Asparagus Parmesan Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
216 kcal
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Course
Main Course, Soup
Asparagus Parmesan Soup
Description
Starting with sautéed onions and garlic in butter, this Asparagus Parmesan Soup introduces chopped asparagus, lemon juice, and broth, simmered until the asparagus is tender. The mixture is blended until smooth for a creamy base. Adding milk (or half and half) and shredded Parmesan cheese enriches the soup and enhances its savory depth.
The lemon juice brings brightness balancing the richness from butter and cheese, while salt and pepper season the soup to taste. This blend results in a smooth, comforting soup with delicate asparagus flavor enhanced by cheese.
Serve warm, possibly topped with additional Parmesan for more flavor or alongside crusty bread for a light meal.
To avoid curdling, bring milk or half and half to room temperature before adding. When blending hot soup, vent the blender lid to release steam safely and blend carefully to prevent splashing.
Ingredients
- 2 pounds asparagus chopped into 1 inch pieces, spears
- 2 tablespoons butter
- ½ white onion diced, or yellow onion
- 1 tablespoon garlic minced
- lemon juice juice of ½ medium lemon
- 4 cups chicken broth or vegetable broth
- 1 cup milk I used fat free half & half, (see note)
- 1 cup Parmesan Cheese shredded
- 2 teaspoons salt (or to taste)
- ½ teaspoon black pepper
Instructions
- In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
- Transfer to a blender and puree until smooth. Transfer back to stock pot.
- Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired - enjoy!
Notes
- Bring milk or half and half to room temperature before adding to the soup to help prevent curdling.
- When blending hot soup, vent the blender lid to allow steam to escape safely.
- Refrigerate leftovers for up to 5 days, best enjoyed within the first couple of days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 2445mg | 102% |
| Potassium | 800mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2049IU | 41% |
| Vitamin C | 31mg | 34% |
| Calcium | 432mg | 43% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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