Asparagus Soup Recipe
The BEST Cream Of Asparagus Soup. It’s Rich, Velvety, And Tastes Absolutely Decadent.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Soups
Cuisine: American
Servings: 4
Calories: 293kcal
- 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
In a large stock pot or Dutch oven set over medium heat, add the butter. Once melted, add the shallot and garlic, saute for 1 minute.
Add asparagus, salt, pepper, and garlic powder. Saute 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 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.
Serving: 1serving | Calories: 293kcal | Carbohydrates: 14g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 809mg | Potassium: 645mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2466IU | Vitamin C: 14mg | Calcium: 253mg | Iron: 5mg