With its fresh flavor and silky texture, Asparagus Soup is a delicious dish for a light main or first course.
Ah, the asparagus. I think this was the vegetable that I remember actually liking when I was younger, though it took a while. Asparagus was one of the many things I didn’t truly appreciate until college. I was lucky enough to attend a university in the Twin Cities where practically everyone and their mother was a foodie. So, it was all but inevitable that I became a foodie, too. And funnily enough, it was an asparagus soup that turned my taste buds on to this spear-shaped vegetable.
It was on a chilly Minneapolis spring morning when I was at a brunch with friends. I wish I could remember the name of the restaurant, but what I do remember was how delicious this soup tasted. I like to think my take on that asparagus soup from all those years ago is just as good. But I’ll leave that verdict up to you.
What I will say is that this soup is smooth and creamy. It has a subtle earthy, almost grassy sweetness from the asparagus, enhanced by sautéed onions and garlic. Plus, it’s really easy to make and seems to satisfy the pickiest eaters in my family. Whether you serve it as a starter for lunch or brunch, asparagus soup is a crowd-pleaser.
Is Asparagus Soup Healthy?
I’d say it is! Asparagus is chock full of vitamins A, C, E, and K, along with folate and fiber. Okay, I’d be remiss to not mention that this recipe calls for heavy cream. This inevitably adds some fat to the mix. Still, you can easily make it healthier by substituting the heavy cream with coconut milk or ditching the cream altogether. When I omit the cream, I’ll purée a cooked potato or two so the soup has the illusion of creaminess.
What’s the Secret to the Perfectly Smooth Texture?
I’ve got a kid who doesn’t like any texture in their soup, especially when there are loads of veggies. So when I make asparagus soup, I’m super mindful of this. Personally, I like a little chunk to my soups, but I’ve grown to appreciate the baby-food smoothness my kid prefers. If you like your soup silky-smooth, make sure to cook the asparagus until it’s tender. And, of course, don’t forget to blend the heck out of it with your immersion blender. Don’t own one? A standard blender works as well.
INGREDIENTS
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 celery stick, peeled and diced
- 1 pound asparagus, woody ends trimmed off, and cut into 1-inch pieces
- 3 1/2 cups vegetable broth
- Salt, to taste
- Black pepper, to taste
- 1/2 cup heavy cream
- Fresh chives or parsley for garnish (optional)
INSTRUCTIONS
Sauté
Cook onions, celery, and garlic, then add asparagus and flour.
Simmer
Add broth, season, and simmer until tender.
Blend & Serve
Purée, add cream, adjust seasoning, and serve.
Devour!
FAQs & Tips
I’ve made this soup up to 3 days in advance and stored it in the fridge without issue. It also freezes well, but I’d leave out the cream until you reheat it on your stovetop. The soup should keep for about 3 months in the freezer.
I prefer fresh asparagus, but I’ve used frozen as well. However, you’ll need to thaw the asparagus beforehand and drain any excess liquid. It’s also worth noting that frozen asparagus gives the soup a duller color.
For sure! I do this all the time. For a touch of sweetness, throw in some carrots. It also gives the soup a nice golden color. Or if you don’t want flavor takeover, zucchini is a mild veggie. Spinach is another great option. Whatever you add, cook the veggies until they’re very tender.
Serving Suggestions
One of my favorite things to serve with asparagus soup is a crusty, hearty bread for dipping. And if you’re serving this with your brunch, have a Quiche or an Egg Casserole at the ready. For lunches and dinners, serve it alongside Grilled Chicken or one of my personal faves, Blackened Cod—the spices deliciously complement the soup’s inherent creaminess.
Asparagus Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 celery stick peeled and diced
- 1 pound asparagus woody ends trimmed and cut into 1-inch pieces
- 3 1/2 cups vegetable broth
- Salt to taste
- Black pepper to taste
- 1/2 cup heavy cream
- Fresh chives or parsley for garnish optional
Instructions
-
Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and minced garlic; sauté until onion is translucent, about 5 minutes.
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Add the asparagus pieces to the pot and cook for an additional 3 minutes, stirring occasionally. Sprinkle in the flour, stir, and cook for 2 minutes longer.
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Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer until asparagus and celery are tender, about 15 minutes.
-
Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and heat through. Adjust seasoning with salt and pepper if needed.
-
Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.
Nutrition
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