Creamy Asparagus Soup

Dana Ramsey


In the Winter I love a good soup and this is certainly one. You can even use broccoli instead if you don't like asparagus. If I make it with broccoli my finicky son will eat it so you know it must be good.


★★★★★ 1 vote

8 people
15 Min
30 Min
Stove Top


  • 1 medium
    potato, diced
  • 1 medium
    onion, chopped
  • 1 medium
    carrot, chopped
  • 1
    clery rib, chopped
  • 1/4 c
    butter, cubed
  • 1/4 c
    all purpose flour
  • 1 tsp
  • 1/4 tsp
  • 1 can(s)
    low sodium broth (the big can)
  • 1 lb
    fresh asparagus, trimmed and cut into 2 inch pieces
  • 1/2 c
    half and half (i've used heavy whipping cream in a pinch)
  • 1 c
    sour cream
  • 2
    bacon stips, cooked and crumbled

How to Make Creamy Asparagus Soup


  1. In a Dutch oven or a soup kettle, saute the potato, onion, carrot and celery in butter until veggies are tender. Sitr in the flour, salt and pepper until blended, gradually add broth, bring to a boil; cook and stir for 2 minutes. Add the asparagus; reduce heat and simmer for 25 to 30 minutes or until vegetables are tender. Cool to lukewarm, sir in cream and sour cream until smooth. Bring to a boil. Garnish with bacon crumbs.

Printable Recipe Card

About Creamy Asparagus Soup

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy

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