Cream of asparagus soup is quick and easy to prepare during asparagus season and will keep you warm on cold evenings.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
207 Calories
Recipe Instructions
Step 1
Separate asparagus tips and stalk pieces, and set asparagus tips aside.
Step 2
Heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Step 3
Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.
Step 4
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.
Ingredients
½ teaspoon salt
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground black pepper
¼ cup chopped onion
1 cup thinly sliced carrots
½ cup half-and-half
¼ cup minced fresh parsley
3 cups low-sodium chicken broth
¼ cup minced fresh basil
¾ pound asparagus, trimmed and cut into 1-inch pieces
