Description
This Easy Asparagus Soup is a creamy, comforting dish perfect for springtime or any day you want a healthy, flavorful meal. Made with fresh asparagus, onions, celery, garlic, and potatoes, it is blended to a smooth consistency, enriched with cream, and enhanced with a splash of lemon juice for brightness. With simple ingredients and straightforward steps, this soup is ideal for a quick yet impressive starter or light lunch.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 3-4 cloves garlic, minced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 1 medium Russet potato, peeled and diced
Liquids & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chicken or vegetable broth
- 1/2 teaspoon Italian seasoning
- 1/2 tablespoon fresh lemon juice
- 1/2 cup heavy or whipping cream
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Add the olive oil and butter to a soup pot over medium heat. Sauté the chopped onion and celery until they become lightly browned and softened, about 7-10 minutes, developing a fragrant and flavorful base.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Simmer Soup: Pour in the chicken or vegetable broth along with the Italian seasoning. Add the trimmed asparagus pieces and diced potatoes. Increase heat to high to bring the soup to a boil, then cover the pot with the lid slightly ajar. Reduce heat to maintain a simmer and cook until the potatoes are tender, roughly 15 minutes.
- Blend Soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer in batches to a regular blender (allow the soup to cool slightly before blending). This step creates a creamy texture by pureeing the ingredients thoroughly.
- Finish and Season: Stir in the fresh lemon juice and heavy cream to enrich and brighten the soup. Taste and season generously with salt and pepper, as the flavors develop best with adequate seasoning. Serve immediately while warm.
Notes
- Trim asparagus by snapping off the tough ends or cutting approximately 1 inch from the bottom to avoid woody texture.
- Allow the soup to cool slightly before blending in a regular blender to prevent hot liquid splatter.
- Heavy cream can be substituted with half-and-half for a lighter version, but the soup will be less rich.
- For a vegan or dairy-free option, use vegetable broth and substitute cream with coconut milk or cashew cream.
