Recipe by Pyromommy
"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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fresh asparagus, trimmed and coarsely chopped
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!
This was quick and easy without a doubt. It wasn't bad. alittle too thin for my liking.
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!
I made this totally vegan by substituting olive oil for the butter and soy milk for the cow's milk. It was outstandingly delicious.
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)
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!
Lovely summer soup. Used olive oil instead of butter, and served with a dollop of sour cream. Mmmmmmmm.... Very fast to prepare, too!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 61
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