Cream of Asparagus Soup Recipe

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Naomi Published: December 2, 2020 Modified: July 26, 2021
Cream of Asparagus Soup Recipe

How To Make Cream of Asparagus Soup

Skip the canned soup and make your own cream of asparagus at home! It’s rich, savory, and makes the perfect side dish to any meal.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes

Serves:

Ingredients

  • 2lbsasparagus,tough ends snapped off
  • 1tbspunsalted butter
  • 1medium onion,chopped
  • 6cupsreduced sodium chicken broth
  • 2tbsplow fat sour cream
  • kosher salt and fresh pepper,to taste

Instructions

  1. Melt the butter over low heat in a large pot.

  2. Add the onion, then sauté for 2 minutes until soft.

  3. Cut the asparagus in half, then add them to the pot along with the chicken broth and black pepper, to taste.

  4. Bring to a boil, then cover and cook on low for 20 minutes or until asparagus is very tender.

  5. Remove the from heat, then add the sour cream.

  6. Using a hand held blender, puree until smooth.

  7. Serve warm, and enjoy!

Nutrition

  • Calories: 81.71kcal
  • Fat: 2.72g
  • Saturated Fat: 1.65g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 0.67g
  • Polyunsaturated Fat: 0.18g
  • Carbohydrates: 9.57g
  • Fiber: 3.80g
  • Sugar: 4.17g
  • Protein: 7.22g
  • Cholesterol: 6.49mg
  • Sodium: 970.06mg
  • Calcium: 71.69mg
  • Potassium: 561.86mg
  • Iron: 4.03mg
  • Vitamin A: 78.74µg
  • Vitamin C: 10.82mg

How To Make Cream of Asparagus Soup Recipe

I LOVE cream of asparagus soup, it’s pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes

Serves:

Ingredients

  • 2lbsasparagus (bunches, tough ends snapped off)
  • 1tbspunsalted butter
  • 1mediumonion (chopped)
  • 6cupsreduced sodium chicken broth
  • 2tbsplow fat sour cream
  • kosher salt and fresh pepper (to taste)

Instructions

  1. Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.

  2. Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.

  3. Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).

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