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Creamy Asparagus Soup

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  • Prep 5 min
  • Total 15 min
  • Ingredients 9
  • Servings 4
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A colorful vegetarian option for your Easter dinner menu, this light and creamy asparagus soup is packed with flavor. This soup is easy to make and it can be made in advance. Serve warm garnished with sliced carrots or a handful of cilantro!
by Vianney Rodriguez
Updated Sep 9, 2015
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Ingredients

  • 2 teaspoons olive oil
  • 2 bunches fresh asparagus, chopped and ends removed; or 2 bags (12 ozs) frozen asparagus, thawed
  • 1/2 onion, chopped
  • 3 garlic cloves
  • 1/2 cup cilantro, washed and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 4 cups vegetable broth

Directions

  •  
    1
    Heat oil in a pot or Dutch oven over medium heat. Add chopped asparagus and sauté for 5 minutes. Add onions and garlic and continue to sauté for 2 minutes. Add cilantro, ground cumin, salt, pepper, and vegetable broth; and bring to a boil.
  •  
    2
    Reduce heat and simmer for 5 minutes or until asparagus are tender.
  •  
    3
    Using an immersion blender or blender (in batches), blend soup until smooth and creamy.
  •  
    4
    Return to pot, taste for seasonings and keep warm until ready to serve.

Expert Tips

  • tip 1
    Swap out – Use this method to make a creamy cauliflower or broccoli soup. Add carrots, leeks, or shallots to change flavors.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A colorful vegetarian option for your Easter dinner menu, this light and creamy asparagus soup is packed with flavor. This soup is easy to make and it can be made in advance. Serve warm garnished with sliced carrots or a handful of cilantro!
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