Go Back
Bowl of creamy asparagus soup without cream, garnished with fresh herbs

Creamy Asparagus Soup

A vibrant and healthy soup combining the lushness of asparagus and cannellini beans, perfect for a chilly evening or a light lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon extra virgin olive oil Adds richness and depth of flavor.
  • 1 medium onion, chopped Sautéed to become sweet and aromatic.
  • 1 clove garlic, minced Brings warmth and aroma.
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces Offers a fresh and slightly nutty flavor.
  • 1 15 ounce can cannellini beans Adds bulk and smooth texture without dairy.
  • 4 cups low-sodium vegetable broth Provides the comforting liquid base.
  • Salt and pepper, to taste Essential seasonings to elevate taste.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion with a pinch of salt, and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, then add the asparagus and cannellini beans. Season with more salt and pepper, mixing everything together.
  3. Pour in the vegetable broth and increase the heat to high. Allow the mixture to come to a rolling boil.
  4. Reduce the heat and let it simmer for 5 minutes until the asparagus is fork-tender.
Blending
  1. Turn off the heat and allow the soup to cool for a few minutes. Spoon the soup into a blender in batches, filling it no more than 1/3 full. Blend until smooth, leaving the lid slightly ajar to let steam escape.
Serving
  1. Serve immediately or reheat gently in the pot before serving. Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

Consider adding lemon juice for brightness or fresh herbs like thyme or dill for enhanced flavor. Spinach or kale can also be added for extra nutrition.