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Asparagus is a spring time crop in the USA with its season starting in February and ending in June. Creamy asparagus soup is rich in nutrients and delicate in flavor. Lemon juice enhances its flavor and brightens it up. Its creaminess comes from potato and not cream making it point friendly as well.

This recipe is easy and quick to prepare. It can be served on its own as a main dish or as a starter to a meal. Asparagus soup is a regular in our soup rotation especially when they’re in season.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Asparagus
  • Onion
  • Garlic cloves
  • Unsalted chicken broth
  • Lemon juice
  • Olive oil
  • Salt
  • Black pepper
  • Garlic powder
  • Fat free half and half

Making the Soup

  • Trim the woody ends off of the asparagus and discard them.

  • Cut off the tips of the asparagus and set them aside. Cut the remaining asparagus into 1″ chunks.

  • Chop the onion and mince the garlic cloves.

  • Heat the olive oil in a pot. Add the onion and saute until tender. Next add the minced garlic and saute until it is tender and aromatic.
  • Add the chicken broth to the pot along with the lemon juice, black pepper, salt and cut up asparagus chunks and simmer until the asparagus is fork tender.

  • Add the asparagus tips to the broth and cook for a few minutes. They will cook much faster than the chunks of stalks. Remove half of them from the broth with a slotted spoon as soon as they are fork tender. Put them into cold water to stop the cooking. Put them aside and use as garnish.

  • Use an immersion blender and puree the asparagus and onion in the broth. If you don’t have an immersion blender, puree the vegetables in small batches in a blender.
  • Once the vegetables are pureed and the broth is smooth, taste it and add additional salt and garlic powder if it is needed.
  • Add dehydrated potato flakes to the soup to thicken it up and give it a creamy texture. Finally stir in the fat free half and half and reheat if necessary.
  • Spoon up a bowl of soup and garnish with asparagus tips.
  • Store left overs in the refrigerator.

Serving Ideas

  • Serve up a bowl of soup for lunch with some crackers.
  • A cup of this soup is a nice starter course for dinner.
  • Pair a bowl of asparagus soup with a salad or sandwich for dinner.
  • This soup can also be garnished with a dollop of light sour cream or yogurt.

WW – 1 pt

Asparagus Soup

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4
Calories: 122kcal

Equipment

  • 4 qt pot
  • Cutting board
  • Chef knife
  • immersion blender

Ingredients  

  • 2 lb asparagus
  • 32 oz unsalted Swanson chicken broth
  • 3 tbsp lemon juice
  • 1 medium onion
  • 2 cloves garlic
  • ¼ tsp black pepper
  • ¼ tsp salt to start, I added ½ tsp total
  • 2 tsp olive oil
  • ¼ tsp garlic powder if needed
  • ⅓ c dehydrated potato flakes, I used Hungry Jacks
  • ¼ c fat free half and half

Instructions

  • Remove the woody end of each asparagus spear. Remove the tips of all the asparagus spears and set aside. Cut the rest of the asparagus spears into 1" pieces.
  • Chop the onion and mince the garlic cloves.
  • Heat the olive oil in the pot. Add the onion and saute until tender. Add the garlic to the pot and saute for a minute or less, until it is tender and aromatic.
  • Add the broth to the pot along with the salt, pepper, lemon juice and 1" asparagus pieces. Bring to a boil and simmer until the asparagus is very fork tender.
  • Add the asparagus tips to the pot. They will only require a few minutes to become fork tender. As soon as they are, use a slotted spoon to remove half of the tips from the broth. Put them into cold water to stop the cooking. Drain off the water and set aside.
  • Use an immersion blender to puree the asparagus pieces and onion in the broth. If you do not have an immersion blender, puree in small batches in a regular blender.
  • When you are satisfied with the smoothness of the soup, taste it. Add more salt and a bit of garlic powder if you think it's needed.
  • Add the dehydrated potato flakes to the soup and stir until it is well incorporated. It will thicken the soup and add to the creaminess of it.
  • Stir in the fat free half and half or similar product of your choice.
  • Serve the soup and use the asparagus tips as a garnish.
  • Left overs should be refrigerated.

Notes

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Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 19.2g | Protein: 8g | Fat: 2.6g | Saturated Fat: 0.4g | Sodium: 355mg | Fiber: 5.5g
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