Cheddar Asparagus Soup
Creamy, comforting, and bursting with bright spring flavors, this Cheddar Asparagus Soup is the perfect blend of indulgence and freshness. Tender asparagus spears are simmered with sautéed onions and garlic, then blended into a velvety base enriched with heavy cream and sharp cheddar cheese for a luscious, cheesy finish. A touch of paprika adds a hint of smokiness, while crusty bread on the side makes this soup an irresistible meal. With just 15 minutes of prep and 25 minutes of cooking, this one-pot dish is a quick yet impressive option for weeknight dinners or cozy gatherings. Perfect for showcasing seasonal asparagus, this easy-to-make soup is guaranteed to delight.
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Recipe Information
Ingredients
- 1 pound asparagus
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Trim the tough ends off the asparagus and discard. Cut the remaining spears into 1-inch pieces, reserving a few tips for garnish if desired.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Mince the garlic cloves and add them to the pot. Cook for an additional minute until fragrant, stirring frequently to avoid burning.
Sprinkle the flour over the onion and garlic mixture. Stir continuously for 2 minutes to cook the raw taste out of the flour.
Gradually whisk in the vegetable broth, ensuring there are no lumps. Add the asparagus pieces and bring the mixture to a simmer. Cook for 10-12 minutes, or until the asparagus is tender.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the heavy cream and shredded cheddar cheese, a handful at a time, until fully melted and incorporated. Avoid boiling the soup at this point to prevent the cheese from curdling.
Season the soup with salt and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with reserved asparagus tips and a sprinkle of paprika, if desired. Serve immediately with crusty bread on the side.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.5 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 508 mg | 39% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
