Thursday, March 31, 2016

Creamy Asparagus and White Bean Soup

Lately I have been doing a lot, and I mean a LOT of binge watching. I have worked my way through House of Cards, Game of Thrones, Spartacus, The Walking Dead (for the 4th time), Vikings, and every episode (and that is 11 seasons gang) of Criminal Minds. I am even watching all of the True Blood episodes again. 

Please tell me that you do this too? Or am I just that crazy TV lady? I swear I have a life, really I do! But with Kevin working nights, my hot dates usually consist of the dog, my comfy PJs, wine, and Netflix. Although this soup has been on the top of that list lately!

I know you have all heard me go on and on about my love for asparagus, and now with it being Springtime, I have been gorging myself on those little green stalks of goodness. I have had it for breakfast, lunch, and dinner, and keep saying that I have found the perfect way to enjoy it. 

But my friends, when I tell you that I think this might actually be "it" I am not joking! It has everything that you could want in a soup. It is silky smooth and full of asparagus flavor.  

Of course I had to add a bit of one of my new favorite obsessions, goat cheese. I think that I could seriously forgo all other cheeses as long as I had a lifetime supply of this stuff! I catch myself grabbing little nibbles of it every time I walk past my fridge. I would say that qualifies as an obsession, right?

But back to this soup. You know how most asparagus soups have potatoes and cream? Ya well this one, not so much. Buuuuuuuuuuuut just look at the creamy goodness in that bowl! 

How in the heck did she do that? 

I am so glad you asked (even though it is in the title of the soup just play along OK?)

I will tell you.

White beans!

Yup, dump those babies right in with the asparagus as it cooks up, whip out the ol' immersion blender (or pop it into a regular blender), wwhhhiirrrrrr it up, and poof creamy, dreamy, thick, and silky, and OhhEmmmGeee my stomach is growling just thinking about it! Luckily I just made another double batch so there are plenty of servings in my freezer just waiting for me to get into my PJs, grab a glass of wine and the remote, and heat them up.

Hhhhmmmm what should I watch next?

So y'all know I love my asparagus, and this soup, I would love to know what your fave is!! Leave me a comment and tell me about it.

Creamy Asparagus and White Bean Soup with Goat Cheese

Bobbi Burleson
Creamy Asparagus and White Bean Soup with Goat Cheese

The addition of white beans makes this asparagus soup extra silky and creamy without adding cream. Plus they add protein and fiber making this soup not only delicious, but healthy as well.


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, finely chopped
  • Kosher salt
  • 1 1/2 pounds asparagus, woody ends trimmed
  • 2 (15-ounce) cans white beans, rinsed and drained
  • 6 cups chicken or vegetable stock
  • 4 ounces goat cheese crumbles

Equipment Used


  1. Coat a Dutch oven with olive oil. Add the onion, celery and garlic and bring to a medium heat. Saute until the vegetables are tender and translucent, about 8 to 10 minutes.
  2. Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Continue to saute for 2 to 3 minutes.
  3. Add the beans and enough stock to cover the asparagus and beans (about 4 to 5 cups), reserve the rest for later. Taste for seasoning and add salt, if needed. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
  5. In a blender or with an immersion blender, puree the asparagus stock mixture adding the remaining stock if need to thin the soup. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed.
  6. Garnish with the reserved asparagus tips and crumbled goat cheese.
Yield: 6 to 8 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 33 mins.
Total time: 43 mins.
Tags: asparagus, onion, celery, garlic, white beans, goat cheese, soup

Nutritional information via Calorie Count

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Creamy Asparagus and White Bean Soup with Goat Cheese - The addition of white beans makes this asparagus soup extra silky and creamy without adding cream. Plus they add protein and fiber making this soup not only delicious, but healthy as well.


  1. I am always craving a bowl of soup! This looks fab!

    1. Thanks Laura! I hope you give it a try. The white beans make it so silky and creamy!!

  2. This sounds wonderful, I will be trying it. My favorite go to soup is made with a sweet potato, a head of cauliflower, and a butternut squash. Cube up, put all together in a pan, cook in some chicken broth along with some garlic and an onion. When cooked, blend with an immersion blender until smooth. Season to taste. A little white wine added to it is good. Freezes well.