Simple Creamy Asparagus Soup
By @chef22
A comforting and flavorful creamy asparagus soup, perfect for a light lunch or starter. This recipe is easy to make and highlights the fresh taste of asparagus.
Recipe Rating
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Ingredients
- ●1 pound Asparagus
- ●1 medium, chopped Onion
- ●2 cloves, minced Garlic
- ●4 cups Vegetable broth
- ●1/2 cup Heavy cream
- ●2 tablespoons Olive oil
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- 2Add garlic and cook for 1 minute more, until fragrant.
- 3Add asparagus and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until asparagus is tender.
- 4Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- 5Return the soup to the pot. Stir in heavy cream and heat through gently. Do not boil.
- 6Season with salt and pepper to taste. Serve hot.
Recipe details
- Category
- Soup
- Preparation
- 29 minutes
- Cooking
- 49 minutes
Estimated total: 78 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients: 5 min planning allowance (setup)
- Chop onion, mince garlic, trim asparagus: 10 min planning allowance (vegetable_prep)
- Heat olive oil: 3 min planning allowance (pan_preheat)
- Add asparagus and broth: 2 min planning allowance (transfer)
- Bring to a boil: 10 min planning allowance (boil_heat)
- Transfer soup to blender: 2 min planning allowance (transfer)
- Blend soup: 3 min planning allowance (mix)
- Return soup to pot: 2 min planning allowance (transfer)
- Stir in cream and heat: 15 min planning allowance (simmer)
- Season soup: 3 min planning allowance (mix)
- Serve hot: 2 min planning allowance (garnish)
- until softened
- until fragrant
- until asparagus is tender
- until smooth
- heat through gently, do not boil
- with salt and pepper to taste
- Onion: USDA medium (2-1/2" dia) portion weight
- Garlic: USDA clove portion weight
- Vegetable broth: USDA cup portion weight
- Heavy cream: USDA cup, fluid (yields 2 cups whipped) portion weight
- Olive oil: USDA tablespoon portion weight
- Salt: USDA tsp portion weight
- Black pepper: USDA tsp, ground portion weight
- Asparagus: 453.59 g · USDA reference 168389
- Onion: 110 g · USDA reference 170000
- Garlic: 6 g · USDA reference 169230
- Vegetable broth: 884 g · USDA reference 171583
- Heavy cream: 119 g · USDA reference 170859
- Olive oil: 27 g · USDA reference 171413
- Salt: 3 g · USDA reference 173468
- Black pepper: 0.57 g · USDA reference 170931
asparagus · cream · blended soup
Estimated nutrition per serving
208 calories · 4.3 g protein · 10.5 g carbohydrate · 17.8 g fat · 2.9 g fiber · 957 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: