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–+ servings
instant pot asparagus soup served in a soup bowl garnished with pumpkin seeds and asparagus and pumpkin seeds on the side
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5 from 6 votes

Instant Pot Asparagus Soup

Cream Of Asparagus Soup is super easy, rich and creamy and my absolute favorite way to eat asparagus. 
Course Soup
Cuisine American
Keyword asparagus soup, creamy asparagus soup, instant pot cream of asparagus
Diet Keto, Low Carb, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 110kcal
Author Bhavana Patil

Equipment

Ingredients

  • 2 lb asparagus woody ends trimmed, cut into 1″ pieces (around 3.5 – 4 cups)
  • 2 tablespoons olive oil (or butter)
  • 3 cloves garlic minced
  • 1 medium onion finely chopped
  • 2.5 cups vegetable broth (or water)
  • ¼ teaspoon black pepper powder to taste
  • salt to taste
  • ½ cup heavy cream (or coconut cream)

Optional toppings

  • pumpkin seeds
  • lightly steamed asparagus tips
  • fresh ground pepper
  • extra cream
  • lemon juice

Instructions

Instant Pot Method:

  • Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic and saute for 30 seconds.
    step to saute garlic in butter collage
  • Next add onions and saute until they soften.
    step to saute onions till soft collage
  • Then add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus is tender, 2 to 3 minutes.
    step to cook asparagus collage
  • Pour vegetable broth (or water) into the Instant pot. Add salt and black pepper.
    step to add water and pressure cook collage
  • Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
  • When the instant pot beeps, let the pressure release naturally. Open the lid
  • Blend the soup using an immersion until it is creamy and smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled. Add heavy cream (or coconut cream) and stir well.
    step to puree asparagus soup collage
  • Adjust seasoning. If you think the soup is too thick, you can add vegetable broth (or water) to the soup and boil it for 2 minutes.
    asparagus soup in instant pot insert
  • While serving sprinkle pumpkin seeds and more cream if required.

Stovetop Pot Method:

  • Follow the same steps as Instant Pot. For the stovetop pot, cover and simmer until the vegetables are soft, about 20 minutes on medium flame. All other steps remain the same.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Variations

  • Make it spicy:  Sprinkle some crushed red chili flakes into this soup before serving to give a soup kick.
  • Add in some extra veggies: feel free to add potatoes when you cook asparagus, this gives a more creamy texture.
  • Vegan: Replace heavy cream with coconut cream or cashew cream.
  • Toppings: You can use pumpkin seeds, roasted sesame as a healthier topping option.
  • Fresh Herbs: Use rosemary, oregano, or thyme.

Tips

  • Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 91mg | Potassium: 273mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1274IU | Vitamin C: 8.2mg | Calcium: 42mg | Iron: 2.5mg