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If you’re craving a soup that feels like a warm hug in a bowl, you absolutely have to try this Cream of Asparagus Soup Recipe. It’s bright, velvety, and bursting with fresh flavors from tender asparagus, aromatic herbs, and a touch of coconut milk that adds a silky richness without overpowering the delicate vegetable taste. Whether you’re warming up on a chilly day or serving something fresh for a spring lunch, this soup is a true crowd-pleaser and just begging to become your new go-to comfort dish.
Ingredients You’ll Need
This Cream of Asparagus Soup Recipe shines because of its simple, fresh ingredients. Each element is essential, working together to create layers of flavor, texture, and beautiful color that make every spoonful unforgettable.
- Sweet onion: Finely diced for a mellow, aromatic base that melts into the soup.
- Olive oil: Divided use to gently sauté the onion and asparagus, creating a subtle, fruity foundation.
- Garlic cloves: Minced to add just the right hint of pungency and warmth.
- Salt: Enhances the natural flavors; 1 ½ teaspoons plus extra as needed.
- Black pepper: A pinch brings a mild kick and depth to balance the creaminess.
- Asparagus spears: Fresh and trimmed, cut into 2-inch pieces for tenderness and vibrant green color.
- Fresh rosemary: Finely chopped to infuse the soup with a fragrant, earthy note.
- Fresh thyme: Adds subtle, lemony hints that brighten the overall flavor profile.
- Vegetable broth: Provides a savory, lighter-than-water base that amplifies the asparagus flavor.
- Full-fat coconut milk: Creamy and silky with a whisper of sweetness, perfect for non-dairy richness.
- Lemon juice: Just enough to lift and brighten, balancing the creaminess with a bit of sparkle.
- Parsley (optional): Fresh and finely chopped for a touch of herbal freshness and pretty garnish.
How to Make Cream of Asparagus Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the diced sweet onion and cook for about 3 to 5 minutes, stirring occasionally, until the onion turns translucent and sweet-smelling. Then, stir in the minced garlic, salt, and pepper, letting them cook for an additional 1 to 2 minutes to release their fragrant flavors without burning.
Step 2: Cook the Asparagus
Next, add the remaining 2 tablespoons of olive oil and toss in the cut asparagus pieces. Continue cooking over medium heat for about 5 minutes, stirring occasionally so the asparagus softens a bit and takes on the subtle flavors from the garlic and onion. This step starts building the backbone of the soup’s fresh vegetable essence.
Step 3: Add Herbs and Liquids
Lower the heat to medium-low before stirring in the fresh rosemary and thyme, followed by the vegetable broth and creamy coconut milk. Cover the pot and let everything simmer gently for 7 to 10 minutes, or until the asparagus is tender and the flavors have beautifully melded together.
Step 4: Blend Until Smooth
Remove the pot from the heat and stir in the bright lemon juice to wake up the flavors. Using an immersion blender, carefully blend the soup directly in the pot until it’s velvety smooth with no chunks left. If you don’t have an immersion blender, transfer the soup in batches to a blender or food processor, blending until perfectly creamy.
Step 5: Serve Warm or Chilled
Your Cream of Asparagus Soup Recipe is ready to be enjoyed! Ladle it into bowls and garnish as you wish—whether with crunchy croutons, a sprinkle of chopped parsley, or even a drizzle of olive oil. It can also be chilled for a refreshing treat, making it versatile for any season.
How to Serve Cream of Asparagus Soup Recipe
Garnishes
The finishing touches truly elevate this soup to something special. A handful of finely chopped parsley adds a fresh herbal brightness and a pop of green that invites you in. Crispy croutons or toasted bread on the side bring a satisfying crunch contrast, making every bite memorable.
Side Dishes
This soup pairs wonderfully with lighter side dishes like a crisp mixed greens salad or a simple quinoa pilaf. For a heartier option, serve alongside crusty artisan bread or a grilled cheese sandwich, letting the creamy asparagus flavor complement and balance richer bites.
Creative Ways to Present
For a special occasion, try serving this soup in elegant small cups as an appetizer. Garnish with a swirl of coconut milk cream or a sprinkle of toasted almonds for texture. You could also layer the soup with sautéed mushrooms or a dollop of herb-infused yogurt for added depth and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you make extra Cream of Asparagus Soup Recipe, no worries at all. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavor only becomes richer, so it’s perfect for enjoying the next day.
Freezing
This soup freezes beautifully! Transfer cooled soup to freezer-safe containers, leaving space for expansion. It keeps well for up to 3 months, making it an excellent option for meal prepping or having a homemade comfort food stash ready to go.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm gently over low to medium heat on the stove, stirring occasionally until the soup is hot but not boiling, which helps preserve the creamy texture and bright flavors. Add more lemon juice or seasoning if needed before serving.
FAQs
Can I use regular milk instead of coconut milk in this Cream of Asparagus Soup Recipe?
Absolutely! You can substitute full-fat coconut milk with whole milk or heavy cream if you prefer a dairy version. Keep in mind the coconut milk adds a subtle sweetness and creaminess that’s hard to replicate exactly, but regular milk will still yield a delicious soup.
Is it necessary to use fresh herbs, or can I use dried?
Fresh herbs like rosemary and thyme bring a vibrant, fragrant lift that really makes a difference. However, if you only have dried herbs, use about one-third of the amount since dried herbs are more concentrated. Add them earlier in the cooking process to let their flavors develop.
Can I make this Cream of Asparagus Soup Recipe vegan?
Yes! The recipe is naturally vegan as it uses vegetable broth and coconut milk instead of dairy. Just double-check your broth to ensure it’s plant-based, and you’ll have a delicious vegan-friendly meal.
How do I keep the soup a beautiful green color after cooking?
To maintain that lovely bright green, avoid overcooking the asparagus. Cooking just until tender and blending promptly helps preserve the color and fresh flavor. Adding lemon juice at the end also helps enhance the vibrant appearance.
Can I add other vegetables to this recipe?
Definitely! Adding vegetables like peas or spinach can enhance the soup’s texture and nutrition without overpowering the asparagus. Just keep the additions balanced so the fresh asparagus flavor stays front and center.
Final Thoughts
There’s something truly special about a homemade bowl of soup that feels both comforting and bright at the same time. This Cream of Asparagus Soup Recipe is a perfect example—easy to make, wonderfully flavorful, and versatile for any occasion. I can’t wait for you to enjoy it as much as I do, whether on a quiet night in or as a fresh starter for your next dinner party. Happy cooking!
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Cream of Asparagus Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A creamy and comforting Cream of Asparagus Soup made with fresh asparagus, aromatic herbs, and rich coconut milk for a dairy-free twist. This easy stovetop recipe blends tender cooked asparagus into a smooth, velvety soup, perfect for a light lunch or starter.
Ingredients
Vegetables and Herbs
- 1 sweet onion, finely diced
- 4 garlic cloves, minced
- 2 lbs asparagus spears, ends trimmed and cut into 2-inch pieces
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- Parsley, for garnish (optional)
Liquids and Oils
- 4 Tbsp olive oil, divided
- 3 ½ cups vegetable broth
- 1 15-oz can full-fat coconut milk
- 1 ½ Tbsp lemon juice
Seasonings
- 1 ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- Sauté Onions and Garlic: In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, for 3 to 5 minutes until translucent. Then add minced garlic, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Cook for an additional 1 to 2 minutes to release the garlic aroma.
- Cook Asparagus: Add the remaining 2 tablespoons of olive oil to the pot along with the asparagus pieces. Continue cooking over medium heat for 5 minutes, stirring occasionally to soften the asparagus slightly.
- Add Herbs and Simmer: Lower the heat to medium-low. Stir in the fresh rosemary and thyme, followed by the vegetable broth and coconut milk. Cover the pot and let the soup simmer gently for 7 to 10 minutes, until the asparagus is tender but not mushy.
- Blend the Soup: Turn off the heat and stir in the lemon juice. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a blender or food processor and blend until silky smooth.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped parsley if desired. Serve with croutons or toast on the side. Optionally, chill the soup in the refrigerator for 3 to 4 hours to serve cold.
Notes
- You can substitute fresh herbs with ½ tsp each of dried rosemary and thyme if fresh are unavailable.
- For a richer soup, use full-fat coconut milk as specified; light coconut milk will make it thinner.
- Adjust salt and lemon juice according to taste preferences.
- To avoid lumps, ensure the asparagus is tender before blending.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
