Cream of Asparagus Soup

Asparagus is one of the first signs spring is on the way. I like to kick off the season by making this creamy soup. It’s delicious and the perfect start to a spring lunch or dinner. This soup is best at room temperature or chilled and can easily be made vegan.

Cream of Asparagus Soup

Ingredients for Cream of Asparagus Soup

2 tablespoons butter

1 yellow onion, diced

3 cloves garlic, minced

2 bunches asparagus, trimmed and cut into 1-inch pieces

3 cups vegetable broth

1 teaspoon salt

freshly ground pepper

1 cup half and half 

3 tablespoons lemon juice

Directions for Cream of Asparagus Soup

Heat butter in a Dutch oven over medium heat. Add in the onion and garlic. Cook 5-7 minutes. Add in asparagus and cook another 5 minutes. Add the broth, salt, and pepper. Cover and simmer 10 minutes.

Add the mixture to a blender and blend until smooth. Pour back in the Dutch oven. Add the half and half and lemon juice and stir. Season with additional salt and pepper if desired.

Serves 4

If you enjoy this soup recipe, I recommend giving these recipes a try:

• Tomato Red Pepper Soup

• Butternut Squash Soup
• Potato Leek Soup

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