This tahini-asparagus parmesan soup recipe is rich and creamy asparagus soup on the table in 30 minutes with cheesy parmesan and a hint of lemon.
Have This!
- 2 pounds asparagus spears, chopped into 1-inch pieces
- 2 tablespoons butter
- ½ white or yellow onion, diced
- 2 tsp. tahini
- 1 tablespoon minced garlic
- juice of a ½ medium lemon
- 4 cups chicken or vegetable broth
- 1 cup milk – I used fat-free half & half
- 1 cup shredded parmesan cheese
- 2 teaspoons salt
- ½ teaspoon black pepper
Do This!
- In a large stockpot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender.
- Add asparagus, lemon juice, tahini, and chicken/vegetable broth.
- Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
- Transfer to a blender and puree until smooth. Transfer back to stock pot.
- Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated.
- Serve with additional parmesan cheese as desired.