Cream of Asparagus Soup with Parmesan Croutons recipe

There’s something truly comforting about a bowl of creamy soup, especially when the air turns crisp and a chill settles in. Among my soup repertoire, Cream of Asparagus Soup holds a special place. It’s vibrant, flavorful, and surprisingly elegant for something so simple to make. My family absolutely adores it, and it’s become a springtime staple in our home, perfectly timed with the asparagus season. The smooth, velvety texture of the soup, bursting with fresh asparagus flavor, is already delightful on its own. But what elevates this soup from delicious to truly exceptional is the addition of crispy Parmesan Croutons. These golden, cheesy, and garlicky morsels add a delightful crunch and savory counterpoint to the creamy soup, creating a symphony of textures and tastes that’s simply irresistible. It’s a combination that has turned even asparagus skeptics into converts in our household. If you’re looking for a soup that’s both sophisticated and utterly comforting, and surprisingly easy to prepare, this Cream of Asparagus Soup with Parmesan Croutons recipe is a must-try. Get ready to experience the joy of springtime in a bowl!

Ingredients for Luscious Cream of Asparagus Soup

The secret to a truly exceptional Cream of Asparagus Soup lies in the quality and freshness of the ingredients. While the list is relatively short, each component plays a crucial role in building the soup’s vibrant flavor and creamy texture. Let’s explore each ingredient in detail to understand its contribution to this delightful recipe:

The Heart of the Soup: Asparagus (1 pound or 450 grams)

Asparagus is, of course, the star of this soup, lending its delicate, slightly grassy, and subtly sweet flavor. Fresh asparagus is paramount for the best taste.

• Fresh Asparagus: Opt for fresh, seasonal asparagus whenever possible. Spring is the prime season for asparagus, when it’s at its peak flavor and tenderness. Look for firm, bright green stalks with tightly closed tips. Avoid asparagus that appears limp, wilted, or has open or spreading tips, as these are signs of age and reduced freshness.
• Types of Asparagus: While green asparagus is the most common and widely available, you might encounter other varieties like white or purple asparagus. Green asparagus offers the classic asparagus flavor that works beautifully in this soup. White asparagus, which is grown in the dark to prevent chlorophyll development, has a milder, more delicate, and slightly sweeter taste. Purple asparagus is visually striking and has a slightly fruitier and nuttier flavor. While green asparagus is the standard choice, you can experiment with a mix of green and white asparagus for a nuanced flavor profile.
• Preparation of Asparagus: Before using, wash the asparagus thoroughly under cold running water to remove any grit or sand. Snap off the woody ends of the asparagus stalks. Asparagus naturally breaks at the point where the tender part begins and the tougher, woody base ends. You can either snap them off individually or line up the bunch and cut them at the natural breaking point. For this soup, you will want to chop the asparagus into roughly 1-inch pieces. It’s often a good idea to reserve the asparagus tips separately, as they cook faster and can be added later to the soup for a more visually appealing presentation and to prevent them from overcooking and becoming mushy.

Aromatic Foundation: Onion or Shallots (1 medium or 2-3 shallots)

Aromatic vegetables form the flavor base of many soups, and in Cream of Asparagus Soup, onion or shallots play this vital role.

• Yellow Onion or Shallots: You can use either a yellow onion or shallots as the aromatic base. Yellow onions provide a classic, mild onion flavor that builds a solid foundation for the soup. Shallots, which are milder and slightly sweeter than onions with a hint of garlic, offer a more refined and delicate flavor profile. For a slightly more subtle and elegant soup, shallots are a great choice, while yellow onion provides a more robust, comforting base.
• Preparation: Peel and finely dice the onion or shallots. Finely dicing ensures they cook quickly and evenly, releasing their flavors into the butter or oil at the start of the soup making process.

Enhancing Flavor: Garlic (2-3 cloves)

Garlic adds depth, pungency, and aromatic complexity to the soup, complementing the asparagus and other flavors beautifully.

• Fresh Garlic: Fresh garlic cloves are essential for the best flavor. Avoid using pre-minced garlic in jars, as it lacks the fresh, pungent aroma and taste of freshly minced garlic.
• Preparation: Peel and mince or press the garlic cloves. Mincing or pressing releases the garlic’s flavorful oils and ensures it incorporates evenly into the soup. Garlic is typically added after the onions or shallots have sautéed for a few minutes, as it cooks faster and can burn easily if added too early.

Cooking Medium and Richness: Butter or Olive Oil (2 tablespoons)

Butter or olive oil serves as the cooking medium for sautéing the aromatics and asparagus, and also contributes to the soup’s overall richness and flavor.

• Butter: Butter adds a rich, creamy flavor and a luxurious mouthfeel to the soup. It also helps to sauté the onions and garlic beautifully, enhancing their flavors. Unsalted butter is generally preferred, allowing you to control the salt level of the soup more precisely.
• Olive Oil: For a lighter, slightly healthier option, you can use olive oil. Extra virgin olive oil offers a fruity and slightly peppery flavor that complements asparagus well. Olive oil is also suitable for vegan or dairy-free versions of the soup.
• Combination: You can also use a combination of butter and olive oil for a balanced flavor and to take advantage of the benefits of both. For instance, you could use 1 tablespoon of butter and 1 tablespoon of olive oil.

Liquid Base: Vegetable or Chicken Broth (4-6 cups)

Broth forms the liquid base of the soup, adding depth of flavor and body.

• Vegetable Broth: For a vegetarian or vegan Cream of Asparagus Soup, vegetable broth is the ideal choice. Use a good quality vegetable broth or stock for the best flavor. Low-sodium vegetable broth allows you to control the salt content.
• Chicken Broth: Chicken broth adds a richer, more savory flavor to the soup. If you are not making a vegetarian version, chicken broth is a classic and delicious option. Again, opt for low-sodium chicken broth to manage salt levels.
• Homemade Broth: Homemade vegetable or chicken broth will elevate the flavor of your soup even further. If you have the time, making your own broth is highly recommended for the most flavorful results.

Creaminess and Texture: Heavy Cream, Milk, or Cream Cheese (½ cup)

The creamy texture is a defining characteristic of Cream of Asparagus Soup. You have several options for achieving this creaminess:

• Heavy Cream: Heavy cream provides the richest and most luxurious texture and flavor. It adds significant richness and thickness to the soup. Use sparingly if you prefer a lighter soup.
• Milk: Milk (whole milk, 2%, or even skim milk) offers a lighter option for creaminess. It will result in a thinner soup compared to heavy cream. Whole milk will provide more richness than lower-fat milk options.
• Half-and-Half: Half-and-half is a good middle-ground option, providing more richness than milk but less than heavy cream.
• Cream Cheese: For a tangier, slightly thicker, and very creamy soup, you can use cream cheese. Softened cream cheese blends smoothly into the warm soup. Use full-fat or reduced-fat cream cheese depending on your preference. For a vegan option, you can use vegan cream cheese alternatives.
• Dairy-Free Options: For a vegan or dairy-free Cream of Asparagus Soup, you can use plant-based cream alternatives like coconut cream (the thick part from a can of refrigerated full-fat coconut milk), cashew cream (homemade or store-bought), or unsweetened plant-based milk (like oat milk or soy milk, though these will be less creamy than coconut or cashew cream). Nutritional yeast can also be added for a cheesy, umami flavor in dairy-free versions.

Brightness and Balance: Lemon Juice (1-2 teaspoons)

A touch of lemon juice brightens the flavors of the soup, adding a subtle acidity that balances the richness and vegetal notes.

• Fresh Lemon Juice: Freshly squeezed lemon juice is always preferred for the best flavor. Start with 1 teaspoon and add more to taste, depending on your preference and the acidity of the lemons.

Seasoning Essentials: Salt, Black Pepper, Nutmeg (to taste)

Seasoning is crucial for bringing out the best flavors in the soup.

• Salt: Salt enhances all the flavors and is essential for proper seasoning. Use kosher salt or sea salt. Season gradually and taste as you go.
• Black Pepper: Freshly ground black pepper adds a subtle spice and depth of flavor.
• Nutmeg (Pinch): A tiny pinch of ground nutmeg adds a warm, subtle spice that complements asparagus and creamy flavors beautifully. Use sparingly, as nutmeg can be quite potent.

Optional Flavor Enhancer: Dry White Wine (¼ cup)

A splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) can add another layer of complexity and depth to the flavor of the soup.

• Dry White Wine: If using white wine, add it after sautéing the onions and garlic and before adding the broth. Allow it to simmer for a minute or two to reduce slightly and cook off the alcohol. Omit for an alcohol-free version.

Step-by-Step Instructions for Homemade Cream of Asparagus Soup

Making Cream of Asparagus Soup from scratch is easier than you might think! Follow these step-by-step instructions for a smooth, flavorful, and comforting soup:

Step 1: Prepare the Asparagus and Vegetables

1. Wash and Trim Asparagus: Wash the asparagus under cold running water. Snap off and discard the woody ends. Chop the asparagus stalks into 1-inch pieces. If desired, reserve the asparagus tips separately.
2. Dice Onion or Shallots: Peel and finely dice the onion or shallots.
3. Mince Garlic: Peel and mince or press the garlic cloves.

Step 2: Sauté Aromatics and Asparagus

1. Sauté Onion/Shallots in Butter/Oil: In a large pot or Dutch oven, melt butter or heat olive oil (or a combination) over medium heat. Add the diced onion or shallots and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not brown.
2. Add Garlic and Sauté: Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic.
3. Add Asparagus (Stalks): Add the chopped asparagus stalks (reserving tips if using) to the pot. Sauté for 3-5 minutes, stirring occasionally, until the asparagus turns bright green and slightly tender. Sautéing the asparagus briefly helps to develop its flavor before simmering.

Step 3: Simmer the Soup

1. Add Broth: Pour in the vegetable or chicken broth (or a combination). Ensure the liquid covers the asparagus. If needed, add a little more broth or water to just cover.
2. Season (Initial): Add a pinch of salt, black pepper, and nutmeg. You will adjust seasoning later, but this initial seasoning helps to flavor the soup as it simmers.
3. Bring to a Simmer, Then Reduce Heat: Bring the soup to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the asparagus is very tender and easily pierced with a fork. If using reserved asparagus tips, add them to the pot during the last 5 minutes of simmering, as they cook quickly.

Step 4: Blend the Soup

1. Blend Until Smooth: Once the asparagus is tender, remove the pot from the heat. You can blend the soup using either an immersion blender or a regular blender.
   • Immersion Blender: Carefully insert an immersion blender into the pot and blend the soup until smooth and creamy.
   • Regular Blender: If using a regular blender, carefully ladle the hot soup into the blender in batches (do not overfill the blender, and vent the lid to allow steam to escape). Blend until smooth. Pour the blended soup into a clean pot or back into the original pot.
2. Strain for Extra Smoothness (Optional): For an ultra-smooth soup, you can strain the blended soup through a fine-mesh sieve lined with cheesecloth or a very fine strainer. This step is optional but will remove any fibrous bits and create a truly velvety texture.

Step 5: Add Creaminess and Finish

1. Stir in Cream/Dairy: Return the blended soup to low heat (if removed from the pot). Stir in the heavy cream, milk, half-and-half, or cream cheese (or your chosen dairy-free alternative). Heat through gently, but do not boil after adding dairy, especially heavy cream, as it can curdle at high temperatures. If using cream cheese, ensure it is softened and stir until fully melted and incorporated.
2. Add Lemon Juice: Stir in the fresh lemon juice.
3. Season to Taste: Taste the soup and adjust seasoning as needed. Add more salt, black pepper, nutmeg, or lemon juice to taste. The final seasoning is crucial for bringing out the best flavors.

Step 6: Serve Hot with Parmesan Croutons

1. Ladle into Bowls: Ladle the hot Cream of Asparagus Soup into bowls.
2. Garnish with Parmesan Croutons: Top each bowl generously with crispy Parmesan Croutons.
3. Optional Garnishes: You can also garnish with a swirl of cream, a sprinkle of fresh herbs (like chives or parsley), or a grating of extra Parmesan cheese.
4. Serve Immediately: Serve the soup hot and enjoy the creamy, flavorful delight with the crispy, cheesy croutons!

Parmesan Croutons: The Perfect Crispy Companion

No Cream of Asparagus Soup is truly complete without the perfect crispy croutons. Parmesan Croutons add a delightful textural contrast and a savory, cheesy flavor that complements the soup beautifully. Here’s how to make them:

Ingredients for Parmesan Croutons:

• Day-Old Bread (4-6 slices): Day-old bread is ideal for croutons as it is slightly drier and will crisp up better without becoming soggy. Use a sturdy bread like baguette, sourdough, Italian bread, or even a loaf of white bread.
• Olive Oil (2-3 tablespoons): Olive oil adds flavor and helps the croutons crisp up beautifully. Extra virgin olive oil is a good choice.
• Grated Parmesan Cheese (¼ cup): Freshly grated Parmesan cheese is essential for that authentic cheesy flavor. Use good quality Parmesan.
• Garlic Powder (½ teaspoon): Garlic powder adds a savory garlic flavor that complements the Parmesan and soup.
• Dried Italian Herbs (½ teaspoon): Dried Italian herbs (like oregano, basil, thyme, rosemary) add aromatic complexity. You can use a pre-mixed Italian herb blend or a combination of your favorites.
• Salt and Black Pepper (to taste): Salt and pepper enhance the flavors of the croutons.

Instructions for Parmesan Croutons:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cube Bread: Cut the day-old bread into ¾-inch to 1-inch cubes. Remove the crusts if desired, but they can also be left on for a rustic crouton.
3. Toss with Olive Oil and Seasonings: In a medium bowl, toss the bread cubes with olive oil until they are lightly coated. Add the grated Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper. Toss everything together well to ensure the bread cubes are evenly coated with the oil and seasonings.
4. Spread on Baking Sheet: Spread the seasoned bread cubes in a single layer on a baking sheet.
5. Bake Until Golden and Crispy: Bake in the preheated oven for 10-15 minutes, or until the croutons are golden brown and crispy, flipping them halfway through to ensure even browning. Keep a close eye on them to prevent burning, as oven temperatures can vary.
6. Cool Slightly and Serve: Remove the Parmesan Croutons from the oven and let them cool slightly on the baking sheet. They will crisp up further as they cool. Serve them immediately on top of the Cream of Asparagus Soup.

Pan-Fried Croutons Option: For a faster method, you can pan-fry the croutons. Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned bread cubes and cook, stirring frequently, until golden brown and crispy on all sides, about 5-7 minutes.

Nutrition Facts: Nourishment in Every Bowl

Cream of Asparagus Soup, especially when made with fresh asparagus and quality ingredients, is not only delicious but also quite nutritious. Here’s a general overview of the nutrition facts, noting that values can vary based on specific ingredients and serving sizes.

• Servings: This recipe typically yields approximately 6-8 servings.
• Calories per Serving (Estimated): Approximately 200-300 calories per serving (without croutons). Parmesan Croutons will add additional calories, about 50-100 calories per serving depending on portion size.

Approximate Nutritional Breakdown per Serving (Estimates, Soup Only):

• Protein: 5-7 grams (from asparagus and dairy/broth)
• Fiber: 3-4 grams (Good source of dietary fiber from asparagus)
• Fat: 15-20 grams (Varies depending on creaminess option – heavy cream will be higher, milk lower)
  • Saturated Fat: Varies with dairy choice
• Carbohydrates: 10-15 grams (from asparagus, onion, and small amount in dairy/broth)
• Vitamin K: Asparagus is an excellent source of Vitamin K, important for blood clotting and bone health.
• Folate (Vitamin B9): Asparagus is also a good source of folate, essential for cell growth and development.
• Vitamin C: Asparagus contains Vitamin C, an antioxidant that supports the immune system.
• Potassium: Asparagus provides potassium, an electrolyte important for heart health and blood pressure regulation.
• Antioxidants: Asparagus is rich in antioxidants, which help protect cells from damage.

Health Benefits of Cream of Asparagus Soup:

• Nutrient-Rich: Provides a good source of vitamins, minerals, and fiber from asparagus.
• Good Source of Fiber: Fiber promotes digestive health, helps regulate blood sugar levels, and contributes to feelings of fullness.
• Relatively Low in Calories (depending on creaminess option): Can be a light yet satisfying meal, especially when made with milk or lighter cream alternatives.
• Hydrating: Soup is a good way to increase fluid intake.
• Comforting and Satisfying: Warm, creamy soups are comforting and can be particularly appealing during colder months or when feeling under the weather.

Disclaimer: Nutritional information is an estimate and can vary. For precise nutritional information, use a nutrition calculator with the specific ingredients and serving sizes you use.

Preparation Time: From Prep to Plate

The preparation time for Cream of Asparagus Soup is relatively quick, especially for a homemade soup. Here’s a breakdown:

• Prep Time (Active Time): Approximately 20-25 minutes. This includes:
  • Washing and trimming asparagus: 5-7 minutes
  • Chopping vegetables (onion, garlic, asparagus): 10-15 minutes
  • Making Parmesan Croutons (cubing bread, mixing seasonings): 5 minutes
• Cook Time (Simmering and Baking/Frying): Approximately 30-35 minutes. This includes:
  • Sautéing vegetables and asparagus: 10-15 minutes
  • Simmering soup: 15-20 minutes
  • Baking Parmesan Croutons: 10-15 minutes
• Total Time: Approximately 50-60 minutes.

Make-Ahead Tips:

• Soup Can Be Made Ahead: Cream of Asparagus Soup can be made 1-2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. The flavors often meld and deepen overnight.
• Parmesan Croutons Best Fresh: Parmesan Croutons are best when freshly made and crispy. However, you can prepare them a few hours in advance and store them in an airtight container at room temperature to maintain some crispness. They can be quickly re-crisped in a low oven for a few minutes if needed.
• Prep Vegetables Ahead: You can chop the onion, garlic, and asparagus a day ahead and store them in airtight containers in the refrigerator to save time on the day of cooking.

How to Serve Cream of Asparagus Soup

Cream of Asparagus Soup is elegant and versatile, perfect for various occasions. Here are some serving suggestions to elevate your soup experience:

Topping Ideas:

• Parmesan Croutons: Essential for texture and flavor contrast.
• Fresh Herbs:
  • Chopped fresh chives
  • Chopped fresh parsley
  • Fresh dill sprigs
• Dairy/Cream:
  • Swirl of heavy cream or crème fraîche
  • Dollop of sour cream or Greek yogurt (regular or vegan)
• Cheese:
  • Grated Parmesan cheese
  • Shredded Gruyère or Fontina cheese
• Spice:
  • Pinch of red pepper flakes
  • Drizzle of chili oil
• Other:
  • Asparagus tips (reserved and cooked separately)
  • Lemon zest
  • Drizzle of truffle oil (for special occasions)

Side Dish Suggestions:

• Bread:
  • Crusty bread (sourdough, baguette, ciabatta) for dipping.
  • Garlic bread or cheesy breadsticks.
  • Biscuits or scones.
• Salads:
  • Simple green salad with vinaigrette.
  • Caprese salad.
  • Arugula salad with lemon and Parmesan.
• Sandwiches:
  • Grilled cheese sandwich (classic pairing).
  • Ham and Swiss sandwich.
  • Turkey and avocado sandwich.
• Quiche or Tart:
  • Asparagus quiche or tart (for a cohesive meal).
  • Spinach and feta quiche.

Serving Occasions:

• Lunch: A light yet satisfying lunch, especially paired with a salad or sandwich.
• Dinner Appetizer: Elegant starter for a dinner party or special occasion.
• Light Dinner: A comforting and nourishing light dinner, especially during spring or cooler months.
• Brunch: A sophisticated addition to a brunch menu.
• Special Occasions: Perfect for Easter, Mother’s Day, or spring celebrations.

Additional Tips for Soup Success

Here are five additional tips to ensure your Cream of Asparagus Soup is a culinary triumph:

1. Don’t Overcook the Asparagus: Overcooked asparagus loses its vibrant green color and delicate flavor, and can become mushy. Simmer the soup just until the asparagus is tender, but still retains some of its fresh flavor. Reserving the tips and adding them later helps prevent overcooking them.
2. Taste and Season Throughout: Seasoning is key to a flavorful soup. Season with salt and pepper in layers throughout the cooking process – when sautéing the vegetables, when adding the broth, and finally, adjust seasoning at the end. Taste and adjust as needed to achieve a balanced and flavorful soup. Don’t be shy with salt, but add it gradually.
3. Control the Creaminess: Adjust the amount and type of dairy (or dairy-free alternative) to control the creaminess and richness of the soup. Use less cream or opt for milk or half-and-half for a lighter soup. For a richer, more decadent soup, use heavy cream or add a touch of cream cheese.
4. Blend Thoroughly for Smooth Texture: For a truly creamy and velvety texture, blend the soup thoroughly until completely smooth. If using a regular blender, blend in batches and be careful with hot liquids. Consider straining the soup through a fine-mesh sieve for an extra smooth finish, especially if you prefer a very refined texture.
5. Fresh Ingredients Make a Difference: Using fresh, high-quality ingredients, especially fresh asparagus, will significantly enhance the flavor of your soup. Seasonal asparagus at its peak will have the best taste and texture. Good quality broth and Parmesan cheese also contribute to the overall flavor profile.

Frequently Asked Questions (FAQ) About Cream of Asparagus Soup

Here are some frequently asked questions about making Cream of Asparagus Soup:

Q1: Can I make Cream of Asparagus Soup vegan or dairy-free?

A: Yes, absolutely! To make Cream of Asparagus Soup vegan or dairy-free:

• Use olive oil instead of butter for sautéing.
• Ensure you use vegetable broth.
• For creaminess, substitute heavy cream or milk with plant-based cream alternatives like coconut cream (thick part only), cashew cream, oat cream, or unsweetened soy milk. Coconut cream and cashew cream will provide the richest texture.
• Omit Parmesan Croutons or make vegan croutons using nutritional yeast for a cheesy flavor.

Q2: Can I use frozen asparagus for this soup?

A: While fresh asparagus is recommended for the best flavor and texture, you can use frozen asparagus if fresh is not available. Thaw the frozen asparagus slightly before using. Frozen asparagus may be slightly softer in texture than fresh, but it will still work well in the soup. Add frozen asparagus to the pot when you would add fresh asparagus stalks, and simmer until tender.

Q3: Can I make Cream of Asparagus Soup ahead of time?

A: Yes, Cream of Asparagus Soup is a great make-ahead dish. It can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave until heated through. The flavors often deepen and meld even more after being refrigerated overnight.

Q4: How do I thicken Cream of Asparagus Soup if it’s too thin?

A: If your Cream of Asparagus Soup is thinner than you prefer, here are a few ways to thicken it:

• Simmer Longer Uncovered: Simmer the soup uncovered for 10-15 minutes or longer, allowing some of the liquid to evaporate and the soup to reduce and thicken naturally.
• Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering soup and cook for a few minutes until the soup thickens.
• Add More Cream Cheese (or Dairy Alternative): Stir in a tablespoon or two of softened cream cheese (or vegan cream cheese alternative) and let it melt into the soup to thicken it.
• Potato or Bread Thickener: Boil a small potato cube separately until very soft and blend it into a puree, or soak a slice of crustless white bread in some soup broth until softened, then blend into a paste. Stir either of these into the soup to thicken it naturally.

Q5: What are some variations I can make to Cream of Asparagus Soup?

A: There are many delicious variations you can try:

• Add Cheese to Soup: Stir in shredded cheddar, Gruyère, or Fontina cheese at the end for a cheesier soup.
• Smoked Salmon or Bacon: Add cooked and crumbled smoked salmon or crispy bacon for a smoky, savory twist.
• Crab or Shrimp: Stir in cooked crabmeat or shrimp for a seafood version.
• Spicy Asparagus Soup: Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat.
• Roasted Asparagus Soup: Roast the asparagus before making the soup for a deeper, slightly caramelized flavor.
• Mushroom Asparagus Soup: Sauté sliced mushrooms along with the onions and garlic for a richer, earthier flavor.

Enjoy making and savoring your own homemade Cream of Asparagus Soup with Parmesan Croutons – a truly delightful and comforting culinary experience!

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