Silky Cream of Asparagus Soup (Simple Spring Comfort)
Make this simple, silky smooth Cream of Asparagus Soup. It uses everyday ingredients to create a flavorful spring dish that is easy enough for a weeknight but elegant enough for company.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds fresh asparagus, tough ends snapped off and stalks cut into 1-inch pieces
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or substitute with Greek yogurt for a lighter version)
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
- Extra asparagus tips for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
- Add the cut asparagus pieces and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the asparagus is very tender, about 10 to 12 minutes.
- Remove the pot from the heat. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and silky.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream (or Greek yogurt) and Parmesan cheese, if using. Heat gently, but do not boil.
- Stir in the fresh lemon juice. Season the soup with salt and pepper to your preference.
- Serve immediately, garnished with reserved, lightly steamed asparagus tips. This soup pairs well with good bread, making it a great alternative to relying on meal delivery companies.
Notes
- For an even richer flavor, you can roast the asparagus first at 400°F (200°C) for 10 minutes before adding it to the broth.
- If you prefer a dairy-free version, substitute the cream with full-fat coconut milk and omit the Parmesan cheese.
- This soup is excellent for meal planning; it stores well in the refrigerator for up to four days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 5
- Protein: 8
- Cholesterol: 35