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Cream of Asparagus Soup | Can't Stay Out of the Kitchen | This delicious #soup is perfect comfort food for #fall. We love this easy recipe made in the #crockpot. #asparagus #carrots #glutenfree

Cream of Asparagus Soup

Teresa Ambra
Cream of Asparagus Soup is a delectable comfort food meal especially in the fall and winter when the weather gets brisk. This is a savory and tasty crockpot recipe for asparagus soup. It has lovely texture and taste as well as being easy to prepare. It's a gluten free recipe that includes mushrooms, bell peppers, carrots and lots of seasonings that make it really tasty. Excellent for family or company dinners.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 6
Calories 243 kcal

Equipment

  • 1 crockpot
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 whisk

Ingredients
  

  • 3 bunches asparagus cut off the top three-four inches in 1 ½” lengths, discard remainder
  • 2 ribs celery diced
  • 10 oz. bag matchsticks carrots
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • 1 large onion diced
  • 32 oz. vegetable broth
  • 4 cloves garlic sliced or minced
  • 2 cups water or more vegetable broth
  • 3 bay leaves
  • 1 1/2 tsp. sea salt or kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried marjoram
  • 1/2 to 1 tsp. dried tarragon as desired
  • 1/2 tsp. dill weed
  • 2 tbsp. dried parsley
  • 1/3 cup gluten free all-purpose flour or use regular flour
  • 2 cups half-and-half cream or use almond milk or coconut milk to keep recipe vegan
  • water as needed to combine with flour and make a thin paste/thickening mixture

Instructions
 

  • Fill crockpot with vegetable broth and 2 cups water.
  • Add asparagus, celery, carrots, bell peppers, onions, garlic, bay leaves, salt, pepper, marjoram, tarragon, dill weed and parsley.
  • Place crockpot on high heat for about 4-6 hours.
  • Mix 1/3 cup gluten free flour with enough water to fill measuring cup to the ½ cup measuring line.
  • Whisk to combine.
  • Add flour paste mixture to crockpot.
  • Then add cream and stir to combine.
  • Check seasonings. Add more if desired.
  • Allow crockpot to heat on low another 45 minutes to an hour.
  • Keep warm until ready to serve.

Notes

NOTE: If you want a thicker soup then add an additional 1/3 to ½ cup gluten free flour and mix with water until smooth. Stir into crockpot to thicken soup.
 
 
NOTE: This recipe can easily be made vegan by substituting coconut milk or almond milk for the half-and-half in the recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 243kcalCarbohydrates: 32gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 604mgPotassium: 1030mgFiber: 10gSugar: 13gVitamin A: 10272IUVitamin C: 78mgCalcium: 262mgIron: 8mg
Keyword asparagus, asparagus soup, crockpot, main dish, soup
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