Description
This Cream of Asparagus Soup is a velvety, flavorful soup perfect for elevating your dinner. Made with fresh asparagus, aromatic herbs, and creamy coconut milk, it delivers a comforting yet light meal. The soup is blended until smooth and garnished with fresh parsley and optional croutons or toast for added texture.
Ingredients
Scale
Vegetables & Herbs
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 bunch asparagus spears, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons parsley, finely chopped
Liquids & Oils
- 2 tablespoons olive oil (for sautéing)
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons lemon juice
Spices & Seasonings
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Sauté Onions: In a Dutch oven or large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add Garlic and Season: Stir in the minced garlic along with salt and black pepper. Continue cooking for another 1-2 minutes to release the garlic’s aroma.
- Cook Asparagus: Add the chopped asparagus to the pot and cook over medium heat for 5 minutes, allowing it to soften slightly while retaining its flavor and color.
- Add Herbs and Liquids: Reduce the heat to medium-low and add the fresh rosemary, thyme, vegetable broth, and coconut milk. Cover the pot and let the mixture simmer gently for 7-10 minutes, until the asparagus is tender.
- Blend the Soup: Turn off the heat, stir in the lemon juice, then use an immersion blender or transfer to a traditional blender to blend the soup until completely smooth and creamy.
- Serve and Garnish: Ladle the smooth cream of asparagus soup into bowls. Garnish with finely chopped parsley and optionally add croutons or toasted bread. A light drizzle of olive oil on top enhances the flavor and presentation.
Notes
- For a thinner consistency, add more vegetable broth while blending until desired texture is achieved.
- Use fresh herbs for the best flavor, but dried herbs can be substituted—use about one-third the amount if dried.
- To make it vegan and dairy-free, the coconut milk is a great alternative to cream.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Serve with crispy croutons or toasted bread for added texture and heartiness.
