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Quick and Creamy Asparagus Soup

Close-up of a white bowl filled with bright green, creamy asparagus soup on a wooden table.
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Make this easy, velvety asparagus soup in under 45 minutes. It captures the fresh flavor of spring asparagus and is perfect as a light lunch or elegant starter.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Add the trimmed asparagus pieces and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the asparagus is tender, about 10 to 15 minutes.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  5. Stir in the heavy cream, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  6. Stir in the lemon zest, if using, just before serving for a bright flavor.
  7. Serve your homemade asparagus soup hot.

Notes

  • For an extra smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
  • If you prefer a heartier soup, add one small peeled and diced potato along with the broth and simmer until soft.
  • This recipe works well for preserving freshness; you can freeze leftover soup base before adding the cream.

Nutrition

Find it online: https://cookincorner.com/asparagus-soup-recipe-quick-creamy/