Golden Asparagus Soup

It doesn't matter how many times I serve this thick, buttery soup, it's always a hit. It's a real treat and a great way to get your daily veggies.


2 servings


3/4 pound fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 garlic cloves, minced
1 cup thinly sliced carrots
1 (14.5 ounce) can 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-inch 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 to 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 to 10 minutes or until tender.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 40 minutes

Nutritional Information

1 cup (prepared with reduced-sodium broth) equals 173 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 514 mg sodium, 15 g carbohydrate, 4 g fiber, 4 g protein.

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