Save on Pinterest

Winning Cream of Asparagus Soup

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

Ingredients

  • 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 whole milk
  • 1 tablespoon chicken bouillon granules

Directions

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Michele
    Sep 7, 2019

    Thank you for sharing this recipe. I rated it five stars because after I adjusted it, the whole pot disappeared within a couple of hours, not days. Mine was a bit golden in color because I used carrot, onion, and celery as the base, and used a combination of chicken (or not-chicken, vegan) bouillon cubes for the stock. I also used a whole cut up potato for creamy texture. I added Mrs. Dash, and used two garlic cloves, and added paprika and two Bay leaves to increase the depth of flavor. Garlic croutons seemed to be a great accompaniment for the finished soup. We literally inhaled it, lol. I would trade the green color for depth of flavor any day. Thanks again.

  • Cinda
    Dec 24, 2018

    The only change I made was I blended some of the completed soup, so the cream base had small chunks of asparagus mixed in. Soup was delicious and easy.

  • DrDoom77
    Mar 31, 2018

    We liked it ok, but felt it was a little bland. Some of the suggestions below (like topping with cheese) might help with the depth of flavor, so we'd try that if we made it again. We really liked how tender the asparagus turned out, but overall think this recipe seems more like a base for a larger soup with potatoes, mushrooms, carrots, and corn.

  • LaFawnduh
    Mar 21, 2018

    This soup is the best asparagus soup I've ever had! Just the right amount of everything. I made it once and now my family begs me to make it again. Even my daughter's friends ask me to make it!!! I just love it!

  • Navyarmymom
    Mar 15, 2017

    I sure understand why this is called Winning soup, because I am addicted! I first made a small batch of this when I was sick with pneumonia and really didn't want the porkchops I made for my husband and son, and OMG I fell in love. So I made it again the next day. That time I added parm on top, the next I added a cup of cooked rice. All awesome. If I could give it 10 stars I would! My whole family loves it too.

  • Ebryson
    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
    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
    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
    Jun 23, 2014

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

  • GingaNinja617
    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.