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Chunky Asparagus Soup Recipe

This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:10 servings


  • 2 pounds fresh asparagus, trimmed and chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1/2 to 1 teaspoon curry powder
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1 tablespoon diced pimientos
  • 4 cups vegetable broth or chicken broth
  • 1 can (12 ounces) evaporated milk
  • 1/2 pound process cheese (Velveeta), cubed


  • 1. In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts

1 serving (1 cup) equals 163 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 779 mg sodium, 9 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Chunky Asparagus Soup

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Reviewed Jul. 10, 2014

"I've been making this recipe for a number of years and it's definitely a favorite! I omit the the pimento and add cooked carrots and bacon instead."

Reviewed Mar. 25, 2013

"I've made various asparagus soups, but this one is special by the curry powder - perfect! I will also use freshly-sauteed mushrooms, not canned, and will add some frozen hash browns as I do to most soups for a bit more chowder consistency. Asparagus soup tastes like spring!"

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