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Asparagus Soup

Amazing Asparagus Soup: 1 Simple Recipe

  • Author: basmer
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Asparagus Soup recipe is creamy, refreshing, and light. Made with fresh asparagus, lemon, and Parmesan, it’s perfect for spring or fall. This easy soup recipe is comforting yet elegant, ready in under an hour, and ideal for family dinners, meal prep, or entertaining guests.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 pounds (900g) fresh asparagus, tough ends trimmed, cut into 1-inch pieces
  • 5 cups (1.2 liters) low-sodium chicken broth (or vegetable broth for a vegetarian option)
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
  • Optional: Fresh chives or parsley for garnish

Instructions

  1. Heat the butter and olive oil in a large soup pot over medium heat.
  2. Add the chopped onions and cook for 5–6 minutes until soft and translucent, stirring occasionally.
  3. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  4. Add the asparagus pieces and stir to combine. Sauté for 2–3 minutes.
  5. Pour in the broth. Bring to a gentle boil, then reduce heat to a simmer. Cook for about 20 minutes or until the asparagus is very tender.
  6. Remove the pot from heat and allow it to cool slightly before blending.
  7. Blend the soup until smooth and velvety.
  8. Pour the soup back into the pot.
  9. Over low heat, stir in the cream, lemon juice, and grated Parmesan.
  10. Heat through gently, then taste and adjust seasoning if needed.
  11. Ladle the soup into bowls, garnish with extra cheese and herbs, and serve hot.

Notes

  • Use fresh asparagus for the best flavor and vibrant color.
  • Do not skip the lemon; it brightens the soup beautifully.
  • For an extra smooth texture, strain the soup through a fine mesh sieve after blending.
  • For a vegetarian option, use vegetable broth.
  • For a vegan option, replace the cream and cheese with coconut milk or plant-based alternatives.
  • This soup stores well in the fridge for up to 4 days or can be frozen (without cream and cheese) for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop, Blended
  • Cuisine: American, European

Nutrition

  • Serving Size: 1 bowl

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Find it online: https://www.recipesmolly.com/asparagus-soup-recipe/