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Asparagus Cheese Soup Recipe

Asparagus Cheese Soup Recipe photo by Taste of Home

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Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.—Elizabeth Montgomery, Allston, MA

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Asparagus Cheese Soup Recipe

Prep/Total Time: 20 min.

Yield: 6-8 Servings

20 20

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
6 cups milk
4 cups cut fresh asparagus (1-inch pieces), cooked and drained or 2 packages (10 ounces each) frozen cut asparagus, thawed
3 cups (12 ounces) shredded cheddar cheese
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
1/8 teaspoon ground nutmeg
Croutons and additional shredded cheddar cheese, optional

Directions

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 343 calories, 24 g fat (16 g saturated fat), 85 mg cholesterol, 994 mg sodium, 16 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Asparagus Cheese Soup in Taste of Home April/May 1998, p56

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Asparagus Cheese Soup

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(1-1) of 1 reviews

Reviewed on Mar. 27, 2012 by Kris in Michigan

While this is a good base start for this soup, I would change a couple things.

First, the recipe calls for too much thyme. While I like thyme and use it in most of my broth-based soups, the quantity in this cream soup is overwhelming.

Second, I added some chicken stock base for extra flavor and thus reduced the salt too. This gave it more depth than a simple cream sauce can provide.

Overall, it is a good base to use to add your own touches and adjust to your own taste.

(Also, I easily made this gluten free by simply substituting the AP flour with GF AP flour)