Simple Crockpot Cream of Asparagus Soup

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  • 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.

Canadian Military Family Magazine