Best 10 Extra Easy Healthy Cream Of Asparagus Soup Recipes

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If you're looking for a quick and easy way to enjoy a delicious and healthy bowl of cream of asparagus soup, you've come to the right place. This recipe uses simple, everyday ingredients and can be prepared in just a few minutes. Whether you're trying to impress your friends and family or simply want to enjoy a comforting and nutritious meal, this recipe is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY CREAM OF ASPARAGUS SOUP



Healthy Cream of Asparagus Soup image

This is a healthy, delicious, and low-fat soup. It is also vegetarian (more specifically, vegan) and easy to prepare. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.

Provided by blucoat

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 teaspoon extra virgin olive oil
1 cup diced yellow onion (about 1 large)
1/2 cup chopped celery (about 1 medium rib)
4 cups chopped peeled, asparagus (about 2 pounds)
1/2 teaspoon minced garlic
1 bay leaf
1 teaspoon fresh thyme
3 cups potatoes, diced and peeled
4 cups vegetable stock
1/2 teaspoon grated nutmeg
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables.
  • Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.
  • Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (Add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).

EASY CREAM OF ASPARAGUS SOUP RECIPE



Easy Cream Of Asparagus Soup Recipe image

Cream of asparagus soup is a classic French dish that's perfect for spring but delicious any time of year. Give it a try sometime soon.

Provided by Jaime Bachtell-Shelbert,Tasting Table Staff

Categories     appetizer, lunch, dinner

Time 35m

Number Of Ingredients 10

2 teaspoons extra virgin olive oil
½ large sweet onion, roughly chopped
3 cloves of garlic, roughly chopped
4 cups chicken or vegetable broth
1 medium gold potato, cut into 1-inch chunks
1 ½ pounds of asparagus, trimmed of tough ends and cut into 3-inch pieces
2 teaspoons freshly squeezed lemon juice
1 large handful of fresh parsley leaves, about 1/2 cup of leaves
1 teaspoon salt
½ cup half and half (substitute heavy cream for half and half for a richer soup)

Steps:

  • Heat olive oil in a stock pot over medium heat. Add the onion and saute 4 minutes until just about translucent. Add the garlic and saute 1 minute more.
  • Add the broth. Increase heat to high and bring to a boil.
  • Add the potatoes and asparagus to the boiling broth. Reduce heat to medium, continuing to boil for 8 minutes. Do not overcook or the asparagus will lose color.
  • Remove from heat and immediately pour into a high-speed blender.
  • Add the lemon juice, parsley, salt, and half and half. Blend on high speed until smooth and creamy.
  • Divide among bowls and garnish as desired.

Nutrition Facts : Calories 126 calories, Carbohydrate 18 g carbohydrates, Cholesterol 9 mg cholesterol, Fat 5 g fat, Fiber 4 g fiber, Protein 5 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 514 mg, Sugar 6 g, TransFat 0 g

EXTRA EASY HEALTHY CREAM OF ASPARAGUS SOUP



Extra Easy Healthy Cream of Asparagus Soup image

I am quickly becoming addicted to this easy to throw together soup. The flavor of the asparagus is carefully balanced so it doesn't take over. The potatoes add body and a creamy texture, so no real cream is necessary! We grow everything (but the sour cream) right here on the ranch so it is super economical- but still inexpensive if you need to buy the ingredients!

Provided by That Napa Chicken R

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb asparagus spear, trimmed and cut into 2 inch pieces
2 medium potatoes, diced
1 onion, diced
2 cups chicken broth (I use fresh but canned will work)
2 teaspoons thyme (freshly minced)
1 dash hot sauce
salt and pepper
sour cream, & chives to top each bowl (optional)

Steps:

  • Throw everything except the sour cream and chives into a sauce pot.
  • Cover with water if necessary and cook over medium heat for about 30 minutes until the asparagus and potatoes are fork tender.
  • Ladle the mixture into your blender- I do it in several batches to be safe.
  • Reheat in the microwave as needed and top with sour cream and chives or whatever is in your pantry!

Nutrition Facts : Calories 91.8, Fat 0.7, SaturatedFat 0.2, Sodium 264.8, Carbohydrate 17.6, Fiber 3.4, Sugar 2.5, Protein 5.1

GUILT-FREE CREAM OF ASPARAGUS SOUP



Guilt-Free Cream of Asparagus Soup image

I love this recipe because it is so easy to make and filling. If doing a low-carb diet you can eliminate the potato. I have also substituted the asparagus with broccoli and/or spinach.

Provided by Lucia D

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

2 small boiling potatoes
¼ cup fat-free sour cream
1 pound asparagus
6 cups vegetable broth
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, crushed
1 (8 ounce) package sliced fresh mushrooms
1 clove garlic, crushed
¼ cup dry white wine
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
  • Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
  • Cut asparagus into 3 parts: woody ends, tips, and center pieces.
  • Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
  • Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
  • Chop the middle segments of the asparagus.
  • Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
  • Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
  • Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
  • Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
  • Season the soup with cayenne pepper, salt, and black pepper.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.7 g, Cholesterol 1.7 mg, Fat 5.3 g, Fiber 4.7 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 485.3 mg, Sugar 7.7 g

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
  • In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

ASPARAGUS SOUP WITH BASIL CREAM



Asparagus Soup with Basil Cream image

Categories     Soup/Stew     Milk/Cream     Vegetable     Basil     Asparagus     Spring     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 9

3 pounds asparagus, ends and tips cut off and reserved separately and stalks cut crosswise into 1-inch pieces
2 1/2 cups water
2 medium onions, chopped fine
1 1/2 tablespoons unsalted butter
2 cups chicken broth
For basil cream:
1/2 cup heavy cream
1 1/2 cups packed fresh basil leaves
1/2 teaspoon salt

Steps:

  • In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.
  • In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.
  • Basil cream
  • Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm.
  • Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.
  • Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.

PAN-ROASTED ASPARAGUS SOUP



Pan-Roasted Asparagus Soup image

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

Steps:

  • Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
  • Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS SOUP IN SECONDS



Asparagus Soup in Seconds image

This is the easiest, quickest, most delicious asparagus soup. Just be sure to use a good quality canned asparagus, and you can't go wrong. The milk and butter are optional as the soup is surprisingly rich without them.

Provided by big surprise

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can asparagus
1 (14.5 ounce) can chicken broth
½ cup milk
1 tablespoon butter
salt and pepper to taste

Steps:

  • Blend the asparagus, with liquid, in a blender or food processor until completely smooth.
  • Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 4 g, Cholesterol 10.1 mg, Fat 3.7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 621.8 mg, Sugar 1.4 g

ASPARAGUS CHEESE SOUP



Asparagus Cheese Soup image

Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.-Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
6 cups whole milk
4 cups cut fresh asparagus (1-inch pieces), cooked and drained or 2 packages (10 ounces each) frozen cut asparagus, thawed
3 cups shredded cheddar cheese
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
1/8 teaspoon ground nutmeg
Croutons and additional shredded cheddar cheese, optional

Steps:

  • In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.

Nutrition Facts : Calories 343 calories, Fat 24g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 17g protein.

EASY CREAM OF ASPARAGUS SOUP



Easy Cream of Asparagus Soup image

Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.

Provided by Martha Stewart

Categories     Soup Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
Coarse salt
3 pounds asparagus, trimmed and cut into 1-inch pieces
1/3 cup heavy cream
2 to 3 tablespoons fresh lemon juice

Steps:

  • In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
  • Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
  • Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.

Tips:

  • Choose fresh, tender asparagus: Look for asparagus spears with tight tips and smooth, vibrant green stalks. Avoid spears that are wilted, woody, or have brown spots.
  • Trim the asparagus properly: Snap off the tough ends of the asparagus spears, where they naturally break. This will remove the fibrous part of the asparagus that can be difficult to chew.
  • Cook the asparagus until tender-crisp: Asparagus should be cooked until it is tender but still has a slight bite to it. Overcooked asparagus will become mushy and lose its flavor.
  • Use a high-quality vegetable broth: The broth is the base of the soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich, flavorful taste.
  • Don't skimp on the aromatics: The aromatics, such as onion, garlic, and celery, add depth of flavor to the soup. Don't be afraid to use a generous amount of them.
  • Puree the soup until smooth: Use an immersion blender or a regular blender to puree the soup until it is smooth and creamy. If you like a chunkier soup, you can leave some of the asparagus pieces whole.
  • Season the soup to taste: Season the soup with salt, pepper, and nutmeg to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Cream of asparagus soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. With its creamy texture,鮮豔的顏色, and delicate flavor, cream of asparagus soup is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give cream of asparagus soup a try. You won't be disappointed!

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