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Asparagus Soup with Herbs

 Asparagus Soup with Herbs
The fresh flavor of herbs shines through in this special soup. Because it calls for frozen asparagus, you can make it any time of year.
4 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup minced fresh parsley
  • 1 large carrot, cut into 1-inch pieces
  • 5 fresh basil leaves, minced
  • 1 to 2 teaspoons minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 1 package (10 ounces) frozen asparagus spears, thawed
  • Sour cream and chopped tomatoes, optional

Directions

  • In a large saucepan, saute onion and garlic in oil until tender. Stir
  • in the broth, parsley, carrot, basil, tarragon, salt, pepper and
  • cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add
  • asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover
  • and simmer for 20 minutes or until vegetables are tender. Cool
  • slightly.
  • Puree soup in batches in a blender. Return to the saucepan. Stir in
  • asparagus tips; cook for 5 minutes or until crisp-tender. Garnish
  • with sour cream and tomatoes if desired. Yield: 4 servings.

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Asparagus Soup with Herbs (continued)

Nutritional Facts: 1 serving (1 cup) equals 114 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 722 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein.