Print

Velvety Creamy Asparagus Soup

Close-up of vibrant green Creamy Asparagus Soup with frothy top served in a white mug.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this elegant, creamy asparagus soup using fresh spring asparagus for a light lunch or a sophisticated starter.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds fresh asparagus, tough ends snapped off, cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the cut asparagus 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 12 minutes.
  5. 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.
  6. Stir in the heavy cream, salt, pepper, and nutmeg. Heat gently over low heat until warmed through; do not boil after adding the cream.
  7. Taste and adjust seasoning as needed before serving your spring soup recipe.

Notes

  • For an even richer flavor, reserve about 1/2 cup of the asparagus tips before blending and add them back into the soup during the last 5 minutes of simmering.
  • If you prefer a thinner soup, add a little more vegetable broth until you reach your desired consistency.
  • This vegetarian soup freezes well for later meals. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://hearthbite.com/creamy-asparagus-soup-spring-lunch-starter/