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Creamy Asparagus Soup

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
Cook time:
Prep time:
Total time:



  • 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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