Spicy Asparagus Soup
This spicy asparagus soup recipe is a sponsored post by Land O’Lakes. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Longing for comfort food? This Spicy Asparagus Soup has you covered
We take full advantage of soup season in our home. The creamier the soup, the better it is received by my family. The trick to creating a thick, delicious soup is by starting the cooking process with creamy Land O Lakes® Butter with Canola Oil. It cooks and deliciously flavors vegetables completely before pureeing. Land O Lakes® Butter with Canola Oil is one of my favorite products to use for my creamy soup prep because it is made with 3 simple ingredients, sweet cream, canola oil and salt. Giving it the fresh butter taste we all love.
The wonderful thing about this “makes-my-belly-happy-soup” is that it can be prepared in under 25 minutes. It’s hearty without the heaviness, so delicious and only calls for few and fresh ingredients. If it makes my 10-year-old happy, then we are all happy. No complaints. It’s loaded with asparagus and a few serrano peppers if you long for a spicy kick at every spoonful. I usually make a separate kid-friendly version batch by omitting the Serrano peppers.
Related recipe: Cream of Poblano and Corn Soup
This tasty soups keeps well for up to four days in the refrigerator to enjoy during the week or to pack for an office lunch. But to be honest, it never lasts that long. It always disappears on the first day. It is THAT delicious. Pair it up with your favorite grilled sandwich, quesadilla, warm winter salad, roasted fish or chicken. It also makes a great main dish. Just top it with golden croutons and eat up!
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Spicy Asparagus Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
Description
A warm, creamy soup for a cold day. Serve this for lunch or as an accompaniment to a hearty meal.
Ingredients
2 tablespoons Land O Lakes® Butter with Canola Oil
1 ½ cup white onion, chopped
6 cups asparagus, chopped (reserve a few tops for garnish)
5 garlic cloves
2 large serrano peppers, seeds removed and finely chopped (save a few slices for garnish)
4 cups vegetable broth
1 ½ cups russet potatoes, cooked and cubed
1 ½ teaspoon salt
1 teaspoon black pepper (plus more for garnish)
Instructions
Melt Land O Lakes® Butter with Canola OIl in a large saucepan over medium heat. Add onion and cook until it begins to soften, about 2 minutes.
Add asparagus, garlic, and serrano peppers. Cook for 5 minutes, stirring frequently. Add broth and potatoes. Bring to a simmer and add salt and pepper. Reduce heat and simmer for 10 minutes.
Using an immersion blender or transfer to a blender container, blend until smooth. Serve immediately. Garnish with asparagus tops, serrano pepper slices and a sprinkle of black pepper.
