Creamy Asparagus Soup (Gluten Free)
40 min
|
easy
|
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
This creamy asparagus soup is silky, comforting, and full of fresh spring flavor in every spoonful.
A simple potato base makes it naturally thick and rich, while keeping the recipe completely gluten free.
It’s quick enough for a weeknight dinner, but special enough to serve as a starter for holidays or spring brunch.
Ingredients (4 servings)
Ingredients
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How to Make Creamy Asparagus Soup (Gluten Free)
-
Prep the vegetables
Rinse the asparagus well, then trim off the woody ends and cut the spears into 1-inch pieces.
Set aside a small handful of nice tips for garnish, keeping them whole or halved lengthwise.
Dice the onion, peel and dice the potato, and mince the garlic cloves.
-
Sauté the aromatics
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring often, until soft and translucent, about 4 to 5 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds, so it does not burn.
-
Cook the asparagus and potato
Add the chopped asparagus pieces and diced potato to the pot and stir to coat with the oil and aromatics.
Pour in the gluten-free vegetable broth and scrape the bottom of the pot to release any browned bits.
Bring the mixture to a gentle boil, then reduce the heat and simmer until asparagus and potato are very tender, 15 to 20 minutes.
-
Steam the asparagus tips for garnish
While the soup simmers, steam the reserved asparagus tips in a small steamer basket until just tender, 2 to 3 minutes.
Rinse briefly under cold water to stop the cooking, then set aside for topping the bowls.
-
Blend the soup until smooth
Remove the pot from the heat and let the soup cool for a few minutes so it is safer to blend.
Use an immersion blender to puree the soup in the pot until completely smooth and silky.
If using a regular blender, work in batches, vent the lid slightly, and cover with a towel to release steam safely.
-
Add the cream and seasonings
Return the pureed soup to low heat if needed and stir in the heavy cream until fully combined.
Season with the salt and black pepper, then taste and adjust as needed.
Warm gently over low heat for a few minutes, without boiling, to keep the texture smooth.
-
Serve the creamy asparagus soup
Ladle the hot soup into bowls and top each serving with a few steamed asparagus tips.
Drizzle with a little extra olive oil or a splash of cream if you like a richer finish.
Serve right away with gluten-free bread or a simple salad on the side.
Substitutions
- Heavy cream → full-fat canned coconut milk
- Use the same amount of full-fat coconut milk instead of cream for a dairy-free version with a very subtle coconut note and the same luxurious texture.
- Potato → cauliflower florets
- Swap the diced potato for an equal volume of cauliflower florets to keep the soup lighter, with a delicate flavor and still plenty of body once blended.
- Olive oil → butter or ghee
- Use butter or ghee instead of olive oil for a richer, slightly nutty flavor while keeping the soup smooth and naturally gluten free.
Tips
- Cut asparagus evenly for even cooking
- Keep the asparagus pieces close in size so they soften at the same rate and blend into a smooth, even texture.
- Blend longer than you think
- Let the blender run a little extra to fully break down fibers from the asparagus and potato, which gives you a restaurant-style silky soup.
- Season after blending
- Always adjust salt and pepper after pureeing because flavors change once the vegetables are fully blended and the texture is smooth.
- Use the stalks for flavor, tips for garnish
- Simmer the thicker stalk pieces in the soup for deep asparagus flavor and save the prettiest tips for a tender, bright garnish.
- Chill for a make-ahead option
- This soup keeps well in the fridge and can be served gently rewarmed or even slightly chilled as a light starter.
- Cool hot soup before blending safely
- Let the soup sit off heat for several minutes and never fill a regular blender more than halfway to avoid dangerous splatters.
Nutrition Facts *
| Energy | 207 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 14 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the soup from tasting stringy or fibrous?
- Use tender asparagus and trim off woody ends, then blend very thoroughly. If you still notice fibers, strain the soup through a fine-mesh sieve, pressing with a ladle to get a perfectly smooth result.
- What if my soup is too thick after blending?
- Whisk in more gluten-free vegetable broth or a splash of water, a little at a time, over low heat until it reaches your preferred consistency, then taste and adjust the seasoning again.
- Can I make this soup ahead of time?
- Yes, cook and blend the soup, then cool and refrigerate it for up to 3 days. Rewarm gently over low heat, adding a splash of broth or cream if it has thickened, and garnish with fresh asparagus tips right before serving.
- How do I reheat the soup without curdling the cream?
- Warm the soup slowly over low to medium-low heat and avoid boiling. Stir often and pull it off the heat as soon as it is hot enough to serve.
- Can I freeze this creamy asparagus soup?
- You can freeze it for up to 2 months, though the texture may change slightly. For the best result, freeze it before adding the cream, then stir in fresh cream after reheating and pureeing again if needed.
- How can I make the flavor brighter if it tastes flat?
- Add a small squeeze of lemon juice or a tiny splash of white wine vinegar and another pinch of salt, which wakes up the asparagus flavor without making the soup sour.
Serving Suggestions
This cozy, creamy asparagus soup works beautifully with crusty gluten-free bread, a simple arugula salad, or a sharp cheddar grilled cheese.
For a special touch, finish each bowl with a swirl of herb oil, a sprinkle of grated Parmesan, or a few toasted almonds for crunch.
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