Description

This creamy and flavorful Cream of Asparagus Soup is a comforting and nutritious dish perfect for any season. Made with fresh asparagus, onion, garlic, and a smooth blend of milk and cream, this soup offers a luscious texture and delicate herbal notes from thyme and fresh lemon juice. It’s an elegant yet easy-to-make appetizer or light meal, finished with a touch of white wine and optional chives for garnish.

Ingredients

Scale

Vegetables and Aromatics

1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)

Liquids and Dairy

1 can (14-1/2 ounces) reduced-sodium chicken broth
2–1/2 cups fat-free milk, divided
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice

Fats and Oils

1 teaspoon canola oil
2 tablespoons butter

Dry Ingredients and Seasonings

4 tablespoons all-purpose flour, divided
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper

Garnish

Minced fresh chives, optional

Instructions

Sauté the Aromatics: In a large saucepan, heat the canola oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 4-6 minutes until tender and translucent. Add the minced garlic and cook for an additional minute until fragrant.
Cook Asparagus: Add the asparagus pieces and reduced-sodium chicken broth to the saucepan. Bring the mixture to a boil, then reduce heat and simmer uncovered for 8-10 minutes, or until the asparagus is tender.
Blend the Soup Base: Remove the saucepan from heat and let the soup cool slightly. Transfer the soup mixture in batches to a blender (or use an immersion blender) and process until completely smooth.
Prepare Flour-Milk Mixture: In a small bowl, combine 2 tablespoons of the flour with 1/4 cup of the fat-free milk. Stir until smooth and set aside.
Create Roux and Thicken Soup: Return the saucepan to medium heat and melt the butter. Stir in the salt, dried thyme, pepper, and the remaining 2 tablespoons of flour, cooking and stirring constantly for 45 to 60 seconds until the mixture turns light golden brown.
Add Liquids to Roux: Gradually whisk in the half-and-half cream, the remaining 2-1/4 cups of fat-free milk, and the reserved flour-milk mixture. Stir constantly and bring the soup to a boil. Continue cooking and stirring for 1-2 minutes until the soup thickens.
Combine and Season: Stir in the white wine, lemon juice, and the pureed asparagus mixture. Heat the soup through for another minute, ensuring flavors meld together.
Serve and Garnish: Ladle the soup into bowls and, if desired, garnish each serving with minced fresh chives for a fresh, mild onion flavor and attractive presentation.

Notes

Use an immersion blender as a convenient alternative to a traditional blender.
For a vegetarian version, replace chicken broth with vegetable broth.
Adjust thickness by modifying the amount of flour or milk to personal preference.
Fresh asparagus is recommended for best flavor, but frozen can be used in a pinch.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Cream of Asparagus Soup, Asparagus Soup, Creamy Asparagus Soup, Spring Soup, Healthy Soup