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Creamy Asparagus Soup Recipe Easy Homemade with Crispy Croutons

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A smooth and vibrant creamy asparagus soup topped with crispy homemade croutons, perfect for a cozy and comforting meal.

Ingredients

Scale
  • 1 pound (450g) fresh asparagus, trimmed and chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 4 cups (950ml) vegetable broth, low sodium preferred
  • ½ cup (120ml) half-and-half (or whole milk or cream)
  • 1 tablespoon all-purpose flour (or gluten-free flour)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cups cubed day-old bread (French or sourdough recommended)
  • ½ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Rinse 1 pound (450g) of fresh asparagus under cold water. Trim the woody ends (about 1-2 inches off) and roughly chop the stalks into 1-inch pieces. Set aside.
  2. In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat (about 3–4 minutes). Add 1 medium diced yellow onion and cook until translucent and soft, about 5–6 minutes, stirring occasionally.
  3. Add 2 minced garlic cloves and sauté for another minute until fragrant, careful not to burn.
  4. Sprinkle 1 tablespoon of all-purpose flour over the onion-garlic mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste.
  5. Add chopped asparagus and 4 cups (950ml) vegetable broth. Stir to combine. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–18 minutes until asparagus is tender.
  6. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully.
  7. Stir in ½ cup (120ml) half-and-half. Season with salt and freshly ground black pepper to taste. Return to low heat to warm through for about 3 minutes without boiling.
  8. Preheat oven to 375°F (190°C). Toss 2 cups cubed day-old bread with 2 tablespoons olive oil, ½ teaspoon garlic powder, and ¼ cup grated Parmesan cheese. Spread on a baking sheet and bake for 12–15 minutes, stirring halfway, until golden and crispy.
  9. Ladle soup into bowls and sprinkle generously with crispy croutons. Optionally drizzle with olive oil or garnish with fresh herbs.

Notes

If soup is too thick after blending, add extra broth or water to loosen. If too thin, simmer uncovered to thicken. Use day-old bread for croutons to ensure crispiness. Fresh asparagus with bright tips yields best flavor. For dairy-free, substitute butter with olive oil and half-and-half with coconut milk or plant-based cream. Gluten-free flour and bread can be used for gluten-free version.

Nutrition

Keywords: creamy asparagus soup, asparagus soup recipe, homemade soup, crispy croutons, spring soup, easy soup recipe, vegetarian soup

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