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Amberly Vahn

Delicious Creamy Asparagus Soup

A creamy and vibrant soup that blends fresh asparagus with a hint of lemon, perfect for warming up during the chilly autumn days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 lb. fresh asparagus, trimmed and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for richer flavor)
  • 1 cup heavy cream
  • 1 each lemon, juiced for brightness
  • 4 Tbsp. unsalted butter
  • Salt and black pepper to taste
  • Optional: Crème fraîche or Greek yogurt for serving

Equipment

  • Large pot
  • Immersion blender (or high-speed blender)

Method
 

  1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic until fragrant.
  2. Add the chopped asparagus and sauté for about 8 minutes until bright green and slightly tender.
  3. Pour in the vegetable broth and bring to a gentle simmer. Cook for about 15 minutes until the asparagus is fork-tender.
  4. Blend the mixture until silky smooth using an immersion blender. Alternatively, transfer it to a high-speed blender.
  5. Stir in the heavy cream and lemon juice, season with salt and black pepper to taste, and serve hot.
  6. Ladle into bowls and top with a dollop of crème fraîche or Greek yogurt if desired.

Notes

This soup stays fresh in the refrigerator for up to 4 days and can be frozen for 2 months without the cream.