Creamy White Asparagus Soup Recipe
Prep time
Cook time
Total time
A simple white asparagus soup made gluten free, and thickened with cream cheese.
Recipe type: Appetizer, lunch, side dish, soup
Cuisine: Meatless Mondays, International, Gluten-Free
Serves: 4
  • 500 gms white asparagus
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 3 cups low-sodium & no MSG vegetable broth
  • 2 heaping tbsps of full fat cream cheese
  • salt and black pepper to taste
  1. Thoroughly rinse the asparagus. Cut off the fibrous ends -- how much is up to you but be advised that the more of it you leave the higher chances of chewing on woody fibers. You can also use a vegetable peeler to peel off the thin outer layer to prevent fibrous soup. Slice the asparagus into small even-sized pieces. Place all ingredients except the cream cheese in a pot, simmer until the asparagus is fork tender or cook all the way through. Allow to cool slightly then add the cream cheese and use a stick blender to puree into a thick soup. If it is too thick for your taste add more vegetable broth. Serve as desired.
Tips for selecting asparagus: Only purchase stalks that are crisp and snap when snapped in half. Inspect the bottom of the stalks for a clear and moist texture -- do not buy ones that look dried out or ones leaking a white liquid. Raw asparagus should have a mild smell, avoid one with a strong odor.
Recipe by Spicie Foodie ™ at