Enjoy the flavors of spring with this delightful Rosemary Asparagus Soup. Made with fresh asparagus, aromatic rosemary, and creamy broth, this soup is perfect as an appetizer or a light lunch. It is vegan, gluten-free, and packed with nutrients. The combination of flavors is simply irresistible, and the soup comes together in just under 30 minutes. Serve it hot with crusty bread for a satisfying meal.
Ingredients
- 1 lb fresh asparagus
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- Crusty bread for serving
Directions
- Wash the asparagus spears thoroughly and trim the tough ends. Cut the asparagus into 2-inch pieces, leaving the tips intact.
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until translucent, about 5 minutes.
- Add the chopped rosemary and asparagus pieces (except the tips) to the pot. Stir and cook for 2-3 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 10-15 minutes until the asparagus is tender.
- Using an immersion blender or regular blender, puree the soup until smooth and velvety.
- Season with salt and pepper to taste.
- In a separate pot of boiling water, blanch the asparagus tips for 1-2 minutes until they are bright green and slightly tender. Drain and set aside.
- Ladle the soup into bowls and garnish with blanched asparagus tips.
- Serve hot with crusty bread on the side.
- Enjoy this delicious and nutritious Rosemary Asparagus Soup!
