Asparagus Soup

Capture the taste of spring with this easy, creamy asparagus soup made from fresh asparagus and nourishing bone broth. It’s a simple, wholesome recipe you can serve fresh, freeze for busy days, or pressure can to enjoy all year long. One spoonful, and you’ll taste just how comforting real food from your own kitchen can be.

4 from 3 votes

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Course: Dinner, Lunch, Soup

Cuisine: French

Prep Time: 10

Cook Time: 45

Pressure Canning Time: 1 45

Total Time: 55

Servings: servings

Calories: 119kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Large Stockpot or large enameled Dutch oven.
Immersion Blender or large capacity blender.
cutting board Learn how to clean a wooden cutting board here.
sharp knife Learning knife-sharpening basics is essential for every kitchen.
wooden spoon or spatula
Pressure Canner optional (We love our All-American Pressure Canner!)

Ingredients

1 Tablespoon butter we use this homemade butter recipe
2 small sweet onions
3 cloves garlic minced
5 pounds asparagus trimmed
12 cups chicken broth use homemade chicken bone broth for the best flavor.
1 teaspoon salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
¼ teaspoon ground black pepper

Instructions

Cut asparagus spears into 1-inch pieces.
In a large stockpot, melt the butter.
Add onion and sauté until translucent.
Add asparagus, salt, and pepper, and cook, stirring frequently, for 8-10 minutes until asparagus begins to soften.
Add garlic, stir, and cook one minute more.
Add chicken broth and bring the soup to a boil.
Once the soup boils, reduce to a simmer and cook for half an hour.
Blend soup with an immersion blender (or carefully in batches in a blender) until completely smooth.
Add optional toppings and serve immediately.

Notes

Serving Suggestions:

Serve your soup with a side of fresh no-knead artisan bread, or top each bowl with one (or two!) of these simple garnishes:

Add a splash of cream or a swirl of sour cream or homemade Instant Pot yogurt
A sprinkle of chopped chives or dill
Crumbled home-cured bacon or grated Parmesan
Toasted croutons for a little crunch

Storage Instructions:

This recipe works wonderfully for make-ahead meal prep to have on hand for quick and easy meals. Keep in mind that adding dairy can make this recipe unsuitable for freezing or pressure canning, so wait to add that until right before serving.

Refrigerate: Cooled homemade asparagus soup can be transferred to an airtight container and safely stored in the refrigerator for up to 3-4 days.
Freeze: Cool completely, then ladle into freezer-safe containers, leaving space for expansion. Label with the date, and freeze for up to 3 months. To defrost and reheat the frozen asparagus soup, simply transfer the portion you want to use into the refrigerator and allow it to thaw overnight. Once thawed, heat the soup in a saucepan over medium heat until it reaches your desired temperature. Give it a good stir to promote even heating, and enjoy!
Pressure Can:

1. Wash your jars, lids, and rings in hot, soapy water.
2. Fill the pressure canner with 2-3 inches of water and put it on the stove on a low heat to warm.
3. Put a little water in the clean jars to keep them weighed down, and place them in the canner.
4. Turn the canner off when it begins to steam to keep the jars warm.
5. Prepare your preserve according to the directions above.
6. Remove the hot jars from the canner and turn the canner on again to bring the water to a low simmer (180°F).
7. Use a funnel to fill the jars, leaving 1 inch of headspace. Release the bubbles, adding more liquid if needed.
8. Clean the rims of the jars with a vinegar-soaked towel and gently screw on the lids to fingertip tight.
9. Carefully place the jars into the pressure canner.
10. Place the lid on the pressure canner and turn up the heat.
11. Let the steam vent for 10 minutes.
12. Put the pressure regulator on the lid.
13. Bring the canner to 11 PSI on a dial gauge or 10 PSI for a weighted gauge (adjust for elevation).
14. Once your canner has stabilized at full pressure, set a timer for 60 minutes for pint jars (75 minutes for quarts).
15. Turn off the heat, then let the canner come down to 0 PSI by itself.
16. Remove the pressure regulator and let the canner stabilize for 5 minutes before removing the lid.
17. Carefully take the lid off the canner.
18. Remove the jars and set them on a clean towel where they can cool undisturbed for 16-24 hours.
19. Check Seals and Clean Jars: Check each seal, remove the bands and clean each jar with room-temperature water, if needed
20. Label each jar with the contents and year.
21. Store the jars out of direct sunlight.

Nutrition

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