Cheesy Asparagus Soup Recipe

Name: Cheesy Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter (1/2 stick); 1 small white onion, chopped coarse (weighing about 4 oz); 1/2 lb fresh green beans, chopped in 1-inch pieces; 1/2 lb red potatoes, peeled and diced; 1/8 lb mushroom, very thinly sliced; 1/2 gallon low sodium chicken broth; 1 cup pinot grigio wine, or any other dry white wine; 1 lb fresh asparagus, chopped in bite size pieces; 1 tablespoon salt; 1 1/2 teaspoons freshly ground black pepper; 3 cloves garlic, crushed; 1 tablespoon dried leaf thyme; 1 bay leaf; 1 cup whole milk; 8 ounces cream cheese; 3/4 lb provolone cheese, shredded; 1/2 lb mild cheddar cheese, shredded; water, as needed

Servings: persons

1/4 cup butter (1/2 stick)
1 small white onion, chopped coarse (weighing about 4 oz)
1/2 lb fresh green beans, chopped in 1-inch pieces
1/2 lb red potatoes, peeled and diced
1/8 lb mushroom, very thinly sliced
1/2 gallon low sodium chicken broth
1 cup pinot grigio wine, or any other dry white wine
1 lb fresh asparagus, chopped in bite size pieces
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
3 cloves garlic, crushed
1 tablespoon dried leaf thyme
1 bay leaf
1 cup whole milk
8 ounces cream cheese
3/4 lb provolone cheese, shredded
1/2 lb mild cheddar cheese, shredded
water, as needed

1
In a large, heavy stock pot, melt butter over low heat.
2
Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes.
3
Add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil.
4
Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat.
5
Stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese.
6
Keep at a simmer but DO NOT allow soup to come to a rolling boil.
7
When all cheese has dissolved, remove from heat and fish out the bay leaf and discard.
8
Whisk in water as needed to yield exactly 4 quarts.
9
Taste; more salt may be necessary.
10
Serve immediately, or reheat very gently to serve.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup butter (1/2 stick), 1 small white onion, chopped coarse (weighing about 4 oz), 1/2 lb fresh green beans, chopped in 1-inch pieces, 1/2 lb red potatoes, peeled and diced, and more.

Yes, Cheesy Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Asparagus Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions