Creamy Asparagus Soup
A simple, soothing, and unexpectedly satisfying creamy asparagus soup perfect for cozy evenings. Ready in under 30 minutes using fresh asparagus and pantry staples.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1 pound (450 g) fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 4 cups (950 ml) vegetable broth, low-sodium preferred
- 1/2 cup (120 ml) heavy cream (can substitute with coconut cream for dairy-free)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon fresh thyme, finely chopped (optional)
Instructions
- Rinse and trim about 1 pound (450 g) of fresh asparagus, cutting into roughly 1-inch pieces. Set aside tender tips for garnish if desired.
- In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add 1 finely chopped medium yellow onion and cook until soft and translucent, about 5-7 minutes.
- Add 2 minced garlic cloves and sauté for another 1-2 minutes until fragrant, avoiding browning.
- Add asparagus pieces (except reserved tips) and pour in 4 cups (950 ml) vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes until asparagus is tender and bright green.
- Remove pot from heat and puree soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches carefully.
- Stir in 1/2 cup (120 ml) heavy cream, 1 tablespoon lemon juice, and 1 teaspoon fresh thyme if using. Season with salt and pepper to taste. Warm gently over low heat without boiling.
- Optional: Blanch reserved asparagus tips in boiling water for 1-2 minutes and add as garnish on top of each bowl.
Notes
Do not overcook asparagus to maintain vibrant green color and flavor. Blend carefully to avoid splashes. Season gradually to avoid oversalting. Avoid boiling after adding cream to prevent curdling. For chunkier texture, reserve some cooked asparagus pieces and stir in after blending. Can substitute heavy cream with coconut cream or Greek yogurt for dairy-free or tangier versions.
Nutrition
- Serving Size: 1 1/2 cups (350 ml)
- Calories: 180220
- Sugar: 3
- Sodium: 400
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
Keywords: creamy asparagus soup, easy asparagus soup, homemade soup, cozy soup recipe, vegetarian soup, gluten-free soup