Quick and Easy Cream of Asparagus Soup

Quick and Easy Cream of Asparagus Soup

by Héloïse Arnaud 1 year ago
4.9 (7)
25 minutes
206.8 kcal
14.2 g carbs
Share recipe
Description

This is a very easy recipe to make, low-carb and very yummy as well.

Ingredients
  • ¾ pound asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • ¼ cup chopped onion
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup thinly sliced carrots
  • ¼ cup minced fresh parsley
  • ¼ cup minced fresh basil
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ cup half-and-half
Directions
  1. 1. Separate asparagus tips and stalk pieces, and set asparagus tips aside.
  2. 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.
  3. 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.
  4. 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.
Nutrition Facts
serving: 3 servings
calories: 206.8 kcal
carbohydrates: 14.2 g
protein: 8 g
saturated fat: 4.6 g
cholesterol: 19 mg
sodium: 553.1 mg
fiber: 4.2 g
sugar: 5.7 g