Creamy Asparagus Soup

Creamy asparagus soup garnished with fresh herbs in a bowl

Clara Whitley

A bright and creamy asparagus soup that captures the essence of spring, featuring tender asparagus and a hint of lemon, perfect for quick weeknight dinners or gatherings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Vegetarian

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces Best when fresh for optimal flavor.
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth) Ensure it's low sodium for better control over seasoning.
1 cup heavy cream (or coconut milk for dairy-free)
1 tablespoon olive oil
Zest of 1 lemon For brightness.
to taste pinch salt and pepper
Optional garnish: Croutons or a sprinkle of fresh parsley Enhances presentation and texture.

Method

Preparation

Heat the olive oil in a large pot over medium heat until shimmering.
Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and sauté for an additional minute until fragrant.

Cooking

Stir in the asparagus pieces and cook for 3-4 minutes until they soften.
Pour in the vegetable or chicken broth and bring to a gentle boil.
Reduce the heat, cover, and let simmer for about 10 minutes until the asparagus is tender.

Blending

Puree the soup directly in the pot with an immersion blender until smooth, or use a traditional blender in batches.
Stir in the heavy cream and lemon zest, adjusting seasoning with salt and pepper according to taste.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 12gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 700mgFiber: 3gSugar: 3g

Notes

Serve warm, garnished with fresh parsley or croutons. It can also be served chilled for warmer days.

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