Description
Spring Asparagus Soup is a creamy, velvety soup made from fresh seasonal asparagus, sautéed onions, and a smooth buttery roux, finished with heavy cream.
Ingredients
Scale
- 3 Tablespoons butter
- 1 small onion, chopped
- 3 Tablespoons flour
- 1 teaspoon Italian seasoning
- 2 bunches asparagus, ends trimmed and discarded, cut into 1 inch pieces
- 4 cups vegetable stock
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 cup heavy cream
- Parmesan cheese shavings
- Homemade Garlic Croutons (French bread or baguette cubes, olive oil, garlic powder, salt, pepper)
Instructions
- In a large soup pot or Dutch oven over medium heat, melt the butter and sauté the chopped onion until softened and just starting to brown, about 5 to 7 minutes.
- Add the flour and Italian seasoning to the butter and onions, whisking constantly for about one minute to form a roux, which will thicken the soup.
- Add the asparagus pieces and vegetable stock to the pot. Season with kosher salt and fresh black pepper. Bring the mixture to a boil, then cover and reduce heat to medium-low. Simmer for about 15 minutes, stirring occasionally.
- Stir in the heavy cream. Transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until the soup is very smooth, taking care to vent the blender lid to allow steam to escape safely.
- Return the pureed soup to the pot and simmer for a few more minutes. Taste and add extra salt if needed.
- Preheat oven to 400°F (200°C). Cut French bread or baguette into cubes and toss with olive oil, garlic powder, salt, and pepper. Spread on a sheet pan and bake for 5 to 10 minutes, shaking or flipping halfway through until crisp and golden.
- Ladle the soup into bowls. Garnish with Parmesan cheese shavings and the homemade garlic croutons. Optionally serve with additional crusty bread or sandwiches. Enjoy your spring asparagus soup!
Notes
- This soup can be made ahead and stored in the fridge for up to 3 days.
- For a vegan version, substitute heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 100 mg