Chunky Asparagus Soup

Total Time:Prep/Total Time: 25 min.

Recipe by Vivina Heffner, Windsor, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.

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Chunky Asparagus Soup

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Yield:8-10 servings (2-1/2 quarts)
Cook:25 min
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Ingredients

  • 2 pounds fresh asparagus, trimmed and chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1/2 to 1 teaspoon curry powder
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1 tablespoon diced pimientos
  • 4 cups vegetable broth or chicken broth
  • 1 can (12 ounces) evaporated milk
  • 1/2 pound process cheese (Velveeta), cubed
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Directions

  1. 1
    In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted.

Nutrition Facts

1 cup: 163 calories, 11g fat (7g saturated fat), 31mg cholesterol, 779mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 9g protein.
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