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Asparagus Soup

BOWL ME OVER(12)
Suz: "So good! Super easy to make and not many ingredie…" Read More
11Ingredients
30Minutes
170Calories
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Asparagus Soup

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Ingredients

US|METRIC
6 SERVINGS
  • 2 lb. roasted asparagus
  • 4 Yukon Gold potatoes (chopped into 1/2 pieces)
  • 1/2 yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 1 Parmesan cheese (rind, or one cup shredded Parmesan)
  • 4 cups vegetable broth
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. pepper
  • 1 tsp. salt (or to taste)
  • 3 Tbsp. olive oil (divided)
  • 1/2 asparagus (each for seasoning)
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    NutritionView More

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    170Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories170Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium1110mg46%
    Potassium630mg18%
    Protein6g12%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber5g20%
    Sugars2g4%
    Vitamin A10%
    Vitamin C30%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Reviewer Profile Image
    Nazile Acer 3 months ago
    only cheese gave it some taste otherwise it would be bland. never gonna make asparagus soup again
    Reviewer Profile Image
    Amie Iaquinta 7 months ago
    Bland. I didn’t trim the ends of the asparagus as suggested in directions, but that was huge mistake.
    Reviewer Profile Image
    Suz a year ago
    So good! Super easy to make and not many ingredients!
    Reviewer Profile Image
    Anita Cardona 2 years ago
    Very good. I followed the directions but added a bit of milk at the end. The potatoes really nade it creamy. The immersion blender worked great for it.
    Reviewer Profile Image
    Doug B 2 years ago
    Creamy and delicious
    Reviewer Profile Image
    Greg Lovell 2 years ago
    Very good, got a few kinks to work out yet. Immersion blending the asparagus didn’t work too great. Note: two bunches asparagus from the store is two lbs. Used my air fryer to roast the asparagus. Replaced Parmesan cheese with 3/4 cup unsweetened cashew milk, several tablespoons of my vegan nut/nutritional yeast “cheese,” and a handful of shredded mozzarella style almond cheese. Would use just a dash of pepper flakes and add minced garlic next time. Served with mashed sweet potatoes had leftover and Morningstar vegetarian chicken nuggets and homemade ranch or BBQ.
    Reviewer Profile Image
    Wendell Michel 2 years ago
    turned out great! ill definitely make this again.
    Reviewer Profile Image
    Kris R. 2 years ago
    Great easy soup. Loved it
    Reviewer Profile Image
    Richey 3 years ago
    Good but added garlic,cumin, turmeric and paprica left out pepper flakes.
    Reviewer Profile Image
    Michelle M. 4 years ago
    i made this amazzzzing vegetarian soup without potatoes. I am sure the soup would have been thicker with the potatos but it was outstanding even in the thinner style. The vegetable broth was made with Better than Boullion which has a rich flavor as well. Highly recommended!
    Reviewer Profile Image
    Connie S. 4 years ago
    This was very easy to make and tasty
    Reviewer Profile Image
    Donya Lane 5 years ago
    I just made this soup, and it is deeLISH!! I didn't have Yukon Gold potatoes, but I did have something called Honey Gold. Perhaps the same thing... Also, I didn't have the cheese rind, but I pureed a cup of an Italian cheese blend instead. I can't imagine this soup without that creamy cheese! I did the "cheat" at the end and stirred in some half n half. The green color is GORGEOUS. I blended it in my Blendtec. I took a star point off for being a bit too salty and a bit too peppery for the average person. I enjoy the heat from the red pepper flakes, but others at my table are gonna complain. I just know it. I will definitely be making this again!

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