Asparagus Soup in Seconds

Super easy to make, that’s for sure. While it would be better with fresh asparagus (the flavor is so much fresher), I can appreciate the reason for using canned thus making it a quick recipe. This was pretty bland and very thin. Using heavy cream would be a huge improvement, and even adding in some garlic powder would give it a bit more depth of flavor. I served it with some crushed croutons sprinkled over the top which helped with the flavor and gave it a nice texture. The thick looking soup in some of these photos definitely did not follow the recipe.

This was such a quick and easy recipe to make and it really does taste good. The only thing I changed is I used a half a cup of heavy cream instead of a half a cup of milk. I wanted it to be a little bit richer.

I’ll be honest, I thought it was ok but not that great. The texture, taste, and look reminded me of baby food. I used canned asparagus though, which doesn’t taste nearly as good as fresh cooked asparagus in my opinion so that could be part of why I thought it was mediocre. Also, another reviewer mentioned that the soup was very rich as-is without the added milk, and I have to agree because I added milk to mine and it ended up way too rich for my liking. All-in-all it wasn’t inedible but it wasn’t very appetizing either. I don’t think I’ll make it again.

I steamed asparagus, blended it with the broth, and strained it a few times to get a better consistency. I also used Rosemary And it’s yummy!

I just made this recipe and it came out amazing! The only change I made was to add a little heavy cream instead of milk.

I just made this for lunch and it was wonderful. I added just enough chicken broth for the consistency I wanted and added touch of cream near the end of heating. Next time I’ll probably skip the cream since it took away some of the asparagus taste. I’m now wondering what other canned veggies might be transformed into a soup with so little effort. Thanks for this quick and easy recipe

my mom has try to make it like the cafe’s it didn’t work out well

I used asparagus left over from a big meal thinking fresh asparagus would beat canned asparagus any day but this recipe missed the mark for me.

This was brilliant! I doubled the asparagus, cut down slightly on the chicken broth, and used half and half instead of milk. A dash of pepper, salt, cayenne, and worchesteshire spiced it up while finely diced peeled, boiled potatoes added heartiness.

Good taste. Used fresh cooked asparagus in season. Prefer a thicker soup. Tried a tablespoon of flour while blending, but not enough. Will try two-three tablespoons next time. Could skip butter and not miss it.

I totally did not follow the directions on this but I still give it 5 stars. I drained the asparagus, put it in the blender, added chicken broth to about halfway, added milk to almost the top of asparagus, a dollop of sour cream, a splash of lemon juice, and a pinch of cayenne and a little garlic powder>> blended it all up in the blender at once and microwaved individual servings. Super good! Update: Tried to actually follow the directions this time and it wasn’t nearly as good. I did not drain the asparagus… bland. I even used a good brand name (used generic the first time) and came out with so many strings it wasn’t worth eating. I even put it back in the blender 2-3 times and it didn’t help. I think I’ll go back to the generic brand and drain it.

I made this with a bundle of fresh asparagus, salt free chicken broth and water and 1 tsp of Braggs seasoning. I also put some onion flakes, garlic powder, old bay and onion powder in it. I chopped the asparagus into 1.5″ chunks, and boiled in liquid. I used a hand held mixer to blend into a creamy texture. I added a spoon full of fat free yogurt into it before serving to lighten the green color! Turned out great!!!!!

Was short on time so I decided to try this recipe instead of using fresh asparagus. I made a few changes but it was yummy even before that. Here is my version: Vegetable broth instead of chicken Add 1 tbsp fresh lemon juice Add 1 clove fresh pressed garlic Add 1 tbsp herbed goat chevre to each serving bowl and pour soup over….. Beautiful and decedant touch from a shmancy restaurant!

I thought this was an excellent recipe. Easy and delicious. I used two cans of asparagus to thicken it, but otherwise, it was perfect. Thank you. gwriter

I did not care for this at all. The taste of the canned asparagus is still with me, and there was a bunch of stringy, hard pieces. Sorry…but go for the fresh asparagus.

You can never go wrong with Asparagus.

Oh my! This is delicious! I’m not a big fan of asparagus soup so I got nervous and added a few extras. I skipped the broth and used cream of chicken soup, I used fresh asparagus that I steamed. Added onion powder, dill sead, soy sauce, and lemon juice based on others recommendations. I used the milk but also added some light sour cream and some boiled fingerling potatoes. Skipped the oil/butter all together. It was amazing! Will definitely make again!

AWESOME!! So easy and yummy!! My husband loves it and asks for it several times a week. The only thing I do different is add hot peppers with the asparagus in the blender and do not add milk to keep the recipe low carb.

I would have given this 3 stars, if it wasn’t for all the suggestions people made. To make it creamy, I used 1 cup skim milk and instead of the chicken broth I used 1 1/2 teaspoon OXO chicken. I added 1 tbs “I can’t believe it’s not butter”, this made a huge improvement on taste. Though, I still didn’t like it that much, so I added 1/2 teaspoon dill, 10 drops lemon juice, 1 tsp soy sauce, and garlic, onion powder, and pepper to taste. I topped it off with mozzarella cheese. It was pretty good after all the changes.

Absolutely delicious! I made mine with fresh asparagus that I sauteed first.

so easy and such a refreshing departure from steamed asparagus.