Cream of Asparagus Soup
This cream of asparagus soup is as easy as it is delicious! Make this comforting soup in under an hour. Enjoy!
Prep 15 minutes minutes
Cook 30 minutes minutes
Total 45 minutes minutes
Fat 22
Carbs 9
Protein 13
Yield 4
- 2 tablespoons olive oil divided
- ½ yellow onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 bunches asparagus chopped (~2 lbs.)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 16 oz. ricotta cheese ~2 cups
- 1 tablespoon fresh lemon juice
- 1 bunch green onions thinly sliced
- 4 tablespoons fresh dill minced
Heat a Dutch oven over medium heat. Add 1 tablespoon of olive oil and onion and cook for 3-4 minutes. The onion should become soft and translucent. Add the garlic and cook for an additional minute.
Add the broth, asparagus, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Cook for 15 minutes.
Using an immersion blender, blend the soup until smooth.
Stir the ricotta cheese and lemon juice. Cook for another 5 minutes.
Add the remaining tablespoon of olive oil to a small pan. Add the green onion to the pan and cook for 1-2 minutes.
To serve, garnish with fresh dill and green onions.
- If you don’t have an immersion blender, a regular blender should work fine.
- Cutting the asparagus up into chunks helps blend so the asparagus isn’t stringy.
Calories: 284kcal | Carbohydrates: 9g | Protein: 13g | Fat: 22g | Fiber: 1g | Sugar: 3g