Creamy Asparagus Soup
Ingredients
- 1½ pounds fresh asparagus woody ends trimmed and chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil or butter
- 3 cups vegetable broth or chicken broth
- 1 cup milk or half-and-half
- ½ cup heavy cream optional
- Salt to taste
- Black pepper to taste
- ¼ teaspoon nutmeg optional
- Lemon juice or zest to taste (optional)
- Parmesan cheese for garnish (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat
- Add onion and cook 4–5 minutes until soft and translucent
- Stir in garlic and cook 30 seconds until fragrant
- Add chopped asparagus and cook 3–4 minutes
- Pour in broth, bring to a gentle boil, then reduce heat and simmer 15–20 minutes until asparagus is tender
- Remove from heat and blend until smooth using an immersion blender or blender
- Return soup to low heat and stir in milk and cream if using
- Season with salt, pepper, nutmeg, and lemon juice if desired
- Warm gently without boiling and serve
Notes
Add a diced potato before simmering for a thicker, creamier soup
For dairy-free, use olive oil and unsweetened coconut milk or cashew cream
Store refrigerated up to 4 days
Freeze without cream for best texture; add cream after reheating
Reheat gently over low heat, stirring often