Best Quick Creamy Asparagus Soup Recipes

QUICK CREAMY ASPARAGUS SOUP

Quick Creamy Asparagus Soup image

After trying several different recipes for asparagus soup, I put together the best ingredients from each for my favorite version. This soup is great year-round and adds an elegant touch to special-occasion meals. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 medium leeks (white portion only), sliced
12 green onions, chopped
2 tablespoons olive oil
1 tablespoon butter
2-1/2 pounds fresh asparagus, cut into 1-inch pieces
4 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces., In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces.

Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 877mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

QUICK AND EASY CREAMY ASPARAGUS POTATO SOUP

Quick and Easy Creamy Asparagus Potato Soup image

This soup is prepared and cooked in about 15 minutes. Great for a quick lunch or light supper. Taken from the "Great Tasting Money Saving" cookbook.

Provided by jonesies

Categories Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can asparagus spears, drained
1 (14 1/2 ounce) can new potatoes, drained
1/2 teaspoon dried thyme, crushed
1/8 teaspoon garlic powder
1 (14 ounce) can fat free chicken broth
1 cup low-fat milk or 1 cup half-and-half

Steps:

Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth.
Pour into medium saucepan, add broth.
Bring to a boil.
Stir in milk; heat through. (do not boil).
Season with salt and pepper to taste, if desired.
Serve hot or cold.
Thin with additional milk or water, if desired.

Nutrition Facts : Calories 132.9, Fat 1.1, SaturatedFat 0.5, Cholesterol 3, Sodium 453.9, Carbohydrate 25.7, Fiber 4.5, Sugar 5.5, Protein 7.2