Cream of Asparagus Soup

Cream of Asparagus Soup


  • 8 cups chopped asparagus
  • 1 carton vegetable broth or 5 cups broth
  • 4 cloves garlic crushed
  • Salt and pepper
  • 2 tbsp Olive oil
  • 1 tsp thyme
  • 1 cup milk
  • 2 tbsp soft goat cheese or plain cream cheese
  • Shaved Parmesan cheese for garnish but not needed



  • In a pot heat Olive oil. Add crushed garlic and cook until aroma is released about 30 seconds or so.  Add chopped asparagus and toss around. Add salt and pepper and 2 cups broth and cook covered for 5 minutes.
  • After 5 minutes, add thyme and 3 cups more broth and cook for 10 minutes. Turn stove off and blend with hand-blender until smooth.
  • Stir in 1-cup milk and 2 tbsp soft goat cheese. Simmer on low heat about 5 minutes. Serve hot with Parmesan cheese for garnish and extra black pepper.


3 thoughts on “Cream of Asparagus Soup”

  1. Kalpana, your asparagus soup looks delicious!
    Since I am lactose intolerant , I can’t use milk or cheese but make it different way. 😀 Devi

  2. What a strange Coincidence !!! i just made Asparagus Coconut curry and Tomato Rasam … i am going to try this … for sure … Soups are great during Winter months and Dolly , you specialize in different varieties … Broccoli, Zucchini , Celery /Carrots etc …. May i add my Milagu Tanni soup ? Which is nothing but our Black / Pepper /Zeera Tamarind Rasam for sick days …. ?

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