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Asparagus Cheese Soup for Two

 Asparagus Cheese Soup for Two
Although I came from a large family, I had to adjust to cooking for two during the years I had a roommate. This soup is a springtime favorite.
2 ServingsPrep/Total Time: 25 min.


  • 2 cups water, divided
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon white pepper
  • 3/4 pound fresh asparagus spears, trimmed
  • 4 slices process American cheese, cut up
  • 1 bacon strip, cooked and crumbled


  • In a small skillet, combine 1 cup water, bouillon, seasoned salt,
  • lemon-pepper and white pepper. Add asparagus. Bring to a boil.
  • Reduce heat; cover and simmer for 8-10 minutes or until asparagus is
  • tender. Remove asparagus; cool slightly.
  • Cut off several asparagus tips and set aside. Cut remaining asparagus
  • into larger pieces. Place asparagus pieces and cooking liquid in a
  • blender or food processor; cover and process until smooth. In a
  • saucepan, combine asparagus mixture and remaining water; heat
  • through. Reduce heat; stir in cheese just until melted. Garnish with
  • bacon bits and reserved asparagus tips. Yield: 2 servings.
Nutritional Facts: 1 serving (1 cup) equals 169 calories, 11 g fat (7 g saturated fat), 30 mg cholesterol, 1,234 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.