Cream of Asparagus Soup

Cream of Asparagus Soup

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog

Makes 8  1-cup servings

Please note you will need an immersion blender for this recipe.


  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 4 cups asparagus, chopped
  • 3 teaspoons salt
  • ½ teaspoon black pepper
  • 4 cups low-sodium vegetable stock
  • ¼ cup crème fraiche
  • ¼ teaspoon lemon juice


  1. Over medium heat, warm a large stockpot.
  2. Add butter and onion, sautéing, until tender.
  3. Add asparagus, salt, and pepper, sautéing for several minutes.
  4. Add stock, cover pot, and decrease heat to low, simmering for 20 minutes.
  5. Using an immersion blender, purée soup, until smooth.
  6. Add crème fraiche, stirring until well-combined. Top with lemon juice and serve.


Nutritional Information for 1 Serving (1 cup):

Calories: 80, Fat: 4g, Carbs: 10g, Fiber: 2g, Sugar: 6g, Protein: 3g

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