Can I use frozen asparagus instead of fresh?

While fresh asparagus provides the best flavor, frozen can work in a pinch. Skip the sautéing step and add them directly to the broth to simmer until tender. The soup may not be quite as vibrant in color or flavor, but it will still be delicious.

My soup isn't as green as I'd like. What happened?

The vibrant green color comes from quickly cooling the soup after cooking and not overcooking the asparagus. If your soup looks dull, try adding a cup of fresh spinach during the blending stage to boost the color without changing the flavor significantly.

Can I make this dairy-free?

Absolutely! Substitute the cream cheese with coconut cream or soaked, blended cashews. Skip the Parmesan or use a nutritional yeast sprinkle for a cheesy flavor without the dairy.

How can I make this soup thicker or thinner?

For a thicker soup, add less broth initially (you can always thin it later). For a thinner consistency, simply add more vegetable broth until you reach your desired thickness. Remember that the soup will thicken slightly as it cools.

Fresh Asparagus Soup Recipe

Description

A light, creamy, and flavorful asparagus soup that’s perfect for a cozy meal. This easy-to-make soup combines fresh asparagus, spinach, and herbs, blended to perfection with cream cheese for that velvety texture. It’s a vibrant and nutritious recipe, ideal for spring or any season!

Ingredients

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Vegetables and Herbs

1 bunch asparagus, trimmed and chopped
3 green onions, 1 reserved for garnish
1/4 cup fresh parsley, minced
1 tsp dill
1 cup spinach

Liquids and Seasonings

1 Tbsp olive oil
3 cups vegetable broth
2 Tbsp lemon juice (typically half a lemon)
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder
1/2 tsp onion powder

Other Ingredients

1/4 cup cream cheese
1/4 cup Parmesan cheese, grated

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Instructions

Prepare the Asparagus and Green Onion
Wash and trim the asparagus stalks as needed, then chop them into small pieces. Chop the green onions, reserving one for garnish and mincing it finer than the rest.
Sauté the Vegetables
Heat olive oil in a stock pot over medium heat. Add the chopped asparagus and 2 of the green onions. Season with salt, pepper, garlic powder, and onion powder. Sauté for about 8 minutes, or until the asparagus turns bright green. Reserve ¼ cup of cooked asparagus for garnish.
Simmer With Broth and Lemon Juice
Add vegetable broth and lemon juice to the pot. Bring everything to a simmer over medium-low heat.
Prepare Garnish Ingredients
Mince the fresh parsley and chop the reserved cooked asparagus into smaller pieces for garnish. These small pieces will give texture in every bite of the otherwise smooth soup.
Blend the Soup
Allow the pot to cool slightly for 5 minutes. Transfer the cooked asparagus mixture to a blender. Add the cream cheese, spinach, and half of the parsley. Blend until the mixture is completely smooth and creamy.
Incorporate Garnish and Herbs
Return the blended soup to the stock pot. Stir in the reserved chopped asparagus, minced green onion, dill, and the remaining parsley. Whisk everything together and taste to adjust the seasoning, adding more salt or pepper if needed.
Simmer and Serve
Simmer the soup on medium-low for an additional 5 minutes. Serve hot, garnished with freshly grated Parmesan cheese.

Notes

While trimming asparagus, snap off the woody ends—they naturally break at the spot where the stalk becomes tender.
Using low-sodium vegetable broth can help you control the salt level of the soup more effectively.
A high-speed blender helps achieve the smoothest texture. For a chunkier soup, you can blend only half the mixture and leave the rest as-is.
Substitute cream cheese with coconut cream for a dairy-free alternative.
This soup pairs wonderfully with crusty bread or fresh croutons.

Nutrition

Serving Size: 1 Serving
Calories: 120kcal
Sugar: 2g
Sodium: 360mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 4g
Cholesterol: 12mg