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Quick Creamy Asparagus Soup

 Quick Creamy Asparagus Soup
After trying several different recipes for asparagus soup, I put together the best ingredients from each for my favorite version. This soup is great year-round and adds an elegant touch to special-occasion meals. -Pat Stevens, Granbury, Texas
6 ServingsPrep/Total Time: 30 min.


  • 2 medium leeks (white portion only), sliced
  • 12 green onions, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2-1/2 pounds fresh asparagus, cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large saucepan, saute leeks and onions in oil and butter until
  • tender. Add the asparagus and broth. Bring to a boil. Reduce heat;
  • simmer, uncovered, until vegetables are tender. Remove from the
  • heat. Set aside 1 cup of asparagus pieces.
  • In a blender, process the remaining asparagus mixture in batches
  • until smooth; return to the pan. Stir in the cream, salt and pepper.
  • Cook over low heat until heated through. Garnish with reserved
  • asparagus pieces. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 170 calories, 11 g fat (5 g saturated fat), 25 mg cholesterol, 877 mg sodium, 12 g carbohydrate, 3 g fiber, 6 g protein.