Asparagus Soup

Light, fresh Asparagus Soup only needs a few ingredients for big flavor.

Course Soup

Cuisine American

Prep Time 20

Cook Time 48

Total Time 1 8

Servings 1-cup servings (8 cups total yield)

Calories 83kcal

Author Toni Dash

Ingredients

3 tablespoons Olive oil
2 medium Yellow Onions thinly sliced or chopped
1 Garlic clove minced
1 ½ pounds Asparagus trimmed and chopped
5 cups Vegetable or Chicken broth low sodium
1 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
Juice from 1 lemon
Salt and pepper to taste

Instructions

Heat the olive oil in a stock pot or Dutch oven over medium heat. Add the onion and sauté until soft and translucent, approximately 9 minutes.
Add the garlic and sauté for 1 minute or until fragrant.
Add the asparagus and quickly sauté for 3 minutes.
Pour in the broth, salt and pepper and bring to a simmer. Cook for 35 minutes or until the asparagus is tender.
Use an immersion blender to puree the asparagus until everything is well incorporated and creamy. NOTE: the soup can also be processed in batches in a regular blender if needed.
Add the lemon juice and stir to combine.

Notes

Since there’s no cream or milk you can freeze this soup for up to 3 months! Once you are ready to serve it you can reheat it on the stove top.
● Add the lemon juice at the end so it won’t become bitter. It makes the soup taste super fresh and delicious!
● You can top it with parmesan cheese, heavy cream, a crack of pepper and even a spoonful of Greek yogurt.

Nutrition