This easy Asparagus Soup is a creamy, flavorful way to enjoy fresh spring veggies. A perfect starter for your Passover or Easter dinner!
Pureed Soups, like Butternut Squash Soup, Creamy Tomato Soup, and this creamy asparagus recipe are a simple, delicious way to enjoy fresh seasonal vegetables throughout the year!
Sabrina’s Asparagus Soup Recipe
Springtime is the best season for fresh asparagus, which makes it the perfect time to make this brightly-colored flavorful soup. It is an easy recipe of pureed garden vegetables, chicken broth, and seasonings, but it tastes like it’s gourmet! The asparagus becomes slightly less bitter throughout the cooking process resulting in a lightly sweet, earthy flavor. The heavy cream and oil drizzle at the end adds a little richness to balance the herby freshness. This soup is easy enough for a casual weeknight but fancy enough to add to a special dinner like Easter or Passover.
Ingredients
- 4 tablespoon unsalted butter
- 1 yellow onion , diced
- 1 green bell pepper , diced
- 3 cloves garlic , minced
- 6 cups chicken broth , or vegetable broth
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 pounds asparagus , cut into 1" segments
- 2 tablespoons olive oil
- 1/4 cup heavy cream
- 2 tablespoons parsley , minced
Instructions
- Add butter to a large heavy dutch oven on medium heat.
- Add in onion and green bell pepper, stir to coat and cook for 5-6 minutes until softened.
- Add in garlic, stir and cook for 30 seconds.
- Stir in chicken broth, salt, black pepper, thyme, oregano, bay leaves and asparagus. Bring to a simmer.
- Reduce heat to medium-low and cook for 30 minutes.
- Using an immersion blender, puree until smooth.
- Serve with an olive oil drizzle, a heavy cream drizzle, minced parsley and a side of crusty bread.
Notes
Nutrition
