Creamy Asparagus and Mushroom Soup

Creamy mushroom and asparagus soup topped with sautéed mushrooms and roasted asparagus in a rustic white bowl.

Creamy Asparagus and Mushroom Soup

Asparagus and mushroom soup is creamy, cozy, and filled with fresh asparagus, browned mushrooms, and Parmesan for a rich, satisfying bowl that's perfect for spring.

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Ingredients

For the Soup

2 tbsp extra virgin olive oil
1 tbsp butter
12 ounces cremini mushrooms sliced
1 medium yellow onion diced
3 cloves garlic minced
1 tsp fresh thyme leaves (or ½ teaspoon dried thyme)
2 tbsp all-purpose flour
1 pound fresh asparagus trimmed and cut into 1-inch pieces
4 cups low-sodium vegetable broth or chicken broth
¾ cup half-and-half
¼ cup freshly grated Parmesan cheese
1 tbsp fresh lemon juice
1 tsp salt or to taste
½ tsp freshly ground black pepper

Optional Garnishes

shaved Parmesan
reserved sautéed mushrooms
reserved asparagus tips
fresh thyme leaves
freshly cracked black pepper

Instructions

Heat the olive oil and butter in a Dutch oven over medium high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until deeply browned. Transfer about 1 cup to a bowl and reserve for garnish.
Reduce the heat to medium. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and thyme and cook for 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute. Gradually whisk in the broth until smooth.
Add the asparagus and bring the soup to a gentle simmer. Cook for 12 to 15 minutes, or until the asparagus is tender.
Remove the soup from the heat. Using an immersion blender, blend about one-third to one-half of the soup, leaving plenty of mushroom and asparagus pieces for texture. (Alternatively, carefully blend 2 to 3 cups of soup in a blender, then return it to the pot.)
Return the pot to low heat. Stir in the half-and-half, Parmesan, lemon juice, salt, and pepper. Heat gently for 2 to 3 minutes, stirring occasionally. Do not let the soup boil.
Stir the reserved mushrooms back into the soup or spoon them over each serving. Garnish with shaved Parmesan, fresh thyme, cracked black pepper, or reserved asparagus tips, if desired.

Notes

Brown the mushrooms well. Don't rush this step. Deeply browned mushrooms add the rich, savoury flavour that makes this soup stand out.

Blend only part of the soup. A quick partial blend creates a creamy broth while leaving plenty of hearty asparagus and mushroom pieces.

Keep the heat low after adding the dairy. Avoid boiling once the half-and-half and Parmesan are stirred in to keep the soup smooth and creamy.

Finish with fresh lemon juice. It brightens the earthy mushrooms and makes the asparagus flavour really shine.

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze before adding the dairy for the best texture after reheating.

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