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Asparagus Soup

Ingredients
 

  • 1 pound asparagus about 1 bunch
  • 2 tablespoons. butter
  • 1/3 cup yellow onion diced
  • 1/2 quart 16 oz. vegetable broth
  • 1 teaspoon salt
  • 2 tablespoons sun dried tomatoes plus extra for garnish
  • 1/2 cup cream

Instructions

  • Trim woody parts/ends of asparagus. Cut into 1/2" pieces.
  • Melt butter in large stockpot. Add onion, saute for 5 minutes.
  • Add vegetable broth, bring to a simmer over medium heat. Add asparagus and salt, simmer for 10-12 minutes or until tender.
  • Transfer broth, vegetables, and sun dried tomatoes to a blender to liquefy. (See notes below about blending hot liquids.) Or use an immersion blender to blend until smooth.
  • Return soup back to pot, add heavy cream. Stir until blended, heat through.
  • Garnish with a few extra sun dried tomatoes and homemade croutons

Notes

Make sure the top is secure on the blender and remove the center piece of the blender before blending. Cover the top with a dish towel letting a little of the steam escape. If you do not have a center piece to do this you need to let the soup cool down before blending.
If using an immersion blender make sure the soup is in a large saucepan so it does not spill over when blending.

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