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.
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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…something that is new to me.
The soup looks delicious!
thanks Kelleyn
Oh yum.
I don’t think I have ever tried any type of asparagus soup but this sounds and looks delicious. x
It is different but delicious.
Your fabulous scratch made soup is a gourmet soup dream come true… so good!
Thanks so much for your kind words Heid. I hope you have a wonderful day.
Gracias por la receta. Te mando un beso.
That looks AND sounds simply delicious. Thanks so much!
-Soma
thanks Soma – wishing you a great day!
This looks delicious. I love the fact that it has no cream in it – great for a dairy free diet (without the cheese) 🙂
#MMBC
Oh Carol. This looks so good. Gotta try this one.
I hope you love it – let me know sweetie
I love the beautiful green color of this soup, Carol. It looks fabulous and a nice new way to eat asparagus.