• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×
Home » Recipes » Soup Recipes

March 15, 2018 · 6 Comments

Cream of Asparagus Soup

Easter· Soup Recipes· Vegetarian Recipes

279 shares
  • Share
  • Tweet
  • Email
  • Threads
  • Bluesky
Jump to Recipe -
Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 
Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a delicious way to utilize leftovers.

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 

I'm not particularly fond of asparagus; however, my husband and oldest daughter love it. I recently made it for them as a vegetable side dish with one of our dinners, but there was still quite a bit left over so I decided to make this Cream of Asparagus Soup using what I had left.

Health Benefits of Asparagus

Did you know that asparagus contains folate which is a cancer fighting food? Folate is a B-vitamin that is naturally present in many foods like orange juice, spinach, romaine lettuce, dried beans, peas, peanuts and brussels sprouts.

Our bodies need folate to make DNA and other genetic material and is also needed for the body's cells to divide. So not only do these foods taste good, they're good for you  (but you already knew that, right?).

Cream of Asparagus Soup

How do you make Cream of Asparagus Soup?

This soup is super easy to make and can be ready in about 30 minutes from start to finish. First, you'll need to gather your ingredients: asparagus, butter, flour, vegetable broth, milk (or heavy cream) salt and pepper.

If your asparagus isn't cooked already, steam it over a double boiler for about 3-5 minutes or until the vegetable turns bright green; then chop it into small pieces.

Once you have all of your ingredients, melt the butter in a medium saucepan over medium-high heat; then add flour to form a roux. Next, add the asparagus, vegetable broth and milk.

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 

Bring the mixture to a boil; then reduce the heat and allow to simmer for 15-20 minutes. Remove the soup from the heat and use your immersion blender to blend all of the ingredients together until smooth. Season with salt and pepper to your liking and your soup is ready!

If you do not have an immersion blender, you can pour the mixture into a regular blender, place the lid on; then hold it down with a dish towel while slowly pulsing the soup.

You want to make sure you use a towel as when the soup is hot, it can cause the lid to pop off and you don't want to burn yourself, trust me, I speak from experience. 😉

Not only did they like this Cream of Asparagus Soup, they loved it. Of course, the soup would go even better with a crusty loaf of Italian bread or a side salad. ~Enjoy!

Visit the recipe index to search for more recipes by category.

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 

More Asparagus Recipes

  • Lemon Parmesan Oven Roasted Asparagus
  • Grilled Bacon Wrapped Asparagus
  • Ravioli with Asparagus in a Pink Cream Sauce
  • Garlic Roasted Asparagus
  • Fried Asparagus

Sign up for my weekly newsletter and receive a FREE eBook!

Cream of Asparagus Soup

Cream of Asparagus Soup

Carrie's Experimental Kitchen
Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a favorite way to utilize leftovers. 
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 cup cooked chopped asparagus
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • 1 cup milk (or heavy cream)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Melt the butter in a medium saucepan over medium-high heat; then add flour to form a roux. 
  • Next, add your asparagus, vegetable broth and milk. Bring the mixture to a boil; then reduce the heat and allow to simmer for 15-20 minutes. 
  • Remove the soup from the heat and use your immersion blender to blend all of the ingredients together until smooth. Season with salt and pepper to your liking. 

Notes

* If your asparagus isn't cooked already, steam it over a double boiler for about 3-5 minutes or until the vegetable turns bright green; then chop it into small pieces. 
**If you do not have an immersion blender, you can pour the mixture into a regular blender, place the lid on; then hold it down with a dish towel while slowly pulsing the soup. (You want to make sure you use a towel as when the soup is hot, it can cause the lid to pop off and you don't want to burn yourself, trust me, I speak from experience.)
Keyword asparagus
Tried this recipe?Let us know how it was!

 

 

Connect with me on Social Media

Facebook | X | Pinterest | Instagram

 

*Originally posted October 2012/Updated March 2018 

More Soup Recipes

  • italian matzo ball soup
    Italian Matzo Ball Soup
  • a bowl of chicken pastina soup
    Creamy Chicken Pastina Soup
  • Creamy Roasted Garlic & Mushroom Soup | CarriesExperimentalKitchen.com
    Creamy Roasted Garlic and Mushroom Soup
  • Italian sausage tortellini soup in a pot with a ladle
    Creamy Sausage Tortellini Soup
Previous Post: « Gremolata Roasted Potatoes
Next Post: Tex Mex Chicken and Rice »

Reader Interactions

Comments

  1. Jamie says

    October 26, 2012 at 3:56 am

    great recipe. found your flaunted food and followed it here!

    Reply
    • Carrie's Experimental Kitchen says

      October 26, 2012 at 2:33 pm

      Thank you for stopping by Jamie, I'm glad you found me 🙂

      Reply
  2. Shiloh Barkley says

    October 23, 2012 at 2:45 am

    I am in a soup frenzy! Last night was Mexican meatball and tonight was sage and butternut squash. My first evah 5k was in June this year and it was the susan g komen race!!

    Reply
    • Carrie's Experimental Kitchen says

      October 23, 2012 at 4:28 pm

      Yum, I just love soup and congratulations on your first race!

      Reply
  3. Angela says

    October 22, 2012 at 3:27 pm

    I love your blog! You should post some of your stuff on FlauntMyFood.com

    A friend told me about it and that's where I go to check out cool foods. I guess food bloggers post there, its pretty sweet. Anywho, love your site!

    Reply
    • Carrie's Experimental Kitchen says

      October 23, 2012 at 4:28 pm

      Thank you Angela, I'll go take a peek! 🙂

      Reply

Leave a ReplyCancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2025 · Carrie's Experimental Kitchen