Description
This creamy and comforting Cream of Asparagus Soup combines fresh asparagus with aromatic herbs and coconut milk for a deliciously smooth and dairy-free soup. Perfectly seasoned and easy to make, it can be served warm or chilled as a refreshing appetizer or light meal.
Ingredients
Scale
Vegetables
- 1 sweet onion, finely diced
- 2 garlic cloves, minced
- 2 lbs. asparagus spears, ends trimmed and cut into 2-inch pieces
- Parsley (optional, for garnish)
Oils & Fats
- 4 Tbsp. olive oil, divided
Herbs & Spices
- 1 ½ tsp. salt, plus more to taste
- ¼ tsp. black pepper
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. fresh thyme, finely chopped
Liquids & Others
- 3 ½ cups vegetable broth
- 1 15-oz. can coconut milk, full-fat
- 1 ½ Tbsp. lemon juice
Instructions
- Cook the onions: In a Dutch oven or large pot, combine 2 tablespoons olive oil and diced onion. Cook over medium heat, stirring occasionally, for 3-5 minutes or until onion becomes translucent.
- Add garlic and seasoning: Add minced garlic, salt, and pepper to the onions. Cook for an additional 1-2 minutes to release the garlic’s aroma.
- Add asparagus: Add the remaining 2 tablespoons of olive oil and the asparagus pieces to the pot. Cook for 5 minutes over medium heat to slightly soften the asparagus.
- Simmer the soup: Reduce heat to medium-low and stir in fresh rosemary, thyme, vegetable broth, and coconut milk. Cover the pot and let the soup simmer gently for 7-10 minutes until the asparagus is tender.
- Puree the soup: Turn off the heat and stir in lemon juice. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a blender or food processor and blend thoroughly.
- Serve and garnish: Serve the asparagus soup hot with croutons or toast. Optionally, garnish with finely chopped parsley. The soup can also be chilled in the refrigerator for 3-4 hours and served cold.
Notes
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
- For a richer soup, use full-fat coconut milk as indicated; light coconut milk will make it thinner.
- Be cautious blending hot soup; if using a blender, blend in batches and leave the lid slightly open to avoid pressure buildup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a dairy-free and vegan-friendly soup, the recipe avoids cream and uses coconut milk instead.
