I absolutely love this asparagus soup recipe because it perfectly balances creamy and fresh flavors with the delightful brightness of lemon and dill, making it a comforting yet refreshing dish. Plus, it’s a simple, one-pot meal that fits seamlessly into my busy lifestyle, offering a deliciously nutritious option that’s both Instagram-worthy and comforting for the soul.

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Healthy dishes bring me great joy, and my asparagus soup perfectly balances flavor and nutrition. I start by sautéing chopped onions and minced garlic in a glug of olive oil, then add vegetable broth (and a touch of water) to simmer the fresh asparagus until tender.

The vitamins packed in this soup are off the charts. An invigorating dash of lemon juice and a topping of fresh dill give it a lightness and zest I think you’ll love.

Ingredients

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Asparagus:
Rich in fiber and vitamins, it promotes good digestion.

Olive Oil:
It adds a smooth texture, and it is rich in healthy fats.

Onion:
Supplies natural sweetness and is abundant in antioxidants.

Garlic:
Immunity is powered up with a robust, savory flavor.

Lemon Juice:
Imparts a bright, zesty, tartness to the soup.

Fresh Dill:
Lends a fragrant, fresh herbaceous quality.

Ingredient Quantities

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 pounds asparagus, trimmed and cut into 1-inch pieces

4 cups vegetable broth

1 cup water

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup heavy cream

2 tablespoons lemon juice

2 tablespoons fresh dill, chopped

Instructions

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1. In a sizable pot, warm the olive oil over a medium flame. Toss in the diced onion and cook until it is translucent, around 4-5 minutes.

2. Add the minced garlic, and cook for one more minute until it is fragrant.

3. Add the pot to the pieces of asparagus, and cook for 5 minutes, with occasional stirring, until they begin to take on a softer texture.

4. Add the vegetable broth and water. Bring the combination to a boil and then reduce the heat to low. Allow the mixture to simmer for about 15 minutes, or until the asparagus has reached the tenderness you desire.

5. Take the pot off the heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend it until smooth. When you’re done blending, return the soup to the pot.

6. Incorporate the salt and black pepper, modifying to taste as necessary.

7. Place the pot back on low heat and mix in the heavy cream, warming it gently but keeping the soup well shy of a boil.

8. Incorporate the lemon juice and fresh dill, stirring to combine.

9. If necessary, taste and adjust the seasoning.

10. Serve the soup piping hot, with more dill on top if you like. Enjoy!

Equipment Needed

1. Sizable pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Immersion blender or regular blender
8. Ladle
9. Serving bowls

FAQ

Can I use chicken broth instead of vegetable broth?You can substitute chicken broth for vegetable broth for a richer flavor, but it will no longer be vegetarian.

Is there a substitute for heavy cream to make it dairy-free?Coconut milk and a non-dairy creamer can take the place of heavy cream.

How do I make the soup thicker?To achieve a denser consistency, you might decrease the volume of water or introduce a pared and cubed potato to the mix when you’re busy sautéing the onions.

Can I freeze the asparagus soup?Asparagus soup can be frozen. Be sure to let it cool completely before moving it to a container. Use an airtight one. Stow it in the freezer, where it can hang out for up to 3 months.

What can I use instead of lemon juice?If lemon juice is not available, it is possible to use lime juice or a small amount of white vinegar in its place to provide the necessary acidity.

How can I make this soup vegan?For a vegan version of the soup, use a plant-based alternative to heavy cream and make sure you have a vegan vegetable broth.

Do I have to use fresh dill?You can use dried dill as an alternative to fresh dill when you want to achieve a potent flavor. Use about 2 teaspoons of dried dill in place of fresh dill.

Substitutions and Variations

Substitute butter or coconut oil for olive oil to achieve distinctly different flavors.
Vegetable broth: For a non-vegetarian version, use chicken broth. Otherwise, use water with a bouillon cube in it to get a similar flavor.
Whipping cream: Use coconut milk for a dairy-free option. You can also use half-and-half for a lighter version.
Lemon juice: For a slightly different citrus flavor, use lime juice; for a more simple drink, omit the juice altogether.
Dill that is fresh: This can be replaced with fresh parsley or chives for a herby flavor that is totally different from anything dill would bring to the table.

Pro Tips

1. Use White Pepper for a Milder Taste: If you prefer a milder pepper flavor and a smoother appearance, consider using white pepper instead of black pepper. It blends well with the soup without altering its color.

2. Roast the Asparagus for Depth of Flavor: Before cooking the asparagus in the pot, try roasting them in a preheated oven at 400°F (200°C) for about 10 minutes. This can enhance their flavor, adding a subtle smokiness to the soup.

3. Add Zest for Extra Brightness: For an extra burst of citrus flavor, incorporate some lemon zest along with the lemon juice. This will enhance the tanginess and create a more vibrant taste.

4. Infuse with Herb Oil: For a sophisticated finish, drizzle a bit of dill-infused olive oil over the top of the soup right before serving. This can enhance the aroma and presentation.

5. Croutons or Cheese Garnish: Consider garnishing the soup with homemade croutons or shavings of a mild cheese like Parmesan or Gruyere to add texture and a touch of richness.

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Asparagus Soup Recipe

My favorite Asparagus Soup Recipe

Print Recipe

Equipment Needed:

1. Sizable pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Immersion blender or regular blender
8. Ladle
9. Serving bowls

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 pounds asparagus, trimmed and cut into 1-inch pieces

4 cups vegetable broth

1 cup water

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup heavy cream

2 tablespoons lemon juice

2 tablespoons fresh dill, chopped

Instructions:

1. In a sizable pot, warm the olive oil over a medium flame. Toss in the diced onion and cook until it is translucent, around 4-5 minutes.

2. Add the minced garlic, and cook for one more minute until it is fragrant.

3. Add the pot to the pieces of asparagus, and cook for 5 minutes, with occasional stirring, until they begin to take on a softer texture.

4. Add the vegetable broth and water. Bring the combination to a boil and then reduce the heat to low. Allow the mixture to simmer for about 15 minutes, or until the asparagus has reached the tenderness you desire.

5. Take the pot off the heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend it until smooth. When you’re done blending, return the soup to the pot.

6. Incorporate the salt and black pepper, modifying to taste as necessary.

7. Place the pot back on low heat and mix in the heavy cream, warming it gently but keeping the soup well shy of a boil.

8. Incorporate the lemon juice and fresh dill, stirring to combine.

9. If necessary, taste and adjust the seasoning.

10. Serve the soup piping hot, with more dill on top if you like. Enjoy!