Veggie soup is the perfect side dish or starter for so many meals. And, this cream of asparagus soup delivers big flavor without much effort. The subtle flavors of garlic and dill make the asparagus come to life and the creamy texture makes a wonderful backdrop for the other ingredients.

After being pan-fried in butter, you cook the asparagus in vegetable stock until it’s deliciously tender. Along with the spices this creates a really simple soup that’s also packed with flavor.

Then to get the best texture you’ll need to run this through a blender. I used a glass blender for this recipe as I knew it could handle the hot soup.

If you don’t have a glass blender then metal a stick blender is your best bet, but it might take just a little bit longer to get a smooth texture.

Mixing in a bit of heavy cream helps to get the perfect texture and also adds a rich flavor to the soup. For serving you can add a splash more to each bowl, along with some fresh dill sprigs and some croutons. If you’re wanting to go completely gluten-free for this recipe then skip the croutons or use a gluten-free variety.

I also fished out some asparagus pieces before blending to add to the bowls for garnish, but this step is just for looks.

This delicious soup comes together quickly and adds the best flavor to your meals. I love that with just a few ingredients you can have a special side dish that doesn’t take all evening to make.