Instant Pot Asparagus Soup
Instant Pot Asparagus Soup is light, fresh, and incredibly easy to make. With just a handful of simple ingredients, it transforms tender asparagus, broth, and a hint of lemon into a smooth, flavorful soup in under 30 minutes.
Servings: 4 servings
Equipment
Ingredients
- 3 tablespoons olive oil
- 2 pounds fresh asparagus spears
- 1 yellow onion chopped
- 3 garlic cloves chopped
- 1 teaspoon fresh thyme thick stems removed
- 4 cups chicken broth
- 1 small lemon zest + juice
- salt and pepper to taste
Instructions
- Prepare the 2 pounds fresh asparagus spears by trimming and discarding the woody ends. Then roughly chop the remaining stalks. Using the sauté setting on the Instant Pot, heat the 3 tablespoons olive oil. When the oil is hot, cook the asparagus and chopped 1 yellow onion for about 5 minutes until fragrant and golden brown while stirring occasionally. Add the chopped 3 garlic cloves, stir, and sauté for an additional minute.
- Add the 1 teaspoon fresh thyme, 4 cups chicken broth as well as the juice and zest from 1 small lemon. Cover, lock, and set to high pressure for 5 minutes. Quick release pressure to remove lid.
- Blend until smooth using a blender or an immersion blender. Season with salt and pepper to taste. Enjoy!
Notes
No heavy cream needed – The soup is naturally creamy, but you can add a splash if desired.
Garnish with sprinkle of parmesan, crumbled bacon, or fresh herbs for a great finishing touch.
How to Store & Reheat
- Refrigerate in an airtight container for up to 3 days.
- Freeze for later – Store in freezer-safe containers for up to 3 months.
- Reheat gently on the stove over low heat, stirring occasionally.
Nutrition
Calories: 173kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 867mg | Potassium: 733mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1738IU | Vitamin C: 47mg | Calcium: 86mg | Iron: 6mg