Asparagus Soup

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Asparagus Soup is the most delicious side dish recipe. It comes together with just a few ingredients and has the most bright flavor.

Prep Time5

Cook Time30

Total Time35

Servings: servings

Calories: 122kcal

3 tablespoons olive oil
1 large yellow onion diced
4 garlic cloves minced
1 teaspoon kosher salt (if using table salt, use 1/4 teaspoon)
1/4 teaspoon black pepper
2 bunches of asparagus washed and trimmed, and cut into 2 inch pieces, read here about storing asparagus (about 912 grams before trimming)
4 cups low sodium vegetable broth or chicken broth (907 grams)
1 tablespoon fresh lemon juice

Heat the olive oil in a stock pot over medium heat.
3 tablespoons olive oil
Add the onion and garlic. Season with salt and pepper. Sauté until the onions are translucent, about 5 to 7 minutes.
1 large yellow onion, 4 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Add the vegetable broth, scraping up any browned bits. Add the asparagus and bring to a boil. Then reduce to a simmer (you should see intermittent pea-sized bubbles). Cook uncovered for 20 to 25 minutes, stirring occasionally, until the asparagus is tender. Add in the lemon juice.
2 bunches of asparagus, 4 cups low sodium vegetable broth, 1 tablespoon fresh lemon juice
Using an immersion blender, puree the soup until smooth. (Alternatively, blend in a blender in batches.) Taste the soup and add more salt and pepper to taste.