QUICK AND EASY CREAM OF ASPARAGUS SOUP

Quick and Easy Cream of Asparagus Soup image

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

Provided by Scott Sime

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 3

Number Of Ingredients 11

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

Steps:

Separate asparagus tips and stalk pieces, and set asparagus tips aside.
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.
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.
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 : Calories 206.8 calories, Carbohydrate 14.2 g, Cholesterol 19 mg, Fat 14.4 g, Fiber 4.2 g, Protein 8 g, SaturatedFat 4.6 g, Sodium 553.1 mg, Sugar 5.7 g