Save on Pinterest

Quick Asparagus Soup

"My kids wouldn't eat asparagus when they were young," writes Lois McAtee. "But after trying this smooth creamy soup, they all wanted seconds." To hurry along preparation, the Oceanside, California reader relies on frozen asparagus.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings


  • 1 package (10 ounces) frozen asparagus cuts
  • 1 large onion, chopped
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon white pepper
  • 1-1/2 cups milk
  • 1/2 cup heavy whipping cream
  • Seasoned salad croutons


  • In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk.
  • In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons.
Nutrition Facts
1 cup: 128 calories, 10g fat (6g saturated fat), 36mg cholesterol, 574mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 4g protein.

Recommended Video


Click stars to rate
Average Rating:
  • bereitbach
    Dec 20, 2012

    This soup wasn't bad, but the chicken broth was the dominant taste which is not what I expected from an asparagus soup. I would definitely leave out the salt as well. Although we didn't mind it, I probably won't make this again.

  • Sugarbearchef
    Jul 8, 2011

    it wos gode

  • daisey5
    Feb 28, 2011

    This was a very good soup. the only cganges I made were to use 2% milk and fat free half and half.