Asparagus Cheese Soup Recipe

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Asparagus Cheese Soup Recipe
Asparagus Cheese Soup Recipe photo by Taste of Home
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Asparagus Cheese Soup Recipe

Read Reviews
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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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 cup: 343 calories, 24g fat (16g saturated fat), 85mg cholesterol, 994mg sodium, 16g carbohydrate (10g sugars, 2g fiber), 17g protein.

  • 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
  1. 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).
Originally published as Asparagus Cheese Soup in Taste of Home April/May 1998, p56

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Reviews forAsparagus Cheese Soup

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MY REVIEW
Kris in Michigan User ID: 237542 81240
Reviewed Mar. 27, 2012

"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)"

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