Creamy Asparagus Soup

Why Make This Recipe

Creamy Asparagus Soup is perfect for those looking for a fresh, healthy option that is both comforting and satisfying. It’s packed with nutrients from the asparagus and can be made quickly, making it ideal for a light lunch or dinner. The creamy texture combined with the bright flavor of lemon makes it a standout dish you’re sure to love.

How to Make Creamy Asparagus Soup

Ingredients:

• 1 pound Fresh Asparagus (Trimmed and chopped)
• 1 medium Onion (Diced)
• 3 cloves Garlic (Minced)
• 4 cups Vegetable Broth
• 1 cup Heavy Cream
• to taste Salt
• to taste Black Pepper (Freshly cracked)
• 1 tablespoon Lemon Juice (Fresh)
• 2 tablespoons Olive Oil (For sautéing)

Directions:

1. Rinse the asparagus under cold water, snap off the tough ends, and chop into 1-inch pieces.
2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
3. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Add chopped asparagus, stir well, and cook for 3-4 minutes until slightly softened.
5. Pour in vegetable broth, bring to a gentle boil, then reduce heat and cover. Let simmer for 15-20 minutes until asparagus is tender.
6. Remove from heat and blend the soup until smooth using an immersion blender.
7. Return the soup to low heat, stir in heavy cream, and warm through without boiling.
8. Season with salt and pepper to taste, then stir in lemon juice.
9. Serve hot, garnished with cracked black pepper or a drizzle of olive oil.

How to Serve Creamy Asparagus Soup

Serve the soup hot in bowls. You can top it with freshly cracked black pepper or a drizzle of olive oil for added flavor. Pair it with crusty bread or a fresh salad for a balanced meal.

How to Store Creamy Asparagus Soup

If you have leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate. It will stay fresh for about 3-4 days. You can also freeze it for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

Tips to Make Creamy Asparagus Soup

• For a lighter version, use half-and-half instead of heavy cream.
• You can add other vegetables like peas or spinach for extra flavor and nutrients.
• Adjust the seasoning based on your taste. Adding a pinch of cayenne pepper can give it a nice kick!

Variation

You can make this soup even more interesting by adding herbs like thyme or dill. A sprinkle of grated Parmesan cheese on top adds a lovely salty flavor.

FAQs

Can I use frozen asparagus for this recipe?
Yes, frozen asparagus works well. Just make sure to adjust the cooking time as frozen veggies can cook faster.

Can I make this soup vegan?
Absolutely! Just use coconut milk or a plant-based cream instead of heavy cream and vegetable broth.

How can I thicken the soup?
If you prefer a thicker soup, you can add a roux made from butter and flour or blend in some cooked potatoes.

Creamy Asparagus Soup

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A fresh and healthy creamy asparagus soup, perfect for a light lunch or dinner.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 pound Fresh Asparagus (Trimmed and chopped)
• 1 medium Onion (Diced)
• 3 cloves Garlic (Minced)
• 4 cups Vegetable Broth
• 1 cup Heavy Cream
• to taste Salt
• to taste Black Pepper (Freshly cracked)
• 1 tablespoon Lemon Juice (Fresh)
• 2 tablespoons Olive Oil (For sautéing)

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Instructions

1. Rinse the asparagus under cold water, snap off the tough ends, and chop into 1-inch pieces.
2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
3. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Add chopped asparagus, stir well, and cook for 3-4 minutes until slightly softened.
5. Pour in vegetable broth, bring to a gentle boil, then reduce heat and cover. Let simmer for 15-20 minutes until asparagus is tender.
6. Remove from heat and blend the soup until smooth using an immersion blender.
7. Return the soup to low heat, stir in heavy cream, and warm through without boiling.
8. Season with salt and pepper to taste, then stir in lemon juice.
9. Serve hot, garnished with cracked black pepper or a drizzle of olive oil.

Notes

For a lighter version, use half-and-half instead of heavy cream. You can add other vegetables like peas or spinach for extra flavor and nutrients.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 60mg