Basic Cream of Asparagus Soup Recipe

Asparagus Soup
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Ratings (21)
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
165 Calories
9g Fat
17g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 165
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 22%
Cholesterol 18mg 6%
Sodium 322mg 14%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 9%
Protein 5g
Calcium 141mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.

  7. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips for garnish, if desired.

  8. Mash or blend remaining asparagus; set aside.

  9. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus.

  10. Heat thoroughly; season to taste with salt and pepper.

  11. Top with the reserved asparagus tips and serve.

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