Quick and Hearty Asparagus Soup

Quick and Hearty Asparagus Soup

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TheBaroness 1

"This great spring soup is delicious and filling. When I was single, I liked to freeze leftovers. Now, my husband gobbles it up before I can find a lid for my tupperware!"
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40 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 3056 mg
  • 122%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Cut the asparagus spears into bite-size pieces; set the tips aside. Divide the spear pieces into two separate microwave-safe containers. Place 1/2 tablespoon butter in each bowl. Loosely cover both containers and place in the microwave oven; cook on High until the asparagus is completely soft, 15 to 20 minutes.
  2. While the asparagus steams, melt 1/2 cup butter in a large saucepan over medium-high heat; cook the onion and garlic in the butter until soft, about 5 minutes. Sprinkle in the flour and stir briskly for 1 minute. Add the chicken soup, milk, hot pepper sauce, salt, pepper, liquid smoke, and the steamed asparagus stalks; cook until heated through, 7 to 10 minutes.
  3. Pour about 3/4 of the soup into a blender in batches, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Add the remaining 1/4 of the soup into the pureed soup; stir in the asparagus spears. Cook until thoroughly reheated, about 5 minutes.



I have to complain. I hope the 2T. salt is a typo. This is WAAAY too salty! I just ruined a whole batch, and having diluted it twice, it is still too salty. I don't think the liquid smoke helps,...

I never add ANY salt until it's finished cooking and I've tasted it ... To the person who added that much salt was just silly for not thinking twice beforehand ... Liquid smoke is optional but w...

Thicker than I thought it would be. I would like it better with some Chicken or Turkey included. Using the blender is a must!

I'm only giving this a four since I think that using the microwave is not the way to steam your asparagus. I pretty much followed the recipe other than using that method for the steam. Use a s...

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