Asparagus Tarragon 'Cream' Soup Recipe - Rich and Nutritious

Asparagus Tarragon 'Cream' Soup

Asparagus Tarragon 'Cream' Soup Recipe - Rich and Nutritious
Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4


Asparagus Tarragon 'Cream' Soup
Asparagus Tarragon 'Cream' Soup

Asparagus Tarragon 'Cream' Soup is a delightful and nutritious dish that combines the fresh, earthy flavors of asparagus with the aromatic finesse of tarragon. This soup is a perfect choice for those seeking a light yet satisfying meal, offering a creamy texture without the use of dairy. Ideal for spring when asparagus is in season, this recipe is both simple to prepare and elegant enough to serve at any gathering.


The use of asparagus in cooking dates back to ancient times, appreciated for both its culinary and medicinal properties. Tarragon, with its bittersweet, anise-like flavor, has been a staple in French cuisine for centuries. The combination of asparagus and tarragon in a cream soup is a relatively modern culinary innovation, reflecting a trend towards lighter, vegetable-focused dishes. This particular recipe, with its use of nondairy creamer, is a contemporary twist on the classic, making it accessible to those on vegan or lactose-free diets.


How to prepare

  1. Heat oil in a large pot over medium-high heat.
  2. Add onion and cook for 5 minutes, until softened but not browned.
  3. Add broth, asparagus, celery, salt, pepper, and half of the tarragon to the pot.
  4. Bring to a boil.
  5. Lower the heat, cover, and simmer for 20 minutes, until the asparagus is very tender.
  6. In a blender, purée the soup in batches until smooth.
  7. Return the soup to the pot.
  8. Add nondairy creamer and the remaining tarragon.
  9. Heat the soup through over medium heat.


  • For a heartier version, add diced potatoes or white beans to the soup. For a non-vegetarian twist, incorporate shredded chicken or crispy bacon bits. To make the soup creamier, use coconut milk instead of nondairy creamer.

Cooking Tips & Tricks

For the best flavor, choose fresh, firm asparagus stalks with bright green color and closed tips. Thinner stalks are preferable for their tenderness. When blending the soup, ensure it's done in batches to avoid overfilling the blender, which can cause pressure build-up and potential spills. For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Serving Suggestions

Serve this soup as a starter for a springtime dinner or as a light main course with crusty bread on the side. Garnish with fresh tarragon leaves or a swirl of nondairy creamer for an elegant presentation.

Cooking Techniques

Simmering the asparagus and celery slowly and gently is key to extracting maximum flavor while maintaining the vibrant green color of the soup. Blending until smooth and then reheating gently ensures a creamy texture without curdling.

Ingredient Substitutions

If tarragon isn't available, fresh basil or dill can be used as alternatives. Leeks can be used instead of onions for a milder flavor. For those not avoiding dairy, heavy cream can replace the nondairy creamer for a richer soup.

Make Ahead Tips

This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stove, avoiding boiling to maintain the creamy texture.

Presentation Ideas

Serve in a pre-warmed bowl to keep the soup hot longer. A garnish of edible flowers, such as violets or pansies, adds a touch of spring elegance. A drizzle of truffle oil can elevate the dish for special occasions.

Pairing Recommendations

This soup pairs beautifully with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied Chardonnay. For a non-alcoholic option, a cucumber or lemon-infused sparkling water complements the soup's flavors.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stove, stirring frequently to prevent sticking. Avoid microwaving, as this can affect the texture.

Nutrition Information

Calories per serving

A serving of this soup contains approximately 120 calories, making it an excellent choice for those monitoring their calorie intake. The low-calorie count is achieved by using nondairy creamer instead of traditional cream, reducing the overall fat content.


A serving of Asparagus Tarragon 'Cream' Soup contains approximately 15 grams of carbohydrates. The primary sources of carbohydrates in this dish are the asparagus and onions, which provide fiber, aiding in digestion and promoting a feeling of fullness.


This soup is low in fats, with only about 5 grams per serving, primarily coming from the olive oil and nondairy creamer. Using olive oil not only adds a hint of flavor but also provides healthy monounsaturated fats, beneficial for heart health.


Each serving of this soup offers around 5 grams of protein. The protein content primarily comes from the asparagus and the chicken broth. For those looking to increase the protein content, consider adding a protein-rich side dish or garnish, such as chickpea croutons or shredded chicken.

Vitamins and minerals

Asparagus is a nutritional powerhouse, rich in vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. Tarragon adds additional vitamin A and C. Together, these ingredients make the soup a great source of essential nutrients and antioxidants.


This recipe is free from most common allergens, including dairy, nuts, soy, and gluten, making it suitable for individuals with various dietary restrictions. However, those with specific allergies should always check the labels on chicken broth and nondairy creamer for potential hidden allergens.


Overall, Asparagus Tarragon 'Cream' Soup is a nutritious, low-calorie dish rich in vitamins, minerals, and fiber. It's low in fats and carbohydrates, making it an excellent choice for a healthy diet.


Asparagus Tarragon 'Cream' Soup is a versatile, nutritious, and delicious dish that celebrates the flavors of spring. With its simple preparation and elegant presentation, it's sure to become a favorite for both everyday meals and special occasions.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Asparagus Tarragon 'Cream' Soup. It was a warm summer day, and I was visiting my friend Margaret's house for lunch. As I walked into her kitchen, I was immediately enveloped in the most heavenly aroma. Margaret was bustling around, chopping vegetables and stirring pots on the stove.

"What are you making?" I asked, my mouth watering at the delicious smells wafting through the air.

"Ah, just a little something I whipped up," Margaret replied with a mischievous twinkle in her eye. "It's my famous Asparagus Tarragon 'Cream' Soup."

I watched in awe as Margaret continued to cook, effortlessly combining ingredients and adding her own special touch to the recipe. I had never tasted anything like it before - the soup was rich and creamy, with a delicate balance of flavors that danced on my tongue.

"Would you like to try some?" Margaret asked, holding out a steaming bowl of soup towards me.

I eagerly accepted, taking a small spoonful and closing my eyes as I savored the taste. It was divine.

"Margaret, this soup is incredible!" I exclaimed, unable to contain my excitement.

She smiled and laughed, pleased with my reaction. "I'm glad you like it. It's one of my favorite recipes, passed down through generations in my family."

I begged Margaret to share the recipe with me, and she graciously agreed. As she wrote down the ingredients and instructions on a piece of paper, I listened intently, committing every detail to memory.

From that moment on, Asparagus Tarragon 'Cream' Soup became a staple in my own kitchen. I made it for family gatherings, special occasions, and whenever I needed a comforting bowl of soup to warm me up on a chilly day.

As the years passed, I continued to experiment with the recipe, adding my own twists and variations to make it uniquely my own. I shared it with friends and neighbors, who all raved about its delicious taste and begged for the recipe.

One day, I was hosting a dinner party for some close friends, and I decided to serve my famous Asparagus Tarragon 'Cream' Soup as the first course. As my guests took their first spoonfuls, their eyes lit up with delight.

"This is amazing," one friend exclaimed. "I've never tasted anything like it before."

I beamed with pride, knowing that I had mastered the art of making this exquisite soup.

After dinner, my friends gathered around the table, sipping wine and chatting animatedly.

"Where did you learn to make this soup?" one friend asked, curiosity piqued.

I smiled, thinking back to that fateful day at Margaret's house. "It all started with a dear friend and a simple bowl of soup," I replied.

And so, the story of how I learned to make Asparagus Tarragon 'Cream' Soup became a cherished memory, passed down through generations in my own family. It was a recipe that brought people together, filling their hearts and bellies with warmth and love. And for that, I would always be grateful.


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