Cream of Asparagus Soup
User Reviews
4.4
117 reviews
Good
Cream of Asparagus Soup
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This Cream of Asparagus Soup is incredibly creamy, velvety smooth, and bursting with fresh herb flavors. No one will guess it's made with coconut milk for a vegan and dairy-free twist! Whip it up in one pot for an easy and quick weeknight meal.
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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 spears ends trimmed and cut into 2-inch pieces
- 1 tsp. fresh Rosemary finely chopped
- 1 tsp. fresh thyme finely chopped
- 3 ½ cups vegetable broth
- 1 15-oz. Can coconut milk full-fat
- 1 ½ Tbsp. lemon juice
- parsley optional
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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
- Prep-Ahead: Make the soup ahead of time and simply reheat or enjoy chilled.
- Tools: If you do not have an immersion blender you can add soup in batches to a food processor or high-speed blender.
- Storage: Seal in an airtight container in the refrigerator for up to 3-5 days. Once it has chilled in the refrigerator, you can freeze the soup for up to 3 months in a freezer-safe airtight container.
- Reheat: Defrost frozen soup in the refrigerator. Warm the soup in a pot on the stove or simply pop it in the microwave.
- To Serve Chilled: Let the finished soup chill in the refrigerator for 4 hours before serving.
Nutrition Information
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Calories
310kcal
(16%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Sodium
923mg
(38%)
Potassium
565mg
(16%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
2250IU
(45%)
Vitamin C
21.9mg
(24%)
Calcium
94mg
(9%)
Iron
5.7mg
(32%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
117 reviews
Good
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