Creamy Asparagus Soup
A delightful, creamy soup made without actual cream, featuring fresh asparagus and wholesome ingredients for a nutritious comfort food option.
Ingredients
For the soup base
- 1 tablespoon extra virgin olive oil Adds a rich, fruity note
- 1 medium onion, chopped Caramelizes for sweetness
- 1 clove garlic, minced For depth and aroma
Main ingredients
- 2 pounds asparagus, trimmed and cut into 1-inch pieces Provides bright flavor and color
- 15 ounces cannellini beans, drained Adds body without overpowering
- 4 cups low sodium vegetable broth Or filtered water for the soup base
- Salt and pepper, to taste Basic seasonings for flavor adjustment
Instructions
Preparation
- Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion along with a pinch of salt and sauté until translucent and tender, about 5 minutes.
- Add the minced garlic, chopped asparagus, and drained cannellini beans to the pot. Season with salt and pepper, stirring thoroughly.
- Pour in the vegetable broth and raise the heat to high, bringing it to a rapid boil.
- Once boiling, reduce the heat to a simmer and cook for about 5 minutes or until the asparagus is fork-tender.
Blending
- Turn off the heat and let the soup cool slightly. Spoon it into a blender in batches and blend until smooth, leaving the lid slightly ajar to allow steam to escape.
Serving
- Serve the soup immediately or reheat in the pot before serving. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
For an extra flavor boost, add a squeeze of fresh lemon juice before blending. Top with toasted croutons or fresh herbs for added texture.