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Asparagus soup with pepitas and feta cheese in a white bowl with bread
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5 from 1 vote

Cream of Asparagus Soup

Sweet shallots, roasted asparagus, and cream pureed into a savory soup to satisfy.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch, Soup, Vegetable
Cuisine: American
Servings: 4
Calories: 306kcal
Author: Judy

Ingredients

  • 3 cups roasted asparagus , chopped (about 1 pound)
  • 1 cup sliced shallots
  • 2 cloves garlic , smashed
  • 1 tablespoon avocado oil
  • Sea salt & pepper to lightly season
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 cup heavy cream divided for soup and garnish
  • 1 tablespoon lemon zest , approximately 1 large lemon
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1 dash ground nutmeg

Garnishes

  • 1/3 cup toasted pepitas
  • 1/3 cup feta cheese
  • Fresh thyme leaves optional

Instructions

  • Arrange the asparagus, shallots, and garlic on a large rimmed baking sheet side by side in an even layer. Drizzle with olive oil and roll asparagus to coat well. Season with salt and pepper.
    Place pan on the top rack in the oven, about 8 inches from the broiler, and roast for 6-8 minutes, until browned in spots and the asparagus is tender. A fork should easily pierce the asparagus.
    OPTIONAL: Reserve a few of the heads for garnish, if desired.
  • NOTE: For raw pepitas, toast the pepitas in a dry skillet over medium-high heat, stirring occasionally, until they begin to pop and brown. Remove from skillet and set aside until ready to serve -OR- place them in a corner of the pan with the asparagus to toast, but watch closely.
  • In a 3-quart saucepan, add the roasted asparagus, shallots, garlic, broth, and dried thyme. Bring to a simmer and cook for 10 minutes to meld flavors.
  • Add the contents of the pan to a blender and blend until smooth.
  • Return soup puree to the pan, add lemon zest, nutmeg, and cream; simmer for 5 minutes, stirring occasionally. Taste and add salt and pepper, as desired.
  • Serve in warmed bowls with a tablespoon of fresh cream drizzled over the top and garnish with toasted pepitas, crumbled feta cheese, and fresh thyme.

Notes

This recipe will yield 2 large bowls or 4 smaller cup-size servings.
TIPS & VARIATIONS:
  • Substitute roasted asparagus with steamed, grilled, or frozen asparagus.
  • Substitute shallots with sweet onions or leeks.
  • Substitute chicken stock with vegetable stock.
  • Substitute thyme with chives or tarragon.
  • Make it dairy-free with alternative milk like coconut, oat, or almond.
  • Stir in a teaspoon of basil pesto just before serving.
  • Add a pinch of crushed red pepper for a spicy kick.
  • Add other cooked vegetables to this soup like spring peas, potatoes, cauliflower, zucchini, or parsnips.
  • Make it ahead: Once cooked and blended, cool the soup and store it in an airtight container in the refrigerator for up to 3 days, or freeze it.
  • To freeze asparagus soup, cool it completely, pour it into freezer-safe bags, and freeze it for up to 3 months. If the soup is too thick after defrosting, add a couple of tablespoons of water or broth until you reach the desired texture.
  • Garnish Creatively: Try other toppings like fried onions, crispy croutons, or a swirl of herb oil for an earthy twist.

Nutrition

Calories: 306kcal | Carbohydrates: 21g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 913mg | Potassium: 616mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1263IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 4mg