Description
Creamy Asparagus Soup is a smooth, vibrant, and easy springtime dish made with just five fresh ingredients, perfect for a light lunch or an elegant starter that’s naturally gluten-free and dairy-free adaptable.
Ingredients
Fresh asparagus, trimmed and cut into pieces
Medium onion, chopped
Garlic cloves, minced
Vegetable broth
Heavy cream (or a non-dairy alternative)
Instructions
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In a large pot, heat olive oil over medium heat.
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Sauté chopped onion until translucent, about 5 minutes.
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Stir in minced garlic and cook until fragrant, about 1 minute.
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Add asparagus pieces and vegetable broth.
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Bring to a boil, then reduce heat and simmer for 15–20 minutes, until asparagus is tender.
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Remove from heat and blend the soup until smooth using an immersion blender (or standard blender in batches).
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Stir in the heavy cream and reheat over low for 5 minutes.
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Season with salt and pepper to taste.
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Serve immediately, garnished with fresh parsley or a drizzle of olive oil if desired.
Notes
Swap heavy cream for coconut cream or cashew cream for a vegan version.
Add spinach or peas for extra color and nutrients.
Stir in lemon zest for a fresh flavor twist.
Add a pinch of cayenne pepper for subtle heat.
Store in the fridge up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Soup, Starter
- Method: Simmering, Blending
- Cuisine: American, Mediterranean-Inspired
