Asparagus Soup Recipe

4.80 from 5 votes

Dive into this Asparagus Soup recipe. Rich, velvety, and incredibly decadent, this soup makes every meal feel special and satisfying.

Prep Time15

Cook Time20

Total Time35

Course: Soups

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 290kcal

Author: Andrea

Ingredients

2 tbsp. butter
1 shallot, minced
2 cloves garlic, minced
2 lbs. asparagus, ends trimmed and cut into 2-inch pieces
1 tsp. coarse kosher sea salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
2 c. low-sodium chicken broth
1/2 c. heavy cream
1/4 c. freshly grated parmesan

Instructions

In a large stock pot or Dutch oven set over medium heat, add the butter. Once melted, add the shallot and garlic, and sauté for 1 minute.
Add asparagus, salt, pepper, and garlic powder. Sauté for 4-5 minutes.
Pour in broth. Bring to a boil. Simmer on low for 10-15 minutes or until asparagus is tender but still bright green. Turn the heat off.
Use an immersion blender or a countertop blender to puree until smooth. Return to the pot if needed, then stir in cream.
Season with salt and pepper to taste. Garnish with freshly grated parmesan.

Notes

STORE Asparagus Soup leftover in an airtight container and put it in the refrigerator for up to 3 days. To FREEZE, transfer the soup to a freezer-safe container and keep it for up to 3 months.

To REHEAT, thaw the soup in the fridge overnight if frozen, then warm it on the stove over medium heat, stirring occasionally until heated through. Avoid boiling to maintain the soup's creamy texture.

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