Description
This Cream of Asparagus Soup is incredibly creamy, velvety smooth, and bursting with fresh herb flavors. Made with coconut milk for a dairy-free twist, it’s a simple one-pot recipe perfect for a quick and healthy meal.
Ingredients
- 1 sweet onion, finely diced
- 4 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 lbs asparagus spears, trimmed and cut into pieces
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 3 1/2 cups vegetable broth
- 1 (15 oz) can coconut milk
- 1 1/2 tablespoons lemon juice
- Fresh parsley (optional)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook 3–5 minutes until softened.
- Add garlic, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Add remaining olive oil and asparagus. Cook for 5 minutes.
- Reduce heat and add rosemary, thyme, vegetable broth, and coconut milk. Cover and simmer 7–10 minutes until asparagus is tender.
- Turn off heat and stir in lemon juice.
- Blend soup until smooth using an immersion blender or standard blender.
- Serve warm or chilled, garnished with parsley if desired.
Notes
- Blend carefully if using a regular blender (hot liquid).
- Adjust salt and lemon juice to taste.
- Serve with croutons or toasted bread.
- Can be refrigerated and served chilled for a refreshing option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American