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Cheesy Asparagus Soup


  • 3 pounds fresh asparagus, trimmed
  • 1 small onion, chopped
  • 2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted
  • 2 soup cans whole milk
  • 1 jar (4-1/2 ounces) sliced mushroom, drained
  • 3 cups shredded cheddar cheese


  • 1. In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot.

Nutrition Facts


Average Rating:
  • murphykenw
    Dec 31, 1969

    I use half & half instead of milk. Add one 8 oz container Philadelphia brand WHIPPED cream cheese with chive... makes for smooth texture, added flavor. Season with dried rosemary. DELICIOUS... thank you!

  • williamsegraves
    Aug 22, 2012

    This was fantastic! I used heavy cream instead of milk, because that's how I roll (literally). :D

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