Cream of Asparagus Soup
This Cream of Asparagus Soup is rich, velvety, and full of fresh asparagus flavor. Made with sautéed onions, garlic, and a touch of thyme, this creamy soup is both comforting and elegant. Serve it as a light starter or pair it with crusty bread for a satisfying meal.
Servings: 5
Calories: 299kcal
Ingredients
- 1 pound fresh asparagus woody ends trimmed
- 3 cups vegetable broth or chicken broth if not vegetarian
- 3/4 cup heavy cream
- 1/3 cup yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons butter
- 1 teaspoon fresh lemon thyme or regular thyme
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
Prepare the Asparagus:
- Wash, dry, and chop the asparagus into small pieces. Reserve a few tips for garnish.
Sauté the Aromatics:
- Heat a pot or Dutch oven over medium heat and melt the butter.
- Add the onions, chopped asparagus, salt, and pepper, and sauté for 3-4 minutes until softened.
- Stir in the garlic and cook for another 10-15 seconds, being careful not to brown it.
Simmer the Soup:
- Pour in the broth and stir to combine.
- Bring to a simmer and cook on medium-low heat for 15 minutes with a slightly offset lid.
Blend Until Smooth:
- Carefully transfer the mixture to a blender and puree until smooth.
- Pour the pureed soup back into the pot.
Finish with Cream & Herbs:
- Stir in the heavy cream, lemon juice, and thyme.
- Simmer uncovered for a few minutes until the soup thickens to your desired consistency.
Garnish & Serve:
- Top with the reserved sautéed asparagus tips, fresh thyme, and a drizzle of heavy cream.
- Serve warm and enjoy!