Make this easy creamy asparagus soup for a quick, satisfying light lunch or starter. It captures fresh spring flavor and achieves a silky texture using simple ingredients.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
Add the cut asparagus pieces, vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 to 15 minutes, or until the asparagus is very tender.
Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until silky. Return the blended soup to the pot.
Stir in the heavy cream and lemon juice, if using. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
Taste and adjust salt and pepper as needed before serving your homemade asparagus soup.
Notes
For an extra-silky soup texture, press the blended soup through a fine-mesh sieve before adding the cream.
If you want a heartier meal, add one small peeled and diced potato along with the broth and cook until tender.
This recipe is perfect for using up fresh spring vegetable harvests.