Description
A light yet satisfying homemade creamy asparagus soup that captures the essence of spring with bright flavors and a velvety texture.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth (or filtered water)
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion with a pinch of salt and sauté until translucent, about 5 minutes.
- Add the garlic, asparagus, and rinsed cannellini beans. Season with salt and pepper, stirring to combine.
- Pour in the vegetable broth and increase the heat to high. Bring to a gentle boil, then lower the heat to maintain a simmer. Cook for about 5 minutes, until the asparagus is fork-tender.
- Remove from the heat and let the soup cool slightly (about 5 minutes). Working in batches, carefully spoon the soup into a blender, filling it no more than one-third full. Blend until creamy.
- Serve immediately or return to the pot to reheat gently before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Creamy Asparagus Soup Without