This velvety asparagus soup recipe is full of fresh flavor.
Cream of Asparagus Soup Ingredients
These are the ingredients you’ll need to make this homemade cream of asparagus soup recipe:
- Asparagus: This recipe starts with a pound of trimmed asparagus cut into 1-inch pieces.
- Broth: Use store-bought or homemade chicken broth.
- Onion: A chopped onion lends a welcome depth of flavor.
- Butter and flour: Make a thick roux with butter and all-purpose flour.
- Seasonings: The cream of asparagus soup is simply seasoned with salt and pepper.
- Milk: You’ll need a cup of milk for this rich soup.
- Sour cream: Sour cream thickens up the creamy soup even more and adds a subtly tangy flavor.
- Lemon juice: Fresh lemon juice adds welcome brightness.
How to Make Cream of Asparagus Soup
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make cream of asparagus soup:
- Cook the asparagus with broth and the onion until the asparagus is tender.
- Transfer the mixture to a blender and puree until smooth.
- Make the roux, stir in the remaining chicken broth, and bring to a boil.
- Stir in the asparagus mixture and milk.
- Place the sour cream in a bowl, stir in a ladleful of hot soup, then pour into the soup.
- Stir in the lemon juice.
- Warm soup through to serving temperature (without boiling).
How to Store Cream of Asparagus Soup
Store your leftover cream of asparagus soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.
Allrecipes Community Tips and Praise
“Perfect for a rainy fall day,” according to debrazmiller.
“I just made this soup,” says Margie Dacey. “I followed the instructions, and made no substitutions or additions. It was easy to make and delicious!!!”
Editorial contributions by Corey Williams
Ingredients
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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1 (14.5 ounce) can chicken broth, divided
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½ cup chopped onion
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 teaspoon salt, or to taste
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1 pinch ground black pepper
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1 cup milk
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½ cup sour cream
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1 teaspoon fresh lemon juice
Directions
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Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
Dotdash Meredith Food Studios
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In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
Dotdash Meredith Food Studios
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Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
197 | Calories |
13g | Fat |
15g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 197 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 7g | 37% |
Cholesterol 39mg | 13% |
Sodium 1047mg | 46% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 7g | 14% |
Vitamin C 11mg | 12% |
Calcium 142mg | 11% |
Iron 1mg | 8% |
Potassium 450mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.