Creamy Asparagus Soup

4 Reviews
75% would make this recipe again

Elegant and simple: a true classic.

Preparation : 5 min Cooking : 20 min
140 calories/serving


17 asparagus, average size 340 g
2 3/4 cups vegetable broth 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] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (240 g)


% Daily Value




9 g

14 %

Saturated 5.5 g
+ Trans 0.3 g

29 %


30 mg


50 mg

2 %


12 g

4 %


2 g

9 %


2 g

Net Carbs

10 g


3 g

Vitamin A

17 %

Vitamin C

7 %


4 %


15 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Fats 1 ½

Leave a review

You have to be logged in to leave a review


4 Reviews (4 with rating only) 75% would make this recipe again

This recipe is in the following categories

Vegetables | Soups | Low Sodium | Halal | Kosher | Vegetarian

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.