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Creamy Asparagus Soup

  • 2 min read
  • Instant Pot

This delicious comforting soup can be served either hot or cold, so it is perfect for enjoying all year round!

Instant Pot Creamy Asparagus Soup

Instant Pot Creamy Asparagus Soup

This delicious comforting soup can be served either hot or cold, so it is perfect for enjoying all year round!
Prep Time 15 minutes
Cook Time 11 minutes
Natural Release Time 10 minutes
Total Time 36 minutes
Course Soup
Servings 4 people
Calories 323 kcal


  • 2 tbsp unsalted butter
  • 1 small yellow onion chopped
  • Salt and black pepper to taste
  • 3-4 cloves garlic chopped
  • 3 cup chicken or vegetable broth preferably organic
  • 2 lb asparagus tough ends removed and cut into chunks
  • 1 whole bay leaf
  • 1 cup heavy cream


  • Select the “Sauté” function on your Instant Pot® and add the butter once hot. Add the onion and season with salt and black pepper, to taste.
  • Cook, occasionally stirring until the onions develop a bit of colour and soften approximately 4-5 minutes. Add the garlic and sauté for an additional minute.
  • Pour in the 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 the unit off.
  • Add the 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 the lid and discard the 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 the 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 of reserved asparagus tips if desired. Enjoy!


Tip: Reserve a few asparagus tips for garnish before cooking.
For a vegan variation, substitute olive oil for the butter and full-fat coconut milk for the heavy cream.

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Calories: 323kcalCarbohydrates: 15gProtein: 8gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 86mgSodium: 677mgPotassium: 597mgFiber: 5gSugar: 8gVitamin A: 2770IUVitamin C: 16mgCalcium: 113mgIron: 5mg
Keyword asparagus, healthy, soup, warming
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