This post may contain affiliate links. Please read our disclosure policy.
Ah, soup season, where are you? You’re supposed to be here right now and dang if it’s not 97 degrees out here in Dallas. It’s really cramping my style because my husband hates when I make soup when it’s hot outside. Me? I can eat soup rain or shine, 100 degrees or 30 degrees. It just doesn’t matter to me! And this Cream of Asparagus Soup makes me really not care what the weather is like outside.
This Cream of Asparagus Soup couldn’t be easier to make, it’s so healthy and light, and perfect for when you just kinda need to cleanse your gut. (Try using bone broth to really get some extra nutrients and nourishment.) You could keep this just the soup for a meatless meal, but I like to add some crispy prosciutto on top for added texture and flavor. Yum, yum, yum!
So here you have it. Another soup recipe in 97-degree weather. I am not sorry about it.
- 2 tbsp. olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 tsp. crushed red pepper flakes (optional)
- 2 bunches of asparagus
- 32oz broth (chicken or vegetable broth)
- salt and pepper, to taste
- 1/4 cup full-fat coconut milk
- 1 tbsp. ghee
- 4-6 slices of prosciutto
- Olive oil for drizzling
- full fat coconut milk, to drizzle
- kale microgreens
- crushed red pepper flakes
- Heat 2 tbsp. olive oil over medium-high heat in a pot. When hot, add in the diced onion and garlic. Season with salt and pepper and saute until onions are tender, about 5 minutes.
- Remove the woody ends from the asparagus (the bottom inch) and discard. Cut Asparagus into 2 inch chunks.
- Add asparagus to the pot and saute for about 2 minutes.
- Pour in the broth and season once more with a little salt and pepper. Bring to a boil, then reduce heat to a simmer and cover. Cook until asparagus is extremely tender, about 10-15 minutes.
- When asparagus is very tender, using an immersion blender blend soup until smooth. (if you don't have an immersion blender, you can carefully do this in batches in a regular blender).
- Add in the ghee and the coconut milk. Stir to combine.
- Taste and add salt and pepper, if needed.
- You can either serve as is, or you can serve with prosciutto crisps like I did.
- Preheat oven to 400 degrees. Place proscuitto on a wire rack over a baking sheet. Place in the oven, and bake until crisp, 5 to 10 minutes.
- I garnished mine with a drizzle of olive oil, a drizzle of coconut milk, kale microgreens, proscuitto crisps, and a little crushed red pepper.