Creamy Asparagus White Bean Soup (Printable Version)
Roasted asparagus and white beans blended into a velvety, herb-infused vegetarian soup perfect for lunch or dinner.
# What You'll Need:
→ Vegetables
01 - 1 lb asparagus tips, trimmed
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Beans
06 - 1 can (15 oz) cannellini beans, drained and rinsed
→ Liquids & Dairy
07 - 4 cups low-sodium vegetable broth
08 - 1/2 cup heavy cream or full-fat coconut milk
09 - 2 tbsp olive oil
→ Spices & Seasoning
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried basil
12 - Salt and freshly ground black pepper, to taste
13 - 1 tbsp lemon juice
→ Optional Garnishes
14 - Chopped fresh chives
15 - Extra virgin olive oil for drizzling
# How To Make:
01 - Preheat oven to 425°F. Toss asparagus tips with 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange in a single layer on a baking sheet and roast for 12–15 minutes until tender and lightly golden. Reserve a few tips for garnish.
02 - While asparagus roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened and translucent.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in the roasted asparagus (except reserved tips), cannellini beans, dried thyme, and dried basil.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld.
05 - Remove pot from heat. Using an immersion blender or working in batches with a countertop blender, purée the soup until creamy and smooth.
06 - Return to low heat. Stir in heavy cream (or coconut milk) and lemon juice. Warm gently for 2–3 minutes without boiling. Season with salt and pepper to taste.
07 - Ladle into bowls. Garnish with reserved roasted asparagus tips, fresh chives, and a drizzle of olive oil. Serve hot.
# Expert Advice:
01 -
- The roasted asparagus gives the soup a depth that boiling never could, and you will taste the difference immediately.
- It freezes beautifully, so double the batch and thank yourself on a night when cooking feels impossible.
02 -
- Do not skip roasting the asparagus, because boiling it instead will give you a flat, watery soup that no amount of cream can rescue.
- If you blend while the soup is still boiling hot in a countertop blender, it can splatter, so always let it cool slightly first.
03 -
- Snap the woody ends off the asparagus by bending each stalk near the bottom and letting it break naturally, which is faster and more reliable than cutting.
- A splash of lemon juice right before serving brightens the entire pot, so do not leave it out even if you are tempted to skip it.