Fresh Asparagus Soup Recipe

Name: Fresh Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh asparagus; 2 cups low-sodium fat-free chicken broth; 1/2 cup chopped onion; 1 garlic clove, chopped; 3/4 teaspoon fresh thyme, divided; 1 tablespoon all-purpose flour; 2 cups 1% low-fat milk; 2 teaspoons butter; 1/2 teaspoon salt; 1/2 teaspoon grated lemon rind, divided; 1/2 cup reduced-fat sour cream; 1 tablespoon fresh lemon juice; Garnish: fresh thyme sprig

Servings: persons

1 pound fresh asparagus
2 cups low-sodium fat-free chicken broth
1/2 cup chopped onion
1 garlic clove, chopped
3/4 teaspoon fresh thyme, divided
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
2 teaspoons butter
1/2 teaspoon salt
1/2 teaspoon grated lemon rind, divided
1/2 cup reduced-fat sour cream
1 tablespoon fresh lemon juice
Garnish: fresh thyme sprig

1
Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
2
Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.
3
Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.
4
Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture. Garnish, if desired.
5
Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fresh asparagus, 2 cups low-sodium fat-free chicken broth, 1/2 cup chopped onion, 1 garlic clove, chopped, and more.

Yes, Fresh Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Asparagus Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions