Cream of asparagus soup is a fun alternative to the usual asparagus preparations (usually steamed or roasted at our house). It’s silky smooth and perfect for slurping on a chilly fall evening. A simple weeknight dinner, or a first course of a dinner party!
Heavy cream and butter lend an indulgent taste and texture, but I stayed a little light handed with both ingredients to preserve some of the nutrition! Everything in moderation, right? This soup is high in iron and potassium, and surprisingly low in calories so you can feel good eating it.
Typically I blend soups using a stick blender (immersion blender), but asparagus can be pretty fibrous so I highly recommend blending in a regular blender (ideal) or a food processor (good alternative). You’ll need to work in batches and take the plug out of the hole in the lid to allow steam to escape while blending. Just cover the lid with a towel to keep splatters at bay.
Cream of asparagus soup reheats well, too!
- 1 pound asparagus (about one bunch)
- 1 small onion, diced
- 2 yukon gold potatoes, peeled and diced (about 2 cups diced)
- 2 cups low sodium vegetable broth
- 1 cup water
- 1/2 cup cream
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- In a heavy bottomed pot, melt the butter and olive oil together
- Trim the ends off the asparagus and cut in to two inch pieces
- Add the diced onion, cubed potatoes, and cut asparagus to the pot and stir
- Cook until the asparagus is bright green (about 3 - 5 minutes), stirring occasionally
- Add the broth and water and simmer about 15 minutes or until the vegetables are fork tender
- Warm the cream for about 30 seconds in the microwave and add to the pot and stir
- Turn the heat off on the burner and blend the soup in a blender or food processor (work in batches)
- When the soup has been blended very thoroughly taste and add additional salt and pepper to taste