Cream of Asparagus Soup Easy Must-Have Recipe
Cream of asparagus soup can be smooth, savory, and ready for the table with just a few pantry ingredients. This semi-homemade version starts with a packaged soup mix, then adds asparagus, milk, and chicken broth for a fuller flavor and a little more substance.
Canned asparagus makes the preparation especially easy because it’s already tender enough to blend. Cooked fresh or frozen asparagus works, too, so this is a useful recipe for leftover steamed asparagus. Serve it as a first course, alongside a sandwich, or with bread for a light meal.
Easy Cream of Asparagus Soup
The soup mix supplies the seasoning and thickener, while the added asparagus gives the soup more vegetable flavor. Whole milk produces a richer result than reduced-fat milk, without the need for heavy cream.
Yield: About 4–5 cups, or 4 starter servings
Preparation time: About 5 minutes
Cooking time: About 10–15 minutes, depending on the soup mix
Total time: About 15–20 minutes
Equipment: Blender and a 2½-quart saucepan
Ingredients
- 1 can asparagus, about 15 ounces (425 g), drained
- 1¾ cups plus 2 tablespoons whole milk, about 15 fluid ounces (450 mL)
- 1¾ cups plus 2 tablespoons unsalted chicken broth, about 15 fluid ounces (450 mL)
- 1 packet cream of asparagus soup mix, approximately 2 ounces (57 g), subject to the package guidance below
- Freshly ground black pepper, to taste, optional
Check the soup mix before starting. Packet sizes, salt levels, and preparation instructions vary. These liquid quantities work best with a mix intended to make approximately 4 cups of soup. If your packet calls for substantially different amounts, adjust the milk and broth to match its total liquid requirement, using roughly equal portions of each. Follow any longer cooking time stated on the package.
Instructions
- Drain the asparagus. Discard the canning liquid and place the asparagus in a blender. If desired, reserve a few tender tips to garnish the finished soup.
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Add the remaining ingredients. Pour the milk and chicken broth into the blender, then add the soup mix. Blending everything while cold helps distribute the powder before it reaches the saucepan.
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Blend until mostly smooth. Pulse a few times, then blend until no large pieces remain. A little texture is fine. For a smoother soup, blend longer, stopping to scrape down the container if necessary.
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Heat gently. Pour the mixture into the saucepan. Warm over medium-low heat, stirring frequently and scraping the bottom to prevent sticking.
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Cook according to the mix directions. Bring the soup to a gentle simmer and cook for about 5 minutes, or longer if the package requires it. Some mixes need a brief boil to thicken properly; follow those instructions while stirring closely. Avoid a prolonged, vigorous boil, which can scorch the milk or affect its texture.
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Check the consistency and seasoning. If the soup is thicker than you like, stir in a little more milk or broth. Taste before adding salt, since the mix may already provide plenty. Add black pepper if desired, then serve hot.
Choosing and Preparing the Asparagus
Canned asparagus is the simplest choice here. Its soft texture, which can be a drawback in a side dish, makes it well suited to a blended soup. There’s no need to cook it separately.
For fresh asparagus, trim away the tough, woody ends and steam or simmer the stalks until tender enough to puree. Use about 1½–2 cups of cooked, chopped asparagus in place of the can. This isn’t an exact volume match for every brand of canned asparagus; the larger amount will give the soup a more pronounced asparagus flavor and thicker texture.
Frozen asparagus should also be cooked until tender before blending. Drain it well so that excess cooking water doesn’t dilute the soup.
If the finished soup has persistent strings, the asparagus may have included fibrous stalk ends. Passing it through a fine-mesh strainer can improve the texture, although trimming fresh stalks properly is the easier solution.
Small Adjustments That Improve the Soup
Unsalted broth gives you more control over the seasoning. A low-sodium broth is another option, but taste the finished soup before reaching for the salt shaker. Vegetable broth can replace chicken broth; for a vegetarian soup, check the packaged mix for meat-based ingredients as well.
Whole milk gives the soup body, though 2 percent milk can be used for a lighter texture. Heavy cream usually isn’t necessary because the packaged mix already contains thickening ingredients.
Measure the liquids with a measuring cup. The 15-ounce label on an asparagus can describes the weight of its contents, not a calibrated 15-fluid-ounce capacity. Using the empty can may be convenient, but it won’t give a dependable liquid measurement.
At serving time, a spoonful of chopped chives or a few croutons adds a pleasant contrast to the smooth soup. Keep garnishes modest so the asparagus remains the main flavor.
Storing and Reheating Leftovers
Refrigerate leftover soup in covered, shallow containers within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C). Use refrigerated leftovers within 3–4 days.
Reheat only the amount needed, stirring frequently, until it reaches 165°F (74°C). The soup may thicken in the refrigerator; add a splash of milk or broth as it warms.
Freezing is possible, but milk-based soups can separate or become grainy after thawing. For the smoothest cream of asparagus soup, make a batch you can enjoy fresh or finish from the refrigerator within a few days.
