Creamy and delicious, this Instant Pot Asparagus Soup is a wholesome and healthy soup the whole family will love. It's a delicious option for a light lunch or dinner!
Add this tasty soup to your springtime menu, Easter Dinner or Mother's Day brunch.
Springtime is finally here! The robins are everywhere, our token cardinal is chirping in the lilac bush, and people are emerging from hibernation.
Okay and let's be honest...the true sign that spring has come is the traffic rolling by our living room window. That's a totally different, vibrant color of John Deere Green. 😉
One of my favorite spring vegetables is asparagus and soon I expect to see mine poking through the soil.
This time of year, I love making asparagus parmesan in the Instant Pot and also making roasted asparagus and green bean salad.
And of course, nothing can beat a cozy bowl of soup. I'm the kind of person who loves soup year round!
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Ingredients
I love this soup because even though it's a version of creamy asparagus soup, we're using the help of sweet potato to thicken it instead of super rich ingredients.
Don't worry, there's still a dash of the heavy cream we've come to know and love, this just makes it a little bit healthier.
- fresh asparagus
- sweet potato
- vegetable broth - pick up some at the grocery store, of if you have Instant Pot vegetable broth or homemade chicken bone broth it's the perfect use for them!
- basil pesto - you can make your own but to be honest, I usually buy mine at the grocery stores.
- heavy cream
See recipe card for quantities.
Substitutions
One of the reasons I love cooking at home is that we can make all sorts of variations. Here are a few ideas for you!
- Add potatoes or carrots - these will both help thicken the soup instead of, or in addition to, the sweet potato.
- If you don't have heavy cream, you can use an equal amount of cream cheese or a mixture of Greek yogurt and milk.
Variations
Here are a few ways you can mix up this recipe!
- toppings - add toppings such as croutons or fresh herbs to add extra flavor and texture to the soup.
- dairy - you can omit the heavy cream and still enjoy this creamy soup.
Instructions
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
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Press into patties on the tray
Place into oven at 350 fahrenheit
Hint: An immersion blender is a useful tool I use in my kitchen often!
If you don't have one, you can transfer the soup to a blender in several batches to puree it.
If you use a blender, don't fill it completely to the blender to process the soup. The heat expands the soup, and the last thing we want is hot soup flying everywhere in the kitchen.
Equipment
I use my 6 quart Instant Pot to make this recipe. If you don't have that particular kitchen appliance, this can easily be made in a similar fashion in a dutch oven on the stovetop.
Storage
To store leftover soup, first let it cool to room temperature. We don't want to heat up other contents in the fridge!
Transfer soup to an airtight container. Airtight containers such as jars work wonders. If you use a canning funnel, the soup easily flows into its final destination. Top with a tight fitting lid.
Reheating soup
Because we have a little cream in this recipe, don't bring it to a boil when reheating. Instead, warm it over low heat, stirring occasionally until heated through.
Here's more about how to freeze soup in mason jars.
Top tip
When selecting asparagus at the grocery store or farmers market, look for bright and vibrant green colors. The tips of asparagus should be tightly closed and compact, with no signs of wilting or browning.
FAQ
Oooh, I love this question! When soups, stews and chilis cook in an Instant Pot, the flavors come together completely in a short amount of time. Also, because of the minimal cook time the vegetables tend to retain their nutrients better.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Instant Pot asparagus soup:
Creamy Instant Pot Asparagus Soup
Ingredients
- 3 cups asparagus trimmed and chopped
- 1 onion chopped
- 2 cloves garlic, chopped
- 1 Tablespoon olive oil
- 1 sweet potato, peeled and diced
- 6 cups vegetable broth
- 2 teaspoons basil pesto
- ½ cup heavy cream
- Salt and black pepper
Instructions
- Select the Saute setting on the instant pot. Add the olive oil, garlic and chopped onion. Stir until they start to soften, taking care not to burn the garlic.
- Add asparagus, diced sweet potatoes, pesto, and veggie stock. Close the Instant Pot lid and place the valve in the sealing position. Select manual and cook on high pressure for 5 minutes. (it will take about 20 minutes for the pressure to rise and start cooking.
- Do a quick release of the pressure immediately. Open the lid carefully.
- Add the heavy cream, and using an immersion blender or a partially full blender, puree the soup.
Season to taste and serve.
Notes
toppings - add toppings such as croutons or fresh herbs to add extra flavor and texture to the soup.
To store leftover soup, first let it cool to room temperature.
Transfer soup to an airtight container. Airtight containers such as jars work wonders.
Reheating soup
Because we have a little cream in this recipe, don't bring it to a boil when reheating. Instead, warm it over low heat, stirring occasionally until heated through.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 234Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 1197mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 6g
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