Creamy Asparagus Soup
This creamy asparagus soup is fresh, vibrant, and easy to make. Learn the best ways to keep it creamy without being too heavy, avoid bitterness, and store it properly.
Servings: 8
Ingredients
- 3 bunches Asparagus
- 1 bunch Celery
- 1 Onion
- 2 Leeks
- 6 cloves Garlic
- 2 tbsp Olive oil butter or avocado oil
- 64 oz Vegetable broth
- 1 tbsp Thyme
- 1 tbsp Onion granules
- 1 tbsp Basil
- 1 can Coconut milk full fat or 1 cup of sour cream or Greek yogurt
Instructions
- Trim the asparagus, discarding woody ends, and chop into 1-inch pieces.Dice the onion and celery.Slice the leeks (white and light green parts only), then rinse well to remove any dirt.Mince or chop the garlicAdd a drizzle of olive oil or butter in a large pot over medium heat.Add the onion, leeks, celery, and garlic. Sauté for about 5 minutes, until softened and fragrant.Stir in the asparagus, thyme, basil, and onion granules. Cook for another 2–3 minutes to enhance the flavors.Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 40 minutes or until the asparagus is tender.Use an immersion or high-speed blender to puree the soup until silky smooth. (If using a regular blender, work in batches and be careful with the hot liquid.)Stir in coconut milk, sour cream, or Greek yogurt to add richness.Season with salt and black pepper as needed. If the soup is too thick, add more broth to thin it out. Garnish with fresh herbs, a drizzle of olive oil, or a dollop of yogurt for extra creaminess.