A simple soup with few ingredients and lots of flavor.
This asparagus soup recipe is quickly prepared with fresh asparagus and some tender onion, stewed in broth and mixed with a dash of cream.
Garnish this soup with Parmesan cheese and a squeeze of fresh lemon juice!
Vegetable soups like tomato or cauliflower soup are a great way to enjoy fresh vegetables from the farmers market or your own garden vegetables. This easy asparagus soup recipe is no exception.
- This asparagus soup recipe is real fast And easy.
- You only need one Handful of ingredients.
- No thickeners, starchor potatoes are needed.
- It is naturally low carb and gluten free.
Ingredients for asparagus soup
- asparagus: I prefer fresh asparagus spears; However, frozen asparagus or leftover grilled asparagus can also be used.
- broth: Chicken broth is the base of this recipe and adds flavor. It can be replaced with vegetable broth, which is slightly sweeter.
- Spices: The taste of this asparagus soup is simple, I add spices like onions and garlic and just season. Feel free to stir in your favorite herbs.
- cream: A small amount of cream provides richness and a velvety texture. For a lighter version, replace with light cream, sour cream, or Greek yogurt (which adds some tang).
To expand this asparagus soup recipe even further, add a peeled and chopped russet or Yukon gold potato.
If necessary, some of the asparagus can be replaced with other vegetables. Green peas, zucchini or celery are great options.
How to make asparagus soup
This is not canned cream of asparagus soup, but full of fresh ingredients.
- Preparation: Wash, clean and chop the asparagus spears.
- Cook: Fry onion and garlic in butter (Recipe below). Stir in remaining ingredients and simmer.
- Mixture: Puree the soup in the pot with a hand blender or pour it into a regular blender. Stir in cream.
Pour into bowls and top with parmesan cheese or a slice of garlic bread to soak up every last drip!
Tip for garnishing: After the asparagus has simmered for about 4 minutes, remove some of the asparagus tips and set them aside to garnish the soup.
Parmesan cheese and a dollop of cream also make excellent garnishes. Top with Parmesan croutons or fresh herbs such as dill.
Holly’s tips
- To make this asparagus soup even longer, additional vegetables can be added.
- If you use a regular blender to puree soups or hot liquids, Do not close the lid. The steam can build up and create a dangerous mess.
- If you prefer more consistency, remove a handful of asparagus before blending. Chop it and stir it back into the soup after pureeing.
- To thicken, simmer the soup uncovered or stir in some potato flakes.
Leftovers, reheat and freeze
Reheating asparagus soup is a breeze in the microwave or on the stove. Make sure everything is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!
Since asparagus soup is made with cream and cream soups don’t freeze well, it’s best to freeze a portion before adding the cream! Simply defrost, reheat and add a drizzle of cream before serving.
More asparagus favorites
Have you made this creamy asparagus soup? Leave us a rating and comment below!
Creamy asparagus soup
This asparagus soup is fresh, creamy and full of flavor!
Prevent your screen from going dark
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Cut asparagus into ½ inch pieces.
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In a large pot over medium heat, cook onions and garlic in butter until softened. Add asparagus and cook another 5 minutes.
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Stir in broth, salt and pepper. Cover and simmer for 10-15 minutes until the asparagus is tender.
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Puree the soup with a hand blender until smooth. Stir in cream and lemon juice.
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Taste and season with salt and pepper if necessary.
- To make the soup even longer, additional vegetables can be added. Zucchini or celery are great options.
- If you use a regular blender to puree soups or hot liquids, Do not close the lid. The steam can build up and create a dangerous mess.
- If you prefer more consistency, remove a handful of asparagus before blending. Chop it and stir it back into the soup after pureeing.
- To thicken, simmer the soup uncovered or stir in some potato flakes.
Calories: 181 | Carbohydrates: 11G | Protein: 5G | Fat: 14G | Saturated fatty acids: 9G | Cholesterol: 48mg | Sodium: 525mg | Potassium: 512mg | Fiber: 4G | Sugar: 4G | Vitamin A: 1811IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 4mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Dinner, lunch, soup
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