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Golden Asparagus Soup

It doesn’t matter how many times I serve this thick, buttery soup, it’s always a hit. And, it’s a delicious way to get your daily veggies. —Heather Ahrens, Columbus, Ohio
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    2 servings

Ingredients

  • 3/4 pound fresh asparagus, trimmed
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup thinly sliced carrots
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Cut tips off asparagus and set aside; cut stalks into 1-1/2-in. pieces. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add carrots and asparagus stalk pieces; cook for 2 minutes.
  • Stir in the broth, parsley, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 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 8-10 minutes or until tender.

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