Creamy Asparagus Soup
Indulge in the velvety goodness of creamy asparagus soup, a comforting and elegant dish that highlights the vibrant flavors of fresh asparagus. This easy-to-make recipe combines tender asparagus spears, creamy potatoes, and aromatic onions and garlic, blended to silky perfection. A splash of heavy cream adds a luxurious texture, while a hint of lemon juice brightens the flavors for a truly gourmet experience. Ready in just 45 minutes, this soup is perfect as a light lunch, an impressive starter for dinner parties, or a wholesome weeknight meal. Garnished with fresh parsley, it’s a feast for the senses that’s as beautiful as it is delicious. Whether you’re seeking a cozy bowl of soup or a stunning addition to your seasonal recipe collection, this creamy asparagus soup recipe is a must-try!
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Recipe Information
Ingredients
- 1 pound asparagus
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Trim the woody ends of the asparagus and cut the tender parts into 1-inch pieces. Set aside.
In a large soup pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Add the diced potato and asparagus pieces to the pot. Stir to combine with the onion and garlic.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for 15-20 minutes, or until the potatoes and asparagus are tender.
Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender in batches, blend the soup until smooth and creamy.
Return the soup to the pot over low heat. Stir in the heavy cream, salt, black pepper, and lemon juice. Adjust seasoning to taste.
Warm the soup gently without boiling. If the soup is too thick, add a little more broth until the desired consistency is achieved.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 30.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 333 mg | 26% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3630 mg | 77% | |
*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.
