Grilled Asparagus Soup

Campbell's Grilled Asparagus Soup Recipe

Tender grilled asparagus flavors this fabulous soup made with vegetable broth, sautéed onion, and just a a hint of fresh rosemary.

At a glance


10 min.


43 min.



Servings: about 1 3/4 cups each

Cook: 25 min.

Grill: 8 min.

Cost per recipe: $11.44 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

1 1/2 pounds asparagus spears, trimmed
3 tablespoons olive oil
1 large sweet onion, coarsely chopped (about 1 cup)
2 cloves garlic, minced
2 tablespoons all-purpose flour
6 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1 tablespoon chopped fresh rosemary leaves

How to Make It

  • 1

    Place the asparagus in a single layer on a large platter. Drizzle with 1 tablespoon of oil and 1/4 teaspoon cracked black pepper and toss to coat.

  • 2

    Heat the grill to medium. Place a multi-funtional 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 grilling. 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 they're tender-crisp.

  • 4

    Meanwhile, cut the grilled asparagus diagonally into 1-inch pieces and 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 one third of the broth mixture and one half of the asparagus into a blender or food processor. 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 puréed mixture to the saucepan. Add the remaining asparagus and rosemary. Cook over medium heat until the mixture is hot. Garnish with additional rosemary leaves, if desired.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth


119 113


6.9g 6.9g


0.9g 0.9g


0mg 0mg


533mg 803mg


10g 10g


2.6g 2.6g


2.8g 2.8g


25%DV 25%DV


15%DV 15%DV


4%DV 4%DV


10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: Heat a ridged grill pan over medium heat. Place the asparagus spears on the pan. Cook for about 8 minutes or until the they're tender-crisp, turning the asparagus spears over with kitchen tongs halfway through cooking.
  • Creamy Grilled Asparagus Soup: Add 1/2 cup half-and-half or heavy cream when heating the soup in step 6.
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