Tahini-Asparagus Parmesan Soup Recipe

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.