Description
This creamy asparagus mushroom soup pairs earthy mushrooms with vibrant spring asparagus in a silky, nutritious blend.
At just 150 calories per serving, it’s adaptable for vegetarian, vegan, and gluten-free diets without sacrificing flavor.
The secret lies in trimming asparagus ends for smoothness and that final squeeze of lemon juice that perfectly balances the rich, earthy notes.
Ingredients
1 pound asparagus, trimmed and cut into 1-inch pieces (reserve tips for garnish)
8 ounces mushrooms (cremini, shiitake, or button), thinly sliced
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth (homemade or store-bought)
1-2 teaspoons fresh lemon juice
1 tablespoon olive oil or butter
Salt and pepper to taste
Optional: ½ teaspoon dried thyme or rosemary, ¼ cup white wine, 1 tablespoon pesto, 2 tablespoons Parmesan
Instructions
Prep veggies: Trim asparagus ends and chop into 1-inch pieces, saving tips. Slice mushrooms thinly.
Cook onion: Heat olive oil or butter in a large pot over medium. Add diced onion and cook until soft, about 5 minutes.
Add garlic: Stir in minced garlic for 30 seconds ‘til fragrant.
Sauté mushrooms: Add sliced mushrooms, cook until juicy—4-5 minutes.
Simmer: Add chopped asparagus (minus tips) and vegetable broth. Boil, then simmer 10-15 minutes ‘til tender.
Blend: Puree with an immersion blender until smooth (or use a regular blender in batches).
Season: Stir in lemon juice, salt, and pepper—adjust to taste.
Serve: Ladle into bowls, top with asparagus tips, and enjoy your vegan asparagus mushroom soup!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: vegetarian
Nutrition
- Serving Size: 4
- Calories: 93 cal
- Sugar: 2g
- Fat: 5g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g