An easy, creamy asparagus soup made in your Instant Pot. This comforting soup can be served either hot or cold, so it is perfect for enjoying all year round! Makes 4-6 servings.
Welcome to My Kitchen Serenity! I’m excited to share with you this easy, creamy soup recipe. It’s perfectly seasoned and cooked in your Instant Pot, so you don’t have to wait very long to enjoy a delicious bowl of homemade soup. Asparagus soup is one of those year-round soups that’s always a good, healthy choice.
Instant Pot recipes allow you to whip up quick, easy dinner recipes with a fraction of the effort. This easy to make pressure cooker asparagus soup is comforting when served hot, and refreshing served chilled. It’s a win-win meal any time of the year.
Nutrition
If you’re eating low carb and looking for a low carb soup recipe, this soup is naturally low in carbs. Each serving has 10 grams of carbohydrates and 4 grams of fiber for a net carb count of 6 grams.
Other nutritional information includes 149 calories per serving and 4 grams of protein. Please see the recipe card for complete nutritional information.
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Have you purchased an Instant Pot, yet? If not, what are you waiting for? This magnificent kitchen appliance creates delicious meals in record time without sacrificing flavor or tenderness. Meals taste like they’ve been simmering on the stove for hours. This instant pot soup recipe is a perfect example. Please be sure to check out some additional information at the bottom of this post about Instant Pots.
Ingredients
2 lbs. asparagus, tough ends removed and cut into chunks
3 c. chicken or vegetable broth, preferably organic
1 c. heavy cream
1 small yellow onion, chopped
3-4 cloves garlic, chopped
2 T. unsalted butter
1 whole bay leaf
Salt and black pepper, to taste
Directions
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, stirring occasionally, until onions develop a bit of color and soften, approximately 4-5 minutes. 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 the chopped 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.
Tips: (a) Reserve a few asparagus tips for garnish prior to cooking. (b) Top with croutons or cooked, crumbled bacon. (c) Use frozen asparagus if fresh is not available.
Keto Creamy Asparagus Soup
This recipe can be easily converted into a keto-friendly version. Simply use grass-fed butter instead of regular butter, and use bone broth instead of regular broth.
Vegan Asparagus Soup
For a vegan variation, substitute olive oil for butter and full-fat coconut milk for the heavy cream.
Side Dishes
Besides the obvious, a grilled cheese sandwich or saltine crackers, there are many foods that go well with asparagus soup!
- Soup and salad are always a favorite pairing. For added protein, add some cooked shrimp, sliced chicken, or sliced steak to your lettuce blend and top with your favorite salad dressing.
- Cornbread is a perfect companion for soup! Check out my Mexican Cornbread recipe! Easy and cheesy!
- Garlic bread or biscuits are more of our favorite things to eat with soup. Both can be found in the freezer section of the grocery store and oh so easy to prepare!
- Top with croutons and or parmesan cheese, if desired.
What is an Instant Pot?
Instant pots aren’t a new thing, per se. I remember my mother using a pressure cooker many times back in the 70s! She would cook stew meat in the pressure cooker and it would come out super tender in only a matter of minutes versus baking in the oven or on the stove for hours. After all, she had a 4-kid family to feed and worked full time. Her time was valuable, to say the least. Thank goodness they’ve “reinvented” the old-time pressure cooker with the ever to popular Instant Pot!
What’s the Best Instant Pot?
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With so many brands of “instant pots” on the market now, how does one choose which one to purchase? Sometimes you can get away with purchasing the least expensive item on the shelf and it all works out fine, no problem. But for an instant pot, the safety features have to be of utmost importance; therefore, I would recommend sticking with a tried-and-true original. The Instant Pot brand has a minimum of 10 safety features. Let’s face it, you don’t want any mishaps when cooking food under such high pressure! Flashback to my childhood: the top of our pressure cooker flew off under the pressure; there was food for days on the kitchen ceiling!! Having said that, you just can’t go wrong with the Original Instant Pot! It’s more than just a pressure cooker. It has 6 different uses: pressure cooker, rice cooker, and yes, even a slow cooker. You can steam, saute, and warm up food!
Freezing
This soup freezes well. Allow the soup to completely cool off. Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). Frozen soup will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat if. Reheat in a pot on the stove or in the microwave.
Storing
This soup will stay fresh for up to 3 days in the refrigerator. Store it in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 20-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too!
Instant Pot Creamy Asparagus Soup
Ingredients
- 2 lbs asparagus, tough ends removed and cut into chunks
- 3 cups chicken or vegetable broth, preferably organic
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 3-4 cloves garlic, chopped
- 1 small yellow onion, chopped
- 1 whole bay leaf
- salt and black pepper, to taste
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, stirring occasionally, until onions develop a bit of color and soften, approximately 4-5 minutes. 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.
Notes
Nutrition
Nutritional data is based on the brands that I used. Different brands may yield slightly different nutritional data.
If you try this recipe, leave me a comment! I’d love to hear from you.
Here are a few more comfort meals you may want to try:
Paul Deen’s Old-Time Beef Stew
Juicy Meatloaf with a touch of Smoked Hickory
