Cream of Asparagus Soup
This light and healthy, cream of asparagus soup is made with no cream, it’s simply pureed with a little sour cream, which you can totally omit if you want to keep it dairy free. I watered a little sour cream down and drizzled a little more on top. Under 100 calories and perfect as a first course or to serve with a sandwich or a salad. You can see more Soup Recipes here!
Ingredients
This asparagus soup is made with just 7 ingredients. See exact measurements in the recipe card below:
Asparagus spears: the star ingredient, with the woody ends snapped off Unsalted butter or olive oil Onion, for flavor Chicken broth Low-fat sour cream, or full fat Greek yogurt Kosher salt and fresh pepper, to taste
How To Make Cream of Asparagus Soup
Variations:
Add fresh herbs like chives or thyme. Add a squeeze of lemon juice or parmesan cheese, for different flavor profiles.
What To Serve With Cream of Asparagus Soup
This light soup is perfect as a first course to go with any main meatless meal, chicken dish, fish or seafood recipe. This would also go great with a hot sandwich, like a classic turkey club, grilled chicken sandwich or this air fryer chicken sandwich. Cold sandwiches like this chicken club lettuce wrap or this open-faced tuna sandwich would also be great for lunch. If you want to keep it light, serve this soup with a salad like this arugula side salad or a heartier Italian Sub Salad.
More Asparagus Recipes You Will Love:
Asparagus with Lentils and Poached Egg Roasted Asparagus Chicken Teriyaki Asparagus Stir Fry Grilled Prosciutto Wrapped Asparagus Asparagus with Dijon Vinaigrette
Simply Puree The Veggies – The simple act of pureeing your soup once cooked can transform your soup into a creamy delicious soup. This works great with beans, legumes or vegetable soups. To do so, use slightly less broth or liquid than you normally would. Add a Potato – Add a potato along with your vegetables to further thicken your soup when you puree. This is great for soups with leafy greens or if you want to make your soup more substantial. Make a roux or a slurry. My dad always made a roux in his creamy cauliflower soup which was my favorite soup growing up. I’ll talk more about making a roux or slurry in a minute. Sour Cream or Yogurt: When you want the taste of cream, adding a few tablespoons of sour cream is my favorite way to get that creamy flavor you get from heavy cream as I did in this soup.
Refrigerate: Let it cool and transfer to an airtight container. Refrigerate up to 4 days. Freeze: To freeze, let it cool then transfer to an air-tight freezer-safe container. Freeze up to 3 months. Reheat on the stove or microwave.
