New this month
Get the Allrecipes magazine

Cheesy Asparagus Soup


"This is one of our favorites. It's quick to make and freezes well. Add cooked asparagus tips as garnish."
Added to shopping list. Go to shopping list.


53 m servings 484 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring 4 cups chicken stock to a boil in a saucepan. Add asparagus and cook until tender, 3 to 5 minutes. Drain asparagus, reserving the stock. Set a few asparagus tips aside for garnish.
  2. Heat butter and olive oil in a stockpot over medium heat. Add onion and celery and cook until tender, 6 to 8 minutes. Add garlic; cook and stir until fragrant, about 3 minutes more.
  3. Stir flour into onion mixture until combined, about 2 minutes. Add remaining 2 cups chicken stock; cook and stir until thickened, about 5 minutes more. Add cooked asparagus stalks and remaining reserved asparagus-chicken stock; bring soup to a boil.
  4. Heat half-and-half in a small saucepan over medium heat until warmed slightly, 1 to 2 minutes. Add warmed half-and-half to soup, reduce heat, and simmer until flavors have blended, about 10 minutes.
  5. 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 pureed soup to stockpot. Add American cheese and stir until melted; season with salt and pepper. Garnish with asparagus tips.


  • Cook's Notes:
  • We eat a lot of asparagus so I always save and freeze the water in which I cook the asparagus. I feel that this stock adds even more flavor to the soup. Save the trimmed bottoms from the asparagus for future stock.
  • I use gluten-free flour for this recipe.

Nutrition Facts

Per Serving: 484 calories; 36.7 g fat; 21.8 g carbohydrates; 19.5 g protein; 97 mg cholesterol; 1760 mg sodium. Full nutrition

Similar recipes


Read all reviews 5
Most helpful
Most positive
Least positive

I used half as much cheese as the recipe called for. I also used a premium cheddar cheese and about 2lbs of asparagus. Turned out amazing!

I think Velveeta is an inferior choice so I substituted equal portions of medium cheddar and mozza with garlic/herbs. A real crowd pleaser.

i thought there were too many ingredients, couldn't really taste the asparagus. My husband loved it ... i made it exactly as written

I did not change it and my family loved it.

Made as written and this turned out good. It's a little too salty thanks to the Velveeta so be sure and use low sodium chicken broth.