Quick and Easy Cream of Asparagus Soup
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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. Separate asparagus tips and stalk pieces, and set asparagus tips aside.
- 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. 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. 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