Asparagus Soup
Prep time
Cook time
Total time
  • 1 tablespoon olive oil
  • 1 cup white onion, diced (about 1 small onion)
  • 2 garlic cloves, minced
  • 32 ounce chicken broth (or vegetable broth)
  • 1 pound asparagus, chopped
  • ½ teaspoon salt plus more to taste
  • Freshly cracked black pepper
  • Bay leaf
  • Freshly shaved Parmesan cheese, for serving
  • Crème Fraîche, for serving
  • Chopped chives, for serving
  1. Heat olive oil in a large stockpot over medium-low heat. Add onions and cook, stirring frequently until onions are soft and translucent.
  2. Stir in garlic and cook for about a minute longer.
  3. Add in broth, asparagus, salt, pepper and bay leaf. Increase heat to high and bring to a boil. Reduce heat and simmer until asparagus is tender, about 5 minutes.
  4. Remove from heat and discard bay leaf. Using a handheld blender puree soup until smooth or carefully pour into a blender and blend until smooth.
  5. Season with additional salt and pepper to taste.
  6. Ladle into serving bowls and garnish with Parmesan cheese or crème fraîche and a pinch of chopped chives.
Nutrition Information
Serving size: 4-6 servings
Recipe by Mother Thyme at