Creamy Asparagus Soup with Parmesan Croutons

Preheat oven to 375°F (190°C).

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.

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.

Add the minced garlic and cook for another minute until fragrant.

Add the chopped asparagus to the pot and cook for 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for 15 minutes, or until the asparagus is tender.

Remove the pot from the heat and let it cool slightly.

Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy.

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.

Ladle the soup into bowls and top with the Parmesan croutons and fresh parsley (if using). Serve immediately.