Cream of Asparagus Soup
Cream of Asparagus Soup is a luxurious yet simple dish that brings warmth and comfort to your table. With its vibrant green color and silky texture, this creamy soup combines fresh asparagus, aromatic onions, and garlic, finished off with a splash of heavy cream. Perfect for chilly evenings or elegant gatherings, it serves as an impressive appetizer or hearty main course when paired with crusty bread. Delight in each spoonful as it wraps you in a comforting embrace.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions until translucent. Add minced garlic and cook until fragrant (about 1 minute).
- Add the chopped asparagus along with salt and pepper; stir for about 5 minutes until slightly softened.
- Pour in the vegetable broth and bring to a boil. Reduce heat to simmer uncovered for about 10 minutes until asparagus is tender.
- Blend the soup using an immersion blender until smooth (or transfer in batches). If desired, leave some small bits of asparagus intact.
- Stir in heavy cream gradually while heating through on low heat. Adjust seasoning as needed.
- Serve hot, garnished with reserved asparagus tips or herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: For extra flavor, add herbs like thyme or dill. Substitute heavy cream with coconut milk for a vegan version. Store leftovers in the fridge for up to three days or freeze in airtight containers.