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!
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.
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!
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
- Cauliflower Soup – This creamy cauliflower soup is vegan and delicious when served with toasty bread.
- Roasted Red Pepper & Carrot Soup – a bright soup that has the perfect combination of bold, sweet, and savory flavors.
- Mushroom & Wild Rice Soup – a hearty vegetarian soup packed with flavor to warm you up on a cold day.
Instant Pot Asparagus Soup
- 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.
- 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).