Cure those winter blues and give in to spring fever with this recipe for delicious, creamy asparagus soup!
Tender asparagus stalks are sautéed and cooked with aromatic vegetables and chicken broth, then pureed and mixed with sour cream and lemon juice for a silky smooth, and utterly satisfying dish.
Whether enjoyed as a comforting appetizer or a light lunch, this irresistible soup promises to satisfy your cravings and leave you longing for more.
Easy Creamy Soup!
- Healthy asparagus is loaded with delicate earthy flavors that are amplified by the cream. It’s a combo guaranteed to chase away any lingering chill in the air!
- Fresh asparagus is abundant and especially affordable in early spring, and load up when it’s on sale!
- Asparagus soup cooks up just one pot and can go from stovetop to tabletop in 20 minutes or less!
Ingredients and Variations
Asparagus – For best flavor and texture, select asparagus stalks of medium thickness. Thicker stalks tend to have more fiber which could make your soup stringy. Look for fresh firm stalks that snap when you break them.
Broth – Chicken broth has a light savory flavor to complement the asparagus, but vegetable stock is another option.
Sour Cream – Use full-fat sour cream to better carry the flavors and to offset any slight bitterness in asparagus. The lemon juice in this recipe will also help in that regard while providing a tangy balance to the cream. You may also substitute heavy cream or half-and-half for a thinner broth and milder flavor.
Options & Add-Ins – To add carbs, toss in some peeled and diced new potatoes to the sautée pan. To keep the recipe keto, try cauliflower florets, or leeks. Spinach will deepen the color and deepen the earthy flavor.
Garnishes – Set aside some of the sautéed asparagus pieces to float on the top of each bowl as a garnish. Swirl in a teaspoon of sour cream, and sprinkle with chopped chives or green onion. A dollop of mild soft cheese like mascarpone or softened and whipped cream cheese will complement the flavors without overpowering.
How To Make Cream Of Asparagus Soup
This quick and easy dish is a cinch to prep and cook.
- Sauté onions and garlic in oil, then add asparagus pieces and cook for five minutes (as described in the recipe below).
- Add in chicken broth, cover, and simmer until asparagus is tender.
- Puree to a smooth consistency with a stick blender.
- With the heat off, stir in sour cream and lemon juice.
- Serve garnished with some of the sautéed asparagus, or a dollop of sour cream.
Serving Suggestions
A cup of cream of asparagus soup makes a great starter or appetizer on a keto dinner menu. It’s also rich enough to serve as a light luncheon entree, with some keto crackers on the side and a spring mix, Greek or even a hearty grilled chicken salad.
Mild-flavored sides will complement this delicate soup. Try a tangy cucumber and onion salad, easy cloud bread with a light, fresh tzatziki sauce.
If you’re serving keto dieters, delete the bread and fill out the meal with some roasted chicken breasts or a platter of avocado-deviled eggs.
Leftovers
Store leftovers in the refrigerator in a tightly covered container for 3-4 days. Reheat on the stovetop or microwave. Cream soups lose their consistency when thawing, so avoid storing them in the freezer. Or, freeze the soup after pureeing, but prior to adding the sour cream. Then simply add it in when reheating.
Low Carb Vegetable Soup Recipes
Creamy Asparagus Soup
Equipment
Ingredients
- 2 pounds asparagus trimmed and washed
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 2 ½ cups chicken broth
- ½ cup sour cream or greek yogurt
- ½ teaspoon lemon juice freshly squeezed
- ⅛ teaspoon pepper or to taste
Instructions
- Cut asparagus into 1-inch pieces.
- Melt butter in a large saucepan over medium heat. Add onions and garlic and cook for 1-2 minutes until tender. Add asparagus and cook an additional 5 minutes.
- Stir in broth. Cover and let simmer 10-15 minutes or until the asparagus has softened.
- Using a hand blender, puree soup until smooth. Remove from heat and stir in sour cream, lemon juice, and pepper to taste.
Notes
- If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up creating a mess and burn hazard.
- Fresh asparagus is key to making delicious asparagus soup. Look for firm, bright green stalks with tightly closed tips.
- Trim off the tough woody ends of asparagus, which are not pleasant to eat.
- To enhance the flavor of the soup, sauté onions and garlic in butter or oil before adding the asparagus.
- Achieve a luxurious, creamy texture with heavy cream or half-and-half.
- Consider adding other herbs and spices, such as thyme, rosemary, or nutmeg, to enhance the flavor.
- A sprinkle of chopped fresh herbs, such as chives or parsley, or a swirl of crème fraîche or sour cream can add a beautiful touch to your creamy asparagus soup.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Creamy Asparagus Soup Recipe
