Cream Asparagus Soup
This creamy asparagus soup is not just another ordinary soup. It’s an amazing, creamy asparagus soup you can make in either the slow cooker, pressure cooker, or on the stovetop. The taste is fabulous, and it is easy to make and perfect for those winter months. I made this recipe on another cold, windy, and rainy North Carolina day. It was perfect, warm, and packed with vitamins and nutrients. So good, no one will want dessert. My whole family went straight for seconds an hour later.
Cost to make this recipe
Growing my asparagus in our raised garden beds has helped reduce the cost of this recipe. When I first made this recipe, it cost me a little over $10.00 for about 16 cups of soup. Now, with my home-grown vegetables, this recipe costs me a little over $7.00 for 16 cups, which comes out to nearly $0.50 per cup.
Similar recipes to try
Cream of Asparagus Soup
Ingredients
- 2 lbs. fresh asparagus, …[$9.00]
- 1 cup carrots, matchstick…[$0.25]
- 1 large red pepper, chopped…[$0.58]
- 2 tbsp. butter, …[$0.25]
- ½ large onion, chopped…[$0.40]
- 2 cloves garlic, minced…[$0.20]
- 4 oz. mushrooms, …[$0.88]
- ¼ tsp. salt, …[$0.02]
- ¼ tsp. pepper, …[$0.23]
- 8 cups vegetable broth, …[$4.00]
- 2 cups water, …[$0]
- ½ tsp. dry dill, …[$0.09]
- ½ tsp. dry tarragon, …[$0.09]
- ½ cup all purpose flour, …[$0.23]
- 4 cups half & half, or heavy cream…[$2.00]
Instructions
- In a skillet, melt butter and sauté onion, garlic, mushrooms, carrots, asparagus, salt, & pepper for about 8 minutes.
- Add sautéed vegetables to cooker along with broth, water, and herbs.
- For slow cooker: set to low and cook for 6-8 hours. For pressure cooker: cook for 35 minutes.
- Take out ½ cup broth from cooker when finished and whisk flour into broth. Pour floured broth to cook along with half and half. Keep warm and serve.
Cream of Asparagus Soup
Cooking Methods
- Slow Cooker or Pressure Cooker
Ingredients
- 2 lbs. fresh asparagus, …[$9.00]
- 1 cup carrots, matchstick…[$0.25]
- 1 large red pepper, chopped…[$0.58]
- 2 Tbsp. butter, …[$0.25]
- ½ large onion, chopped…[$0.40]
- 2 cloves garlic, minced…[$0.20]
- 4 oz. mushrooms, …[$0.88]
- ¼ tsp. salt, …[$0.02]
- ¼ tsp. pepper, …[$0.23]
- 8 cups vegetable broth, …[$4.00]
- 2 cups water, …[$0]
- ½ tsp. dry dill, …[$0.09]
- ½ tsp. dry tarragon, …[$0.09]
- ½ cup all purpose flour, …[$0.23]
- 4 cups half & half , or heavy cream…[$2.00]
Instructions
- In a skillet, melt 2 Tbsp. butter and sauté ½ large onion, 1 large red pepper, 2 cloves garlic, 4 oz. mushrooms, 1 cup carrots, 2 lbs. fresh asparagus, ¼ tsp. salt, & ¼ tsp. pepper for about 8 minutes.
- Add sautéed vegetables to slow cooker along with 8 cups vegetable broth, 2 cups water, ½ tsp. dry dill, and ½ tsp. dry tarragon.
- For slow cooker: set to low and cook for 6-8 hours.For pressure cooker: cook for 35 minutes.
- Take out ½ cup broth from cooker when finished and whisk ½ cup all purpose flour into broth. Pour floured broth to cook along with 4 cups half & half . Keep warm and serve.
I love the flavor, though I did add about a teaspoon of Bay Seasoning. I like the fact that it has many vegetables too.