This bright and tasty asparagus soup is perfect for spring! With fresh asparagus, a splash of lemon, and a sprinkle of parmesan, it warms your heart and makes your taste buds dance.
Making this soup is a breeze! I love how it feels fancy but is so easy to whip up. You can even enjoy it cold on a hot day. Cheers to deliciousness in a bowl! 🥣
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for this soup. If it’s out of season, you can use frozen asparagus. Just thaw it before adding it to the pot.
Onion: A medium onion adds flavor and sweetness. If you’re sensitive to onions, shallots work well as a milder substitute.
Potato: The potato makes the soup creamy. You can swap it for another starchy vegetable, like cauliflower, for a lower-carb option.
Heavy Cream: For a lighter version, try half-and-half or a non-dairy cream like coconut milk. I’ve found this gives a nice flavor twist.
Parmesan Cheese: Grated Parmesan is essential for that rich taste. If you’re avoiding dairy, nutritional yeast can give a cheesy flavor without the cheese.
Lemon: The lemon juice and zest brighten up the dish. Lime can be a fun substitute for a different citrus kick.
How Do I Make Sure My Soup is Smooth and Creamy?
Blending the soup until it’s smooth is a vital step. If you’re using an immersion blender, move it around the pot to ensure all your vegetables get blended well. If using a regular blender, fill it halfway and hold the lid down with a kitchen towel to prevent spills.
- Let the soup cool a bit before blending to avoid steam build-up.
- If the soup is too thick after blending, you can add more broth or water until it reaches your desired consistency.
- After blending, return it to the pot and keep the heat low to maintain warmth without boiling away the creaminess.
How to Make Asparagus Soup With Lemon and Parmesan
Ingredients You’ll Need:
Main Ingredients:
- 1 pound fresh asparagus, trimmed and chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 medium potato, peeled and diced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and roughly 30 minutes to cook, totaling around 40 minutes from start to finish. A cozy soup that’s quick and easy to make!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Then add the diced onion and cook for about 5 minutes, until it becomes soft and translucent. This will create a lovely base full of flavor for your soup!
2. Add the Garlic and Asparagus:
Next, stir in the minced garlic along with the chopped asparagus. Sauté everything together for 3-4 minutes until the asparagus is slightly tender. Your kitchen will start smelling amazing!
3. Incorporate the Potato and Broth:
Now, add the diced potato and pour in the broth. Bring the mixture to a boil, then reduce the heat. Let it simmer for about 15-20 minutes or until both the potato and asparagus are fork-tender. This step helps all the flavors combine beautifully.
4. Blend the Soup:
Once tender, remove the pot from the heat. Using an immersion blender, blend the soup until it’s smooth. If you don’t have one, you can carefully transfer it in batches to a regular blender. Be cautious – it’s hot!
5. Mix in the Cream and Cheese:
Return the smooth soup to the pot over low heat. Add in the heavy cream, grated Parmesan cheese, lemon zest, and lemon juice. Stir until everything is well combined and the cheese melts. Taste it and season with salt and pepper to your liking.
6. Serve It Up:
Finally, ladle the soup into bowls and garnish with extra Parmesan cheese, a sprinkle of fresh thyme or parsley, and a drizzle of olive oil. Serve it hot and enjoy your delicious homemade asparagus soup!
Can I Use Frozen Asparagus Instead of Fresh?
Absolutely! If you’re using frozen asparagus, there’s no need to thaw it before adding it to the pot. Just toss it in during the step where you would add fresh asparagus. Since frozen vegetables are blanched before freezing, they will cook faster, so keep an eye on them and reduce the sautéing time to about 2-3 minutes.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or coconut milk for a non-dairy version. If you choose coconut milk, it will add a subtle coconut flavor. If you’re looking for a lower-calorie option, use 1 cup of milk blended with 2 tablespoons of cornstarch to thicken the soup while still achieving a creamy texture!
How to Store Leftover Soup?
Store leftover asparagus soup in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove over medium heat, adding a splash of broth or water if it has thickened up. You can also freeze the soup for up to 3 months – just make sure to leave some space in the container for expansion!
Can I Add Other Vegetables?
Definitely! This soup is versatile. You can add vegetables like peas, spinach, or even broccoli for added flavor and nutrition. If adding denser vegetables, like carrots, make sure to chop them small and adjust the cooking time to ensure they get tender along with the potatoes.
