Asparagus Soup

This quick and easy asparagus soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner.  You will be craving this soup all season long!

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed had the best Asparagus Soup.  I would order it every night for a late-night snack…and I’ll admit that I would order a steak with it too.  Hey, we were on vacation!  So when we got home, I knew I had to try and recreate this soup recipe with one of my favorite Spring vegetables.

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.

Interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Ingredients

This cream of asparagus soup has-

• Asparagus
• Seasonings like garlic, thyme, and nutmeg
• Whole milk
• Flour and cornstarch to thicken the soup
• Parmesan

How to make asparagus soup step-by-step

Chop off those pesky hard ends on the asparagus and throw them out.  Then chop the rest into equal pieces.

Heat up some oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top and stir to coat all the vegetables evenly with the flour.

Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two-step process.  For the first part of adding creaminess, take a small bowl to add 1/4 cup milk, remaining flour, and cornstarch.  Stir to combine then add to the soup mixture.  Add to the stove over medium heat and simmer for 2-3 minutes until thickened.

Next, use a little tool called an ‘immersion blender’.  This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting it into a blender. 

Finally, the last part of making this soup ‘Wow’ is adding the thyme, nutmeg, and Parmesan and the last 1/4 cup of whole milk.

Tips & Variations

• To make the soup even creamier, swap out the milk for heavy cream or half and half.
• You can use frozen asparagus for this, just make sure to thaw it out before using it.
• Top with crumbled bacon or add diced ham to the soup after blending.

More soup recipes

• Bacon Cheeseburger Soup
• Tomato & Roasted Red Pepper Soup
• Gnocchi, Sausage & Spinach Soup

Top this creamy soup off with some homemade croutons.

And here you are…..

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Asparagus Soup

This asparagus soup has tender asparagus cooked and then made creamy with milk and Parmesan. Top with homemade croutons.

5 from 2 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings

Equipment

• large stockpot
• immersion blender

Ingredients

• 1 pound asparagus chop hard stalks off then discard, chop remaining asparagus into smaller pieces
• 3 garlic cloves minced
• 1/2 tablespoon avocado or olive oil
• 4 cups chicken broth
• 1/2 cup whole milk 1/4 for initial cooking, 1/4 cup to add before serving
• 1-1/2 tablespoon flour
• 1/2 tablespoon cornstarch
• 1/4 teaspoon ground thyme
• 1/4 teaspoon nutmeg
• 1/4 cup parmesan cheese plus more for serving
• homemade croutons for serving

Instructions

• Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  1 pound asparagus
• Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3 garlic cloves, 1-1/2 tablespoon flour, 1/2 tablespoon avocado or olive oil
• Add chicken broth then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4 cups chicken broth
• Take a small bowl to add 1/4 cup milk, remaining flour, and cornstarch.  Stir to combine then add to the soup mixture.  Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
  1/2 cup whole milk, 1-1/2 tablespoon flour, 1/2 tablespoon cornstarch
• Use an immersion blender or regular blender to cream the vegetables.
• Add the milk, thyme, nutmeg, and Parmesan.
  1/2 cup whole milk, 1/4 teaspoon ground thyme, 1/4 teaspoon nutmeg, 1/4 cup parmesan cheese
• Top this creamy soup off with some homemade croutons. Enjoy!
  homemade croutons

Notes

Tips for making this recipe:

• If you do not have an immersion blender, add 2 cups of the asparagus soup to a blender and blend. Add the soup back into the pot and serve.
• To store: Add to a covered container and eat within 3 days.
• I would not recommend freezing the leftover soup because it contains milk or cream that can separate as it freezes.

Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Originally published in March of 2017. Updated post in April of 2022 with resized photos, same great recipe.

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Last Updated on April 30, 2022 by [email protected]