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

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


  • large stockpot
  • immersion blender


  • 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


  • 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


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.