Cheesy Asparagus Soup Recipe

Cooking Directions

• STEP 1.Start by washing and trimming the asparagus. Cut off the tough ends and discard.
• STEP 2.In a large pot, melt butter over medium heat. Add onions and garlic and sauté until softened.
• STEP 3.Add the asparagus to the pot and cook for a few minutes until slightly tender.
• STEP 4.Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes until the asparagus is fully cooked.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 6.Return the soup to the pot and stir in the cheddar and Parmesan cheese until melted and well combined.
• STEP 7.Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth or water to thin it out.
• STEP 8.Serve the soup hot with a sprinkle of grated Parmesan cheese on top.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a lighter version, you can use low-fat cheese or substitute some of the cheese with Greek yogurt.
• If you prefer a chunkier soup, you can reserve some cooked asparagus tips and add them back into the soup after blending.
• Garnish the soup with fresh herbs like parsley or chives for added freshness and flavor.

Storage and Serving

• To reheat the soup, simply heat it gently on the stovetop over low heat until warmed through.
• Serve the soup as a starter for a dinner party or as a main dish with a side of crusty bread.
• You can also freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.