This post contains affiliate links. Please read our disclosure policy.
This creamy veggie packed condensed cream of asparagus soup is perfect for cold winter evenings or any time of year!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Delicious Condensed Cream of Asparagus Soup
Condensed cream of asparagus soup is a thick, creamy soup that offers a delightful blend of flavors and textures, making it a versatile and popular ingredient in many recipes. Its base is typically a rich mixture of asparagus puree, cream, and a carefully balanced blend of seasonings, which results in a smooth and velvety texture with a subtly earthy and slightly sweet asparagus flavor. The condensed form of this soup allows for a more concentrated flavor, which can be diluted according to the needs of the recipe or personal taste preferences. This soup is often used as a standalone dish, warmed and served with a splash of cream or a sprinkle of herbs, or as a base for more complex soups and stews.
In the culinary world, condensed cream of asparagus soup is especially valued for its versatility. It’s a common ingredient in casseroles, where it adds creaminess and depth of flavor without overpowering other ingredients. Its thick consistency also makes it an excellent choice for creating rich sauces for pasta, chicken, or fish dishes, infusing them with its unique asparagus essence. The soup can be easily enhanced with additional ingredients like cheese, garlic, or spices to create a more complex flavor profile. Not just limited to savory applications, it can also be used in innovative ways, such as in a creamy asparagus risotto or as a base for a luxurious vegetable pot pie, showcasing its ability to elevate a wide range of dishes.
This condensed soup can easily be made paleo or gluten free- just sub out the flour for gf flour or tapioca starch.
This condensed soup can be used in any recipe you’d use a concentrated soup base- its great for casseroles, creamy rice dishes, complex soups or stews, and even as a sauce for chicken, vegetable, or steak dishes.
Sides to Enjoy with your Asparagus Soup
Try enjoying one of these delicious breads with your cream of asparagus soup.
Also try these side salads.
Homemade Condensed Cream of Asparagus Soup
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Homemade Condensed Cream of Asparagus Soup
Equipment
Ingredients
Instructions
- In a large pan, heat butter until it melts on medium.
- Add onions and asparagus and cook on medium until softened and browned.
- In a small bowl, add cream and flour and whisk well until clumps are gone.
- When vegetables are soft and slightly browned, add vegetable stock slowly, while stirring.
- Keep stirring vegetables and stock, and slowly add milk and flour mixture.
- Add seasonings and cook on medium for 10 minutes, stirring occasionally, until soup base has thickened.
- Remove from heat and add to casserole or a sterile jar with a tight fitting lid.
- If keeping in the refrigerator, use within 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! This sounds like just what I’m after – I’m fairly new to cooking and looking to sub store bought cream of asparagus soup in my favourite casserole with a homemade version. I know cream has a reputation for not freezing/storing well, so I wondered if you had any advice re freezing or storing it if I make a big batch? Thanks so much 🙂
You may want to try freezing a small amount in a bag and then defrost it the next day. Then if it defrosts well freeze as much as you want. Let us know how it goes please!
How much does this recipe yield? I can’t find condensed cream of asparagus soup in any stores anymore and am looking to use it in place of the store bought 10 3/4 ounce can called for in my recipe.
It makes about 12 ounces!