Description
Indulge in the velvety goodness of this Cream of Asparagus Soup, a rich and creamy delight perfect for any occasion.
Ingredients
Scale
Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 4–6 cloves garlic, minced
- Pinch of red pepper flakes
- 2 bunches asparagus, woody ends discarded, cut into 1-inch pieces
- 4 cups low-sodium chicken broth (may sub vegetable broth)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
Garnish:
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh basil (or 1 teaspoon dried)
- 1/2 cup freshly grated Parmesan
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup 2% or full-fat Greek yogurt (do not use fat-free)
Instructions
- Melt the Butter: In a large Dutch oven, melt the butter with olive oil over medium heat. Add the onions and cook until softened.
- Add Flavor: Stir in garlic and red pepper flakes, sauté briefly.
- Cook the Asparagus: Add asparagus, broth, salt, pepper, and thyme. Simmer until tender.
- Purée: Blend the soup until smooth in batches.
- Finish Soup: Return soup to pot, stir in Parmesan, herbs, lemon juice, and yogurt.
- Adjust: Season to taste with salt, pepper, and lemon juice. Adjust consistency with more broth if desired.
- Serve: Enjoy warm!
Notes
- For a vegan version, substitute dairy-free alternatives for butter, Parmesan, and yogurt.
- This soup freezes well for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Cream of Asparagus Soup, Asparagus Soup Recipe, Homemade Soup, Vegetarian Soup
