Trisha Yearwood’s Creamy Asparagus Soup Recipe


Fall = soup; plain and simple. 

I am a ridiculously huge fan of soup (and stew for that matter!). It’s warm, filling and satisfying, with endless flavor possibilities. Two of my absolute favorite foods are my mom’s spinach soup as well as her split pea soup. I’ve tried really hard to duplicate her soups but have failed miserably, thus the reason she always makes a double batch and brings me frozen yummies when she visits. Ahh….life is good when my freezer is stocked with mom’s soup. 


Last week, while Charlee was napping, I caught the tail end of Trisha’s Southern Kitchen on The Food Network.  She was making soup, sandwiches and monkey bread (yum!) for a tea party with a friend.  Her asparagus soup seemed soup-er easy so I set forth to make it over the weekend. 



I am loving the simplicity of this recipe; both the flavor and texture were divine! My husband mentioned how delicious it would be served in a bread bowl so I am going to have to give that a shot next time.  This is a wonderful and easy-to-make soup that would fit in perfectly with your holiday spread or to enjoy on a chilly autumn day. 

You can find the original recipe here

Give this a try and let me know what you think! 

Trisha Yearwood's Creamy Asparagus Soup
Serves 12
A warm and creamy soup perfect for the holidays or a cool, autumn day.
Write a review
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
  1. 3 tablespoons olive oil
  2. 1 large bunch asparagus, cut into 2-inch pieces
  3. 2 stalks celery, chopped (I would omit these next time)
  4. 1 large onion, chopped
  5. 8 cups vegetable stock
  6. 1 bay leaf ( I left this out)
  7. 1 cup heavy cream
  8. Kosher salt and freshly ground black pepper
  9. 2 cups fresh baby spinach
  1. In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes.
  2. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes.
  3. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper.
  4. Add the spinach to the soup and let wilt for about 1 minute.
  5. In batches, use an immersion blender and puree in the pot. Stir well before serving hot.
  1. As noted, I did not use a bay leaf when I made this recipe and I don't feel like it was missing anything!
  2. Also, next time I will be omitting the celery because while the soup was quite smooth, every few bites you would get a stringy piece of celery. Nobody wants that! 😉
Adapted from Trisha's Southern Kitchen
Glitter Cottage


  1. charity2448 says:

    a quick and simple trick my mom taught me was peeling the strings off the celery before you cook them with a potato peeler or a paring knife. That solves the string in your soup and doesn’t take away the flavor the celery ads. Hope you find it as helpful as I did. Moms always know best.

  2. Megan Holt says:

    Thanks for the side notes! My family and I just moved from Hawai’i to the PNW so I have a feeling I’ll be preparing a lot of soup over these next few months to keep us all warm! This soup definitely looks like a no brainer to make, even more so with your modifications!

    • Ashleigh says:

      Hi Megan! Hawaii to the PNW, that’s quite a drastic change! I hope you enjoy the soup if you decide to make it sometime.

      Another recommendation (from my husband) – BACON! 😉

Leave a Reply