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.
Servings: 6 servings
Calories: 194kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
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.
Nutrition
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