Ready in lower than half-hour, this Quick Pot Asparagus Soup is super easy to make as a part of a fast weeknight dinner. Made with fresh asparagus, garlic, onion, lemon and cream (or yogurt), this soup calls for under six ingredients!Spring is officially here and what higher option to have fun than with this creamy soup.

Asparagus is a seasonal spring vegetable, which implies it’s super fresh, tasty, inexpensive, and filled with nutrients this time of 12 months (especially in the event you can find it locally grown at your nearest farmer’s market!)

This soup is super easy to make because it only calls for six ingredients! 

Plus all you’ve got to do is throw every thing into the Quick Pot, set it, let it pressure cook, then mix, and season!

It’s perfect for lunch or dinner alongside a bit of crusty bread or a grilled cheese sandwich!

Ingredients You’ll Need 

Notes on Ingredients

• butter: for flavor and to assist onions sauté, can substitute with olive oil or ghee
• onion: use a yellow onion for the very best flavor, but white will work as well! 
• asparagus: fresh asparagus will lend the very best flavor, but frozen could work as well
• vegetable stock: for flavor, can substitute for chicken stock or mushroom broth
• heavy cream: for creaminess and flavor, can substitute with Greek yogurt 
• lemon juice: fresh lemon juice is best, but can use bottled
• Salt and pepper: not pictured above but essential for flavor!

Equipment You’ll Need (affiliate links – in the event you make a purchase order I receive a small commission)

Learn how to Make Quick Pot Asparagus Soup 

1. Sauté butter, onion and garlic until softened and fragrant. Then add asparagus and sauté for 3 minutes.
2. Add vegetable broth (having enough liquid is important for pressure cooking).
3. Pressure cook. Secure lid onto Quick Pot and pressure cook for five minutes. Quick release pressure.
4. Transfer soup right into a high speed blender (or use an immersion blender) and mix until smooth and creamy. 
5. Stir in lemon juice and heavy cream (or Greek yogurt). 
6. Season with salt and pepper and revel in! 

Expert Suggestions

1. Should you don’t have an Quick Pot, you’ll be able to make this recipe within the slow cooker! Just add all ingredients (except heavy cream and lemon juice) to slow cooker and set to low for 7-8 hours or high for 3-4 hours. Once asparagus is soft, transfer to a blender (or use an immersion blender), add heavy cream and lemon juice and mix. You’ll be able to get the complete recipe for slow cooker asparagus soup here.
2. Should you can’t get fresh asparagus, frozen or canned work as well!
3. If using Greek yogurt, you’ll want to use room temperature yogurt (let sit out for not less than 1 hour but not greater than 2 hours) so it doesn’t curdle. I like using plain, full fat Greek yogurt on this recipe but you need to use your chosen Greek yogurt. 

Recipe FAQs

What if I don’t like asparagus?

Unfortunately that is an asparagus soup, but you can sub for green peas, broccoli, bok choy, or zucchini.

Is that this soup vegan?

So long as you utilize olive oil as an alternative of butter and omit the heavy cream (or yogurt), this asparagus soup is vegan! So as to add some creaminess to the soup’s texture, you need to use canned coconut milk, soaked cashews, or potato for thickening.

Is that this soup healthy?

This creamy Quick Pot asparagus soup is full of nutrition. Asparagus is a superb source of vitamin K and B vitamins and is a great source of vitamin C. The soup can be naturally vegetarian and gluten-free.

Why is my asparagus soup stringy?

You could have used too thick / woody pieces of asparagus. Be sure that to trim the ends of your asparagus before using. Bend the thick end of the asparagus spear until it snaps – discard, compost, or freeze the woody stems (in the event you freeze, you need to use to make a vegetable stock afterward). 

Storage and Preparation

This asparagus soup will stay fresh for 3-4 days within the refrigerator when stored in an air-tight container. You’ll be able to reheat the soup in your microwave or over low heat on the stove. Heat until just warmed through, and stir well to avoid hot spots.

This creamy Quick Pot soup can be frozen! Store in an airtight container within the freezer for as much as 3 months. Defrost overnight within the refrigerator or within the microwave.

Recipes That Pair Well

For more asparagus inspiration, try my other recipes below!

Should you like this recipe, please you’ll want to comment and provides it a 5 star rating below. Should you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you would like to save this recipe for later, you’ll want to pin it on Pinterest!

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Description

Ready in lower than half-hour, this Quick Pot Asparagus Soup is super easy to make as a part of a fast weeknight dinner. Made with fresh asparagus, garlic, onion, lemon and cream (or yogurt), this soup calls for under six ingredients!

• 1 tablespoon butter
• 1 large onion, diced (about 2 1/2 to 3 cups)
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 lb asparagus, ends trimmed and chopped into 3-inch pieces (about 3 cups)
• 3 cups vegetable stock
• 1/2 cup heavy cream (or can sub Greek yogurt)
• 1 tablespoon lemon juice
• 1 1/4 teaspoon salt (or more, to taste)
• 1/4 teaspoon freshly ground black pepper

1. Set Quick Pot to Saute. Add butter and let heat until butter is melted, about 1-2 minutes.
2. Add onion and saute for 3 minutes. Add garlic and saute until fragrant, about 1 minute. Add asparagus and saute for 3 minutes.
3. Add vegetable broth. Secure lid onto Quick Pot and set to pressure cook for five minutes.
4. Quick release pressure
5. Fastidiously transfer soup to a high speed blender and mix until smooth and creamy, about 1 minute. Or, you need to use an immersion blender right within the Quick Pot (watch out of any splattering – the soup might be hot).
6. Stir or mix in lemon juice and and heavy cream (or yogurt, if using). Season with salt and pepper, adding roughly, to taste.

Notes

1. This asparagus soup will stay fresh for 3-4 days within the refrigerator or as much as 3 months within the freezer when stored in an air-tight container.
2. Be sure that to trim the woody ends of the asparagus spears to avoid stringy soup!
3. If using Greek yogurt, be certain to let it come to room temperature (by sitting out for 1-2 hours) before you fold / mix it in in order that it doesn’t curdle.

To make within the slow cooker:

1. Add all ingredients (except heavy cream and lemon juice) to slow cooker and set to low for 7-8 hours or high for 3-4 hours.
2. Once asparagus is soft, transfer to a blender (or use an immersion blender), add heavy cream and lemon juice and mix.
3. You’ll be able to get the complete recipe for slow cooker asparagus soup here.

• Prep Time: 3 minutes
• Cook Time: half-hour
• Category: Soup
• Method: Quick Pot
• Cuisine: American

Keywords: easy pot asparagus soup, asparagus soup easy pot, easy pot cream of asparagus soup