Creamy Asparagus Soup
This velvety creamy asparagus soup is bright, fresh, and ready in under 40 minutes. Made with simple pantry staples and fresh asparagus, it blends into a silky, restaurant-quality bowl that works beautifully as a starter or a light main course.
Equipment
- Large pot or Dutch oven
- Immersion blender or countertop blender
- Chef's knife and cutting board
- Ladle
Ingredients
- 1.5 lbs fresh asparagus woody ends snapped off, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth low-sodium preferred
- 0.5 cup heavy cream or coconut milk for dairy-free
- 1 tablespoon fresh lemon juice
- 0.75 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper freshly ground
- 2 tablespoons fresh chives or parsley chopped, for garnish
Instructions
- Prepare the asparagus by snapping or cutting off the tough woody ends. Cut the stalks into 1-inch pieces. Set aside a few of the tender tips for garnish if desired.
- Heat olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until the onion is softened and translucent.
- Add the minced garlic to the pot and cook for 60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown.
- Add the chopped asparagus and pour in the vegetable broth. Season with salt and black pepper. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12 to 15 minutes until the asparagus is completely tender when pierced with a fork.
- Remove the pot from heat and let the soup cool for 2 to 3 minutes. Use an immersion blender to blend the soup directly in the pot until completely smooth, about 2 full minutes. Alternatively, transfer in batches to a countertop blender, venting the lid to allow steam to escape, and blend until velvety.
- Return the blended soup to the stovetop over low heat. Stir in the heavy cream and fresh lemon juice. Taste and adjust seasoning as needed. Heat gently for 2 to 3 minutes, stirring, but do not bring to a boil.
- Ladle the soup into bowls and garnish with fresh chives or parsley, reserved asparagus tips, a small swirl of cream, and a crack of fresh black pepper. Serve immediately with crusty bread.
Notes
For the best color, avoid overcooking the asparagus. Pull it from the heat as soon as it is fork-tender. To make this soup dairy-free, substitute coconut milk or oat cream for the heavy cream. For a chilled version, skip the final reheating step and refrigerate the finished soup for at least 2 hours before serving. Soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen (without cream) for up to 3 months.