Description
This Creamy Asparagus Soup is a luscious and comforting dish perfect for spring or anytime you crave a smooth, flavorful vegetable soup. Made with fresh asparagus, sautéed onions, garlic, and vegetable broth, then blended to a velvety finish with cream, it’s a simple yet elegant starter or light meal that’s both nourishing and delicious.
Ingredients
Scale
Vegetables
- 1 lb fresh asparagus, trimmed and cut into pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
Liquids & Dairy
- 4 cups vegetable broth
- 1/2 cup heavy cream or a non-dairy alternative
Other
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley or olive oil for garnish (optional)
Instructions
- Heat the Olive Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the chopped medium onion and cook until translucent, about 5 minutes, stirring occasionally to ensure even cooking.
- Add Garlic: Stir in the minced garlic cloves and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Asparagus and Broth: Add the trimmed and cut asparagus pieces along with 4 cups of vegetable broth to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes until the asparagus is tender and cooked through.
- Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a standard blender and blend until creamy.
- Incorporate Cream: Stir in 1/2 cup of heavy cream (or your non-dairy choice) into the smooth soup and reheat gently over low heat for 5 minutes. Avoid boiling after adding cream to prevent curdling.
- Season: Season the soup to taste with salt and freshly ground black pepper.
- Serve and Garnish: Serve immediately, optionally garnished with fresh parsley or a drizzle of olive oil for added flavor and presentation.
Notes
- Use fresh, green asparagus for the best flavor and color.
- You can substitute heavy cream with coconut cream or cashew cream for a dairy-free version.
- If you prefer a thinner soup, add more vegetable broth or water during blending.
- This soup can be served hot or chilled as a refreshing summer appetizer.
- For a richer taste, add a pinch of nutmeg along with the cream.
