Asparagus Soup Recipe | Easy And Creamy Asparagus Soup
Servings: 6 servings
Calories: 167kcal
Calories: 167kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Fiber: 3g | Sugar: 5g
Ingredients
- 1 1/2 pounds Asparagus trimmed and cut into 1 inch pieces
- 2 tbsp Olive Oil
- 1 Yellow Onion chopped
- 3 cloves Garlic minced
- 4 cups Vegetable Broth
- 1/2 cup Heavy Cream
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1 tbsp Lemon Juice
- 1/4 cup shredded parmesan cheese
Instructions
- Sauté the Aromatics. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
- Cook the Asparagus. Trim the woody ends off the asparagus and chop into small pieces. Add the asparagus to the pot and cook for 3-4 minutes, stirring occasionally.
- Simmer the Soup. Pour in the vegetable or chicken broth and bring to a gentle simmer. Let the soup cook for 10-15 minutes, or until the asparagus is tender.
- Blend Until Smooth. Using an immersion blender, blend the soup until completely smooth. Alternatively, transfer to a blender and blend in batches, then return to the pot.
- Add Cream and Seasoning. Stir in the heavy cream (or coconut milk) and season with salt and black pepper to taste. Let it warm through for 2 minutes.
- Garnish and Serve. Ladle the soup into bowls and garnish with Parmesan cheese, fresh herbs, or a drizzle of olive oil. Serve warm and enjoy!