Basic Cream of Asparagus Soup Recipe

Asparagus Soup
Ray Kachatorian / Getty Images
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: 4 to 6 Servings
Ratings (20)

This simple cream of asparagus soup is an excellent way to use fresh asparagus. The soup is made with a basic white sauce, milk, and asparagus. For a richer sauce, use part half-and-half or light cream in the dish. The asparagus cooking liquid adds extra flavor to the dish. 

Top each serving of the soup with small cooked asparagus tips or top it with finely diced ham or crumbled bacon.

What You'll Need

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ​salt
  • 1/8 teaspoon black pepper
  • 2 cups milk
  • 3/4 to 1 pound fresh asparagus
  • salt to taste
  • black pepper to taste

How to Make It

  1. Make the white sauce: Melt butter in a saucepan over low heat.
  2. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  3. Cook, stirring constantly, for 1 to 2 minutes.
  4. Gradually add milk; cook, stirring constantly until mixture thickens and begins to bubble. Set aside.
  5. Wash asparagus, trim woody ends, and cut the spears into 1/2-inch pieces.
  6. Cook the asparagus in a small amount of boiling water until tender, for about 5 minutes.
  1. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips for garnish, if desired.
  2. Mash or blend remaining asparagus; set aside.
  3. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus.
  4. Heat thoroughly; season to taste with salt and pepper.
  5. Top with the reserved asparagus tips and serve.

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Nutritional Guidelines (per serving)
Calories 165
Total Fat 9 g
Saturated Fat 4 g
Unsaturated Fat 3 g
Cholesterol 18 mg
Sodium 322 mg
Carbohydrates 17 g
Dietary Fiber 3 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)