Simple Asparagus Soup Recipe

Simple Asparagus Soup Recipe
Simple Asparagus Soup Recipe photo by Taste of Home
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Simple Asparagus Soup Recipe

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My family and friends love this soup and think I spend hours making it, but the most time spent is on occasional stirring. —Kathryn Labat, Raceland, Louisiana
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 medium carrot, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2/3 cup uncooked long grain brown rice
  • 6 cups reduced-sodium chicken broth
  • Reduced-fat sour cream, optional
  • Salad croutons, optional

Directions

In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally.
Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot and heat through. If desired, serve with sour cream and croutons.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.
Yield: 12 servings (about 2 quarts).
Originally published as Simple Asparagus Soup in Healthy Cooking Annual Recipes Annual 2017, p25

Nutritional Facts

3/4 cup: 79 calories, 3g fat (1g saturated fat), 3mg cholesterol, 401mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 medium carrot, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2/3 cup uncooked long grain brown rice
  • 6 cups reduced-sodium chicken broth
  • Reduced-fat sour cream, optional
  • Salad croutons, optional
  1. In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally.
  2. Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally.
  3. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot and heat through. If desired, serve with sour cream and croutons.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.
    Yield: 12 servings (about 2 quarts).
Originally published as Simple Asparagus Soup in Healthy Cooking Annual Recipes Annual 2017, p25

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