ROSEMARY ASPARAGUS SOUP

Rosemary Asparagus Soup image

Quick, easy, and tasty! Creamy asparagus soup with white beans, flavored with rosemary and pepper.

Provided by Eva Cristina

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

Time 40m

Yield 6

Number Of Ingredients 11

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Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 21.1 g, Cholesterol 66.2 mg, Fat 21.4 g, Fiber 4.6 g, Protein 8 g, SaturatedFat 12 g, Sodium 591.5 mg, Sugar 1.2 g