Description

This Creamy Asparagus Soup is a comforting and flavorful dish, perfect for showcasing fresh asparagus. Made with simple ingredients like onion, garlic, chicken broth, and a creamy blend of milk, half-and-half, and white wine, this soup offers a smooth, velvety texture and subtle herbal notes from thyme and fresh chives. Ideal as a starter or light main course, it’s quick to prepare and highlights the natural freshness of asparagus.

Ingredients

Scale

Soup Base

1 teaspoon canola oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14-1/2 ounces) reduced-sodium chicken broth

Thickening & Dairy

4 tablespoons all-purpose flour, divided
2-1/2 cups fat-free milk, divided
2 tablespoons butter
1/2 cup half-and-half cream

Seasonings & Flavorings

3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional

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Instructions

Sauté Aromatics: Heat the canola oil in a large saucepan over medium heat. Add the chopped onion and cook for 4 to 6 minutes until tender, stirring consistently to prevent burning. Then add the minced garlic and cook for another minute until fragrant.
Cook Asparagus: Add the trimmed and cut asparagus along with the reduced-sodium chicken broth to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 8 to 10 minutes until the asparagus is tender.
Blend Soup: Remove the saucepan from heat and let it cool slightly. Transfer the vegetable and broth mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot for convenience.
Prepare Thickening Mixture: In a small bowl, whisk together 2 tablespoons of the all-purpose flour with 1/4 cup of the fat-free milk until smooth. Set this slurry aside for later.
Create Roux and Add Dairy: In a large saucepan, heat the butter over medium heat. Stir in the salt, dried thyme, pepper, and the remaining 2 tablespoons of flour until the mixture is smooth. Cook for 45 to 60 seconds until lightly golden brown but not burnt.
Incorporate Milk and Cream: Gradually add the half-and-half cream, the remaining milk, and the reserved flour-milk mixture to the roux, stirring constantly to prevent lumps. Bring the mixture to a boil and cook for 1 to 2 minutes until thickened.
Combine and Final Seasoning: Stir in the white wine, lemon juice, and the blended asparagus soup base. Heat thoroughly until everything is well combined and hot.
Serve: Ladle the creamy asparagus soup into bowls and garnish with minced fresh chives if desired. Serve immediately for best flavor.

Notes

Using fresh asparagus enhances the flavor, but frozen asparagus can also be used if fresh is not available.
If you have an immersion blender, blending directly in the pot saves time and cleanup.
Adjust the thickness of the soup by varying the amount of flour or milk based on your preference.
For a vegetarian version, substitute chicken broth with vegetable broth.
The recipe highlights asparagus flavor and is very easy to make, making it great for spring when asparagus is in season.

Nutrition

Serving Size: 1 cup
Calories: 154
Sugar: 8g
Sodium: 585mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 8g
Cholesterol: 22mg