Basic Cream of Asparagus Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/12/22
Basic Cream of Asparagus Soup

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 4 to 6 servings

This simple cream of asparagus soup is an excellent way to use fresh asparagus. The soup is made with a basic white sauce, milk, and asparagus. The asparagus cooking liquid adds extra flavor to the dish. Top each serving of the soup with small cooked asparagus tips. It makes a lovely lunch paired with crusty rolls or you can serve it as the soup course for a meal.

Asparagus is a spring vegetable and it may be one of the earliest ones you can harvest from your garden. If you have a local farmers market, you will find asparagus soon after they open for the season. While you can find it imported from around the world most times of the year in your supermarket, it's lovely to be able to eat locally and seasonally.

White sauce, or béchamel, is one of the standard sauces that you should master to make casseroles, gravy, cheese sauce, or simply serve over vegetables. Don't be scared by the French name because it is a simple base of butter and flour cooked together, seasoned with salt and pepper, then whisked with milk to make a smooth sauce.

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Ingredients

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper, or white pepper

  • 2 cups milk

  • 3/4 to 1 pound fresh asparagus

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Basic Cream of Asparagus Soup ingredients

    The Spruce / Diana Chistruga

  2. In a saucepan over low heat, melt butter.

    butter in a saucepan

    The Spruce / Diana Chistruga

  3. Blend in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

    flour and butter in a saucepan

    The Spruce / Diana Chistruga

  4. Cook, stirring constantly, for 1 to 2 minutes.

    flour and butter mixture in a saucepan

    The Spruce / Diana Chistruga

  5. Gradually add the milk; cook, stirring constantly with a whisk until the mixture thickens and begins to bubble. Set aside.

    milk and flour mixture in a saucepan

    The Spruce / Diana Chistruga

  6. Wash the asparagus, trim away the woody ends, and cut the spears into 1/2-inch pieces.

    Wash the asparagus, trim away the woody ends, and cut the spears

    The Spruce / Diana Chistruga

  7. Cook the asparagus in a small amount of boiling water until tender, for about 5 minutes.

    cook the asparagus in a saucepan

    The Spruce / Diana Chistruga

  8. Drain the asparagus, reserving the cooking liquid. Set aside a few of the asparagus tips for garnish, if desired.

    drained asparagus, asparagus cooking liquid

    The Spruce / Diana Chistruga

  9. Mash or blend the remaining asparagus; set aside.

    asparagus puree in a bowl

    The Spruce / Diana Chistruga

  10. Add enough boiling water to the cooking liquid to make 1 cup; add the white sauce and pureed asparagus.

    add the white sauce and pureed asparagus to a pot

    The Spruce / Diana Chistruga

  11. Heat thoroughly; season the soup to taste with salt and pepper.

    season the soup to taste with salt and pepper

    The Spruce / Diana Chistruga

  12. Top the soup with the reserved asparagus tips and serve.

    Basic Cream of Asparagus Soup in a bowl

    The Spruce / Diana Chistruga

Storage

Refrigerate any leftover soup in an airtight container for up to four days. You can also freeze portions of the soup for up to three months.

Tips

  • You will need a whisk to get your sauce smooth. Simply stirring it with a wooden spoon usually won't get all of the lumps out.
  • Save the trimmed woody asparagus ends to use when making stock. You can freeze them till you're ready.

Recipe Variations

  • For a richer soup, use half-and-half, either replacing all of the milk or half of the milk. Or use cream to replace 1/2 cup of the milk.
  • Lighten and add a depth of flavor to the soup by using half chicken stock or vegetable stock in place of an equal amount of milk.
  • Top the soup with finely diced ham or crumbled bacon.
Nutrition Facts (per serving)
101 Calories
6g Fat
9g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 101
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 17%
Cholesterol 17mg 6%
Sodium 352mg 15%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 5g
Vitamin C 6mg 30%
Calcium 118mg 9%
Iron 1mg 5%
Potassium 290mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)