Asparagus Soup Recipe - Allrecipes.com
Asparagus Soup Recipe
  • READY IN 35 mins

Asparagus Soup

Recipe by  

"Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily. This soup will tempt even asparagus haters!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
  2. Return mixture to microwave safe dish, stir in milk and microwave until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

I get so tickled at reading the reviews and this recipe is a classic example. If this entire batch of soup is too high in fat and sodium than I must be a terribly unhealthy cook. Since when is 1 cup of 1% milk and a dash of garlic salt entirely too fattening/sodium for 4 servings of soup? That is just funny to me. I made this soup tonight with some asparagus I had bought at the store that was going bad and a few sprigs from my pathetic garden and I DID use chicken broth (not by any means a vegetarian) and because I like things a little spicy I added some spices that gave it some heat (personal prerference is all). I had something else lined out for dinner (hubby hates asparagus) but I did taste this as I was putting it in my to-go container for tomorrows lunch and it was so good that I made the hubby taste a little spoonful and his reply was, "I hate aspargus and I'm not a big fan of soup but this isn't all too bad". This is a very simple,easy, and extremely fast base to work with if you like asparagus. Get creative and add things you like. And please, don't go giving it a bad review because you don't like asparagus. HELLO!

 
Most Helpful Critical Review
Jun 04, 2003

This was quick and easy without a doubt. It wasn't bad. alittle too thin for my liking.

 
Jun 04, 2006

I used the chicken broth and fat free evaporated milk for more "creaminess" and less fat and calories - I love this recipe and can't get enough!

 
Jan 24, 2003

I made this totally vegan by substituting olive oil for the butter and soy milk for the cow's milk. It was outstandingly delicious.

 
Mar 17, 2003

The recipe can be modified by adding herbs such as lemon balm, bay leaf or thyme, and reducing the amount of sodium. The sodium and fat content are too high. Lemon pepper would also taste good in this soup.( without the salt)

 
May 10, 2007

I had a fantastic asparagus soup at a restuarant I went to and I really wanted to try making one on my own. This was really good!

 
Jun 02, 2005

Lovely summer soup. Used olive oil instead of butter, and served with a dollop of sour cream. Mmmmmmmm.... Very fast to prepare, too!

 
Sep 16, 2008

This recipe is so easy and so versatile. I love to play around with it by adding different things such as red bell pepper sauteed over the stove with the onion and parmesan cheese pureed in. I think it needs more than a dash of garlic, and fresh garlic makes it wonderful. Will definately use this recipe again, thank you!

 

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Nutrition

  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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