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Creamy Asparagus Soup

Creamy Asparagus Soup
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

If you love soup, you’ll love this creamy asparagus version!

Filled with fresh in-season veggies like asparagus, leeks and garlic, this healthy soup is blended until perfectly creamy using a high-speed blender or immersion blender.

Creamy Asparagus Soup

Each spoonful tastes like spring in a bowl and would be delicious as an appetizer or dinner!

Creamy Asparagus Soup

Creamy Asparagus Soup


  • 2 Tbsp. Heinen’s olive oil
  • 1 white onion, chopped
  • 1 lb. fresh asparagus, ends removed and chopped
  • 2 leeks, chopped
  • 2 garlic cloves, chopped
  • 1 russet potato, diced
  • 1 cup cilantro, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4 cups Heinen’s vegetable stock
  • 1/4 cup Heinen's heavy cream, plus more for serving
  • 1 tsp. lemon juice


  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté until softened, about 4-5 minutes.
  2. Add the asparagus, leeks, garlic, potato, cilantro, salt and pepper. Stir well and sauté for 10 minutes.
  3. Stir in the vegetable stock. Cover and bring to a simmer. Simmer for 20 minutes, until all of the vegetables are softened. Stir in the heavy cream and lemon juice.
  4. Use an immersion blender or high-speed blender to blend until smooth.
  5. Serve with a drizzle of heavy cream and fresh bread.

Creamy Asparagus Soup

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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