Creamy Asparagus Parmesan Soup with a Zesty Twist of Lemon.
- L. Wilkins
- Jan 1
- 4 min read
Updated: 6 days ago
Asparagus soup is a classic springtime dish that brings fresh, vibrant flavors to the table. It's not only delicious, but asparagus is packed with nutrients like vitamins A, C, and K, as well as fiber and antioxidants. It supports digestion and boosts the immune system. Turning it into a soup is an excellent way to enjoy major health benefits while savoring a comforting meal. The following, easily accessible ingredients are simple and easy to bring together. The rich depth of Parmesan cheese and bright pop of lemon juice transform this soup into a velvety delight that is satisfying without being heavy.
To start, gather these simple ingredients. I like to chop, measure, etc. before cooking so everything is ready and within reach while cooking.
Ingredient List
2 bunches of asparagus
1 large yellow onion, chopped
4 cloves garlic, smashed or minced
5 cups vegetable or chicken broth
2 tbsp lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons butter
Fresh thyme
Fresh parsley
2 bunches of asparagus. Trim tops off of one bunch and set aside. Trim remaining asparagus into 1/2 inch pieces
1 large yellow onion, chopped
4 cloves garlic, smashed or minced
5 cups vegetable or chicken broth
2 tbsp lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons butter
Fresh thyme
Fresh parsley
Salt and freshly ground black pepper
Step-by-Step Preparation
1. Sauté the Aromatics
Heat butter in a large pot over medium heat. Add the minced garlic and chopped onion and cook until soft and translucent, about 7 minutes.
2. Cook the Asparagus
Add the asparagus pieces to the pot and stir to combine with the onions and garlic. Pour in the broth and toss in a few sprigs of thyme, (I use about 4 sprigs). Bring the mixture to a boil. Reduce heat and simmer for 30 minutes, or until the asparagus is very tender.
3. Blanch Asparagus Tips
While soup is simmering bring 2 cups of water to a boil in a small pot. Blanch aparagus tips for 3 minutes. Drain and place into an ice bath to retain color. Strain and set aside for garnishing soup.
Blend the Soup
Remove thyme stems using a fork. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Add Lemon Juice, and Parmesan
Return the blended soup to the pot and simmer on low while stirring in lemon juice, and parmesan cheese. Stir until cheese is fully melted and incorporated. Season with salt and pepper to taste.
6. Serve hot
Serve soup hot with a sprinkle of shredded parmesan, a few blanced asparagus tips, and chopped parsley. You could also top with some healthy Grown At Home Microgreens for added flavor and crunch. If that's not your thing, you can also find microgreens in the produce section of most grocery stores.
Tips for the Best Asparagus Soup
Choose fresh asparagus with firm stalks and bright green tips for the best flavor.
Trim the woody ends thoroughly to avoid bitterness.
Adjust lemon to taste: Start with less lemon juice and add more if you want a stronger citrus note.
Use good-quality Parmesan for a richer, more complex flavor.
For a vegan version, substitute butter with vegetable or olive oil, and Parmesan with nutritional yeast.
Serving Suggestions
This creamy asparagus soup pairs well with crusty bread or a light salad. It also works beautifully as a starter for a spring dinner party. For a heartier meal, add cooked shrimp or shredded chicken on top.
Storing and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. If the soup thickens too much, add a splash of broth to loosen it.
Creamy Asparagus Parmesan Soup with a Zesty Twist of Lemon
Prep Time: 20 mins Cook Time: 40 mins Total Time: 60 mins Servings: 5-6
Ingredients:
2 bunches of asparagus
1 large yellow onion, chopped
4 cloves garlic, smashed or minced
5 cups vegetable or chicken broth (I use reduced sodium)
2 tbsp lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons butter
Fresh thyme
Fresh parsley
Step 1.
Heat butter in a large pot over medium heat. Add the minced garlic and chopped onion and cook until soft and translucent, about 7 minutes.
Step 2.
Add the asparagus pieces to the pot and stir to combine with the onions and garlic. Pour in the broth and toss in a few sprigs of thyme, (I use about 4 sprigs). Bring the mixture to a boil. Reduce heat and simmer for 30 minutes, or until the asparagus is very tender.
Step 3.
While soup is simmering bring 2 cups of water to a boil in a small pot. Blanch aparagus tips for 3 minutes. Drain and place into an ice bath to retain color. Strain and set aside for garnishing soup.
Step 4.
Remove thyme stems using a fork. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Step 5.
Return the blended soup to the pot and simmer on low while stirring in lemon juice, and parmesan cheese. Stir until cheese is fully melted and incorporated. Season with salt and pepper to taste.
Step 6.
Serve soup hot with a sprinkle of shredded parmesan, a few asparagus tips, and chopped parsley. You could also top with some healthy grown at home microgreens for added flavor and crunch. If that's not your thing, you can also find microgreens in the produce section of most grocery stores.
Calories: 165, Total Fat: 13g, Saturated Fat: 8g, Cholesterol: 30mg, Carbohydrates: 9g,
Fiber: 2g, Protein: 5–6g, Sodium: 400 (Depending on broth used)
