Asparagus Soup with Bacon

Bowl of asparagus soup next to asparagus spears.

Packed with flavor, this Creamy Asparagus Soup with Bacon is the perfect way to enjoy spring produce. Tender asparagus blends into a silky soup with crispy bacon, parmesan cheese, garlic, and fresh lemon juice for brightness. No heavy cream is required unless, of course, you prefer soup recipes with it.

Course Appetizer, Dinner, Lunch

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 316kcal

Author Darcey Olson

Cost $8

Ingredients

2 lb asparagus spears woody ends removed
4 tbsp unsalted butter
2 cups diced yellow onions about 2 medium onions
4 garlic cloves
6 cups chicken broth
4-6 cooked bacon slices *Note 1
½ tsp chili powder
½ tsp ground thyme
1 tsp salt + more to taste
1 tsp ground black pepper
3 tbsp lemon juice
4 tbsp shredded parmesan cheese

Instructions

Cut off the tips of the asparagus spears and chop the stalk into 1/2" pieces. Keep the tips to use in another recipe.
Add the butter to a large stock pot over and pre-heat over medium heat.
Remove the peel from the garlic cloves and smash with a heavy knife. Add the smashed garlic to the pot along with the chopped onions. Cook for about 7-8 minutes, until onions are soft.
Add the chopped asparagus, chicken broth, 4 slices of bacon bacon, chili powder, ground thyme, salt and black pepper to the pot and bring to a rapid boil. Cover the pot, turn the heat down to low and simmer for about 30 minutes until all the vegetables are soft and tender.
Use an immersion blender or blender and blend until completely smooth. *Note 2
OPTIONAL- pass the pureed soup through a fine sieve to remove the fibers if you prefer.
Transfer the soup back to the stockpot and bring back to a simmer.
Add the lemon juice and grated Parmesan cheese and stir to combine.
Taste the soup and add additional salt, pepper, cheese or lemon juice if desired.
Divide the soup into 4 bowls and garnish with asparagus tips and 2 slices of crumbled bacon. *Note 1

Notes

Note 1 - 4 slices get blended into the soup while 2 slices are for garnish.

Note 2 - for safety reasons, allow the soup to cool before blending.

Nutrition