Why You’ll Love This Recipe

Creamy Asparagus Soup is rich, smooth, and incredibly easy to make. The combination of fresh asparagus, sautéed onions, and a touch of heavy cream results in a velvety soup that’s comforting yet light. The lemon juice adds a nice, zesty brightness that elevates the natural flavor of the asparagus. Whether you’re making it for a cozy meal or a springtime gathering, this soup is sure to be a crowd-pleaser!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegetables:

2 lbs asparagus, trimmed and cut into 1-inch pieces
1 medium onion, thinly sliced

Fats:

2 tablespoons butter

Broth:

4-5 cups chicken broth (enough to cover the vegetables)

Dairy:

½ cup heavy cream

Condiments:

1-2 tablespoons lemon juice

Seasoning:

Salt and pepper to taste

Directions

Prepare the Asparagus: Wash the asparagus thoroughly. Trim off the woody ends and cut the asparagus into 1-inch pieces. Set aside.
Sauté the Onion: In a large pot, melt the butter over medium heat. Add the sliced onion and sauté for about 5–7 minutes until the onions are translucent and slightly caramelized.
Add Asparagus and Broth: Add the chopped asparagus to the pot and stir for a minute. Pour in the chicken broth and bring to a gentle boil. Simmer for about 15 minutes or until the asparagus is tender.
Blend the Soup: Remove the pot from the heat. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a traditional blender in batches.
Incorporate Cream and Seasoning: Return the blended soup to the pot, add the heavy cream, lemon juice, salt, and pepper. Stir gently to combine.
Serve and Enjoy: Ladle the soup into bowls and garnish with fresh herbs, a dollop of sour cream, or additional asparagus tips if desired. Serve hot and enjoy!

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegan Option: Substitute the butter with olive oil and use coconut milk or cashew cream instead of heavy cream for a vegan version.
Herb Variations: Add fresh herbs like thyme, parsley, or dill to enhance the flavor.
Extra Veggies: For added depth, try incorporating other spring vegetables like peas or leeks.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pot over medium heat or in the microwave, adding a bit more chicken broth or water to adjust the consistency if necessary.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth can be used as a substitute for chicken broth to make this soup vegetarian.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance. Let it cool, then store it in the refrigerator. Reheat it before serving, and add the cream and lemon juice just before serving for the best flavor.

Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. Be sure to cool it completely before transferring to a freezer-safe container. Reheat on the stove, adding a bit of liquid if necessary.

Can I make this soup with frozen asparagus?

Fresh asparagus is recommended for the best texture, but if you only have frozen asparagus, it can still work. Just note that the texture may be slightly softer.

What can I use to make this soup smoother?

If you prefer a smoother texture, blend the soup longer or strain it to remove any chunks. You can also add more cream for a richer, silkier finish.

Conclusion

This Creamy Asparagus Soup is the ultimate spring comfort food. With its velvety texture, fresh asparagus, and a hint of lemon, it’s a delightful way to enjoy the season’s best produce. Quick, simple, and absolutely delicious, this soup is sure to be a favorite in your recipe collection. Enjoy!

Creamy Asparagus Soup

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This Creamy Asparagus Soup is a velvety, comforting dish that celebrates the fresh flavors of spring. Made with tender asparagus, sautéed onions, and a touch of heavy cream, it’s a satisfying and flavorful soup perfect for any meal.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

2 lbs asparagus, trimmed and cut into 1-inch pieces

1 medium onion, thinly sliced

2 tablespoons butter

4–5 cups chicken broth (enough to cover the vegetables)

½ cup heavy cream

1–2 tablespoons lemon juice

Salt and pepper to taste

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Instructions

Wash the asparagus thoroughly. Trim off the woody ends and cut the asparagus into 1-inch pieces. Set aside.
In a large pot, melt the butter over medium heat. Add the sliced onion and sauté for about 5–7 minutes until the onions are translucent and slightly caramelized.
Add the chopped asparagus to the pot and stir for a minute. Pour in the chicken broth and bring to a gentle boil. Simmer for about 15 minutes or until the asparagus is tender.
Remove the pot from the heat. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a traditional blender in batches.
Return the blended soup to the pot, add the heavy cream, lemon juice, salt, and pepper. Stir gently to combine.
Ladle the soup into bowls and garnish with fresh herbs, a dollop of sour cream, or additional asparagus tips if desired. Serve hot and enjoy!