Creamy Asparagus and Corn Soup with Havarti Grilled Cheese Croutons

Creamy Asparagus and Corn Soup with Havarti Grilled Cheese Croutons is a hearty summertime soup with asparagus, shoepeg white corn and fresh summer tomatoes. 

If you’ve never made homemade soup, this is a fantastic way to get started.

You’ll fall in love, especially with croutons that are actually mini Havarti Grilled Cheeses! One of my favorite things in the world is tomato basil soup with grilled cheese sandwiches to dunk.

If you’ve never actually tried that, please do, and I would suggest that you add some sherry to the soup because it takes it from average soup to Oh My Damn this is so good soup.

What Is In Creamy Asparagus and Corn Soup?

This is a made with fresh ingredients, and is so good I could eat my weight in it. Although it doesn’t look hearty, it actually is. 

I used to think that soup was only when fall hit and SEC football started back up, but that’s just not the case.

I LOVE that about the south. Although I’m a summer girl – the fall is a fun season change even though sometimes the temperatures don’t fully change until sometimes mid to late November in Alabama. If we had to wait until the weather turned cold so we could start making chili and soups, well we would be waiting quite a while. And football games just wouldn’t be as fun without the football food.

Although this soup is hot, it’s still summery in flavor. The Havarti makes a fantastic grilled cheese, and it’s perfect for this soup. It’s a cheese that is sliceable, but also buttery, creamy with a superior flavor. You could compare it to Gruyere or Swiss, but more soft and it melts easier.

For this soup, asparagus, fresh tomatoes and shoepeg corn (my favorite corn) all come together to make a beautiful soup. If it is hot outside, does it really matter?

No.

Your burger would be hot just as well, so what’s the difference.

And what a pretty presentation…


If you’ve never had Havarti cheese before, try it out. It also makes the most perfect grilled cheese, because the texture and butteriness is perfect.

Try to use fresh corn if you can, because fresh definitely wins here. Right now it’s seasonal and cheap. If you have to use canned corn, it will still be delicious for sure, but using the corn right off the cob gives it an overall fresher taste.

I love to roast my corn in the oven by stripping them of silks but maintaining the husks, and putting them in an oven at 400 degrees for 10 minutes on each side. It really does make a difference, and it will get your head wheels spinning about what else you could do with that fragrant corn – after making this soup, of course.

If you’re wondering about the tarragon, I know it’s not something you would traditionally see in a soup like this but I have such an affinity for it. It’s one of those herbs that literally transforms dishes. I love adding tarragon to my chicken salad, tuna salad, I add it in dressings and marinades. 

I love it in this. 

Don’t forget – if you make this please tag me on Instagram, X or Facebook!

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Creamy Asparagus and Corn Soup with Havarti Grilled Cheese Croutons

Yield: 4-6 servings

Prep Time: 20 minutes

Total Time: 20 minutes

A hearty summer soup with asparagus, fresh white corn, and ripe tomatoes with Havarti grilled cheese croutons.

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Ingredients

For the soup:

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• ½ lb. fresh asparagus, snapped
• 2 Roma tomatoes, diced
• 1 ear white corn, shucked
• 3 cups chicken stock
• ½ cup sherry
• ½ stick salted butter
• ½ cup Parmesan cheese, shredded
• ¼ cup whole cream
• 1 tbsp tarragon
• 1 tbsp kosher salt
• 1 tbsp pepper

For the grilled cheese:

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• 4 bread slices
• 4 Havarti cheese slices
• 2 tbsp salted butter

Instructions

For the soup:

1. Place the asparagus, tomatoes, corn and chicken stock in a food processor and pulse until pureed.
2. Add soup to a large pot over medium-high heat and bring to a slow boil.
3. Add the rest of ingredients, reduce heat to low and cover. Simmer for 10 minutes.
4. Add more Parmesan, salt and pepper to taste.

For the grilled cheese:

1. Make the grilled cheeses with bread, cheese and butter, then cut into small squares.
2. Serve soup with grilled cheese croutons.

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