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

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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.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 4 cups cut fresh asparagus (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

Nutritional Facts

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


  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.
Originally published as Cream of Asparagus Soup in Country April/May 1990, p47

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Ebryson User ID: 8587976 235659
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."

_nlfPA User ID: 1879224 229194
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."

THarriSon78 User ID: 2530218 220435
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."

skraps User ID: 3524746 15082
Reviewed Jun. 23, 2014

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

GingaNinja617 User ID: 7452442 37745
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."

Scourbys User ID: 7440743 38322
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!!!"

Cook_aholic User ID: 797539 11586
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"

SaraM15 User ID: 1311575 39459
Reviewed Apr. 23, 2013

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

bengeemary User ID: 7231297 201588
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."

Laves_girl User ID: 4603340 13673
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!"

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