Creamy Asparagus Soup
This creamy asparagus soup is simple, fresh, and super comforting. Tender asparagus and onion blend to a smooth, silky finish. Cream and lemon add richness and just the right bright edge. It’s quick, foolproof, and perfect for beginner cooks or busy weeknights.
Ingredients
- 1 pound fresh asparagus (trimmed and chopped)
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 4 cups vegetable broth
- 2 tablespoons butter
- ½ cup heavy cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prep veggies: Wash, trim, and chop asparagus. Dice the onion and mince garlic.
- Cook the base: Melt butter in a pot, sauté onion till soft, then stir in garlic.
- Add asparagus: Toss in asparagus, stir, and cook for three minutes for a fresh flavor.
- Simmer it all: Pour in vegetable broth, simmer for 20 minutes until asparagus softens up nicely.
- Blend soup: Puree soup smooth with an immersion blender. Leave a few bits for texture, if you like.
- Finish with cream: Stir in heavy cream and lemon juice. Add salt and pepper to taste.
- Serve warm: Ladle into bowls, swirl with extra cream, and add toppings if you want.
Notes
- Always use fresh asparagus for the brightest flavor and prettiest green soup.
- Don’t skip the lemon juice; it gives nice brightness to the whole soup.
- For dairy-free, use olive oil and coconut milk—it stays creamy and tastes good too!
- If you don’t have an immersion blender, use a regular blender in small batches.
- Soup gets thicker after cooling, so stir in more broth if reheating leftovers.