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Asparagus is one of spring’s brightest offerings. Tender, delicious, and packed with flavor, these emerald-green spears become irresistibly smooth when blended into a rich, creamy soup. This recipe creates a silky purée that you’ll want to serve all season long—and well beyond.
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons butter (or olive oil for a lighter option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup heavy cream (or coconut milk for a dairy-free version)
- 1 tablespoon fresh lemon juice (optional, but adds brightness)
Instructions
Begin by warming the butter in a large pot over medium heat. Once melted, add the onion and sauté for about five minutes, or until it becomes tender and translucent. Stir in the garlic, cooking until fragrant—just about a minute.
Add the asparagus pieces to the pot, combining them with the onions and garlic. Season with salt and pepper, and let the asparagus cook for three to four minutes, allowing the spears to lightly soften.
Pour in the broth and bring the mixture to a gentle simmer. Cover the pot and let the soup cook for 10 to 15 minutes, or until the asparagus is completely fork-tender.
Carefully transfer the soup to a blender in batches (or use an immersion blender right in the pot). Blend until it reaches a silky-smooth consistency. Return the soup to the pot, then stir in the heavy cream. Warm it through on low heat, tasting and adjusting the seasoning as needed. If you like a touch of brightness, stir in a splash of fresh lemon juice at the very end.
This soup tastes wonderful topped with a swirl of extra cream and a sprinkle of fresh herbs—or some crisp asparagus tips you’ve set aside.
As for why it’s so special: this recipe embraces the natural sweetness of asparagus, enhancing it with a creamy richness that’s both light and comforting. It’s an excellent pick for vegetarians or anyone looking for a healthier soup loaded with fiber and vitamins; simply swap the cream for coconut milk if you prefer a dairy-free option. Add a hint of heat with red pepper flakes, or try blending in a handful of spinach for an even more vibrant green color. Whether you’re craving a simple weekday lunch or a refined starter for entertaining, this Velvety Springtime Asparagus Soup covers all the bases with ease—and satisfies every time.
