Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add asparagus pieces and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until asparagus is tender.
- Remove the pot from heat. Carefully transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot.
- Return the blended soup to the pot over low heat. Stir in heavy cream.
- Season with salt and black pepper to taste. Heat through gently, but do not boil.
- Serve hot.
Notes
- For a thinner soup, add more vegetable broth.
- Garnish with a drizzle of cream, fresh herbs, or croutons.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg