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Chunky Asparagus Soup

This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8-10 servings (2-1/2 quarts)


  • 2 pounds fresh asparagus, trimmed and chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1/2 to 1 teaspoon curry powder
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1 tablespoon diced pimientos
  • 4 cups vegetable broth or chicken broth
  • 1 can (12 ounces) evaporated milk
  • 1/2 pound process cheese (Velveeta), cubed


  • In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted.
Nutrition Facts
1 cup: 163 calories, 11g fat (7g saturated fat), 31mg cholesterol, 779mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 9g protein.

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Average Rating:
  • sgronholz
    Jul 10, 2014

    I've been making this recipe for a number of years and it's definitely a favorite! I omit the the pimento and add cooked carrots and bacon instead.

  • SimpleFoods
    Mar 25, 2013

    I've made various asparagus soups, but this one is special by the curry powder - perfect! I will also use freshly-sauteed mushrooms, not canned, and will add some frozen hash browns as I do to most soups for a bit more chowder consistency. Asparagus soup tastes like spring!