80 Ratings
  • 5 Rating Star 37
  • 4 Rating Star 31
  • 3 Rating Star 8
  • 2 Rating Star 3
  • 1 Rating Star 1

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!

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Max Servings:
4
Advertisement

Ingredients

Directions

  • Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.

    Ads will not print with your recipe
  • Return mixture to microwave safe dish, stir in milk and microwave until heated through.

Nutrition Facts

118.49 calories; 5.2 g protein; 11.22 g carbohydrates; 2.88 g dietary-fiber; 6.89 g sugars; 6.75 g fat; 4.09 g saturated-fat; 18.32 mg cholesterol; 1573.11 IU vitamin-a-iu; 2.17 mg niacin-equivalents; 0.14 mg vitamin-b6; 9.29 mg vitamin-c; 159.51 mcg folate; 109.12 mg calcium; 1.14 mg iron; 24.25 mg magnesium; 367.79 mg potassium; 197.92 mg sodium; 0.15 mg thiamin; 60.76 calories-from-fat; 35 percent-of-calories-from-carbs; 48 percent-of-calories-from-fat; 16 percent-of-calories-from-protein; 29 percent-of-calories-from-sat-fat


Reviews (69)

Read All Reviews

Most helpful positive review

Anonymous
06/04/2006
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!
(63)

Most helpful critical review

Anonymous
05/09/2011
Okay so I love the "idea" of this soup but the final product needed some real work. I like my tweaked version but the version created by this recipe left a lot to be desired. 1st it's really bland unless you're using a high-sodium broth. If you're using a low-sodium broth you'll need to add some pep (I added more pepper more garlic and a dash of smoked chipotle) 2nd even if you DO use a salty broth chances are something will be "missing" - that something is acid. Toss a splash of lemon juice in there and taste the difference! 3rd it really is too much milk... 1/2 the amount would be better. On the major plus side I love how this recipe doesn't heat up your kitchen! My teenaged son loved it (after adding copious amounts of srirracha) - I served it with toasted baguette!
(9)
80 Ratings
  • 5 Rating Star 37
  • 4 Rating Star 31
  • 3 Rating Star 8
  • 2 Rating Star 3
  • 1 Rating Star 1
Soup Loving Nicole
04/20/2009
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!
(144)
Anonymous
06/04/2006
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!
(63)
MOLSON7
06/04/2003
This was quick and easy without a doubt. It wasn't bad. alittle too thin for my liking.
(43)
Anonymous
01/24/2003
I made this totally vegan by substituting olive oil for the butter and soy milk for the cow's milk. It was outstandingly delicious.
(28)
Anonymous
03/17/2003
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)
(26)
beth
05/10/2007
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!
(18)
Anonymous
06/02/2005
Lovely summer soup. Used olive oil instead of butter and served with a dollop of sour cream. Mmmmmmmm.... Very fast to prepare too!
(15)
Amanda J.
09/16/2008
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!
(15)
PAMELA D. aPROpos of nothing
09/02/2008
I needed to use up some heavy cream so that was about 3/4 cup of naughty there. I made stove top and my veg broth kept reducing so I added more as I went. Really heavy on the "dash" of white pepper and garlic powder and added probably a half teaspoon of fresh garlic also. Topped with smoked paprika. Delish.
(13)