I can’t say anyone has ever accused me of not liking food. Creamy, salty, sweet, cheesy, rich, buttery- I love it all. I’ve never been super fond of casseroles, though. Not that I didn’t like the convenience or the taste- there was just something about condensed soup casserole bases that kind of weirded me out because I didn’t really grow up with them. I assumed that making your own condensed soup base would be a crazy complicated process (or else why would the little cans of gelatinous soup bases be in SO many dishes?), so I never tried making my own from fresh, whole foods. I am so glad I recently tried out making my own base though- because this Homemade Condensed Cream of Asparagus Soup is so delicious, easy to make, and fantastic for casseroles and baked dishes!
I also recently posted this recipe for condensed mushroom and onion soup and it turned out so good, I wanted to make another twist on it for asparagus. They are both so delicious and easy to make, it will soon be a staple in your weekly dinner rotations, too!
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.
- 1 large bunch of asparagus, washed and diced
- 1 large onion, chopped
- 2 tablespoons butter, ghee or oil
- 2 -3 tablespoons flour, can substitute GF flour or tapioca starch
- 2 1/2 cups vegetable broth
- 1 cup light cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/2 tsp sage
- 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.
Amount Per Serving Calories 414Total Fat 24gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 9gCholesterol 59mgSodium 774mgCarbohydrates 42gFiber 2gSugar 5gProtein 7g