Quick and Easy Cream of Asparagus Soup

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

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

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.