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Asparagus Soup

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A light, creamy asparagus soup made with fresh asparagus, aromatics, and simple seasonings for a bright and elegant dish.

Ingredients

Scale
  • 1 lb fresh asparagus, trimmed and chopped
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 medium potato, peeled and diced (optional, for creaminess)
  • 1/2 cup heavy cream or coconut milk
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4 minutes.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the chopped asparagus and potato (if using). Stir to combine.
  4. Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until asparagus and potato are tender.
  5. Use an immersion blender to puree the soup until smooth, or blend in batches.
  6. Stir in the heavy cream or coconut milk and simmer for 2 minutes.
  7. Add lemon juice if desired, then taste and adjust seasoning. Serve warm.

Notes

  • For a richer soup, replace half the broth with cream.
  • Reserve a few asparagus tips for garnish by blanching them for 1 minute.
  • Coconut milk makes this soup dairy-free without sacrificing creaminess.

Nutrition

Keywords: asparagus soup, creamy asparagus soup, spring soup, vegetable soup

Find it online: https://yumcove.com/asparagus-soup/