Cream of Asparagus Soup
User Reviews
4.4
Cream of Asparagus Soup
Description
This soup starts by sautéing sweet onion and garlic in olive oil until soft, then adding fresh asparagus pieces and herbs like rosemary and thyme. Vegetable broth and coconut milk provide the liquid base, simmered until the asparagus is tender. After cooking, lemon juice is added before blending the soup to a creamy consistency using an immersion blender or regular blender.
The coconut milk adds richness without dairy, creating a smooth texture, while the lemon juice brightens the flavor. The fresh asparagus offers a mild earthiness and green vegetable essence, balanced by aromatic herbs.
Serve the soup warm topped with finely chopped parsley and optional croutons or toast for a light starter or a comforting lunch. It can also be chilled and served cold for a refreshing option.
Make ahead by preparing the soup in advance and reheating gently. It stores well refrigerated for several days and freezes for up to three months. Blend in batches if needed and reheat on the stove or microwave, stirring occasionally.
Ingredients
- 1 sweet onion finely diced
- 4 Tbsp. olive oil divided
- 2 garlic cloves
- 1 ½ tsp. salt plus more to taste
- ¼ tsp. black pepper
- 2 lbs. asparagus ends trimmed and cut into 2-inch pieces, spears
- 1 tsp. rosemary finely chopped, fresh
- 1 tsp. thyme finely chopped, fresh
- 3 ½ cups vegetable broth
- 1 oz. coconut milk full-fat, can
- 1 ½ Tbsp. lemon juice
- parsley optional
Instructions
- In a Dutch oven or large pot combine 2 tablespoons olive oil and diced onion. Cook over medium heat, stirring occasionally, for 3-5 minutes or until onion becomes translucent. Add minced garlic, salt, and pepper, and cook for 1-2 more minutes.
- Add remaining olive oil and asparagus pieces. Continue cooking over medium heat for 5 minutes.
- Reduce heat to medium-low and add herbs, broth, and coconut milk. Cover and let simmer for 7-10 minutes, or until asparagus are tender.
- Turn off heat and add lemon juice. Using an immersion blender, blend asparagus soup until completely smooth. Alternatively, carefully add the soup to a blender or food processor and blend until smooth.
- Serve asparagus soup with croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3-4 hours and serve it chilled.
Notes
- Prepare the soup ahead and reheat or enjoy chilled as preferred.
- If no immersion blender is available, use a food processor or regular blender in batches to puree the soup.
- Store soup in an airtight container for up to 3-5 days refrigerated or freeze for up to 3 months.
- To reheat frozen soup, thaw in the refrigerator and warm gently on the stove or microwave.
- Chilling the soup for about 4 hours enhances the flavors when serving cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Sodium | 923mg | 38% |
| Potassium | 565mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 94mg | 9% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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