Description
This Cream of Asparagus Soup is velvety, smooth, and packed with fresh asparagus flavor. It’s a healthy and elegant soup that’s perfect as an appetizer or a light meal. Simple to make, it’s creamy without being heavy, making it a go-to recipe for spring or anytime you crave something comforting.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 lb fresh asparagus (woody ends trimmed, cut into 2-inch pieces)
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Optional Garnish:
- Sour cream or yogurt swirl
- Croutons
- Chopped fresh parsley or chives
Instructions
- Sauté aromatics: Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
- Add asparagus: Stir in the asparagus pieces and cook for 5 minutes, stirring occasionally.
- Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the asparagus is tender.
- Blend: Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
- Finish with cream: Stir in the heavy cream and nutmeg (if using). Simmer for 2–3 minutes to warm through. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings. Serve hot with crusty bread or crackers on the side.
Notes
- For a thicker soup, reduce the broth by 1/2 cup or add a peeled, diced potato while simmering.
- To make it vegan, substitute butter with more olive oil and use coconut milk instead of cream.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.