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.

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 very healthy!

Enjoy!

Creamy Asparagus Soup

• 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

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