Description
This creamy asparagus soup recipe is bright, refreshing, and light, featuring fresh asparagus, lemon, and Parmesan. Perfect for spring or fall, this easy soup is comforting yet elegant, ready in under an hour, and ideal for family dinners or entertaining guests.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
- 5 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Optional: Fresh chives or parsley for garnish
Instructions
- Heat the butter and olive oil in a large soup pot over medium heat.
- Add the chopped onions and cook for 5–6 minutes until soft and translucent, stirring occasionally.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the asparagus pieces and stir to combine. Sauté for 2–3 minutes.
- Pour in the broth. Bring to a gentle boil, then reduce heat to a simmer. Cook for about 20 minutes or until the asparagus is very tender.
- Remove the pot from heat and allow it to cool slightly before blending until smooth and velvety.
- Pour the soup back into the pot. Over low heat, stir in the cream, lemon juice, and grated Parmesan.
- Heat gently, taste, and adjust seasoning if needed.
- Ladle the soup into bowls, garnish with extra cheese and herbs, and serve hot.
Notes
- Use fresh asparagus for the best flavor and vibrant color.
- The lemon juice brightens the soup beautifully.
- For an extra smooth texture, strain the soup through a fine mesh sieve after blending.
- For a vegetarian option, use vegetable broth.
- For a vegan option, replace the cream and cheese with coconut milk or plant-based alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup (without cream and cheese) for up to 3 months. Reheat gently on the stove, thinning with broth or water if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blended
- Cuisine: American, European
Nutrition
- Serving Size: 1 bowl