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Spicy Cream of Asparagus Soup

Rated as 4.77 out of 5 Stars

"A very simple asparagus soup that adds a little kick to the standard recipe."
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Ingredients

40 m servings 148 cals
Original recipe yields 6 servings

Directions

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  1. Melt butter in a large saucepan over medium heat.
  2. Cook and stir onion in butter until translucent, about 5 minutes.
  3. Pour chicken broth over onions and bring to a boil.
  4. Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
  5. Mix in jalapeno pepper.
  6. Pour the soup into a blender, 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 in batches until smooth and pour into a clean pot.
  7. Stir in heavy cream.
  8. Season with salt, black pepper and hot sauce.

Nutrition Facts


Per Serving: 148 calories; 7.3 g fat; 18.2 g carbohydrates; 4.1 g protein; 26 mg cholesterol; 574 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a fantastic recipe..I love the slight hint of jalapeno. I made one minor change to the recipe, added some cilantro and it added a little bit more flavor and color to the soup! Thanks for...

Most helpful critical review

Completely tasteless. Threw most of the pot out. Will not repeat.

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This is a fantastic recipe..I love the slight hint of jalapeno. I made one minor change to the recipe, added some cilantro and it added a little bit more flavor and color to the soup! Thanks for...

Mr. LTH really enjoyed this soup. I, too, enjoyed the flavor, but the texture was a bit off. There were strings and strings of asparagus that were less than appetizing. At the last minute, I ...

Made this before but somehow the recipe changed. No jalapeno or hot stuff added, just sautéed garlic with the onions and used an immersion blender.

Really enjoyed this recipe and so easy to prepare. Made the following changes: EVOO instead of butter. Added 2 cloves Garlic. Habanero instead of Jalapeno.. Ole'! Lowfat milk and cornstarch ins...

LOVED IT! Tweaked it just a bit though, adding 1 large jalapeño, sautéed with onion; added a little more potato so I could cut down on the cream, which I also cut by using half NF milk and half ...

Loved this recipe! I am the only one in the house so I cut in half and used half and half instead of the cream.

I fixed this soup for a family at church, doubled the recipe and didn't use the jalapino pepper because I wasn't sure if they really liked spicy food. I wish I had tripled it and the next time I...

Delicious! I followed the recipe pretty closely, except I added two cloves of garlic with the onion and skipped the dairy. Served with fresh sourdough bread. Soooo good.

Great soup! Even my picky eaters loved it. I added a couple extra steps because I just can't bring myself to follow any recipe to the letter. First of all, strain the asparagus after blended. ...