Asparagus Lemon Soup

This yummy asparagus lemon soup is creamy smooth without heavy cream. It’s made with spring fresh asparagus, broth, lemon, and a hint of parmesan. I just love using seasonal fresh produce in cooking. I used chicken broth but you can use a good vegetable broth for a vegetarian option.

Garnish options are blanched asparagus tips, croutons, herbs, bacon bits (I use chicken bacon), and parmesan cheese.

Asparagus Lemon Soup

Use organic when available. Serves 4 to 6

You can freeze the soup before adding cheese for up to 3 months. Defrost the soup in the refrigerator for 12 hours. Add cheese and reheat it on the stovetop over medium heat until hot.

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Asparagus Lemon Soup

A creamy asparagus soup made with fresh vegetables, broth, lemon juice, and parmesan cheese without heavy cream.
Course lunch, Soup
Cuisine American
Keyword asparagus, asparagus soup, soup
Servings 5 servings

Ingredients

  • 2 bunches of asparagus (a little over 2 lb.)
  • 3 tbsp unsalted butter or olive oil
  • 2 chopped medium onions
  • 2 clove garlics peeled & smashed
  • 6 cups low sodium broth – chicken or vegetable
  • fresh squeezed lemon juice from 1 lemon
  • 1/2 cup shredded Parmesan cheese
  • salt and pepper to taste
  • Optional garnish fresh herbs i.e. parsley, basil, thyme, dill
  • Optional garnish grated Parmesan cheese
  • Optional garnish croutons
  • Optional garnish asparagus tips
  • Optional garnish bacon bits

Instructions

  • Place large pot over medium heat
  • Add butter or olive oil
  • Add onions and garlic
  • Cook for about 8 minutes until translucent; reduce heat if necessary
  • Cut tips off one bunch of asparagus for garnish (if desired) & set aside
  • Cut remaining spears of asparagus into ½-inch pieces
  • Add chopped asparagus and broth to pot
  • Add salt and pepper to taste
  • Bring to a boil
  • Cover and lower heat to low
  • Simmer about 30 minutes until vegetables are tender
  • While pot simmers, bring small pot of salted water to a boil
  • Add asparagus tips and cook for a few minutes until tender crisp
  • Remove asparagus tips and plunge into iced water
  • When tips are cool, drain, dry, and set aside
  • Puree soup with immersion blender in pot until completely smooth or in batches in blender and then return to pot
  • Let soup return to simmer
  • Stir in lemon juice and Parmesan cheese
  • Taste and adjust seasoning as needed
  • Serve warm in bowls with desired garnish

Enjoy!

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

15 thoughts to “Asparagus Lemon Soup”

  1. This looks delicious. I love the fact that it has no cream in it – great for a dairy free diet (without the cheese) 🙂

    #MMBC

  2. I love the beautiful green color of this soup, Carol. It looks fabulous and a nice new way to eat asparagus.

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