Vegetable Soup Recipe ∼ Quick and Easy Cream of Asparagus Soup

This is a very easy recipe to make, low-carb and very yummy as well.

Ingredients

• ¾ pound asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• ¼ cup chopped onion
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup thinly sliced carrots
• ¼ cup minced fresh parsley
• ¼ cup minced fresh basil
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ½ cup half-and-half

Cooking Directions

1. Separate asparagus tips and stalk pieces, and set asparagus tips aside.
2. Heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
3. Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.
4. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.

Nutrition Facts

• calories206.8
• carbohydrateContent14.2 g
• cholesterolContent19 mg
• fatContent14.4 g
• fiberContent4.2 g
• proteinContent8 g
• saturatedFatContent4.6 g
• sodiumContent553.1 mg
• sugarContent5.7 g