4.30.2014

Creamy Asparagus Soup


Creamy Asparagus Soup is luscious and so simple you can make it any day of the week. If you LOVE asparagus, then you will love this easy low-calorie recipe for healthier version of creamy asparagus soup. 

Fresh asparagus are steamed, then pureed and simmered for a few minutes with some broth, garlic powder, green onions, and a touch of light cream.  For a dairy-free version, omit the cream completely and you still get the same luscious creamy texture and taste.

The green onions add a nice flavor to the asparagus, while giving it a subtle soft texture to the soup.  The touch of cream lightens the color to a lighter, much prettier green and adds some velvety texture to it.  Don't worry, no need to add a ton of cream, 2 tablespoons of it will do the trick.


We are huge fans of vegetable soups all year long.  Basically, soups have become our "go-to" for those quick and easy dinners we need to make during the week.  This is a delicious creamy asparagus soup  that is truly creamy without a ton of calories and fat! And, without having to use a lot of cream, which makes this asparagus soup very healthy!  Enjoy!


Creamy Asparagus Soup
  • 1 bunch fresh asparagus, rinsed 
  • 1 cup water
  • 1 cup All Natural chicken or vegetable broth
  • 1/2 tsp. salt
  • 1/8 tsp.  cayenne pepper
  • 1/8 tsp. garlic powder
  • 2 Tbsp. Half-and-Half cream
  • 1 scallion green onion - diced
  • parmigiano-reggiano grated cheese, for serving

Cut off  woody ends of asparagus, about 2 inches from the bottom.
In a large pot, bring 1 cup of water to boil, and add the asparagus.  Cover and lower the heat to simmer for about 2 to 3 minutes, until asparagus are tender.

Transfer the asparagus including the liquid to a blender, or use an immersion blender and puree until it's completely smooth. Pour the asparagus back into the pot. 
Add chicken broth, salt, cayenne pepper, garlic powder and simmer for 3 minutes. Turn off heat. Finally, stir in the half & half cream, and season with salt and pepper to taste.

Stir in 1/2 of diced scallion green onion, and reserve the other half for garnishing.  Ladle soup into bowls.  Garnish with a few diced scallions on top.
Sprinkle with some parmigiano on top at the table. 

Serves 4
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12 comments:

  1. Anonymous6:36:00 PM

    This was fantastic and so easy ...thanks keep those recipes coming !!

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  2. Two tablespoons of half-and-half is hardly any at all---that's great! I'd make this with vegetable stock, to please the vegetarians in my household.

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  3. Love the low fat recipe. I just can't get enough asparagus - in fact I have one to post tomorrow. Hope you girls have a wonderful weekend!

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  4. This soup is so beautiful and green! Asparagus is my favorite, and I can't wait for it to appear every spring. :)

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  5. Love the color of this soup! I'm sure it's as vibrant as it looks!

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  6. I love asparagus soup. Yours is so pretty and vibrant. :) Perfectly done. And I love that you add cayenne pepper for some kick. ;)

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  7. I love asparagus soup - yours is SO green and pretty - mine's usually a murky brownie/green!
    Mary

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  8. I love the idea of the cayenne!

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    Replies
    1. Thank you, we practically use cayenne in every recipe. Our mom claims it wakes up the flavors in everything you cook! Welcome to our site, and thanks for stopping by!

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  9. So fresh and healthy and easy! What more could a girl want except a bowl of this?

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  10. One of my favorite soups! Fresh, delicious and beautiful.

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  11. Lovely and fresh spring soup! I adore asparagus and can't wait to get some. It should be ready around here soon!

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