Cream Of Asparagus Soup (5 Ingredients!) Recipe
Introduction
This Cream of Asparagus Soup is a simple, flavorful dish made with just a handful of ingredients. It’s creamy, comforting, and perfect for any season when fresh asparagus is available.
Ingredients
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 lb asparagus, trimmed and cut into 1/2-inch pieces (~4 1/2 cups)
- 3 1/2 cups chicken broth, reduced sodium (or vegetable broth for vegetarian option)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 cup heavy cream
- Sour cream (optional, for garnish)
- Fresh dill (optional, for garnish)
Instructions
- Step 1: In a Dutch oven over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Step 2: Add the asparagus pieces and sauté for about 5 minutes until they turn bright green.
- Step 3: Pour in the chicken broth, then stir in the sea salt and black pepper. Bring the mixture to a boil over high heat, then reduce to low and simmer for about 10 minutes until the asparagus is very soft.
- Step 4: Carefully transfer the soup to a high-powered blender and blend until smooth.
- Step 5: Return the blended soup to the pot, stir in the heavy cream, and heat through gently before serving.
Tips & Variations
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Garnish with a dollop of sour cream and fresh dill to add extra creaminess and flavor.
- If you prefer a thinner soup, add a little more broth while blending.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken when refrigerated; add a splash of broth or cream to loosen it when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
To make this soup vegan, use vegetable broth and substitute the butter and heavy cream with plant-based alternatives like olive oil and coconut cream or cashew cream.
Is it necessary to use a high-powered blender?
A high-powered blender makes it easier to achieve a very smooth texture, but a regular blender will also work. Blend in batches if needed and strain if you prefer an extra-smooth soup.
PrintCream Of Asparagus Soup (5 Ingredients!) Recipe
This Cream of Asparagus Soup is a simple yet elegant soup made with just five main ingredients. Featuring fresh asparagus, garlic, and creamy heavy cream, it delivers comforting flavor and a velvety texture. Perfect for an easy weeknight meal or a light starter, this recipe is quick to prepare and can be customized for vegetarian diets by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Main Ingredients
- 3 tbsp Unsalted butter
- 2 cloves Garlic (minced)
- 1 1/2 lb Asparagus (without woody ends; cut into 1/2-inch pieces, ~4 1/2 cups)
- 3 1/2 cups Chicken broth, reduced sodium (or vegetable broth for vegetarian option)
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 cup Heavy cream
Optional Garnishes
- Sour cream (for garnish)
- Fresh dill (for garnish)
Instructions
- Melt Butter and Sauté Garlic: In a Dutch oven over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
- Cook Asparagus: Add the asparagus pieces to the pot and sauté for about 5 minutes, stirring occasionally, until the asparagus turns bright green and begins to soften.
- Simmer with Broth and Seasonings: Pour in the chicken broth, then add sea salt and black pepper. Bring the mixture to a boil over high heat, then reduce to low and simmer for about 10 minutes until the asparagus is very tender.
- Blend Soup Smooth: Carefully transfer the soup in batches to a high-powered blender and blend until completely smooth and creamy.
- Finish Soup with Cream: Return the blended soup to the pot. Stir in the heavy cream and heat gently until warmed through. Adjust seasoning if necessary.
- Serve: Ladle soup into bowls and optionally garnish with a dollop of sour cream and sprinkle of fresh dill for added richness and freshness.
Notes
- To make this soup vegetarian, substitute chicken broth with vegetable broth.
- Trim woody ends of asparagus well as they can be tough and bitter.
- Use a high-powered blender to achieve a silky smooth texture.
- Adjust the thickness by adding more broth or cream according to preference.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Asparagus soup, creamy asparagus soup, easy spring soup, 5 ingredient soup, healthy vegetable soup
