Cream of Asparagus Soup with Garlic and Capers


  • 2 lbs of white asparagus
  • 2- 10.75 ounce cans of cream of mushroom soup
  • 1 medium onion finely chopped
  • 4-6 cloves of fresh garlic finely minced (do not use the pre-chopped in the jar)
  • 1 ½ C. 1% milk (you can also use soy milk)
  • 2 tbsp of capers
  • Freshly ground pepper
  • Olive oil

Wash and trim the woody ends from 2 pounds of white asparagus. Cut your asparagus into 1” pieces. Chop your onion and mince garlic.  Add 1 ½ tbsp of olive oil to a heavy bottom pan and add asparagus, onions, and garlic.  Sauté until asparagus is soft.  Depending on the thickness of the asparagus, times may vary.  Remove from pan and place in a blender.  Pulse until most of the large pieces are broken up and set aside. In a separate pan, add cream of mushroom soup, milk, capers, and pepper.  Cook on medium until warm and bubbly, then turn down to low.  Add cream soup mixture and asparagus puree back to large pan and turn down to simmer and cook for approximately 20-30 minutes.  Serve with fresh bread or croutons.  Enjoy!