Creamy Asparagus Soup with Parmesan Croutons

A delicate and creamy asparagus soup, perfect for spring, topped with crispy Parmesan croutons for added texture and flavor.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.83/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Italian

Mood:

Comfort Food

Ingredients

Servings

1poundAsparagus(trimmed and chopped)

£3.00

2tablespoonsOlive Oil

£0.20

1mediumYellow Onion(chopped)

£0.30

2clovesGarlic(minced)

£0.10

4cupsVegetable Broth

£0.80

0.5cupHeavy Cream

£0.75

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.05

4slicesDay-old bread (Ciabatta or baguette)(cut into 1/2-inch cubes)

£0.50

0.3cupGrated Parmesan Cheese(freshly grated)

£1.00

1tablespoonOlive Oil(for croutons)

£0.20

2tablespoonsFresh Parsley(chopped, for garnish (optional))

£0.40

Total Cost

£7.31

£1.83 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Prepare the croutons: In a bowl, toss the bread cubes with 1 tablespoon olive oil and the grated Parmesan cheese. Spread the bread cubes in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Set aside.
3.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4.
Add the minced garlic and cook for another minute until fragrant.
5.
Add the chopped asparagus to the pot and cook for 5 minutes, stirring occasionally.
6.
Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for 15 minutes, or until the asparagus is tender.
7.
Remove the pot from the heat and let it cool slightly.
8.
Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy.
9.
Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat gently over low heat, being careful not to boil.
10.
Ladle the soup into bowls and top with the Parmesan croutons and fresh parsley (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

350 kcal / 1464 kJ

Carbs

22g

8% of RDA

Fat

24g

34% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a vegan version, substitute the heavy cream with coconut milk or cashew cream.

If you prefer a thinner soup, add more vegetable broth to reach your desired consistency.

You can use the asparagus ends (the tough parts) to make the broth more flavorful. Just simmer them with the vegetable broth and strain before adding the chopped asparagus.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

For a brighter green color, blanch the asparagus in boiling water for 1 minute before adding it to the soup. Then, immediately transfer it to an ice bath to stop the cooking process.

Cooking Equipment

Oven

Stove

Large pot or Dutch oven

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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