Creamy Asparagus Soup

Why You’ll Love This Recipe

This creamy asparagus soup is not only easy to make but also rich in flavor and nutrients. The tender asparagus paired with a creamy base creates a satisfying and wholesome dish. It’s perfect for anyone looking for a light yet indulgent soup that’s full of vitamins and antioxidants. You’ll love how quickly this recipe comes together, making it a fantastic weeknight dinner or a crowd-pleasing starter for a special meal.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for added brightness)
• Fresh parsley or chives for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the asparagus pieces and vegetable broth to the pot. Bring to a simmer and cook for about 10-12 minutes, or until the asparagus is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches and blend until creamy.
5. Return the soup to the pot, then stir in the heavy cream. Season with salt and pepper to taste.
6. If you like, add a tablespoon of lemon juice to brighten the flavor.
7. Heat the soup over low heat until warmed through.
8. Serve hot, garnished with fresh parsley or chives if desired.

Servings and Timing

This recipe yields about 4 servings and takes approximately 30 minutes to prepare and cook.

Variations

• Add potatoes: For a thicker, heartier soup, add peeled and diced potatoes along with the asparagus. They will blend into the soup for added creaminess.
• Vegan version: Swap the heavy cream for coconut cream or cashew cream and use vegetable broth for a vegan version.
• Herb-infused: Add fresh herbs such as thyme or rosemary while the soup simmers for an extra layer of flavor.
• Cheese: Stir in some grated Parmesan cheese for a cheesy twist.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days.
• Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally. You can also microwave it in 30-second intervals until hot.

FAQs

Can I freeze this creamy asparagus soup?

Yes, you can freeze it. Allow the soup to cool completely before transferring it to a freezer-safe container. It will last for up to 3 months in the freezer. Thaw in the fridge overnight and reheat before serving.

Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for a few days, and the flavors often improve after sitting for a day or two. Just reheat before serving.

Is this soup gluten-free?

Yes, this creamy asparagus soup is naturally gluten-free as long as you use gluten-free vegetable broth.

Can I make this soup without cream?

Yes, you can substitute the heavy cream with coconut milk, cashew cream, or a non-dairy milk of your choice for a lighter or vegan version.

How do I make this soup thicker?

For a thicker soup, you can add a potato or two to the broth and blend it into the soup. The starch from the potato will create a creamier texture.

Can I use frozen asparagus instead of fresh?

Yes, frozen asparagus can be used in place of fresh. Just be sure to thaw and drain it before adding it to the soup.

How can I make this soup spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a spicy kick.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used instead of vegetable broth for a richer, more savory flavor.

How can I add more flavor to the soup?

You can enhance the flavor by adding a squeeze of fresh lemon juice or by sautéing the asparagus with garlic and shallots for an added depth of flavor.

Can I use an alternative to olive oil for cooking?

Yes, you can use butter or another cooking oil such as avocado oil in place of olive oil for cooking the vegetables.

Conclusion

This creamy asparagus soup is a comforting and nourishing dish that combines the fresh, earthy flavors of asparagus with a smooth, rich creaminess. Whether you’re looking for a quick weeknight meal or a special dish for a gathering, this recipe is a fantastic option. Easy to prepare, versatile, and full of flavor, it’s sure to become a favorite in your kitchen

Creamy Asparagus Soup

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This creamy asparagus soup is a comforting, flavorful dish made with fresh asparagus, vegetable broth, and heavy cream. The smooth texture and delicate flavor of the asparagus create a satisfying meal, perfect for chilly days or as a starter for a special dinner. A healthy, nutrient-packed recipe that’s quick to prepare, it’s a delicious and nutritious addition to any meal

• Author: Laura
• Prep Time: 10min
• Cook Time: 20min
• Total Time: 30min
• Yield: 4servings
• Category: soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb fresh asparagus, trimmed and cut into pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for added brightness)
• Fresh parsley or chives for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Add the asparagus and vegetable broth. Bring to a simmer and cook for 10-12 minutes, or until the asparagus is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender and blend in batches.
5. Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
6. If desired, add a tablespoon of lemon juice for brightness.
7. Heat the soup on low until warm and serve garnished with parsley or chives.

Notes

• Storage: Allow the soup to cool completely before storing in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months.
• Reheating: Reheat on the stovetop over low heat or microwave in 30-second intervals.
• Variations: Add potatoes for a thicker texture, swap the cream for coconut cream for a vegan version, or infuse with fresh herbs like thyme or rosemary.