Cheesy Cream of Asparagus Soup Recipe

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

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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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.
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

3/4 cup: 261 calories, 19g fat (12g saturated fat), 59mg cholesterol, 852mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 12g protein.

  • 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
  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

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Hannah0418 User ID: 1795891 152607
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
marg_n_den User ID: 1297570 150466
Reviewed Mar. 9, 2014

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

MY REVIEW
FlaSunshineGirl User ID: 7692930 135259
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
3BeagleMom User ID: 6438241 135168
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
mudderhen User ID: 4947851 61818
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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