Betty Crocker Cream Of Asparagus Soup Recipe

Betty Crocker Cream of Asparagus Soup is one of those comforting, soul-soothing recipes that feels like a warm hug in a bowl. It’s creamy, rich, and bursting with the earthy flavors of fresh asparagus, making it a fantastic choice for everything from a light lunch to a dinner starter. Whether you’re making it on a rainy day or serving it to guests, this soup is a crowd-pleaser.

What’s so great about this recipe is how easily it comes together. With Betty Crocker’s time-tested methods, you can enjoy a homemade, hearty soup with minimal effort. Plus, the asparagus adds a touch of elegance, so it’s perfect for both casual weeknight dinners or special occasions.

Ready to dive in? Let’s take a deeper look at what makes this soup such a winner.

Betty Crocker Cream Of Asparagus Soup Recipe

This simple, yet delightful recipe combines a few key ingredients to create a rich, velvety soup that’s perfect for any occasion. The asparagus shines through, bringing both taste and texture, while the creamy base smooths everything out. Below, I’ll guide you through the steps, provide tips to make it your own, and offer suggestions on how to switch it up if you’re feeling creative. Let’s get cooking!

Ingredients Needed

Here’s what you’ll need to make the perfect bowl of Betty Crocker Cream of Asparagus Soup:

• Asparagus – 1 bunch (fresh, trimmed, and cut into 1-inch pieces)
• Butter – 2 tablespoons (for sautéing and richness)
• Onion – 1 medium, finely chopped (adds a soft sweetness to balance the asparagus)
• Flour – 1/4 cup (this is what will thicken the soup)
• Chicken or Vegetable Broth – 4 cups (for a flavorful base; vegetable broth is a great option for vegetarians)
• Milk – 1 cup (for creaminess and smooth texture)
• Heavy Cream – 1/2 cup (adds richness and depth to the soup)
• Salt – 1 teaspoon (to taste, adjust as needed)
• Black Pepper – 1/4 teaspoon (for a little warmth)
• Garlic Powder – 1/2 teaspoon (optional, but it adds a nice background flavor)
• Lemon Juice – 1 teaspoon (optional, but this gives the soup a fresh zing)
• Fresh Herbs (optional) – A few sprigs of thyme or dill for garnish, adds a touch of freshness and elegance

Cooking Instructions

Making Betty Crocker Cream of Asparagus Soup is straightforward and doesn’t take a ton of time. Here’s the step-by-step process to make sure you get the best results:

1. Prepare The Asparagus

   • Trim the asparagus by cutting off the tough ends. Then chop the stalks into 1-inch pieces.
   • You can reserve a few of the tender tips for garnish later if you like.

2. Sauté The Onion

   • In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté it for about 3-4 minutes, until it becomes soft and translucent.
   • This is the base flavor for your soup, so don’t rush it – the onions should be tender, not caramelized.

3. Add The Asparagus

   • Toss the chopped asparagus into the pot with the onions. Stir well to coat in the butter and let it cook for 4-5 minutes. This will help soften the asparagus and bring out its natural flavors.

4. Make The Roux

   • Sprinkle the flour over the cooked vegetables, stirring constantly to create a roux. Keep stirring for another minute or so to cook off the raw flour taste.

5. Add Broth And Milk

   • Gradually add the chicken or vegetable broth, stirring continuously to prevent lumps. Once the broth is incorporated, add the milk and bring the soup to a simmer.
   • Let it cook for about 10 minutes, allowing the asparagus to soften completely. If you prefer a smoother soup, you can cook it a bit longer, but make sure not to overcook the asparagus to avoid losing its vibrant color.

6. Blend The Soup

   • Once the asparagus is tender, use an immersion blender to purée the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be careful as it will be hot.
   • If you prefer a chunky texture, blend only half of the soup and leave some of the pieces intact for a bit more bite.

7. Finish The Soup

   • Stir in the heavy cream and season with salt, pepper, and a little garlic powder. Adjust seasoning to taste.
   • Add a squeeze of lemon juice if you want a little zing to balance the richness.
   • Let the soup simmer for an additional 5 minutes.

8. Serve And Garnish

   • Ladle the soup into bowls and garnish with a sprig of fresh thyme or dill and any reserved asparagus tips.
   • Serve hot, with crusty bread or crackers on the side for dipping.

Ingredient Insights

Let’s take a moment to explore some of the key ingredients that give this soup its signature taste:

• Asparagus: This vegetable is low in calories but packed with vitamins and minerals like vitamin K, folate, and antioxidants. It has a slightly earthy, grassy flavor that pairs beautifully with creamy textures, which is why it’s the star of this soup.
• Butter: The rich, fatty mouthfeel of butter is what makes this soup so creamy and indulgent. It also helps sauté the onions, bringing out their natural sweetness.
• Flour: Flour is used to create the roux, which is the thickening agent for the soup. This helps give it that silky, smooth texture that you expect in a cream soup.
• Heavy Cream and Milk: These ingredients provide the creaminess that is characteristic of a ’cream of’ soup. Heavy cream adds richness, while milk thins it out to just the right consistency.
• Broth: The base of the soup, be it chicken or vegetable, sets the stage for the soup’s flavor. Chicken broth offers a savory richness, while vegetable broth keeps the soup vegetarian-friendly.
• Garlic Powder and Lemon Juice: These optional ingredients add a subtle depth of flavor. The garlic powder enhances the savoriness, and the lemon juice adds brightness to balance the richness of the cream.

Expert Tips

• For a Velvety Smooth Soup: Blend the soup thoroughly to ensure it’s silky. If you don’t have an immersion blender, a regular blender works just as well-just be careful when transferring the hot soup!
• Adjust the Texture: If you like a chunkier soup, only blend half of it. This gives you a nice mix of smooth and textured parts.
• Make It Ahead: This soup stores well in the fridge for 3-4 days, so feel free to make it ahead. Just be sure to store it in an airtight container. Reheat it slowly on the stovetop, adding a bit more broth or milk if needed to bring it back to the right consistency.
• Boost the Flavor: Add fresh herbs like thyme or dill during cooking for an aromatic infusion. You can also throw in a splash of white wine while sautéing the onions for an extra depth of flavor.

Recipe Variations

Want to get creative with your cream of asparagus soup? Here are some tasty variations to make it your own:

• Add a Protein: You can add shredded chicken or even cooked bacon bits for a meaty version.
• Make It Vegan: Swap out the butter for olive oil, the cream for coconut milk, and use vegetable broth. You’ll still have a creamy, rich soup without the dairy.
• Spicy Twist: Add a pinch of cayenne pepper or chili flakes to the soup to give it a little kick.
• Cheesy Asparagus Soup: Stir in some grated Parmesan cheese or sharp cheddar at the end for a cheesy variation.

Final Words

Betty Crocker Cream of Asparagus Soup is truly a recipe for all seasons-whether you’re craving something warm and comforting in the winter or something fresh and light in the spring. The versatility of this dish allows you to tweak it however you like, whether you’re making it creamy, vegan, or packing it with extra flavor.