Soups & Stews > Creamy Soups > Vegetable Cream Soups > Cream of Tomato Soup Recipe

Creamy Asparagus Soup

Enjoy a bowl of springtime delight with this creamy asparagus soup. This recipe highlights the fresh, vibrant flavor of asparagus, complemented by a velvety smooth texture. A perfect light yet satisfying meal.

Prep Time
10 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 1 lb, trimmed and cut into 1-inch pieces Fresh Asparagus
  • 2 tbsp Olive Oil
  • 1 medium, chopped Yellow Onion
  • 2 cloves, minced Garlic
  • 4 cups Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1 tbsp Lemon Juice
  • 1 tsp, or to taste Salt
  • 1/4 tsp, or to taste White Pepper
  • 2 tbsp, chopped, for garnish Fresh Parsley

Sautéing Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Adding Asparagus

Add the trimmed and chopped asparagus to the pot. Cook for 5-7 minutes, stirring occasionally, until the asparagus is bright green and slightly tender.

Simmering the Soup

Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 10-15 minutes, or until the asparagus is tender.

Blending and Finishing

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot. Stir in the heavy cream and lemon juice. Season with salt and white pepper to taste. Heat through, but do not boil.

Serving Suggestions

Serve hot, garnished with a swirl of cream, a sprinkle of fresh parsley, or a lemon wedge.

Nutrition Facts Estimated per 100g of product

Calories: 50 kcal
Protein: 2g
Fat: 3g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g

Other Considerations for Nutrition

Asparagus is a good source of vitamins and fiber. This soup is relatively low in calories and fat. Use low-fat milk or Greek yogurt instead of heavy cream for a healthier option.

← Creamy Asparagus Soup Creamy Potato and Leek Soup →

FAQ

  • Can I use frozen asparagus?

    Yes, you can use frozen asparagus. Add it to the pot directly from frozen and simmer until tender.
  • Can I freeze this soup?

    Freezing is not recommended for best texture due to the cream content. The soup may separate upon thawing.
  • How long will the soup last in the refrigerator?

    This soup will last for 3-4 days in the refrigerator when stored properly in an airtight container.
  • Can I make this soup vegan?

    Yes, you can easily make this soup vegan by substituting the heavy cream with coconut cream or cashew cream.
  • Why white pepper instead of black pepper?

    White pepper is often used in cream-based soups to avoid visible black specks and provide a milder peppery flavor.