Asparagus Soup Recipe
This fresh and creamy Asparagus Soup recipe is packed with herby flavor, cream cheese, and a splash of lemon juice. The perfect springtime soup!
Servings: 6 servings (1 cup each)
Ingredients
- 1 bunch asparagus* $3.67
- 3 green onions, 1 reserved for garnish $0.32
- 1 Tbsp olive oil $0.21
- ½ tsp salt $0.01
- ½ tsp freshly cracked black pepper $0.08
- ½ tsp garlic powder $0.03
- ½ tsp onion powder $0.03
- 3 cups vegetable broth** $0.30
- 2 Tbsp lemon juice, typically half a lemon $0.29
- ¼ cup fresh parsley $0.13
- ¼ cup cream cheese $0.48
- 1 cup spinach* $0.66
- 1 tsp dill $0.46
- ¼ cup Parmesan cheese, grated $0.15
Instructions
- Wash and trim asparagus, if needed.* Chop the prepped asparagus.
- Chop green onion, reserving one for garnish. I mince this reserved green onion a bit finer than the others that will be cooked with my asparagus.
- Toss asparagus and 2 of the green onions with olive oil, salt, pepper, garlic powder, and onion powder in a small stock pot.
- Sauté in stock pot for about 8 minutes on medium heat until asparagus are bright green. Reserve a few spears worth of cooked asparagus to chop for garnish!! I kept ¼ cup off to the side.
- Next, add vegetable broth and lemon juice and bring everything to a simmer on medium low.
- Mince parsley and gather the reserved asparagus and green onion. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!
- Remove asparagus from heat and allow to cool for 5 minutes. Then, add to blender with cream cheese, spinach, and half of the parsley.
- Blend until completely smooth.
- Return to stock pot with dill, remaining parsley, reserved green onion, and reserved asparagus.
- Whisk everything together to combine. Taste to adjust salt and pepper as needed. (I find bouillon to be salty enough where I don’t need to add much extra salt!) Simmer on medium-low for 5 more minutes.
- Serve hot with freshly grated Parmesan cheese.
See how we calculate recipe costs here.
Notes
*You can totally use frozen asparagus and spinach in this recipe, but asparagus is in season right now, so I was able to find some fresh and affordable. I will cut off the woody ends of asparagus if they are too tough and dry to cook properly. If some of the spears are more tender from tip to end, I will just use a vegetable peeler to peel off some of the skin at the end to ensure it cooks consistently and to my liking.
**We like to use bouillon around here to keep our broth costs low. I use the Better Than Bouillon brand! When selecting bouillon, make sure salt isn’t listed as the first ingredient, otherwise you’re just spending a lot of money on extra salt!
Nutrition
Serving: 1cup | Calories: 98kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Sodium: 768mg | Fiber: 2g