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Cheesy Cream of Asparagus Soup Recipe
Cheesy Cream of Asparagus Soup Recipe photo by Taste of Home

Cheesy Cream of Asparagus Soup Recipe

Publisher Photo
Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 2 packages (12 ounces each) frozen cut asparagus
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 4 cups milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 4 to 5 drops hot pepper sauce
  • 1-1/2 teaspoons salt
  • 3/4 to 1 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 261 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 852 mg sodium, 12 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  1. Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
  2. Pour half of the milk mixture into a blender; add half of the asparagus. Cover and process until blended. Strain and discard pulp; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). Yield: 6 servings.
Originally published as Cream of Asparagus Soup in Country Woman Christmas Annual 2006, p45

Nutritional Facts

1 serving (3/4 cup) equals 261 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 852 mg sodium, 12 g carbohydrate, 1 g fiber, 12 g protein.

Reviews for Cheesy Cream of Asparagus Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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MY REVIEW
Reviewed Apr. 27, 2014

BEST asparagus soup I've ever had. I used fresh asparagus which I boiled, cooled, blended with a little milk., then added to hot soup. I didn't have milk on hand so I used about a cup of evaporated milk and 3.5 cups homemade chicken broth. DELICIOUS!

MY REVIEW
Reviewed Mar. 9, 2014

Loved it. I didn't have any hot sauce so I added pepper cheese mixed with cheddar

MY REVIEW
Reviewed Feb. 26, 2014

I think I will stay with cheddar cheese and instead of using frozen asparagus, I sauted fresh asparagus, celery and onion ahead of time.

MY REVIEW
Reviewed Apr. 19, 2012

This soup was very good. It had a smooth consistancy until I put in the cheese. Then it looked a bit curdled. Next time I make this, I will include some onion and use Velveeta cheese.

MY REVIEW
Reviewed Mar. 21, 2011

This was an absolutely excellent recipe. I changed a few ingredients and would not recommend straining the pulp. I did not add the hot pepper sauce, but otherwise, it was AMAZING!!!

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