Cream of Asparagus Soup

This Cream of Asparagus Soup (with No Cream) is a lovely way to bring the bright flavors of spring to your kitchen. Imagine a bowl filled with a vibrant green blend of asparagus and fresh herbs, offering a creamy texture without a drop of heavy cream. Instead, we use cauliflower to give that luxurious mouthfeel, all while keeping things light and healthy. This recipe is not only easy to whip up, but it’s perfect for impressing friends or enjoying it by yourself on a cozy night in. Plus, with its vegan, paleo, and keto-friendly qualities, it’s suitable for nearly every dietary preference. You’ll find no shortage of deliciousness here. So, let’s get started!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Cream of Asparagus Soup (with No Cream)
• Ingredients
• Preparing the Asparagus and Onion
• Sautéing the Garlic and Vegetables
• Cooking with Cauliflower and Broth
• Sautéing the Reserved Asparagus Tips
• Blending the Soup
• Finishing Touches
• Serving Suggestions
• Tips for Success
• Variations
• Pairing Ideas
• FAQs
• More Easy Soups Recipes:
• 📖 Recipe Card

Why This Recipe Works

This Cream of Asparagus Soup is a delightful blend of fresh vegetables that creates a creamy texture without any cream. By using cauliflower as a base, the soup ensures a luscious mouthfeel while keeping it healthy and light. The incorporation of dill and lemon juice adds a refreshing flavor that perfectly complements the asparagus.

Why You’ll Love This Cream of Asparagus Soup (with No Cream)

This recipe not only celebrates the vibrant taste of asparagus, but it also supports various dietary choices, including vegan, paleo, and keto diets. With its ease of preparation and nutritious ingredients, this soup is a fantastic way to welcome spring and impress your guests.

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 2 pounds asparagus, trimmed and cut into 2-inch pieces (reserve 12 tips)
• 1 pound cauliflower florets
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1/4 cup fresh dill, chopped
• 1 bay leaf
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt, divided (plus more to taste)
• 1/4 teaspoon black pepper (plus more to taste)

Preparing the Asparagus and Onion

In a large Dutch oven over medium-high heat, warm 2 tablespoons of olive oil. Add diced yellow onion and 1/2 teaspoon of sea salt, sweating the onion until translucent, which takes about 7-8 minutes. It’s important to let it soften and deepen in flavor before moving on.

Sautéing the Garlic and Vegetables

Now, stir in minced garlic. Cook for another 30 seconds until it’s fragrant, releasing that delicious aroma. Next, add the chopped asparagus and sauté until slightly tender, around 5-6 minutes. This time actually helps to bring out the sweetness in the asparagus.

Cooking with Cauliflower and Broth

Incorporate cauliflower florets into the pot. Pour in vegetable broth, along with fresh dill, bay leaf, remaining sea salt, and black pepper. Bring this mixture to a boil, and then lower the heat to a simmer. Cover and cook until all vegetables are extremely tender, which takes about 25-30 minutes. This cooking time will allow all those lovely flavors to meld together perfectly.

Sautéing the Reserved Asparagus Tips

Meanwhile, grab a small skillet and heat the remaining tablespoon of olive oil over medium-high heat. Add the reserved asparagus tips and sauté them until tender, taking about 5-6 minutes. They’ll provide a delightful crunch and color as a garnish for your finished soup.

Blending the Soup

Now that your vegetables are tender, remove the bay leaf from the soup. Using an immersion blender, puree the mixture until you achieve a creamy texture. If you’re using a regular blender, be sure to work in batches to avoid any spills—safety first!

Finishing Touches

Stir in fresh lemon juice to brighten everything up and adjust the seasoning with salt and pepper to taste. Just a little squeeze of lemon can elevate this dish!

Serving Suggestions

Ladle the soup into bowls and garnish each serving with those sautéed asparagus tips. Serve it warm alongside a slice of crusty bread or a fresh salad for a well-rounded meal. The vibrant color and enticing aroma will make your dining experience truly enjoyable.

Tips for Success

• Ensure that the vegetables are cooked thoroughly for optimal blending. Tender vegetables lead to a smoother soup.
• Taste the soup after blending; adjusting seasoning based on personal preference ensures it’s just right for you.
• For an extra touch, drizzle a bit of olive oil on top just before serving. It gives an extra pop of flavor and looks pretty too!

Variations

• Add a splash of coconut milk for a different flavor profile while keeping it dairy-free. This adds a nice creaminess.
• Incorporate other fresh herbs like thyme or parsley for variation. Each herb can bring its unique twist!
• Use chicken broth instead of vegetable broth for a richer taste, keeping it non-vegetarian if that suits your needs better.

Pairing Ideas

This Cream of Asparagus Soup pairs beautifully with a simple arugula salad, a grilled cheese sandwich, or fresh herb crostini for a delightful dinner. Mixing textures and flavors can turn this soup into a full-fledged dining experience.

FAQs

Q1: Can I store leftovers of the Cream of Asparagus Soup?
A1: Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, and you’ll be back to enjoying it in no time!

Q2: Is this recipe suitable for a vegan diet?
A2: Absolutely! This Cream of Asparagus Soup is entirely vegan, utilizing plant-based ingredients only.

Q3: Can I freeze this soup?
A3: Yes, indeed! The soup can be frozen for up to 3 months. Just thaw it in the fridge before reheating for best results.

Q4: What can I use instead of dill?
A4: If dill isn’t on hand, fresh basil or tarragon can be great alternatives to complement the soup.

Q5: How can I adjust the soup’s thickness?
A5: For a thicker soup, blend a small amount longer or add more cauliflower. If you prefer a thinner consistency, just add additional vegetable broth until you reach your desired texture.

This Cream of Asparagus Soup (with No Cream) is a healthy, satisfying option that embraces vibrant spring flavors. It’s versatile enough for various preferences and diets, making it a perfect choice for family dinners, gatherings, or a sophisticated weeknight meal. The process of creating this luscious, creamy soup is enjoyable and rewarding, ensuring a delightful dining experience for all. Enjoy every spoonful of freshness and warmth that this recipe brings to your table.

More Easy Soups Recipes:

• Broccoli Cheddar Soup
• Chicken Pozole Verde
• Pea and Mint Soup
• Best Ever Tom Kha Gai Soup

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