Cream of Asparagus Soup
A warm and creamy soup made with fresh asparagus, garlic, and onions, perfect for comforting weeknight dinners or chilly weekends.
Ingredients
Main ingredients
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Can be substituted with coconut cream for dairy-free option.
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- to taste Salt and pepper
- 1 teaspoon lemon juice (optional)
- to serve Croutons or toasted bread (optional)
Instructions
Preparation
- In a large pot, heat the olive oil and butter over medium heat.
- Add the chopped onions and minced garlic, sautéing until the onions turn translucent, around 5 minutes.
- Add the asparagus pieces and cook for another 5 minutes until they just start to soften.
- Pour in the vegetable broth and bring the mixture to a boil, then reduce heat and let it simmer for about 10-15 minutes until the asparagus is tender.
- Remove the pot from heat and allow it to cool slightly, then blend until smooth.
- Return the blended soup to the pot over low heat, stir in the heavy cream, and season with salt, pepper, and lemon juice. Heat gently until warmed through.
- Serve hot, garnished with additional asparagus tips or croutons.
Notes
Avoid overcooking the asparagus and blend only after cooling to prevent splattering. Pair this soup with artisan bread or a crisp salad.