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Creamy Spring Asparagus Soup

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A quick and easy creamy asparagus soup that captures the fresh flavors of spring with simple ingredients and a smooth, comforting texture.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or dill, chopped (optional)

Instructions

  1. Rinse asparagus under cold water. Snap off woody ends and cut stalks into 2-inch pieces.
  2. Heat butter in a large saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 4 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant, avoiding browning.
  4. Add asparagus pieces and stir to coat with butter and aromatics. Pour in vegetable broth and bring to a gentle boil.
  5. Reduce heat to simmer, cover, and cook until asparagus is tender, about 8-10 minutes.
  6. Remove from heat and puree soup with an immersion blender until smooth. Alternatively, blend in batches in a regular blender.
  7. Return soup to low heat. Stir in heavy cream and lemon juice. Warm gently without boiling.
  8. Season with salt and pepper to taste.
  9. Ladle into bowls and garnish with chopped chives or dill if desired. Serve immediately.

Notes

Do not overcook asparagus to avoid bitterness and dull color. Add lemon juice at the end to preserve fresh tang. If soup is too thick, add broth or water to loosen. For dairy-free, substitute butter with olive oil and heavy cream with full-fat coconut milk.

Nutrition

Keywords: asparagus soup, creamy asparagus soup, spring soup, easy soup recipe, quick soup, vegetarian soup, gluten-free soup

Find it online: https://lucastable.com/creamy-spring-asparagus-soup-recipe-easy-5-minute-fresh-flavor/