Grilled Asparagus Soup

Grilled Asparagus Soup

Campbell's Kitchen 0

"Tender grilled asparagus flavors this fabulous soup made with Swanson® Vegetable Broth, sauteed onion and garlic, and a hint of fresh rosemary. "

Ingredients 43 m {{adjustedServings}} servings 89 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the asparagus in a single layer on a large platter. Drizzle with 1 tablespoon of oil and black pepper. Toss to coat.
  2. Heat the grill to medium. Place a multi-functional perforated grill pan on the grill. Place the asparagus on the pan in a single layer and grill for 8 minutes or until the asparagus is tender-crisp, turning halfway through cooking. Remove from heat to a cutting board and let cool.
  3. Heat the remaining oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until tender-crisp.
  4. Meanwhile, cut the grilled asparagus diagonally into 1-inch pieces. Set aside.
  5. Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
  6. Place 1/3 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Add the remaining asparagus and rosemary. Cook over medium heat until the mixture is hot. Garnish with rosemary sprigs, if desired.
Tips & Tricks
American French Onion Soup

See how to make French onion soup with a few delicious American twists.

Simple Broccoli Soup with Cheddar Croutons

Discover a terrific technique for making vegetable soups.


  • Tip: Heat a ridged grill pan over medium heat. Place the asparagus on the pan. Cook for about 8 minutes or until tender-crisp, turning the asparagus spears over with kitchen tongs halfway through cooking.
  • For Creamy Grilled Asparagus Soup: Add 1/2 cup half-and-half or heavy cream when reheating soup in step 5.
Rate recipe

Your rating


Reviews 6

  1. 7 Ratings

Mary M.

This was really quite good, and my kids liked it, which is always a plus. I thought it was a good soup but could use a little seasoning change to give it more flavor. . . not sure what to add, though. Will probably make this again and tinker with it a little, though it is not bad as written.


Delicious!!! I used chicken broth as I thought the vegetable may be too bland. I also tossed my asparagus in a zip lock bag, poured some olive oil over it, sprinkled with salt, pepper and garlic and let it maranade a while before grilling. That alone is amazing!


Love this! I substitute chicken broth for vegetable broth. The recipe is not 100% clear so this is what I did: -cut the asparagus into 2 inch spears -grill the asparagus with the oil -once the onion/flour/oil/broth mixture is boiling I add the grilled asparagus (if you would like to keep a couple spears out to use as garnish now is the time) -simmer for 10mins -blend the soup So much flavor and lovely texture.