Easy Cream of Asparagus Soup
This Easy Cream of Asparagus Soup is the perfect spring soup full of fresh and vibrant flavours! It's a healthy option for lunch or dinner.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 194kcal
- 3 tbsp butter
- 1 yellow onion, diced
- 2 stalks celery diced
- 4 cloves garlic, minced
- 1 lb asparagus, chopped
- 2 Yukon gold potatoes, chopped
- 1/2 tsp each salt & pepper
- 1 tsp lemon zest
- 3 cups chicken or vegetable broth
- 1 tbsp freshly squeezed lemon juice
- 1/3 cup parmesan cheese
- 1/3 cup heavy cream
Topping/serving ideas
- Baguette, sliced
- Bacon, crumbled
- Fresh parsley or chives, chopped
- Creme fraiche, sour cream or Greek yogurt
In a large pot, melt butter over med-high heat. Saute onions, garlic, celery, potatoes and asparagus for 5-7 minutes until tender.
Add in lemon zest, salt & pepper and chicken broth, bringing to a boil. Cover with a lid and simmer for 20 minutes. Meanwhile, cook and prepare any toppings of choice such as bacon.
Remove lid, then stir in parmesan cheese and heavy cream. Blend with an immersion blender or wait until soup has cooled slightly and blend in a blender.
Serve with toppings of choice and enjoy!
Use an immersion blender to make the soup nice and creamy or blend it in a blender in batches.
Store the leftovers in the fridge for 3-4 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Freeze this soup without the cream and parmesan for up to 6 months. Defrost in the fridge then reheat it on the stovetop, and stir in the cream and parmesan.
Calories: 194kcal | Carbohydrates: 18g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 624mg | Potassium: 483mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1296IU | Vitamin C: 19mg | Calcium: 114mg | Iron: 2mg