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Lemon Parmesan Asparagus Soup


I love to make this soup on rainy days. The delicious, soothing flavor warms everyone up, and the bright green color cheers everyone up. I used to make plain asparagus soup. I realized, however, that whenever I steam or grill asparagus I always add butter, lemon, and Parmesan. So why not incorporate those flavors into the soup, as well? The lemon and Parmesan are very understated in this recipe, so you get just a little hint of flavor in each bite. Serve with a dollop of sour cream and crusty bread!

Lemon Parmesan Asparagus Soup


Regan @ onceamonthmeals.com



Melt butter in a large saucepan over medium heat. Add onion, garlic, salt, pepper, and curry powder and cook until onion is translucent, 4-5 minutes. Add vegetable broth and asparagus to pan and cook until asparagus is tender, about 30 minutes. Stir in heavy cream, pour into blender, and blend until smooth. Stir in lemon juice and Parmesan cheese.

Freezing Directions:

Place cooled soup in a gallon freezer bag, label, and freeze. To Serve: Thaw. Heat in microwave or on stove.

Servings: 4

**conversion chart image provided by Erik Spiekermann

2 Responses to “Lemon Parmesan Asparagus Soup”

  1. Emily says:

    This sounds so good and easy. Do you think frozen asparagus would work too?

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