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–+ servings

Green Asparagus Soup

A light, silky green asparagus soup made with fresh asparagus, onion, garlic, and broth—blended smooth and finished with butter and a squeeze of lemon. Creamy without being heavy, and ready in about 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 serving

Equipment

  • Large pot or Dutch oven
  • cutting board
  • sharp knife
  • Blender or immersion blender
  • Measuring cups and spoons
  • Ladle
  • Wooden spoon

Ingredients

  • 2 pounds fresh green asparagus trim tough ends; cut into 1-inch pieces and keep tips separate
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth or chicken broth
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste
  • 1 tablespoon lemon juice optional, for serving (more to taste)
  • 1/2 cup heavy cream or coconut milk optional, for a richer soup

Instructions

  • Wash the asparagus and trim off the tough woody ends (usually 1–2 inches). Cut into 1-inch pieces and keep the tips separate for the last few minutes of cooking (or reserve a few tips for garnish).
  • Heat the olive oil and butter in a large pot over medium heat. Add the diced onion and cook 3–4 minutes until softened.
  • Add the minced garlic and cook 30–60 seconds until fragrant.
  • Add the asparagus pieces (not the tips) and stir to coat. Pour in the broth and bring to a boil.
  • Reduce heat and simmer 10 minutes. Add the asparagus tips and simmer 5 minutes more, until everything is tender.
  • Remove from heat and let cool 2 minutes. Blend until smooth with an immersion blender, or carefully blend in batches in a countertop blender.
  • Return the soup to the pot if needed. Season with salt and pepper. Stir in cream/coconut milk if using, and warm gently over low heat (do not boil).
  • Serve hot with a squeeze of lemon juice on top if desired. Garnish with reserved asparagus tips for a finished look.

Notes

For a deeper, toastier flavor, roast the asparagus at 400°F (205°C) for about 15 minutes before simmering. If the soup is too thin, simmer uncovered a few minutes; if too thick, add a splash of broth or water. Store covered in the fridge up to 4 days. If freezing, cool completely and freeze up to 2 months; thaw overnight in the fridge and reheat gently.

Nutrition

Calories: 160kcal | Protein: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 620mg