It is soup season and we are in full swing here at Smileyspoints. We are bringing you healthy alternatives and great tasting dishes that will make you smile. Our Creamy Asparagus Soup will do just that.
Creamy Asparagus Soup
When I first tried asparagus I did not like it at all. It was steamed and just tasted green. I love the flavor and to me it just has none. It took me a few years to try it again and I am glad I did. The second time around it was cooked just right you know to the point where it was crunchy but not stringy. It was seasoned with garlic and butter and a little crushed red pepper it was delicious. It was not that healthy as the amount of butter used to cook it was astronomical.
How do you make asparagus?
I have since started making it myself and trying different ways to keep the healthy benefits without adding excess saturated fats. I have tried olive oil and pan spray also baking it in the oven and on the grill. I have had success after some trial and errors of course. Today I bring you a success I am happy to share. Creamy Asparagus soup this dish can be served hot or cold and is delicious either way. I prefer it hot let me know in the comments below if you try this amazing dish.
Since it is a soup the asparagus will not have that familiar crunch that I am used to but I have honed in the cooking times to make sure the flavors are perfect and you are going to love this one. Bring on the soup season. The onions and garlic really make this dish pop. If you are not a fan (my wife hates onions) you can omit one or both of them and add crushed red peppers or a teaspoon or 2 of Mrs. Dash seasonings and still have a delicious soup to serve.
How do I make this dish healthier?
To make this dish healthier without sacrificing flavor I substituted olive oil for the butter and full-fat coconut milk for the heavy cream. By the way, these substitutions also make this a vegan-friendly dish:)
Instant Pot® Creamy Asparagus Soup
This delicious comforting soup can be served either hot or cold, so it is perfect for enjoying all year round!
Using olive oil and coconut milk
BLUE PLAN: 2 Points
GREEN PLAN: 2 Points
PURPLE PLAN: 2 Points
Recipe as is
BLUE PLAN: 8 Points
GREEN PLAN: 8 Points
PURPLE PLAN: 8 Points
Where can you find more low point soup recipes?Print
2 T. unsalted butter
1 small yellow onion, chopped
Salt and black pepper, to taste
3-4 cloves garlic, chopped
3 c. chicken or vegetable broth, preferably organic
2 lbs. asparagus, tough ends (bottoms) removed and cut into chunks
1 whole bay leaf
1 c. heavy cream
Select the “Sauté” function on the Instant Pot® and add butter once hot.
Add onion and season with salt and black pepper, to taste.
Cook, stirring occasionally until onions develop a bit of color and soften approximately 4-5 minutes.
Add garlic and sauté for an additional minute.
Pour in broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden or silicone spoon in the process. Turn unit off.
Add asparagus and bay leaf, and stir to combine. Add lid and lock into place.
Position the vent to “Sealing” and set the “Manual” setting to 5 minutes.
When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Remove lid and discard bay leaf.
In a small bowl add the heavy cream and a small amount of the hot liquid. Stir to combine.
Add the mixture to the pot and stir 1-2 minutes.
Carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth.
To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a couple of the reserved asparagus tips if desired. Enjoy!
Tip: Reserve a few asparagus tips for garnish prior to cooking.
- Serving Size: 1/2 cup
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