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bowl of asparagus soup topped with shredded parmesan cheese croutons and a spoon resting in the bowl.
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Asparagus Soup

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