Asparagus Soup With Homemade Croutons Recipe 

 Originally Written: May 15, 2013

By  Hanna Trafford

Last Updated on May 15, 2013 by Hanna Trafford

asparagus soup 001

I can almost taste it! Imagine – fresh locally grown asparagus with taste of garlic and leeks, topped with cream and homemade croutons…. That’s what I am making for dinner tonight – try it as well!

Asparagus Soup With Homemade Croutons:


  • 1 tablespoon of olive oil
  • 3 shallots, chopped
  • 4 cloves of garlic, minced
  • 1 leek (both white and green parts) thinly sliced
  • 1-1/2 lbs. of asparagus, trimmed and cut in 1-1/2 inch pieces
  • 1/2 teaspoon of each – salt and freshly ground black pepper
  • 2 cups of vegetable broth
  • 1/3 – 1/2 cup of whipping cream
  • 1 tablespoon of lemon juice
  • 3 cups of cubed crusty whole grain bread
  • 1/2 cup of sour cream
  • 2 tablespoon of chopped fresh chives


  1. In a large, heavy saucepan, heat half of the oil over medium heat.
  2. Cook shallots and 3 cloves of garlic, stirring occasionally, until shallots are softened – about 3 minutes.
  3. Add leek, cook, stirring until softened – about 6 minutes.
  4. Stir in asparagus, salt and pepper; cook for 2 minutes.
  5. Add vegetable broth and bring to boil. Reduce heat and simmer until asparagus is tender – about 5 minutes.
  6. In batches in a blender, puree soup until smooth.
  7. Return to saucepan over medium heat – stir in cream and lemon juice.
  8. Meanwhile, toss bread with remaining oil and garlic; spread on parchment paper-lined baking sheet
  9. Bake at 450F oven until golden – about 8 minutes.
  10. Combine sour cream with chopped chives.
  11. Dollop cream mixture on each bowl of soup and sprinkle with croutons.


Hope you will enjoy this recipe – please send in your comments. suggestions and experiences – your input is always welcomed and very much appreciated


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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  • The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. *”.,

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