheese or a fancier version like melty, cheesy spinach & artichoke 
• Brown Sugar Garlic Mozzarella Breadsticks, or, if it’s Halloween time, Witch Finger Breadsticks!
• Simple Green Salad or Lemon-Garlic Kale Salad

Tips for Freezing Tomato Soup

Creamy Tomato Soup freezes remarkably well! Make a double batch and scoop individual servings into Ziploc bags, then transfer to the freezer. When you’re ready to warm it back up, move it to the refrigerator to thaw overnight, then warm gently in a soup pot on the stove.

Tomato Soup Garnishes

Top with fresh herbs like parsley or basil and a drizzle of cream or coconut milk. A sprinkling of croutons would be more than welcome, too!

More Homemade Soup Recipes

• This vegetarian version of chicken noodle soup, Chickpea Noodle Soup, is so cozy and comforting but much easier to make than traditional chicken noodle soup.
• Bean without Bacon Soup tastes just like the soup from the can – but it’s vegetarian!
• Roasted Red Pepper & Tomato Soup is smoky tomato soup perfection.
• Minestrone is a classic for a reason!
• Simple Creamy Butternut Squash soup (or this version with apples) are so soothing and perfect for winter!
• Roasted Carrot Ginger Soup is creamy soup bliss.

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Creamy Tomato Soup

An incredibly simple tomato soup full of fresh tomato flavor (but made from canned tomatoes!) Thick and creamy, comforting, and everything you want from homemade tomato soup.

Course Soup

Cuisine American

Keyword tomatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 175kcal

Author Kare

Ingredients

• 28 ounces canned whole or diced tomatoes
• 2 tablespoons butter can substitute olive oil or vegan butter
• 1 yellow onion medium sized; diced
• 3 cups low-sodium vegetable broth
• 1 clove garlic minced
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 3 tablespoons heavy cream can substitute cashew cream or coconut milk

Instructions

• In a large soup pot over medium-low heat, melt the butter. Add the onions and sauté until soft, about 8 minutes. Add the garlic and saute until fragrant, about 1 minute.
• Add the tomatoes, breaking them apart with a wooden spoon as they cook. Simmer until the tomatoes thicken and begin to break down, about 15 minutes.
• Add the vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Return to a simmer and cook for another 10 minutes to allow the flavors to develop. Remove from heat and let mixture cool to room temperature so that it's safe to puree without danger of burning yourself.
• Puree ingredients in a blender, food processor, or right in the pan with an immersion blender. Return the mixture to the pan and return to a simmer.
• Stir in heavy cream or coconut milk and add more salt and pepper to taste, if desired. Serve garnished with fresh parsley or basil and an extra drizzle of cream if desired.

Notes

Vegan/Dairy-Free Option:

Saute the onion in olive oil or vegan butter, and use canned coconut milk or cashew cream to make the soup creamy. 

Recipe update 1/27/2024: I’ve updated this recipe to include a step to saute the onion and garlic. The previous version of the recipe called for simmering the onion, butter, and tomatoes together for awhile before adding the broth. When I developed this recipe, I wanted to create a spin on tomato soup using Marcella Hazan’s method for amazing tomato sauce using only butter, tomato, and onion. However, I’ve found over time that a more traditional start of sauteeing the onion first makes more sense in this soup recipe. I’ve also reduced the butter/olive oil from 6 tablespoons to 2 tablespoons.

Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 311mg | Potassium: 637mg | Fiber: 5g | Sugar: 11g | Vitamin A: 768IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 3mg

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