Creamy Asparagus Soup

Creamy Asparagus Soup

Elegant and simple: a true classic.

4 servings
Preparation 5 min
Cooking 20 min

140 calories per serving 


17 asparagus, average size   340 g
2 3/4 cups vegetable broth, low-sodium   700 mL
3 tbsp butter, unsalted   40 g
5 tbsp white flour (all purpose)   40 g
1/3 cup cream 15%   85 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the asparagus: boil them 7-8 min until tender. Drain the asparagus, then immediately plunge them into a bowl of cold water to stop cooking (this also helps keeping a nice, green colour). Cut the asparagus into pieces, keeping the tips for decorating the bowls.
  2. Meanwhile, warm up the broth in a saucepan and melt the butter in a pot over low heat. Add the flour to the pot and beat well with a whisk or wooden spoon. Cook for about 3 min, stirring constantly and taking care not to let the mixture burn. Slowly add the warm broth, while stirring thoroughly to avoid lumps. Cook over medium heat 4-5 min.
  3. Add the asparagus and cook an additional 2-3 min, then purée the soup in a blender or food processor. Pour the soup back into the pot, add the cream and adjust the seasoning.
  4. Reheat the soup for a few minutes, then serve it into bowls, garnishing with the reserved asparagus tips.


The soup keeps up to 6 days in the refrigerator or up to 2 months in the freezer. Cream should not be added before freezing, but only later when the soup is reheated.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




9 g

14 %

Saturated 6 g
+ Trans 0.3 g

29 %


25 mg


50 mg

2 %


12 g

4 %


2 g

9 %


2 g


3 g

Vitamin A

15 %

Vitamin C

6 %


4 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Good source of :
Folacin, Vitamin A
Excellent source of :
Vitamin K

More info

This recipe is in the following categories: Vegetables | Soups | Halal | Kosher | Low Sodium | Vegetarian

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!