A quick and easy creamy asparagus soup!

The first of the local asparagus is here and I couldn’t resist making an asparagus soup! It’s a super simple soup and yet it’s just great! The combination of cream and asparagus has only one thing! This is a smooth mashed soup with a base of asparagus, onions and garlic with potatoes to thicken the soup! Everything is cooked in the broth until soft, before it is crushed and added to the cream. Seasoning is easy with a small amount of parmesan, which goes well with the mild taste of the asparagus. I like to add fresh basil and a touch of lemon to lighten the soup a little, and finish it with some umami and white miso paste. This asparagus soup takes almost no time and is a great way to accommodate your products!

One of the advantages of this soup is that it is so easy to adapt it to your taste and/or mood! I sometimes like to replace potatoes with cauliflower, or use another cheese, or replace the cream with another dairy product, etc.

A quick and easy creamy asparagus soup!


2 Tablespoons of oil
1 Onion, diced
2 Cloves of garlic, chopped
4 Cups Chicken (or vegetable broth)
1 Pound of asparagus, sliced and cut into 1-inch pieces
1 Pound of potatoes, cut into 1-inch cubes
1 Tablespoon of lemon zest
2 Tablespoons of basil
1/2 cup of cream
1/4 Cup Parmigiano reggiano (parmesan), grated
1 Tablespoon white miso paste
Salt and pepper to taste


Heat the oil in a large saucepan over medium heat.
Add the onion and cook for about 5 minutes until it is soft.
Add the garlic and cook for about a minute until fragrant.
Add the broth, asparagus and potatoes, bring to a boil, reduce the heat and simmer for about 10 minutes, until the asparagus and potatoes are soft.
Add the basil and lemon zest and puree the soup with a hand blender or in a food processor or blender until smooth before pouring it into the saucepan.
Add the cream, cheese and miso paste, mix well and cook for about 3 minutes until the cheese has melted in the sauce.
Season with salt and pepper and enjoy!
Option: use butter instead of oil.
Option: use a leek instead of an onion.
Option: add a pinch of red pepper flakes with the garlic for some heat!
Option: Use another cheese such as Asiago, Grana Padano, Pecorino Romano, Gruyère, Cheddar, Brie, etc.

Option: use cauliflower instead of potatoes.
Option: instead of basil, use another herb, such as persil, dill, etc.
Option: add the roasted pine nuts, which are crushed with the soup and as a side dish.
Option: use milk, yogurt, cottage cheese with sour cream, etc. instead of cream.
Option: add additional flavors such as morels, garlic flowers, etc.
Option: add the filling Such as crispy bacon, ham, croutons, etc.
Nutritional information: calories 321, fat 23 g (saturated 9 g, trans 0), cholesterol 54 mg, sodium 651 mg, carbohydrates 38 g (fiber 5 g, sugar 9 g), protein 15 g

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