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Cream of Asparagus Soup Recipe

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4.3 from 2 reviews

A creamy and comforting Cream of Asparagus Soup made with fresh asparagus, aromatic herbs, and coconut milk for a dairy-free twist. This easy-to-make soup is perfect for a light lunch or appetizer, offering vibrant flavors and a smooth texture achieved by blending cooked vegetables into a luscious, velvety base.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 1 sweet onion, finely diced
  • 2 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

Liquids and Oils

  • 4 Tbsp. olive oil (divided)
  • 3 ½ cups vegetable broth
  • 1 (15-oz.) can coconut milk, full-fat
  • 1 ½ Tbsp. lemon juice

Seasonings

  • 1 ½ tsp. salt (plus more to taste)
  • ¼ tsp. black pepper

Optional Garnish

  • Parsley, finely chopped

Instructions

  1. Cook the onions: In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely diced sweet onion and cook, stirring occasionally, for 3-5 minutes until the onions become translucent and soft.
  2. Add garlic and seasonings: Add the minced garlic, salt, and black pepper to the onions. Cook for an additional 1-2 minutes, stirring frequently to release the garlic’s aroma.
  3. Add asparagus: Pour in the remaining 2 tablespoons of olive oil and add the asparagus pieces to the pot. Cook over medium heat for about 5 minutes, allowing the asparagus to start softening.
  4. Add herbs, broth, and coconut milk: Reduce the heat to medium-low and stir in the fresh rosemary, thyme, vegetable broth, and full-fat coconut milk. Cover the pot and let the soup simmer gently for 7 to 10 minutes until the asparagus is tender.
  5. Blend the soup: Turn off the heat and stir in the lemon juice. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, you can carefully transfer the soup in batches to a blender or food processor and blend until smooth.
  6. Serve: Pour the blended asparagus soup into bowls and garnish with finely chopped fresh parsley if desired. Serve hot with croutons or toast on the side. The soup can also be refrigerated for 3-4 hours and served chilled for a refreshing variation.

Notes

  • For a richer flavor, sauté the asparagus a little longer before adding broth and coconut milk.
  • This soup is naturally dairy-free thanks to coconut milk, making it suitable for lactose intolerance.
  • Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity to half.
  • Adjust seasoning after blending to taste, especially salt and lemon juice.
  • This soup freezes well; store in airtight containers for up to 2 months.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/cream-of-asparagus-soup-recipe/