Rosemary Asparagus Soup

Cream of asparagus soup is seasoned with rosemary and black pepper in this quick and easy soup ready for weeknight dinners.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 301 Calories

Ingredients

• 2 tablespoons butter
• 1 cup heavy whipping cream
• 1 tablespoon all-purpose flour
• 2 teaspoons dried rosemary
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 clove garlic, minced, or more to taste
• ½ cup chopped yellow onion
• 1 (15 ounce) can asparagus, drained
• 1 (15.5 ounce) can white beans
• 1 tablespoon olive oil, or as desired

Recipe Instructions

Step 1

Pour enough olive oil into a skillet to coat the bottom; cook and stir onion, garlic, and rosemary over medium heat just until onion is soft, 5 to 10 minutes. Add butter and flour; cook and stir until butter is melted and flour is dissolved, 3 to 5 minutes.

Step 2

Mix broth, white beans, asparagus, cream, salt, and pepper into onion mixture; bring to a boil. Reduce heat to medium, cover skillet, and simmer for 10 minutes. Remove skillet from heat and cool for at least 5 minutes.

Step 3

Pour soup into a food processor or blender no more than half full. Cover and pulse a few times before leaving on to blend for about 3 minutes. Puree in batches until smooth. Pour soup through cheesecloth or strainer.