Creamy Asparagus Soup is luscious and so simple you can make it any day of the week. If you LOVE asparagus, then you will love this easy low-calorie recipe for healthier version of creamy asparagus soup.
Fresh asparagus are steamed for a few minutes, then pureed and simmered again with some broth, garlic powder, green onions, and a touch of light cream. Light and delicious tasting soup, creamy asparagus soup will be your new favorite soup!
For those who are looking for a dairy-free version, omit the cream completely and you still get the same luscious creamy texture and taste.
The green onions add a nice flavor to the asparagus, while giving it a subtle soft texture to the soup. The touch of cream lightens the color to a lighter, much prettier green along with adding some velvety texture to it.
Don’t worry, no need to add a ton of cream, 2 tablespoons of it will do the trick.
We are huge fans of vegetable soups all year long. Basically, soups have become our “go-to” for those quick and easy dinners we need to make during the week. This is a delicious creamy asparagus soup that is truly creamy without a ton of calories and fat!
And, without having to use a lot of cream, which makes this asparagus soup even healthy!
Enjoy!
Ingredients Needed for Creamy Asparagus Soup:
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1 bunch fresh asparagus, rinsed
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1 cup water
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1 cup All Natural chicken or vegetable broth
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1/2 tsp. salt
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1/8 tsp. cayenne pepper
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1/8 tsp. garlic powder
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2 Tbsp. half-and-half cream
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1 scallion green onion – diced
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Optional: Parmigiano-Reggiano grated cheese, for serving
First, cut off woody ends of asparagus, about 2 inches from the bottom.
In a large pot, bring 1 cup of water to boil, and add the asparagus. Cover and lower the heat to simmer for about 2 to 3 minutes, until asparagus are tender.
Transfer the asparagus including the liquid to a blender, or use an immersion blender and puree until it’s completely smooth. Pour the asparagus back into the pot.
Add chicken broth, salt, cayenne pepper, garlic powder and simmer for 3 minutes. Turn off heat. Finally, stir in the half & half cream, and season with salt and pepper to taste.
Stir in 1/2 of diced scallion green onion, and reserve the other half for garnishing. Ladle soup into bowls. Garnish with a few diced scallions on top.
Sprinkle with some parmigiano on top at the table.
Serves 4
A few more reasons to LOVE asparagus! Try these:
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Asparagus Gruyere Swiss Tart
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Spinach Ravioli with White Cream Asparagus Sauce
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Creamy Asparagus Risotto
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Asparagus Salad
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Roasted Asparagus with Prosciutto and Cheese
Yield: 4
Creamy Asparagus Soup
Creamy Asparagus Soup is luscious and so simple you can make it any day of the week. If you LOVE asparagus, then you will love this easy low-calorie recipe for healthier version of creamy asparagus soup.
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Ingredients
- 1 bunch fresh asparagus, rinsed
- 1 cup water
- 1 cup All Natural chicken or vegetable broth
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/8 tsp. garlic powder
- 2 Tbsp. half-and-half cream
- 1 scallion green onion - diced
- Parmigiano-Reggiano grated cheese, for serving
Instructions
- First, cut off woody ends of asparagus, about 2 inches from the bottom.
- In a large pot, bring 1 cup of water to boil, and add the asparagus. Cover and lower the heat to simmer for about 2 to 3 minutes, until asparagus are tender.
- Transfer the asparagus including the liquid to a blender, or use an immersion blender and puree until it's completely smooth.
- Pour the asparagus soup back into the pot. Pour in the broth, salt, cayenne pepper, garlic powder and simmer for 3 minutes. Turn off heat.
- Finally, stir in the half & half cream, and season with salt and pepper to taste.
- Stir in 1/2 of diced scallion green onion, and reserve the other half for garnishing.
- Ladle soup into bowls. Garnish with a few diced scallions on top.
- Sprinkle with some grated Parmesan cheese on top, and serve it at the table.
- Serves 4
12 Comments
Amy (Savory Moments)
May 3, 2014 at 10:57 amLovely and fresh spring soup! I adore asparagus and can't wait to get some. It should be ready around here soon!
SavoringTime in the Kitchen
May 2, 2014 at 3:44 pmOne of my favorite soups! Fresh, delicious and beautiful.
[email protected] is How I Cook
May 2, 2014 at 2:56 amSo fresh and healthy and easy! What more could a girl want except a bowl of this?
Rocky Mountain Woman
May 1, 2014 at 6:54 pmI love the idea of the cayenne!
annaliz
May 2, 2014 at 12:13 pmThank you, we practically use cayenne in every recipe. Our mom claims it wakes up the flavors in everything you cook! Welcome to our site, and thanks for stopping by!
Mary Callan
May 1, 2014 at 6:15 pmI love asparagus soup – yours is SO green and pretty – mine's usually a murky brownie/green!
Mary
Amy
May 1, 2014 at 5:08 pmI love asparagus soup. Yours is so pretty and vibrant. ๐ Perfectly done. And I love that you add cayenne pepper for some kick. ๐
Joanne
May 1, 2014 at 11:33 amLove the color of this soup! I'm sure it's as vibrant as it looks!
scrambledhenfruit
May 1, 2014 at 2:35 amThis soup is so beautiful and green! Asparagus is my favorite, and I can't wait for it to appear every spring. ๐
Tricia Buice
April 30, 2014 at 7:42 pmLove the low fat recipe. I just can't get enough asparagus – in fact I have one to post tomorrow. Hope you girls have a wonderful weekend!
nancy at good food matters
October 25, 2011 at 7:57 pmTwo tablespoons of half-and-half is hardly any at all—that's great! I'd make this with vegetable stock, to please the vegetarians in my household.
Anonymous
April 3, 2011 at 10:36 pmThis was fantastic and so easy …thanks keep those recipes coming !!