Easy Asparagus Soup Recipe

Discover the Easy Asparagus Soup Recipe, a delightful and nourishing bowl perfect for a light lunch or elegant starter, proving that fresh flavors can be incredibly simple to achieve. This recipe is your go-to for a quick, satisfying meal that bursts with spring's best produce.

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Prep Time 10

Cook Time 15

Total Time 30

Course: Soup

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil
1 large yellow onion chopped
2 cloves garlic minced
2 pounds fresh asparagus tough ends trimmed and cut into 1-inch pieces
4 cups low-sodium vegetable broth or chicken broth for a richer flavor
1 cup milk dairy or non-dairy, such as almond or oat milk
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

Optional garnishes

fresh chives finely chopped
cream or crème fraîche a swirl of
croutons
toasted slivered almonds

Equipment

Large pot or Dutch oven
Blender or Immersion blender
Fine-mesh sieve (optional)

Method

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2 tablespoons olive oil, 1 large yellow onion, 2 cloves garlic
Add the cut asparagus pieces to the pot. Pour in the vegetable (or chicken) broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 10-15 minutes, or until the asparagus is tender when pierced with a fork.
2 pounds fresh asparagus, 4 cups low-sodium vegetable broth
Carefully transfer the hot soup mixture to a blender, working in batches if necessary. Alternatively, use an immersion blender directly in the pot. Blend until the soup is smooth and creamy. For an extra smooth consistency, you can pass the soup through a fine-mesh sieve, although this step is optional.
Return the pureed soup to the pot over low heat. Stir in the milk and heat gently, but do not boil. Season with salt and black pepper to taste. Adjust seasonings as needed.
1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Ladle the hot soup into bowls. Garnish with your favorite toppings, such as finely chopped fresh chives, a drizzle of cream, crunchy croutons, or toasted slivered almonds for added texture and flavor.
fresh chives, cream or crème fraîche, croutons, toasted slivered almonds

Notes

To store any leftover Easy Asparagus Soup Recipe, allow it to cool completely before transferring it to an airtight container. Refrigerated, the soup will stay fresh for up to 3-4 days. For longer storage, you can freeze the soup in portioned containers or freezer-safe bags. When reheating, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until heated through. Avoid boiling, as this can affect the texture. If the soup has thickened too much during storage, you can add a splash of milk or broth to thin it to your desired consistency. Frozen soup should be thawed in the refrigerator overnight before reheating on the stovetop or in the microwave.