Velvety Creamy Asparagus Soup Recipe

Craving a bowl of something warm and inviting? This Creamy Asparagus Soup is just what you need! It’s a delightful way to enjoy the freshness of asparagus while indulging in the rich creaminess that makes it a favorite among vegetable & plant-based soups. Perfect for any occasion, this recipe combines simple ingredients to create a dish that feels luxurious yet is easy to prepare.

Imagine sitting down to a steaming bowl of velvety soup that not only warms you up but also brings the vibrant flavors of spring right into your kitchen. This recipe is all about celebrating the unique taste of asparagus, allowing it to shine with a creamy texture that’s simply irresistible.

A Delightful Creamy Asparagus Soup Recipe

Creamy asparagus soup in a bowl, garnished with parsley, accompanied by crusty bread on a rustic table.

This creamy asparagus soup is a smooth, flavorful dish that highlights the freshness of asparagus with a touch of cream. Each spoonful is a balance of subtle earthiness from the asparagus and richness from the cream, making it a comforting choice that’s perfect for any time of the year.

Ingredients

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 or coconut milk for a plant-based option
2 tablespoons olive oil
Salt and pepper to taste
Juice of half a lemon
Chopped fresh parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Cook Asparagus: Add the asparagus pieces to the pot and stir for a few minutes. Then, pour in the vegetable broth, bring to a boil, and reduce the heat to simmer for about 15 minutes, or until the asparagus is tender.
Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.
Add Creaminess: Stir in the heavy cream or coconut milk, and heat gently. Season with salt, pepper, and a squeeze of lemon juice.
Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy hot!