Best 5 Quick Asparagus Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Asparagus soup is a delightful and nutritious dish that can be enjoyed as a light lunch or a hearty appetizer. It is a versatile soup that can be prepared in various ways, and each recipe offers its own unique flavor and texture. Whether you prefer a creamy, velvety soup or a chunky, rustic one, there is an asparagus soup recipe out there to suit your taste.

From the classic French cream of asparagus soup to lighter variations made with vegetable broth and fresh herbs, this article presents a collection of asparagus soup recipes that cater to different dietary preferences and skill levels. Each recipe includes step-by-step instructions, cooking tips, and suggestions for variations, ensuring that you can create a delectable asparagus soup that will impress your family and friends. So, gather your ingredients, choose your favorite recipe, and let's embark on a culinary journey to savor the deliciousness of asparagus soup.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK ASPARAGUS SOUP



Quick Asparagus Soup image

"My kids wouldn't eat asparagus when they were young," writes Lois McAtee. "But after trying this smooth creamy soup, they all wanted seconds." To hurry along preparation, the Oceanside, California reader relies on frozen asparagus.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 10

1 package (10 ounces) frozen asparagus cuts
1 large onion, chopped
1 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules
1/2 teaspoon dried basil
1/8 teaspoon white pepper
1-1/2 cups milk
1/2 cup heavy whipping cream
Seasoned salad croutons

Steps:

  • In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk., In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons.

Nutrition Facts : Calories 128 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 574mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

QUICK CREAMY ASPARAGUS SOUP



Quick Creamy Asparagus Soup image

After trying several different recipes for asparagus soup, I put together the best ingredients from each for my favorite version. This soup is great year-round and adds an elegant touch to special-occasion meals. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 medium leeks (white portion only), sliced
12 green onions, chopped
2 tablespoons olive oil
1 tablespoon butter
2-1/2 pounds fresh asparagus, cut into 1-inch pieces
4 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces., In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces.

Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 877mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

GRANNYDRAGON'S REALLY QUICK CREAM OF ASPARAGUS SOUP



Grannydragon's Really Quick Cream of Asparagus Soup image

Make and share this Grannydragon's Really Quick Cream of Asparagus Soup recipe from Food.com.

Provided by Grannydragon

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans asparagus
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, minced
6 cups chicken broth
1/2 tablespoon dried thyme
1/2 cup milk or 1/2 cup cream
salt and pepper

Steps:

  • In the soup pot, melt the butter with the oil.
  • Add onion, cooking until transparent.
  • Add garlic and thyme, cook until the garlic smells aromatic, just a few minutes.
  • Put both cans of asparagus and their liquid in a blender to puree. Add the pureed asparagus and chicken broth to the pot. Heat through.
  • Add milk or cream to the pot, being careful not to allow it to boil.
  • Adjust seasonings to your taste. You might serve with a pat of butter in the center of the bowl.

Nutrition Facts : Calories 223.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 11.9, Sodium 1210.7, Carbohydrate 14.9, Fiber 4.8, Sugar 4.9, Protein 13.7

QUICK AND HEARTY ASPARAGUS SOUP



Quick and Hearty Asparagus Soup image

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!

Provided by TheBaroness

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 12

1 pound fresh asparagus, trimmed
1 tablespoon butter
½ cup butter
1 onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 (10.75 ounce) can cream of chicken soup
6 cups milk
½ teaspoon hot pepper sauce
2 tablespoons salt
1 tablespoon ground black pepper
¼ teaspoon liquid smoke flavoring

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 23.6 g, Cholesterol 69.3 mg, Fat 25.4 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 14.9 g, Sodium 3056 mg, Sugar 13.4 g

QUICK AND EASY CREAM OF ASPARAGUS SOUP



Quick and Easy Cream of Asparagus Soup image

This is a very easy recipe to make, low-carb and very yummy as well.

Provided by Scott Sime

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 3

Number Of Ingredients 11

¾ pound asparagus, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
¼ cup chopped onion
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 cup thinly sliced carrots
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon ground black pepper
½ teaspoon salt
½ cup half-and-half

Steps:

  • Separate asparagus tips and stalk pieces, and set asparagus tips aside.
  • Heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 14.2 g, Cholesterol 19 mg, Fat 14.4 g, Fiber 4.2 g, Protein 8 g, SaturatedFat 4.6 g, Sodium 553.1 mg, Sugar 5.7 g

Tips:

  • Choose the freshest asparagus available: Look for bright green stalks with tight tips. Avoid any asparagus that is wilted or has brown spots.
  • Trim the asparagus properly: Snap off the woody ends of the asparagus stalks. You can also use a knife to cut off the bottom inch or two.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
  • Don't overcook the asparagus: Asparagus cooks quickly, so be careful not to overcook it. Otherwise, it will become mushy.
  • Serve the soup immediately: Asparagus soup is best served hot and fresh. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Asparagus soup is a delicious and healthy way to enjoy this spring vegetable. It's quick and easy to make, and it's perfect for a light lunch or dinner. With its creamy texture and delicate flavor, asparagus soup is sure to please everyone at the table.

Related Topics