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Asparagus Cheese Soup for Two

Total Time

Prep/Total Time: 25 min.


2 servings

Although I came from a large family, I had to adjust to cooking for two during the years I had a roommate. This soup is a springtime favorite.


  • 2 cups water, divided
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon white pepper
  • 3/4 pound fresh asparagus spears, trimmed
  • 4 slices process American cheese, cut up
  • 1 bacon strip, cooked and crumbled


  1. In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
  2. Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.

Nutrition Facts

1 cup: 169 calories, 11g fat (7g saturated fat), 30mg cholesterol, 1234mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 10g protein.

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