Description
Indulge in this creamy, velvety Cream of Asparagus Soup that warms the soul with its rich flavors and comforting texture. Perfect for cozy nights or elegant gatherings.
Ingredients
Scale
- 1 lb fresh asparagus, trimmed and cut into bite-sized pieces
- 1 medium sweet onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Crispy croutons or fresh herbs for garnish (optional)
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add olive oil. Once hot, add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute until fragrant.
- Add the Asparagus: Incorporate asparagus pieces into the pot, stirring well to coat them with the onion and garlic mixture.
- Pour in the Broth: Add vegetable broth to the pot, ensuring all vegetables are submerged. Bring to a boil before reducing heat to a gentle simmer for approximately 15 minutes or until asparagus is tender.
- Blend Until Smooth: Using an immersion blender, purée the soup until silky smooth. For a chunkier texture, blend just until desired consistency is reached.
- Stir in the Cream: Turn off heat and mix in heavy cream until fully combined. Season with salt and pepper according to taste.
- Serve and Enjoy: Ladle soup into bowls while warm, garnishing with crispy croutons or fresh herbs if desired. Pair with crusty bread for a delightful meal.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Customize by adding herbs like thyme or dill for additional flavor. Swap asparagus with other vegetables such as broccoli or spinach. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.