You won’t believe how easy it is to make this Asparagus Soup in your Instant Pot. It’s creamy and full of flavor, and you’ll have it ready to serve in less than 20 minutes!

asparagus soup in a bowl
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Instant Pot Asparagus Soup is a quick and nutritious soup to enjoy during spring! An Instant Pot takes so much of the work out of cooking; this soup is no exception. If you love my cream of broccoli soup, you will love this cream of asparagus soup too!

I love to get a large pack of Asparagus from Costco so that we can enjoy it multiple times throughout the week. Lemon Asparagus Pasta, Asparagus Risotto, or Roasted Asparagus in the air fryer are our favorites. I also sometimes sauté it with soy sauce and top it with sesame seeds. However, one of my favorites is to make this easy asparagus soup. It is easy to make and tastes delicious with all the fresh asparagus.

It’s also low-carb, so it’s a perfect lunch or appetizer for keto or another low-carb diet. With only 7 grams of net carbs per serving, you’ll feel great knowing you won’t exceed your daily carbohydrate limit.

Ingredients in Asparagus Soup

This delicious soup starts with the aromatic flavors of chopped onion and minced garlic sauteed in oil or butter. Add fresh-cut stalks of asparagus, veggie broth, and salt, then cook in a pressure cooker to steam the asparagus.

Blending the ingredients creates a rich, smooth consistency that allows the flavors to shine.

For additional nutrients and color, you can toss in other veggies like broccoli, cauliflower, and carrots.

Tip: If you use butter instead of olive oil, it is best to use unsalted butter to control the amount of salt in the soup.

How to Prepare Asparagus for Soup

  • Step 1: Rinse your asparagus under cool water.
  • Step 2: Snap off the hard end around the last inch or so at the bottom of the asparagus stalks. You can do this with your hand or a pair of kitchen shears.
  • Step 3: Pat the asparagus dry with a clean linen towel or paper towel. Cut the asparagus stalks into two-inch pieces so that they will cook evenly.
asparagus on cutting board

How to Make Asparagus Soup

  • First, heat the instant pot. Then add the olive oil and chopped onion to the inner pot of your Instant Pot and cook on sauté mode for 2 minutes. Add the garlic and saute for another minute.
  • Next, add the prepared asparagus pieces to the pot and sauté for 3-4 minutes until the asparagus is softened.
  • Then, add the vegetable broth and salt, place the lid on your Instant Pot, cook on high pressure for 5 minutes, and then allow a natural pressure release for 10 minutes.
  • Finally, blend the contents of the pot until the soup has an entirely smooth and creamy texture.

Tips for Making Creamy Asparagus Soup

  • Be sure to blend well. If this asparagus soup is not thoroughly blended, fibers of the asparagus will remain and create an unpleasant or unpalatable texture.
  • Use an immersion blender at high speed or transfer to a Vitamix or other powerful stand blender to get the best consistency.
  • Add whipping cream or coconut milk for a smooth and velvety finish.

How to Thicken Soup

This cream of asparagus soup is already quite thick after blending. But if you prefer a soup with a more dense consistency, you can do a couple of different things.

  • Add potato: Clean, peel, and dice a potato into one-inch pieces. Add the potato pieces to the Instant Pot and the asparagus before pressure cooking. Blend all of the ingredients until smooth and thick.
  • Add a slurry: Saute butter in a skillet or small pot. Add flour, whisk to make a paste, and cook for a minute. Deglaze with some veggie broth or milk, and simmer for a few minutes until the mixture has thickened. Add the slurry to the soup after blending and stir to combine thoroughly before serving. I do this for my Mushroom Wild Rice Soup and Creamy Broccoli Cheddar Soup.

How to Serve Asparagus Soup

This delicious and aromatic asparagus soup is best served finished with a drizzle of olive oil and some freshly cracked black pepper.

You can also add a squeeze of lemon juice to bring out the flavors in the soup. Add a spoonful of sour cream if you like a cool, creamy topping.

Then, serve and enjoy!

Asparagus soup topped with olive oil and 2 stalks of asparagus and black pepper

If you plan to meal prep, this asparagus soup will stay fresh for 3-4 days in the refrigerator when stored in an air-tight container with a lid. You can reheat this creamy Instant Pot soup in your microwave or over low heat on the stove. Heat until just warmed through, and stir well to avoid hot spots.

You can also freeze asparagus soup for up to 3 months. Thaw the soup in the fridge overnight when you’re ready to reheat it. Upon reheating, if the consistency of the soup isn’t as creamy as before freezing, you can blend it again until the desired texture is reached.

Is asparagus soup healthy?

This creamy Instant Pot asparagus soup is very nutritious! Asparagus is an excellent source of Vitamin A, Vitamin K, and Folate, as well as potassium and calcium. It’s also naturally gluten-free and vegetarian and is low in calories, carbohydrates, and saturated fat.

Asparagus soup is a fantastic dish to serve as an appetizer or main dish anytime!

Is asparagus soup vegan?

As long as you use olive oil instead of butter and stick with veggie broth for the soup base, this cream of asparagus soup is vegan.

To add some creaminess to the soup’s texture, keep it vegan by using coconut or cashew milk and adding potato for thickening.

Other Comforting Instant Pot Soups to Enjoy

4.85 from 80 votes

Instant Pot Asparagus Soup

You won't believe how easy it is to make this asparagus soup in your Instant Pot! It's creamy and full of flavor, and you'll have it ready to serve in less than 30 minutes!
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 1 lbs Asparagus, cut in 2 inch pieces, discard the hard end
  • 2 tablespoon Olive Oil, or unsalted butter
  • 1 cup Onion, chopped
  • 2 cloves Garlic, minced
  • 2 cups Vegetable Broth
  • 1/2 teaspoon Salt

To Finish (optional)

Instructions 

  • Start the instant pot in saute mode and let it heat. Add the olive oil and onion to the inner pot of your pressure cooker and sauté for 2 minutes.
  • Add the garlic and sauté for another minute.
  • Add the asparagus pieces and sauté for 3-4 minutes until softened.
  • Add the veggie broth and salt, and then secure the pressure cooker lid with vent in sealing position. Cook on high pressure for 5 minutes.
  • Allow a natural pressure release for 10 minutes. Then release the pressure manually.
  • Use an immersion blender on high speed or transfer the soup to a stand blender, such as a Vitamix, and blend until creamy and smooth.

To Finish

  • Drizzle olive oil when serving and garnish with freshly ground black pepper. Add a sprinkle of lemon juice if desired to brighten the flavors of the soup. If you like a creamy topping, add a spoonful of sour cream (skip for vegan).

Notes

Blend: Be sure to blend the soup completely. If not thoroughly blended, some of the asparagus fibers may remain.
Add: Add your favorite veggies, such as cauliflower, carrots, or broccoli, to add nutrients and texture to your soup.
Store: Store for 3-4 days in the refrigerator or up to 3 months in the freezer. For best results, store in an airtight container with a lid.
Pressure Cooker: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.

Nutrition

Calories: 109kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 765mgPotassium: 287mgFiber: 3gSugar: 5gVitamin A: 1108IUVitamin C: 10mgCalcium: 39mgIron: 3mg

Additional Info

Course: Main Course
Cuisine: American
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.85 from 80 votes (66 ratings without comment)

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37 Comments

  1. Meeta if I want to add say spinach, broccoli or other vegetables to the recipe, do I cook them separately and add them in after the instapot asparagus cooks, or do I add say spinach leaves and broccoli florets to the asparagus in the instant pot and sauté them together?

    1. Hi Matthew – I believe adding them to the instant pot together with the asparagus will work perfectly. Enjoy the soup!

  2. Meeta, your recipes are always AMAZING. I have three of them on my permanent meal list rotation. I tried this and thought I would throw in a bunch of extra veggies…

    Added potatoes, spinach, broccoli, a bit of cumin and Italian seasoning.

    It was totally vegan and then my family added feta and ham to it which was also a great addition!

    The lemon squeeze at the end really made it! I also added a bit of chili flakes.

    Very happy with how it turned out – just such a great base for a soothing miracle vegetable soup.

    Thanks so much for posting – I’m going to try out all your other recipes too!

    1. Hi Pippa – So glad you all are enjoying the recipes. Thank you for sharing back your experience!

    1. Hi Kamini – sure, you can use water in place of broth. Season more at the end as needed. Hope you enjoy the soup.

    1. Love this recipe – I make it once a week! I use an entire pkg of asparagus from Coscto and double the recipe. Tip: Sprinke dill weed on top of serving! Magnificent!

      1. Hi Lon – Thank you for sharing the tip! Glad you have been enjoying the soup.

  3. Thank-You for this recipe! It was a breeze to make. I added yuzu juice and Sichuan Drizzle oil and it was yummy. Will definitely make it again.

  4. Unbelievable! Delicious soup that’s healthy & ohhh so tasty, total prep time 5 minutes, total IP time around 11 minutes – I used potassium chloride mixed (low-sodium) salt & chicken broth, and a small dollop of Mexican crema (sour cream in USA). So hard to imagine this creamy soup is very low in fat! Thank you, Tomas

  5. Hi – quick question – is it a pound of asparagus before it is trimmed or after? Can make a big difference in the amount of asparagus. Thanks!