Hazelnut Asparagus Soup Recipe

5 1 1
Hazelnut Asparagus Soup Recipe
Hazelnut Asparagus Soup Recipe photo by Taste of Home
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Hazelnut Asparagus Soup Recipe

Read Reviews
5 1 1
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My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped sweet onion
  • 3 garlic cloves, sliced
  • Dash crushed red pepper flakes
  • 2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed
  • 2 cups vegetable broth
  • 1/3 cup whole hazelnuts, toasted
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons lemon juice
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons gluten-free reduced-sodium tamari soy sauce
  • 1/4 teaspoon salt
  • Shaved asparagus, optional

Directions

In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly.
Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus. Yield: 4 servings (3 cups).
Editor's Note: Reduced-sodium soy sauce may be used in place of the tamari soy sauce.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Hazelnut Asparagus Soup in Taste of Home April/May 2017

Nutritional Facts

3/4 cup: 164 calories, 13g fat (1g saturated fat), 0 cholesterol, 623mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2-1/2 fat, 1/2 starch.

  • 1 tablespoon olive oil
  • 1/2 cup chopped sweet onion
  • 3 garlic cloves, sliced
  • Dash crushed red pepper flakes
  • 2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed
  • 2 cups vegetable broth
  • 1/3 cup whole hazelnuts, toasted
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons lemon juice
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons gluten-free reduced-sodium tamari soy sauce
  • 1/4 teaspoon salt
  • Shaved asparagus, optional
  1. In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly.
  2. Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus. Yield: 4 servings (3 cups).
Editor's Note: Reduced-sodium soy sauce may be used in place of the tamari soy sauce.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Hazelnut Asparagus Soup in Taste of Home April/May 2017

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curlylis85 User ID: 3166950 265369
Reviewed Apr. 30, 2017

"Very special and a little different. This would be great for entertaining or as a first course for your Easter dinner. You can easily substitute regular milk and soy sauce if you want to use ingredients you already have on hand."

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