asparagus soup

This delicious cream of asparagus soup from Delish.com couldn't be easier. 

Cream of Asparagus Soup

butter

garlic,

lb. asparagus, ends trimmed, cut into 1" pieces

Kosher salt

black pepper

chicken broth

c. heavy cream,

chives,

dill,

I have made this recipe and its good. But the next time I tweaked it. I actually prefer more texture to the soup. I suggest leaving some of the pieces of asparagus (2 cups) apposed to pureeing all of it. My modifications are in a separate pot; 1/2 cup baby carrots cut to 1/2". 1/4 cup celery chopped. 1/4 cup diced yellow onion. Saute'd in butter with the chopped garlic clove. While veggies are still firm add (2 c) chopped asparagus and a 1/2 cup of broth. (simmer w/ lid 8 mins). 1 can of Cream of Mushroom added to the puree as well as a cup of broth. Add veggies back to creamed mixture. Serve topped with shredded cheese and dust with dill. I LOVE asparagus!

This was delicious. Easy recipe. Turned out perfect!

Probably three 3rd recipe I've made from this site.  Beautiful color and texture.   I'd made a corned beef a couple of days ago and  added that to the garlic butter. Didn't have fresh herbs so added some thyme and dill.  Cooked as recipe said,  but had to run an errand so I turned it off, reheated and totally loved this.

Super easy and really tasty! I was roasting some asparagus for dinner and decided to use the tougher ends for this recipe rather than throwing them away. I had enough to make a half-batch of this soup, and was really pleased with the outcome.

Really good tasting  and easy. Do you think it can be frozen?

The simple step of sauteing the asparagus prior to adding the broth to simmer gave such a depth of flavor. Quick to make and delish! I will make this again.

I love this recipe. I do however add tips in after emerson & I top with cheddar cheese

First time making asparagus soup.  This recipe is terrific.  So quick and easy. I only Used a lb. of veggie but turned out great.  Not sure if I will use 2 lbs.  Everything else the same.  Just right amount for two people..

This turned our really good. I didnt have any dill and it still tasted great. I used better than bullion roasted garlic giving the soup added flavor. I also reduced the portion for two people.

I had never tasted asparagus soup before and I was looking for a quick and easy recipe to make on the fly. This was super simple and delicious. I would make it again❤️

This is the first recipe I have made on this site.  I thought it was yummy.  Three out of three family members who tried it loved it.  That includes me and two children age 11 and 9.  Other children would not touch it.  Their loss... more for us.  The only set back for me was that it did not end up being "the prettiest color"... I may have simmered it for too long.  I would reccomend sticking with 10mins and not more.  Asparagus is one of my favorite spring vegetables, so I will probably be making this again.

Good but too healthy,We did 3 Lb. Try, using kitchen sheers, cut up 1 piece of bacon and saute with the butter. Continue as directed... Then when you add the cream put in 1/4 to 1/2 C cheese.  Add some dried dill during cook. A little extra kosher salt and coarse pepper.. -
Awsome!!!  Dont worry your Dr needs some reason why you died, 50 years from now !!! Im 68, had heart cath.  No blockage and i eat meat, the fat, lots of salads and vegies.  Kinda like a cave man.  Dr says its unusual.  Haaaa. My wife will attest.

https://streaming.hearstdigitalstudios.com/43127c3a-5d09-42c1-9645-42aaeebf5879/video_rover_16x9_1080p_hd_1553203816_13940.mp4

Not only does it looks pretty, cream of asparagus soup packs a nutritious punch as well: it's easy to make, and easy to eat.

Cream Of Asparagus Soup Is The Prettiest Shade Of Green

This asparagus soup is fresh, creamy, and full of flavor!

Creamy Asparagus Soup

asparagus

onion

garlic (minced)

chicken broth ((not low sodium))

salt & black pepper

lemon juice (fresh)

heavy cream (or

cheese

Cut asparagus into ½&quot; pieces.

Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes.

Stir in broth, salt &amp; pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.

Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.

Taste and season with salt and pepper if needed.

Asparagus soup is a simple spring recipe that is cozy, nourishing, and delicious. It is a healthy cream of asparagus soup that is made with potatoes rather than cream.

<strong>✨ If you love this asparagus soup recipe as much as I do, make sure to give it a 5-star review in the comments below!</strong>

Asparagus Soup (easy + healthy recipe!)

butter (olive oil

onion,

garlic cloves,

lb. white potatoes, chopped

stock

spinach

Salt and pepper,

Juice from ½ lemon (optional)

Heat the butter in a large pot over medium-high heat. Add the onion and cook for 3 minutes, or until it is translucent and soft. Add the garlic and cook for 1 minute more.

Add the asparagus, potatoes, and stock to the pot and bring it to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are soft.

Add the spinach (if using) to the pot then blend the soup either with an immersion blender or carefully in small batches in a blender. Season to taste with salt and pepper. If using, stir in the lemon juice.

This soup was perfect. Simple to make and the flavor was great. Will make it again!

This lightly creamy asparagus soup is SO easy to make and full of fresh spring flavor. It's the perfect healthy, bright spring meal.

Asparagus Soup

extra-virgin olive oil (more

scallions (chopped)

Yukon gold potatoes (1½ cups diced)

garlic

Heaping ½ teaspoon sea salt (more

water

peas

Dijon mustard*

lemon juice

lemon zest

basil

mint (optional)

pine nuts (chopped)

mint (minced)

red pepper flakes

salt

Make the mint &amp; pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.

Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.

Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.

Portion the soup into bowls and sprinkle with the mint &amp; pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.

Take advantage of in-season asparagus this spring and savour its flavour in a delicious and smooth, creamless cream of asparagus soup.

Creamless Cream of Asparagus Soup

butter (or olive oil

onion, chopped

rib of celery, chopped

russet potato, chopped

chicken stock (or vegetable stock

black pepper (or

In a large pot, melt the butter over medium-high heat. Saute the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and mix well.

Add the chicken (or vegetable) stock. Bring to a simmer.

Turn the heat down to low and continue to simmer for about 15 minutes, until the vegetables have become soft.

Puree the soup in batches using your blender and pour it back to the pot.

Add the lemon juice and black pepper and stir to mix. On low, continue to cook for a couple of minutes, stirring occasionally.

Serve hot with crackers and asparagus tips on top.

Cook the tips in boiling salted water for about 4 minutes they are slightly tender. Drain and serve on top of your bowl of soup.

To prepare the asparagus garnish:

Simple and delicious recipe. Thank you! It's my first time making asparagus soup and I was very pleased with the result. Everyone in my family enjoyed it. We like a bit thicker soup so I used 3 cups of asparagus and 4 cups of broth and it was perfect (for us). We love white pepper with soups so we sprinkle a dash of white pepper at serving time and that really made it wow.

This rich and creamy asparagus soup is 100% dairy free and so full of flavor.  Enjoy with a simple arugula or spinach salad for a lovely, vibrant meal.

extra virgin olive oil

onion, (chopped)

asparagus,

can cannelini beans

vegetable broth ((or filtered water))

salt and pepper, (to taste)

Heat olive oil in a large pot and add onion with a pinch of salt.  Saute onion until it is translucent and tender (not browned) this takes about 5 minutes.

Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir.

Pour in the veggie broth and crank the heat to high bringing everything to a boil.

Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender.  Shut off the heat and let the soup cool for a few minutes before blending.

Working in batches, spoon the soup into your blender, filling the blender no more then 1/4-1/3rd of the way up.  Place on the lid,  leaving it slightly a jar so steam can escape and blend until the soup is rich and creamy.  Repeat until you have finished all the soup.

Serve right away!  Or, transfer back to the pot to reheat and serve OR store in an airtight container in your fridge for up to 5 days.

https://www.youtube.com/watch?v=bpj4C-bT1-w

Rich and creamy asparagus soup is a healthy vegan recipe that uses just six ingredients! The creamy texture comes from using cannellini beans in place of cream or dairy.  Perfect for lunch or a light dinner.

If you want to freeze this asparagus soup let the soup cool completely and then transfer into an airtight, freezer-safe container.  This soup will last in your freezer for up to three months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

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ASPARAGUS SOUP RECIPE | healthy + vegan
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 clove garlic
2 pounds asparagus, trimmed and cut into 1-inch pieces
15 ounce can cannelini beans
4 cups low sodium vegetable broth (or filtered water)
salt and pepper, to taste

INSTRUCTIONS
Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion until it is translucent and tender (not browned) this takes about 5 minutes.

Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir.

Pour in the veggie broth and crank the heat to high bringing everything to a boil.

Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender. Shut off the heat and let the soup cool for a few minutes before blending.

Working in batches, spoon the soup into your blender, filling the blender no more then 1/4-1/3rd of the way up. Place on the lid, leaving it slightly a jar so steam can escape and blend until the soup is rich and creamy. Repeat until you have finished all the soup.

Serve right away! Or, transfer back to the pot to reheat and serve OR store in an airtight container in your fridge for up to 5 days.

NUTRITION
Serving: 1.5cups | Calories: 177kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 498mg | Fiber: 10g | Sugar: 7g |Vitamin A: 2215IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 7mg

PRINT RECIPE: https://cleananddelicious.com/asparagus-soup/

Disclaimer: product links may include affiliate links.
#asparagusoup #creamofasparagus #veganasparagussoup

ASPARAGUS SOUP | easy vegan recipe

Cream of Asparagus Soup is so good, you&#039;ll go back for seconds! Out of all the ways to enjoy asparagus, silky smooth Asparagus Soup is a reader favourite. Garlic, onions, broth, parmesan cheese and a hint of cream is all you need to make a thick and creamy pot of asparagus soup. No flour needed!

olive oil

onions

garlic, (minced)

black cracked pepper

heavy cream, (plus more for garnish)

Parmigiano-Reggiano

chives (or green onions, to garnish)

Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.

Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.

Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.

Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.

Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.

Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.

Get ready to fall in love with this Jackfruit "Chicken" Noodle Soup. It is so comforting and delicious!

Jackfruit "Chicken" Noodle Soup

jackfruit

carrot

celery

vegan bouillon cubes

dry pasta noodles

To make the "chicken" you'll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soaks in some of that flavor. Once you've let it sit for a while, then fire up the stove. In a skillet, add a couple tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won't interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns, you'll want to take a couple of forks to shred it.

Once it is all shredded then add the other bouillon cube to the saved cup of broth. Add this to the skillet and simmer until most of the liquid is cooked off. At this point, your "chicken" is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.

For the rest of the soup, you only need to make some Mirepoix, add the "chicken" and more broth, and whatever noodles you prefer.

This soup is a version of one my mom would cook for any of us that had a cold.  It is now one of my go to meals when anybody in my house is sick.  The sriracha gives it enough heat to help clear up that congestion for a bit as well.

Garlic Ginger Soup

vegetable broth

ginger

garlic cloves

block of extra firm tofu (drained and patted dry)

Tablespoons of low sodium soy sauce

sriracha

cilantro

rice noodles

red bell pepper (diced)

Tablespoon of ground ginger

garlic powder

Dice tofu into small squares.

Add tofu, bell pepper, garlic powder, and ginger powder to a non stick pan.  Cook until tofu is brown.

In a pot, add broth, ginger pieces,  and unpeeled garlic.  Bring to a boil and then turn down to low heat.

Add soy sauce, sriracha, lemon juice, and cilantro to pot.  Cover and continue to simmer.

In a separate pot, cook rice noodles according to directions on package.

Add cooked noodles, tofu, bell peppers, and cilantro to the broth. Let sit covered for 5 minutes.

Stir, serve, and enjoy!

This bountiful Asparagus Soup with Spinach, Wild Rice, &amp; Mushrooms offers an earthy medley of colors, textures, and flavors.

Asparagus Soup with Spinach, Wild Rice, & Mushrooms

rice

4–6 oz fresh wild mushrooms (such as porcini

medium yellow summer squash (diced)

scallions

½ tsp salt-free seasoning

dry white wine (optional)

5–6 oz fresh spinach (washed, stemmed, and chopped)

salt and freshly ground pepper (to taste)

Cook Rice

Bring 1 1/4 cups water to a boil in a small saucepan. Add the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.

Prep Asparagus

Meanwhile, trim the woody ends from the asparagus and peel the bottom halves of the stalks with a vegetable peeler. Cut into 1-inch pieces.

Simmer Soup

Combine the asparagus with the remaining ingredients, except the last two, in a soup pot. There should be enough liquid to just cover the vegetables—add water as needed. Bring to a rapid simmer, then lower the heat. Cover soup and simmer gently for about 15 minutes or until the vegetables are just tender. Remove from heat.

Add Ingredients

When the wild rice is done, stir it into the soup along with the spinach. Cover soup and cook until the spinach has wilted, then season with salt and pepper.

Serve

If time allows, let the soup stand for an hour or two before serving to develop flavor. Reheat through as needed.

Asparagus Soup is a delicious way to welcome spring! This healthy soup has a bright, fresh flavor and luxurious creamy texture, yet it&#39;s made without cream. Serve it warm or chilled.

unsalted butter

shallot

lemon juice (to taste)

shaved Parmesan cheese, fresh dill, black pepper (optional,

Heat the butter and olive oil in a Dutch oven or other heavy pot over medium heat.

Add the shallot and asparagus (reserve a few of the uncooked asparagus tips for garnishing the soup, if desired) to the pot. Cook, stirring occasionally, for 7-8 minutes.

Add the minced garlic and cook, stirring, for 30 seconds.

Stir in the vegetable broth, salt and pepper.

Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Simmer the soup for about 20 minutes, until the asparagus is very tender when pierced with a fork.

Let the soup cool slightly and then transfer it to a countertop blender. With the center piece of the blender top removed and a towel over the hole in the lid, puree the soup, starting on low speed and gradually increasing to high speed, until the soup is very smooth. Blend in the lemon juice, to taste.

Serve the soup, garnished with shaved Parmesan cheese, freshly ground black pepper, fresh dill and the reserved asparagus tips, or as desired.

½ (16-ounce) block of extra firm tofu (drained and diced)

vegetable broth (or bouillon/water equivalent)

(1-inch) pieces of ginger (peeled and smashed)

soy sauce

sriracha ((or more))

½ (16-ounce) package of rice noodles

cilantro (chopped)

In a medium pan over medium-high heat, saute the tofu, bell pepper, garlic powder, and ginger powder to a non-stick pan. Cook until tofu is brown.

In a large pot, add the broth, ginger pieces, and garlic. Bring to a boil and then turn down to low heat.

Add the noodles, soy sauce, sriracha, and lemon juice. Cover and continue to cook according to the noodle package instructions.

Add the cooked tofu and bell pepper mixture and cilantro to the broth. Let sit covered for 5 minutes.

I used recipes as a guideline.  I think it turned out wonderful.  My husband asked if I wrote down what I did for next time; of course not.  
My bell peppers and garlic were dehydrated.  I put the powdered garlic and ginger directly on the tofu before cooking it.  I kept my noodles, broth, and tofu separate for better dispursing.

Mmmmm! I made this for my family tonight and it was so delicious and warming-perfect on this cold, rainy night. I really appreciate the simplicity and lightness of this recipe.  Thank you!! &lt;3

the flavor of this soup is so comforting, especially on those cold winter nights. the only downfall in my experience is that when stored, the noodles soaked up every bit of broth so it wasn't a soup anymore. still tasty, but just a warning for those who might want left overs!

Top 15 asparagus soup recipes from across the web

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Top 15 asparagus soup recipes from across the web

The most viewed asparagus soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream of Asparagus Soup

Creamy Asparagus Soup

Asparagus Soup (easy + healthy reci...

Asparagus Soup

Creamless Cream of Asparagus Soup

Asparagus Soup

Cream of Asparagus Soup

Jackfruit "Chicken" Noodle Soup

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Asparagus Soup with Spinach, Wild R...

Asparagus Soup

Garlic Ginger Soup

Asparagus Soup

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The most viewed asparagus soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine