Simple Asparagus Soup Recipe

Be the first to add a review

Simple Asparagus Soup Recipe photo by Taste of Home

Simple Asparagus Soup Recipe

Be the first to add a review

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

Recommended: 26 Ways to Eat Asparagus This Spring

MAKES:

12 servings

TOTAL TIME:

Prep: 20 min. Cook: 55 min.

Rate

Comment

Save

Print

VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange CONTEST WINNER

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

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

View Directions