Asparagus is one of our favorites, so it shows up on our table at least once a week in the spring.
Cream of Asparagus Soup is a quick 30-minute light meal or starter for dinner—simple to make from scratch or using a handful of leftover roasted spears and grilled onions.
Bright accents of lemon and thyme create a lovely springtime soup, rain or shine. Serve with salad for lunch or as a first course with dinner with croutons or crusty bread.
Cream of Asparagus Soup
Sweet onions, roasted asparagus, and cream pureed into a savory soup to satisfy.
Prep Time10 mins
Cook Time20 mins
Servings: 4
Ingredients
- 3 cups roasted asparagus , chopped
- 1 cup sweet onions , sliced (grilled or pan-seared)
- Oil for asparagus and onions
- 2 cups chicken stock
- 1/2 teaspoon thyme
- 1 whole bay leaf
- 2 cloves garlic , chopped
- 1/2 cup heavy cream
- 1 tablespoon lemon zest , approximately 1 lemon
- 1 dash nutmeg
- Sea salt & pepper
Instructions
- Roast asparagus with a drizzle of oil on a rimmed baking sheet, under the broiler on HI, about 10 minutes. While asparagus is roasting, grill onions until soft and lightly charred, or pan-sear with a little oil over medium heat, until browned in spots, about 10 minutes.
- In a 3 quart saucepan, add chopped asparagus, onions, broth, thyme, bay leaf, and garlic. Bring to a boil and simmer for 15 minutes to meld flavors.
- Discard bay leaf. Add contents of soup to a blender and blend until smooth.
- Return soup puree to the pan, add lemon zest, cream, nutmeg, salt, and pepper; cook over med-low and simmer for 5 minutes while stirring.
- Serve in warmed bowls with croutons and a teaspoon of additional cream on top, if desired.
Nutrition
Calories: 182kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 188mg | Potassium: 398mg | Fiber: 2g | Sugar: 5g | Vitamin A: 23.9% | Vitamin C: 12.8% | Calcium: 5.8% | Iron: 13.9%
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Alex says
May 3, 2019 at 8:11 amLove asparagus this way!
Debbie @ Easy Natural Food says
November 1, 2011 at 9:43 amThanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!
Debbie @ Easy Natural Food says
October 19, 2011 at 3:15 pmI love asparagus too! I’m going to be hosting a blog carnival specifically for soups, stocks and chowders, starting this Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.
http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie
judee says
May 17, 2011 at 8:11 pmThat soup looks so good. I was in the mood for cream of asparagus soup. Fabulous picture.
rsmacaalay says
May 16, 2011 at 6:14 pmI love asparagus, the last one that I ate was unforgettable, its just a normal grilled one but the taste was so sweet it nearly tasted like sweet corn
Judy says
May 17, 2011 at 6:17 amThat makes me wonder about adding sweet corn to the soup too … though I would probably omit the lemon to take that route. Very interesting.
Greedy Rosie says
May 16, 2011 at 5:49 pmWow, that soup looks good. We always have asparagus a lot at this time of year – the season in the UK is very short, so we try and make the most of it. This looks like something worth trying really soon.