Creamy Lemon Asparagus Soup

Name: Creamy Lemon Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, trimmed and cut into 1-inch pieces; 1 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1/2 cup heavy cream; 1 tbsp lemon zest; 2 tbsp lemon juice; Salt and pepper to taste; 1/4 cup fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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This Creamy Lemon Asparagus Soup is a delightful way to welcome the freshness of spring into your kitchen. Its vibrant flavor and smooth texture make it a sophisticated, yet simple, dish perfect for any occasion. Plus, it's a wonderful way to enjoy seasonal asparagus at its best.

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Ingredients for Creamy Lemon Asparagus Soup

The star of this dish is, of course, the asparagus. It brings a fresh, grassy flavor that shines in this soup. The olive oil is used to sauté the vegetables, adding a subtle richness. A large onion provides a savory base, while garlic adds depth and aroma. The vegetable broth serves as the liquid foundation, enhancing the flavors without overpowering them. Heavy cream gives the soup its creamy texture, but feel free to substitute with coconut milk for a vegan option. Lemon zest and lemon juice bring a zippy brightness that cuts through the creaminess. Finally, a touch of salt and pepper enhances all the flavors, and a sprinkle of fresh parsley adds a pop of color and a hint of freshness.

Tips & Tricks

To avoid overly fibrous asparagus, snap off the woody ends before chopping.
If your soup is too thick, thin it with a bit more broth or water.
For a vegan version, swap the heavy cream with coconut milk or your favorite plant-based cream.
Use a microplane to zest your lemon for the best texture and maximum flavor.

Serving Suggestions

This soup makes a great starter or a light meal on its own. Pair it with a crusty baguette or a slice of sourdough to soak up the creamy broth. It also complements grilled chicken or a fresh garden salad beautifully, making it a perfect addition to a springtime lunch or dinner.

Frequently Asked Questions

Can I freeze this soup?: Yes, you can freeze it. Just leave out the cream until you're ready to reheat and serve.
What if I don't have an immersion blender?: You can use a regular blender—just blend the soup in batches and be cautious with the hot liquid.
How long will leftovers last in the fridge?: Stored in an airtight container, this soup will keep for up to 3 days in the refrigerator.

Creamy Lemon Asparagus Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it's shimmering, add the chopped onion and cook it until it's translucent, which should take about five minutes. Keep stirring so it doesn't brown. Next, toss in the minced garlic and let it cook for just a minute or two until it's wonderfully fragrant but not burnt.

Now, add your asparagus pieces to the pot. Give them a nice stir and let them cook for about three to four minutes. They should start to soften but still be bright green. Pour in the vegetable broth and bring everything to a gentle boil. Once bubbling, lower the heat and let it all simmer for about 15 minutes, or until the asparagus is tender enough to blend.

When the asparagus is ready, take the pot off the heat and let it cool just slightly. Use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches. Now, stir in the heavy cream, lemon zest, and lemon juice. Season to your liking with salt and pepper.

Place the pot back on low heat just to warm it through. Once it's nice and warm, it's ready to serve. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley for a bit of color and fresh flavor.

Why You'll Love This Recipe

Quick and easy to make in under 30 minutes.
Rich and creamy without feeling heavy.
Bright lemon flavor complements the earthy asparagus perfectly.
It's vegetarian and can easily be made vegan.

Ingredients

1 lb asparagus, trimmed and cut into 1-inch pieces

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1/2 cup heavy cream

1 tbsp lemon zest

2 tbsp lemon juice

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.

2. Stir in minced garlic and cook for another 1-2 minutes until fragrant.

3. Add asparagus to the pot and cook for 3-4 minutes, stirring occasionally.

4. Pour in vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for 15 minutes, or until asparagus is tender.

5. Remove the pot from heat and allow to cool slightly. Use an immersion blender to blend the soup until smooth.

6. Stir in heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste.