This morning I’d like to hook you up with my simple (and only five ingredient!) crockpot cream of asparagus soup recipe
You can tell the season by the recipes I post here on The Kitchen Magpie. Just call me the season barometer.It’s not that I don’t enjoy a good salad in the fall – ok that might be a little bit of a lie, salads aren’t my favorite dish- but the weather affects what I want to cook like nothing else does. Surely you’ve noticed that my site is chock full of soups, crockpot or various squash recipes lately.
Fall is here and I adore fall cooking. Out of all the seasons, I can truly say that cold weather cooking is my favorite. I love a good soup that cooks in the crockpot all day long, simmering away, filling my house with the delicious scent of a supper waiting to be eaten.
Crockpot cream of asparagus soup is one of my favorite soups ever. While asparagus is a vegetable that bursts forth from the ground in the spring, I don’t feel like making soup in the spring ,so it has to wait until fall to be enjoyed. It also simply must be done in the crockpot. I find that making soup on the stove is a waste of time, when you can set up a crockpot in the morning and let it do all the hard work for you!
What I especially love about this soup, what really makes it stand out in my recipe book, is that it’s a mere five ingredients.
Simple soup recipes like this make me incredibly happy. We are a busy family with many events/classes/clubs to attend during the week, so even this food blogger needs simple, fast recipes.
Five ingredients are truly simple.
I cheated. I absolutely cheated in the way that this soup is usually prepped.
I didn’t sautée the onions a smidge.
I threw everything into the crockpot and let it simmer all day long.
There is no way you could ever tell that I skipped a step. It’s creamy, rich and bursting with flavor.
I also love that there’s no transferring the soup to a blender like so many other recipes. If you are seriously thinking of making soups in your crockpot all winter long, invest in a hand blender. I have had mine for about 7 years and use it all the time. The ability to puree soups right in the crockpot without any mess or fuss is simply one of the most beautiful things in the world. It brings a tear to my eye, I tell you.
That’s the lazy dishwashing hater in me.
So make this. Cheat. Throw it all in the crockpot and cook it on low all day long.Come home to a fabulous, hearty and healthy soup that literally took you five minutes to prep.
Oh, and I loved the coconut milk in this soup. You cannot even tell the difference in taste. You do have to make sure it’s a full fat coconut milk so that you aren’t using too much and overwhelming the asparagus taste.
Give this a try during the week on your busy days when you need a fast supper yet also want something healthy to serve to your family. Pair it with biscuits or garlic toast.
Most of all, enjoy it!
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- 2 pounds green asparagus washed and ends trimmed
- 1 cup of white onion chopped
- 5 cups water
- 2 tsp Vegeta Seasoning
- 1/2 cup heavy cream or full fat coconut milk
- Combine the first four ingredients into crockpot.
- Cook on low for 6-8 hours.
- When you are ready to serve the soup, take a hand blender and puree the ingredients until smooth.
- Stir in the cream or coconut milk until combined.
- Serve with an extra dash of cream on top.
- Serving Size: 8