Creamy Asparagus Soup
Creamy Asparagus Soup is both rich and light – the best of both worlds! Asparagus, garlic, potatoes and more are sautéed until tender then blended with broth, cream, and parmesan to make a seriously satisfying veggie soup.
Servings 4
Calories 230kcal
Ingredients
- 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
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.
Video
Nutrition
Serving: 1.5Cups | Calories: 230kcal