Cheesy Asparagus Soup

Asparagus-infused chicken stock deepens the asparagus flavor in this soup. American cheese and half-and-half make it irresistibly creamy.

• Preparation Time: 20 mins
• Cooking Time: 33 mins
• Total Time: 53 mins
• Calories: 484 Calories

Ingredients

• ¼ cup butter
• 6 tablespoons all-purpose flour
• 1 onion, chopped
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 2 ribs celery, chopped
• 6 cups chicken stock, divided
• 1 cup half-and-half, or more to taste
• 1 ½ pounds asparagus, trimmed and chopped
• 1 pound processed American cheese (such as Velveeta®), cubed

Recipe Instructions

Step 1

Bring 4 cups chicken stock to a boil in a saucepan. Add asparagus and cook until tender, 3 to 5 minutes. Drain asparagus, reserving the stock. Set a few asparagus tips aside for garnish.

Step 2

Heat butter and olive oil in a stockpot over medium heat. Add onion and celery and cook until tender, 6 to 8 minutes. Add garlic; cook and stir until fragrant, about 3 minutes more.

Step 3

Stir flour into onion mixture until combined, about 2 minutes. Add remaining 2 cups chicken stock; cook and stir until thickened, about 5 minutes more. Add cooked asparagus stalks and remaining reserved asparagus-chicken stock; bring soup to a boil.

Step 4

Heat half-and-half in a small saucepan over medium heat until warmed slightly, 1 to 2 minutes. Add warmed half-and-half to soup, reduce heat, and simmer until flavors have blended, about 10 minutes.

Step 5

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to stockpot. Add American cheese and stir until melted; season with salt and pepper. Garnish with asparagus tips.