Cream of Asparagus Soup
Indulge in the silky smoothness of Cream of Asparagus Soup—a luxurious yet simple dish that celebrates the earthy, fresh flavors of spring. Made with tender asparagus, sautéed onion, and garlic, this soup gets its creamy texture from a swirl of heavy cream and is perfectly balanced with a hint of fresh lemon juice. Blended to velvety perfection, each spoonful promises a burst of comforting goodness. This recipe is ready in under an hour, making it an ideal choice for a quick weeknight dinner or an elegant starter for your next gathering. Top it off with grated Parmesan, fresh herbs, or blanched asparagus tips for a gourmet flourish, and pair it with crusty bread for a complete, satisfying meal. Perfect for asparagus lovers, this soup will keep you coming back for more!
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Recipe Information
Ingredients
- 1 pound fresh asparagus
- 2 tablespoons unsalted butter
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth (or chicken broth)
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh lemon juice
- 0.25 cup optional: grated Parmesan cheese (for garnish)
- 2 tablespoons optional: fresh parsley or chives (chopped, for garnish)
Instructions
Rinse the asparagus thoroughly under cold water. Trim the woody ends (about 1-2 inches from the bottom) and cut the asparagus into 1-inch pieces. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the minced garlic to the pot and sauté for another 1-2 minutes, or until fragrant.
Stir in the asparagus pieces (reserving a few tips for garnish if desired). Pour in the vegetable or chicken broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the asparagus is very tender when pierced with a fork.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender (let it cool slightly first for safety).
Return the blended soup to the pot over low heat. Stir in the heavy cream, salt, black pepper, and lemon juice. Adjust seasoning to taste, adding more salt or pepper if needed.
If you reserved asparagus tips for garnish, quickly blanch them by boiling them in a small pot of water for 1-2 minutes until tender but still bright green. Drain and set aside.
Ladle the soup into serving bowls. Garnish with Parmesan cheese, freshly chopped parsley or chives, and the reserved asparagus tips, if desired.
Serve warm with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 7087 mg | 308% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 15.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 856 mg | 66% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1776 mg | 38% | |
*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.
