Asparagus Soup with Lemon and Parmesan

Why You’ll Love This Recipe
Asparagus Soup with Lemon and Parmesan is a light, creamy, and refreshing dish that celebrates the bright flavor of spring asparagus. The addition of lemon adds a citrusy brightness, while Parmesan cheese lends a rich, savory depth. Perfect as a starter or a light meal, this elegant soup is easy to make yet full of gourmet flair.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh asparagusolive oiloniongarlicvegetable brothlemon juicelemon zestheavy creamParmesan cheesesalt and pepper

directions

Trim the woody ends off the asparagus and cut into pieces.

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant.

Add the asparagus pieces and cook for 4-5 minutes, stirring occasionally.

Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes, or until the asparagus is tender.

Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.

Stir in the lemon juice, lemon zest, and heavy cream.

Season with salt and pepper to taste. Simmer for 2-3 more minutes.

Remove from heat and stir in grated Parmesan until melted and incorporated.

Serve hot, garnished with extra Parmesan or a lemon twist if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Use coconut milk instead of cream for a dairy-free option.
Add a handful of spinach or peas for added green color and nutrients.
Top with croutons or crispy pancetta for texture.
Include fresh herbs like basil or dill for extra flavor.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop over low heat, stirring often to prevent the cream from separating.Suitable for freezing without the cream; add cream when reheating.

FAQs

Can I use frozen asparagus?
Yes, just thaw it first and adjust cooking time as needed.

Can I make this soup vegan?
Yes, substitute olive oil for butter, use plant-based cream, and skip the Parmesan or use vegan cheese.

Is this soup good cold?
Yes, it can be served chilled like a vichyssoise, especially in warmer weather.

Can I make this soup ahead of time?
Absolutely, it stores well and tastes even better the next day.

How do I make it thicker?
Use less broth or add a peeled potato while cooking and blend it in.

Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works well if you’re not keeping it vegetarian.

Is the lemon flavor strong?
It’s subtle and brightens the flavor—add more or less to your taste.

What kind of Parmesan is best?
Freshly grated Parmesan cheese gives the best flavor and texture.

Can I add protein to make it a meal?
Yes, shredded chicken or white beans work well in this soup.

Does this soup pair well with bread?
Definitely—serve with crusty bread or garlic toast for a satisfying meal.

Conclusion

Asparagus Soup with Lemon and Parmesan is a vibrant, comforting dish that captures the essence of spring with every spoonful. Whether served as a sophisticated appetizer or a light lunch, this soup delivers creamy texture, fresh flavor, and satisfying depth thanks to the zesty lemon and savory Parmesan. Give it a try for a refreshing twist on classic vegetable soup.

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