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Creamed Asparagus Soup

Total Time

Prep/Total Time: 30 min.


8 servings (about 2 quarts)

It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. —Veva Hepler, Walla Walla, Washington


  • 1/2 cup chopped onion
  • 1 tablespoon vegetable oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon dried tarragon
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups half-and-half cream
  • 1-1/2 teaspoons lemon juice
  • Shredded Swiss cheese


  1. In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.
  2. In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.
  3. In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.

Nutrition Facts

1 cup: 224 calories, 17g fat (10g saturated fat), 60mg cholesterol, 462mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 6g protein.

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