Sip on this creamy, garlicky soup when you need a warm and nourishing boost of greens.
There are few things more comforting than a hot bowl of soup at the end of a long, cold day. For my husband, especially, it’s a pleasure to come home to asparagus soup on the stove. Not because it’s his favorite, mind you, but because it’s different from what I would normally make—steak and potatoes, for example. At first glance, he wrinkled his nose and asked, “What’s this green stuff?” But then he tried a spoonful, and his eyes lit up. By the end of the meal, he asked, “Can you make this again sometime?” Now it’s a regular in my rotation.
If you’re seeking a tasty way to sneak more green goodness into your family’s diet, then try asparagus soup. It combines the savory, delicate green spears with a creamy, garlicky broth and a hint of tangy lemon. This soup has a refreshing quality that makes it one-of-a-kind. Enjoyed by itself, with a side of homemade bread or as a side to something heartier like burgers, asparagus soup can quickly become a family favorite. All that pizzazz and power in the humble little asparagus spear. Who knew?
How to avoid hard asparagus
Firstly, you must know where to break off the ends. It’s the hard bottoms that are tough and inedible, usually an inch or two of each spear. I recommend bending one spear gently until it breaks and then using that as a marker for chopping the rest of the spears. That way, you don’t take off too much or too little. Also, as you boil your asparagus for 15 minutes, keep a fork handy so you can test it to see how tender it is. The softer, the better, so it can blend beautifully into this soup.
How do I store leftovers?
Let your asparagus soup cool completely to room temperature before transferring it to an airtight container. Refrigerate it for 3-4 days or store it in a freezer-safe container and freeze it for up to 3 months. Thaw overnight in the fridge and reheat it in a pot on the stove over medium heat, stirring occasionally until it starts to simmer. If needed, add a squeeze of fresh lemon juice for a brighter flavor. I also like to add a dollop of cream to my reheated portion to ensure it’s as thick and rich as possible.
Similar recipes to try
Before I share with you the best soups I’ve stored up for the winter, let’s clarify that asparagus is a very versatile veggie. For parties, you can craft Bacon-Wrapped Asparagus with a garnish of fresh Parmesan. But for even more rich and gooey cheese, try Roasted Asparagus With Cheese, made with a dynamic duo of Parmesan and mozzarella.
As for some other belly-warming soups you can try, I’d suggest Healthy Roasted Tomato-Basil Soup or Vegetable Beef Soup with a side of Keto Cornbread. Talk about a fabulous and festive fall meal! Your family will warm up in no time.
Asparagus Soup
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 1 pound fresh asparagus trimmed and cut into 1-inch pieces
- Salt to taste
- Freshly ground black pepper to taste
- 1 can vegetable broth (14 1/2 ounces) preferably low-sodium
- 1 cup low-fat milk
- 1/4 cup sour cream
- 1 1/2 teaspoons fresh lemon juice
- Fresh chives chopped (for optional garnish)
- Freshly grated Parmesan cheese for optional garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for about 4 minutes until softened. Add the asparagus, season with salt and pepper, and cook for another 3 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 15 minutes until the asparagus is tender.
- Use an immersion blender to purée the soup until smooth. Stir in the low-fat milk, sour cream, and fresh lemon juice. If the soup is too thick, add a bit more milk or broth to correct the consistency.
- Warm the soup over low heat, avoiding boiling, and then serve it hot. Garnish with freshly ground black pepper, chopped chives, and some Parmesan cheese if desired.
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