Description

This creamy Asparagus Soup is packed with flavor and easy to prepare. With fresh asparagus, garlic, and parmesan, it’s the ideal choice for a quick, comforting meal.

Ingredients

Scale

3 tablespoons salted butter
1 pound asparagus trimmed and diced
3 cloves garlic minced
3 green onions sliced
2 shallots diced
4 cups vegetable chicken broth low sodium
2 medium potatoes peeled and diced
1/2-1 teaspoon salt plus more to taste
1/2 teaspoon black pepper more to taste
1/4 teaspoon crushed red pepper flakes
3/4 cup heavy cream
1/2 cup freshly grated parmesan cheese

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Instructions

Melt the butter in a large pot over medium-low heat.
Add the asparagus, garlic, onions, and shallots, and sauté for 5-10 minutes until softened and fragrant.
Stir in the broth, potatoes, salt, pepper, and red pepper flakes.
Bring to a boil, then turn the heat down to low and simmer for 20-25 minutes or until the potatoes are soft enough to easily mash with a fork.
Purée the soup using an immersion blender or carefully transfer to a blender and blend until smooth.
Return the soup to the pot and stir in the heavy cream and parmesan until melted and creamy.
Taste and adjust salt and pepper if needed, then serve with a drizzle of heavy cream, freshly cracked black pepper, and oven-toasted bread if desired.

Notes

For an extra touch of flavor, add crispy bacon or croutons on top before serving.
Make it vegan by substituting heavy cream and parmesan with plant-based alternatives.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 2g
Sodium: 500mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 8g
Cholesterol: 70mg