I LOVE cream of asparagus soup, it’s pure comfort in a bowl! This really simple recipe is made with just 5 ingredients, not counting salt and pepper and takes less than 25 minutes to make!
This is from the archives, I was cleaning out my fridge and was happy to have enough asparagus to make this soup. There’s no cream actually added to the soup, it’s simply pureed this with a little low fat sour cream, which you can omit if you want to keep it dairy free. I watered a little sour cream down and drizzled a little more on top. Perfect for a light lunch, or to serve with a sandwich or a salad.
Cream of Asparagus Soup
Servings: 6 • Size: 1 1/4 cups • Points +: 2 • Smart Points: 2
Calories: 81 • Fat: 3 g • Saturated Fat: 2 g • Carb: 10 g • Fiber: 4 g • Protein: 6 g
Sugar: 1 g • Sodium: 576 mg • Cholesterol: 7 mg
Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).