Cream of Asparagus Soup
This velvety smooth Cream of Asparagus Soup is rich and creamy and full of fresh asparagus flavor.
Servings 5
Ingredients
- 1 pound fresh asparagus, woody ends trimmed
- 3 cups vegetable broth, or chicken broth if not Vegetarian
- ¾ cup heavy cream
- ⅓ cup yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1 teaspoon fresh lemon thyme, or thyme
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Wash, dry and chop your asparagus into small pieces.
- Heat a pot or dutch oven to medium and add in the butter. Once melted, add in the onions, asparagus, salt and pepper.
- Sauté for 3-4 minutes, then add in the garlic and sauté for another 10-15 seconds, making sure not to brown it.
- Pour in the broth and stir to combine. Before adding the broth, I like to reserve a few of the asparagus tips for garnish.
- Simmer on medium low heat for 15 minutes with an offset lid. Pour the mixture into the bowl of a blender and puree.
- Pour the pureed soup back into the pot, along with the heavy cream, lemon juice and thyme. Simmer for a few minutes, uncovered, until thickened to your liking.
- Serve with a garnish of the reserved sautéed asparagus tips, fresh thyme and a drizzle of the heavy cream.
Recipe Notes
To make this Asparagus Soup Vegan or Dairy-Free, swap the butter for olive oil and the heavy cream for coconut cream.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Cream of Asparagus Soup
Amount per Serving
Calories
299
% Daily Value*
Fat
25
g
38
%
Saturated Fat
16
g
100
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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