Description
A delicious and easy-to-make creamy asparagus soup perfect for a spring lunch.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add asparagus pieces and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until asparagus is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with extra asparagus tips if desired.
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- Can be served with crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg