Instant Pot Creamy Asparagus Soup Recipe
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This creamy Asparagus Soup Recipe is made using an Instant Pot and is ready to eat in around 40 minutes. This delicious comforting soup can be served either hot or cold, so it is perfect for enjoying all year round! Pair it with some crusty bread for a tasty light lunch or serve it up as a starter before a meal.
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Asparagus Soup Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
If you’re a fan of asparagus, but have only ever eaten it roasted or steamed, then it’s time for you to try this asparagus soup!
It is a wonderfully creamy, yet light soup and is super simple to make. This recipe has directions for cooking the soup in an Instant Pot, but it can very easily be adapted to be cooked in a pan on the stovetop.
If you associate soups with the colder autumn and winter months, it’s time to change your thinking! Asparagus soup can be served both hot or cold – making it perfect for the warmer months of the year too.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It doesn’t include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Dairy – Unsalted Butter, Heavy Cream.
- Fresh Produce – Onion, Asparagus, Garlic.
- Chicken Broth/Stock – or vegetable broth/stock.
- Bay Leaves
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Instant Pot Recipes
Want more Instant Pot recipes? Take a look at these:
- Instant Pot Cheesecake with Fresh Strawberries & Blueberries
- Instant Pot Baked Brie and Apple Appetizer
- Butter Parsley Baby Potatoes in the Instant Pot
More Soup Recipes
Looking for more soups to make? Check these recipes out next:
- Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
- Spanish Chorizo & Red Lentil Soup Recipe
- Vichyssoise – A Chilled Creamy Leek & Potato Soup
Recipe Tips
- Reserve a few asparagus tips for garnish prior to cooking.
- For a vegan variation, substitute olive oil for butter and full-fat coconut milk for the heavy cream.
How Do I Make Asparagus Soup?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Instant Pot Creamy Asparagus Soup
This creamy Asparagus Soup Recipe is made using an Instant Pot and is ready to eat in around 40 minutes.
Ingredients
- 2 Tbsp unsalted butter
- 1 small yellow onion, chopped
- Salt and black pepper, to taste
- 3-4 cloves garlic, chopped
- 3 cups chicken or vegetable broth
- 2 lbs (900g) asparagus, tough ends removed and cut into chunks
- 1 whole bay leaf
- 1 cup heavy cream (double cream)
Instructions
- Select the “Sauté” function on the Instant Pot® and add butter once hot. Add onion and season with salt and black pepper, to taste. Cook for 4-5 minutes, stirring occasionally, until onions develop a bit of color and soften. Add garlic and sauté for an additional minute.
- Pour in broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Turn unit off.
- Add asparagus and bay leaf, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 5 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Remove lid and discard bay leaf.
- To prevent curdling, temper the heavy cream by adding a small amount of the hot liquid to it before stirring it directly into the pot. Stir to combine.
- Carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth. To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a couple reserved asparagus tips if desired. Enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 542Total Fat: 41gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 178mgSodium: 434mgCarbohydrates: 14gFiber: 5gSugar: 6gProtein: 32g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal!
You’ve made the starter/appetizer, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Main Dish: Grilled Tuna Steaks with Preserved Lemon Gremolata
- Side Dish: 15-Minute Grilled Marinated Asparagus with Italian Gremolata
- Beverage: Spiked Fresh Watermelon Cocktail: Watermelon Breeze
- Dessert: Classic Carrot Cake Recipe with Chopped Pecans
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!