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Golden Asparagus Soup

 Golden Asparagus Soup
"It doesn't matter how many times I serve this thick, buttery soup, it's always a hit," Heather Ahrens writes from Columbus, Ohio."it's a real treat and a great way to get your daily veggies."
2 ServingsPrep: 15 min. Cook: 40 min.


  • 3/4 pound fresh asparagus, trimmed
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup thinly sliced carrots
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cut tips off asparagus and set aside; cut stalks into 1-1/2-in.
  • pieces. In a large saucepan, saute onion in butter until tender. Add
  • garlic; cook 1 minute longer. Add carrots and asparagus pieces; cook
  • for 2 minutes.
  • Stir in the broth, parsley, basil, salt and pepper. Bring to a boil.
  • Reduce heat; cover and simmer for 20-25 minutes or until vegetables
  • are tender. Cool slightly.
  • In a blender, cover and process soup until blended. Return to pan.
  • Stir in asparagus tips; cook for 8-10 minutes or until tender.
  • Yield: 2 servings.
Nutritional Facts: 1 cup (prepared with reduced-sodium broth) equals 173 calories,

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Golden Asparagus Soup (continued)

Nutritional Facts: 12 g fat (7 g saturated fat), 31 mg cholesterol, 514 mg sodium, 15 g carbohydrate, 4 g fiber, 4 g protein.