As the days grow longer and the weather warms, there’s nothing quite like the fresh taste of spring to brighten your culinary adventures. Cream of Asparagus Soup is the perfect way to celebrate the season, bringing together tender asparagus, fragrant garlic, and a touch of cream to create a dish that’s both comforting and elegant. This soup is not just a starter; it’s a vibrant bowl of health that can be enjoyed as a light meal or paired beautifully with crusty bread for a more substantial fare.
Why It Deserves a Spot
Cream of Asparagus Soup deserves a special place in your recipe collection because it encapsulates the essence of spring. Asparagus is a nutrient-rich vegetable, packed with vitamins A, C, E, and K, along with fiber and folate. This soup is a fantastic way to incorporate more vegetables into your diet, while also being creamy and delicious. Its vibrant green color and rich flavor make it a feast for the eyes as well as the palate, making it perfect for dinner parties or a cozy family meal.
What to Buy
When preparing Cream of Asparagus Soup, selecting the right ingredients is crucial for achieving a rich and flavorful dish. Here’s what you’ll need:
- 2 tablespoons butter – for a rich base flavor
- 1 tablespoon olive oil – to sauté the vegetables
- 1 large yellow onion – adds sweetness and depth
- 4 cloves garlic, minced – for aromatic flavor
- 2 1/4 pounds asparagus – the star of the dish, woody ends trimmed and cut into 1″ pieces
- 1 teaspoon coarse salt – to enhance the flavors
- 1/4 teaspoon black cracked pepper – for a hint of spice
- 3 cups low-sodium chicken broth – for a savory base
- 3/4 cup heavy cream – adds richness and creaminess
- 1/2 cup Parmigiano-Reggiano, shredded – for a nutty flavor
- 1 pinch fresh chives or green onions, chopped – to garnish
Equipment Breakdown
To make this Cream of Asparagus Soup, you’ll need a few essential kitchen tools:
- Large pot or Dutch oven – ideal for sautéing and simmering
- Immersion blender – for a smooth and creamy texture (or a regular blender if you prefer)
- Knife and cutting board – for chopping vegetables
- Measuring cups and spoons – for precise ingredient measurements
Cream of Asparagus Soup Cooking Guide
Creating this delicious soup is straightforward and rewarding. Follow these step-by-step instructions for the best results:
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once melted, add the 1 large yellow onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the 4 cloves of minced garlic and cook for an additional minute, until fragrant.
Step 2: Cook the Asparagus
Add the trimmed and chopped 2 1/4 pounds of asparagus to the pot. Sprinkle in the 1 teaspoon of coarse salt and 1/4 teaspoon of black cracked pepper. Sauté for about 5-8 minutes until the asparagus is bright green and slightly tender.
Step 3: Add the Broth
Pour in 3 cups of low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the asparagus is tender enough to blend.
Step 4: Blend the Soup
Using an immersion blender, puree the soup until it reaches your desired consistency. For a smoother texture, blend it longer. If using a regular blender, allow the soup to cool slightly before blending in batches.
Step 5: Stir in Cream and Cheese
Return the blended soup to the pot over low heat. Stir in 3/4 cup of heavy cream and 1/2 cup of shredded Parmigiano-Reggiano. Mix well until the cheese is melted and the soup is heated through. Taste and adjust seasoning if needed.
Step 6: Serve and Garnish
Ladle the Cream of Asparagus Soup into bowls. Drizzle with additional heavy cream for garnish and sprinkle with fresh chives or green onions to add a pop of color and flavor.
Dairy-Free/Gluten-Free Swaps
If you’re looking to adapt this recipe to suit a dairy-free or gluten-free diet, consider the following substitutions:
- Butter – Use coconut oil or a dairy-free margarine
- Heavy cream – Substitute with full-fat coconut milk or a dairy-free cream alternative
- Parmigiano-Reggiano – Use a dairy-free cheese or nutritional yeast for a cheesy flavor
- Chicken broth – Ensure it is gluten-free or replace with vegetable broth
Cook’s Notes
- For an extra depth of flavor, consider roasting the asparagus before adding it to the soup.
- If you prefer a chunkier soup, reserve some of the asparagus pieces before blending and stir them back in after.
- This soup can be made ahead of time and tastes even better the next day as the flavors meld together.
- Feel free to add other herbs like thyme or basil for a different flavor profile.
Meal Prep & Storage Notes
Cream of Asparagus Soup is perfect for meal prep! Here’s how to store it:
- Store in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- When reheating, add a splash of broth or water to loosen the soup if it thickens too much.
Cream of Asparagus Soup FAQs
Can I use frozen asparagus instead of fresh?
Yes, you can use frozen asparagus if fresh is not available. Just be sure to thaw and drain any excess water before adding it to the soup.
How can I enhance the flavor of the soup?
Adding a squeeze of lemon juice or a splash of white wine can elevate the flavor profile of your Cream of Asparagus Soup.
Is this soup suitable for freezing?
Yes, Cream of Asparagus Soup freezes well. Just make sure to cool it completely before transferring it to freezer-safe containers.
What can I serve with this soup?
This soup pairs beautifully with crusty bread, a fresh salad, or even a light quiche for a more substantial meal.
Similar Recipes
Make It Tonight
With its bright flavor and creamy texture, this Cream of Asparagus Soup is sure to impress anyone at your dinner table. It’s an easy yet sophisticated dish that showcases seasonal produce beautifully. So grab your fresh asparagus, gather your ingredients, and enjoy the delightful process of making this comforting soup. Your taste buds will thank you!
Cream of Asparagus Soup
Ingredients
- 2 tablespoons butter for a rich base flavor
- 1 tablespoon olive oil to sauté the vegetables
- 1 large yellow onion adds sweetness and depth
- 4 cloves garlic minced for aromatic flavor
- 2 1/4 pounds asparagus woody ends trimmed and cut into 1 pieces
- 1 teaspoon coarse salt to enhance the flavors
- 1/4 teaspoon black cracked pepper for a hint of spice
- 3 cups low-sodium chicken broth for a savory base
- 3/4 cup heavy cream adds richness and creaminess
- 1/2 cup Parmigiano-Reggiano shredded for a nutty flavor
- 1 pinch fresh chives or green onions chopped to garnish
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once melted, add the yellow onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the trimmed and chopped asparagus to the pot. Sprinkle in the coarse salt and black cracked pepper. Sauté for about 5-8 minutes until the asparagus is bright green and slightly tender.
- Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the asparagus is tender enough to blend.
- Using an immersion blender, puree the soup until it reaches your desired consistency. For a smoother texture, blend it longer. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Return the blended soup to the pot over low heat. Stir in the heavy cream and shredded Parmigiano-Reggiano. Mix well until the cheese is melted and the soup is heated through. Taste and adjust seasoning if needed.
- Ladle the Cream of Asparagus Soup into bowls. Drizzle with additional heavy cream for garnish and sprinkle with fresh chives or green onions to add a pop of color and flavor.
Equipment
- Large Pot or Dutch Oven
- Immersion Blender
- Knife and cutting board
- Measuring cups and spoons
Notes
- For extra flavor, consider roasting the asparagus before adding it to the soup.
- If you prefer a chunkier soup, reserve some of the asparagus pieces before blending and stir them back in after.
- This soup can be made ahead of time and tastes even better the next day.
