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
Scale
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.
