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Winning Cream of Asparagus Soup Recipe

Winning Cream of Asparagus Soup Recipe

I developed this recipe myself by substituting asparagus for broccoli in cream of broccoli soup. It's a big favorite at our house! —Westelle Griswa, Monroe, Connecticut
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 4 cups fresh asparagus, trimmed and cut in 1/2-inch pieces
  • 2 cups water, divided
  • 1/4 cup finely chopped green onions or 1 teaspoon onion powder
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 cups milk
  • 1 tablespoon chicken bouillon granules


  • 1. Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid.
  • 2. In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through. Yield: 6 servings.

Nutritional Facts

1 cup: 232 calories, 15g fat (9g saturated fat), 48mg cholesterol, 795mg sodium, 17g carbohydrate (10g sugars, 2g fiber), 8g protein

Reviews for Winning Cream of Asparagus Soup

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Reviewed Oct. 26, 2015

"Made it today. It was delicious. Thank you so much. Will definitely make again for those cold winter days coming soon."

Reviewed Jul. 8, 2015

"I made this for my husband and he loved it. The only think I did differently was to thicken it a little more with cornstarch so he could put it on toast. That is his favorite way to eat asparagus. I will definitely make this again for him."

Reviewed Feb. 13, 2015

"On the bland side, I was looking for something rich, I think I would do four cups chicken broth and two cups of cream instead, I'll continue my search."

Reviewed Jun. 23, 2014

"AWESOME!!! Reminds me of the asparagus soup we got in Iceland."

Reviewed Oct. 20, 2013

"This recipe was simple and delicious! I skipped the first step and just let the asparagus simmer a little longer and used vegetable bouillon instead, the end result was very tasty. I'll definitely be making this again."

Reviewed Oct. 12, 2013

"I actually blended this to hide the chunks of asparagus from my kids who at times can be picky eaters. I also did not have green onions so, I substituted with part of a yellow onion.. It

worked like a charm and they loved it!!! Very delicious!!!"

Reviewed Sep. 25, 2013

"This was a really great recipe. Due to health in my family, I had to cut out the salt and I used Mrs. Dash Herb & Garlic seasoning...quite a bit actually, 2 T but it was still great. I forgot...I did put half of mine in the food processor to "thicken" it a little because I used skim milk...not my favorite but the way life is"

Reviewed Apr. 23, 2013

"Excellent! I followed the recipe without changes. We loved the pieces of asparagus in the soup! This is a keeper!"

Reviewed Apr. 17, 2013

"This recipe has the best bechamel sauce; I have been searching for years. From this I can make any cream sauce that I can include in most recipes.

This is an outstanding soup."

Reviewed Apr. 17, 2013

"Delicious! My husband and young kids all loved it. I didn't have green onions so subbed diced leeks instead. Very tasty! You don't have to get two pans dirty, though. I just skipped the first step, and let the asparagus cook slightly for a couple minutes after adding it at the end. Perfect!"

Reviewed Apr. 6, 2013

"I just finished making this soup. It is the best asparagus soup I have ever had. It is perfection in a bowl. I like many others used up some 1/2 and 1/2 I had and the rest milk to make 4 cups, otherwise followed exactly."

Reviewed Mar. 29, 2013

"This was delicious and easy to make. I used 2-1/2 cups of 1/2 & 1/2. I gave the recipe to my friend. I would make it again."

Reviewed Mar. 5, 2013

"have made it again and again!!!!!!"

Reviewed Apr. 17, 2012

"<p>This soup is wonderful. I made it just the way it's written, but I used only 1 1/2 cups of milk, and 2 1/2 cups half and half that I needed to use up. It's easy to make and worth the effort.</p>"

Reviewed Feb. 26, 2012

"Very, very good. I added fresh spinach and that was also very good!"

Reviewed Nov. 2, 2010

"I also used 1 small cooking onion instead of green onion for a bolder taste."

Reviewed Nov. 2, 2010

"Cooked my asparagus in 2 cups of water and used both cups of liquid (substituting the 1 cup of hot water) for a more full-bodied soup. Also pureed into a smooth soup as a last step. Delicious!"

Reviewed Apr. 4, 2010

"A perfect Spring celebration soup ,everyone loved it , I will remake it over and over again."

Reviewed Jun. 26, 2009

"This is amazing...especially if you use white asparagus"

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