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Cream of Asparagus Soup

A delicious and creamy soup made with fresh asparagus, perfect for any season and pairs wonderfully with bread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch Fresh asparagus Trimmed and cut into pieces
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 4 cups Broth Vegetable or chicken broth
  • 1 cup Heavy cream Adjust based on desired creaminess
  • 2 tablespoons Olive oil For sautéing
  • to taste Salt
  • to taste Pepper
Optional Garnishes
  • 1 tablespoon Lemon juice For brightness
  • as needed Croutons For topping
  • as needed Fresh parsley For garnish

Method
 

Cooking Steps
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
  2. Add asparagus pieces and cook for a few minutes.
  3. Pour in the broth and bring to a boil. Reduce heat and let simmer until asparagus is tender, about 15 minutes.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in heavy cream and heat through. Season with salt and pepper to taste.
  6. Serve hot, garnished with croutons or parsley and a squeeze of lemon juice if desired.

Notes

For best results, use fresh asparagus. Avoid overcooking the asparagus to maintain color and flavor. Adjust cream based on desired richness. Add more broth for a thinner soup. Variations include adding herbs like thyme or dill, or using coconut milk for dairy-free options. Store leftovers in an airtight container for up to three days and reheat on low heat.