Asparagus Soup is a delicious dish for a light main or first course with its fresh flavor and silky texture.
Ah, asparagus. It may have taken me a while to appreciate this delicious vegetable, but once I did, I never looked back. I was lucky enough to attend a university in the Twin Cities where practically everyone was a foodie. So, it was all but inevitable that I became a foodie, too. And funnily enough, it was an asparagus soup that turned my taste buds on to this spear-shaped vegetable.
It was on a chilly Minneapolis spring morning when I was at a brunch with friends. I wish I could remember the name of the restaurant, but what I do remember is how delicious the soup tasted. I like to think that this take on asparagus soup is just as good. It’s simple, tasty, and an unexpected way to enjoy this nutritious veggie.
Here’s the scoop: this soup is smooth and creamy. It has a subtle earthy, almost grassy sweetness from the asparagus, which is enhanced by sautéed onions and garlic. Plus, it’s really easy to make and seems to satisfy the pickiest eaters in my family. Whether you serve it as a starter for lunch or as a light main course for dinner, asparagus soup is a crowd-pleaser.
Is This Asparagus Soup Healthy?
Asparagus is chock-full of essential vitamins and fiber. This recipe does call for heavy cream, which inevitably adds some fat to the mix. Still, you can easily make it healthier by substituting the heavy cream with a plant-based milk or ditching the cream altogether. When I omit the cream, I’ll add a puréed, cooked potato or two to the soup for added creaminess.
What’s The Secret To The Perfectly Smooth Texture?
I’ve got a child who doesn’t like any texture in their soup, especially when there are loads of veggies. So when I make asparagus soup, I’m super mindful of this. Personally, I like a little chunk to my soups, but I’ve grown to appreciate the smoothness my child prefers. If you like your soup silky-smooth, make sure to cook the asparagus until it’s really tender. And, of course, don’t forget to blend it well with your immersion blender. Don’t own one? A standard blender works fine, though you may need to do this in batches.
How Do I Store Leftovers?
This soup can be stored in an airtight container in the fridge for up to 3 days. It also freezes well, but I’d leave out the cream until you reheat it on your stovetop. The soup should keep for about 3 months in the freezer.
Serving Suggestions
One of my favorite things to serve with asparagus soup is a crusty, hearty bread for dipping. And if you’re serving this with your brunch, have a quiche or an Egg Casserole at the ready. For lunches and dinners, serve it alongside grilled chicken or one of my personal faves, Blackened Cod—the spices deliciously complement the soup’s inherent creaminess.
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion chopped
- 1 celery stick peeled and diced
- 2 cloves garlic minced
- pound asparagus woody ends trimmed and cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 3 1/2 cups vegetable broth
- Salt to taste
- Black pepper to taste
- 1/2 cup heavy cream
- Fresh chives or parsley for garnish, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and minced garlic; sauté until onion is translucent, about 5 minutes.
- Add the asparagus pieces to the pot and cook for an additional 3 minutes, stirring occasionally. Sprinkle in the flour, stir, and cook for 2 minutes longer.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer until asparagus and celery are tender, about 15 minutes.
- Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and heat through. Adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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