• Prep Time: 20 minutes
  • Cooking Time: 5 hours
  • Serves: 6

Cream of Asparagus Soup Recipe

  • Recipe Submitted by on

 Ingredients List

  • 3 bunches asparagus cut off the top three-four inches in 1 ½” lengths, discard remainder
  • 2 ribs celery diced
  • 10 oz. bag matchsticks carrots
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • 1 large onion diced
  • 32 oz. vegetable broth
  • 4 cloves garlic sliced or minced
  • 2 cups water or more vegetable broth
  • 3 bay leaves
  • 1 1/2 tsp. sea salt or kosher salt
  • 1 tsp. pepper
  • 1 tsp. marjoram
  • 1/2 to 1 tsp. tarragon as desired
  • 1/2 tsp. dill weed
  • 2 tbsp. parsley
  • 1/3 cup Bob’s Red Mill gluten free all-purpose flour
  • 2 cups half-and-half cream
  • water


Fill crockpot with vegetable broth and 2 cups water.
Add asparagus, celery, carrots, bell peppers, onions, garlic, bay leaves, salt, pepper, marjoram, tarragon, dill weed and parsley.
Place crockpot on high heat for about 4-6 hours.
Mix 1/3 cup gluten free flour with enough water to fill measuring cup to the ½ cup measuring line.
Whisk to combine.
Add flour paste mixture to crockpot.
Then add cream and stir to combine.
Check seasonings. Add more if desired.
Allow crockpot to heat on low another 45 minutes to an hour.
Keep warm until ready to serve.

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