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Creamed Asparagus Soup

 Creamed Asparagus Soup
It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. —Veva Hepler, Walla Walla, Washington
8 ServingsPrep/Total Time: 30 min.


  • 1/2 cup chopped onion
  • 1 tablespoon vegetable oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon dried tarragon
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups half-and-half cream
  • 1-1/2 teaspoons lemon juice
  • Shredded Swiss cheese


  • In a large saucepan, saute onion in oil until tender. Add the broth,
  • asparagus and tarragon. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 8-10 minutes or until asparagus is tender. Cool for
  • 10 minutes.
  • In a blender or food processor, puree the asparagus mixture, a third
  • at a time; set aside.
  • In a Dutch oven or soup kettle, melt butter; stir in flour, salt and
  • pepper until smooth. Cook and stir for 2 minutes or until golden.
  • Gradually add cream. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Reduce heat; stir in the pureed asparagus and lemon

2 of 2

Creamed Asparagus Soup (continued)

Directions (continued)

  • juice and heat through. Sprinkle with cheese if desired. Yield: 8
  • servings (about 2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 224 calories, 17 g fat (10 g saturated fat), 60 mg cholesterol, 462 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.