Simple Crockpot Cream of Asparagus Soup


  • 2 pounds green asparagus, washed with ends trimmed
  • 1 c. white onion, chopped
  • 3 cloves garlic, peeled and minced
  • 5 c. vegetable or chicken broth
  • ½ c. heavy cream or full fat coconut milk
  • A dash of salt and pepper to taste


  1. Combine the first four ingredients into a crockpot.
  2. Cook on low for 6-8 hours.
  3. When the soup is finished cooking, take a hand blender and puree. Alternately, use a blender, blending a small amount at a time until smooth.
  4. Stir in the cream or coconut milk until combined. Add extra cream if desired once served in bowls.


Tip for Cooking with Asparagus:

Instead of cutting off the ends, they will simply snap off when you bend them. Saves time and ensures you are enjoying the vegetable to the fullest.