Cream of Asparagus Soup

Cream of Asparagus Soup made with fresh green asparagus, milk and vegetable broth is a delicious 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?).

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.

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.

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

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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

  

1x2x3x

• 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

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*Originally posted October 2012/Updated March 2018