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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.

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

Instructions

  1. Wash the asparagus thoroughly. Trim off the woody ends and cut the asparagus into 1-inch pieces. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Return the blended soup to the pot, add the heavy cream, lemon juice, salt, and pepper. Stir gently to combine.
  6. 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!

Notes

For a vegan version, substitute butter with olive oil and use coconut milk or cashew cream instead of heavy cream.

Add fresh herbs like thyme, parsley, or dill to enhance the flavor.

Try incorporating other spring vegetables like peas or leeks for extra depth.

Nutrition

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