Fresh Asparagus Soup

Fresh asparagus puréed alongside onion, potato, garlic, basil and a splash of half and half makes the perfect springtime soup. A fabulous first course or to serve with sandwiches or quiche.
We are big asparagus eaters in this house. Ok, correction…. My husband and I are huge asparagus eaters. Low calorie and yet a powerhouse of nutrition, antioxidants and several detoxing properties, asparagus is a great vegetable to start including in your diet. Steamed, roasted, sautéed, grilled…. I’ve yet to find a recipe featuring asparagus that I didn’t love. Slight problem….. My kiddos are not the biggest fans. Every delightful asparagus concoction I put in front of them has not been received joyfully. Until now. That’s right moms and dads, you know that great feeling of victory when your kids not only try something new and ridiculously healthy but then they LOVE it! Fist pump! Oh yeah!…….
 Ok I might have gone a little too far with the fist bump action;)
I served this soup alongside grilled mozzarella parmesan sandwiches and the first thing my daughter does is exclaim with joy that green is her favorite color and then suspiciously ask how I knew that?? (Her favorite color changes quite regularly) She seriously DEVOURED the entire thing. WIN! She did question my decision to dip my sandwich into my soup but trust me people…. Crusty grilled sandwiches MUST be dipped in this soup! The consistency is pretty  perfect for dipping. This soup is brothy, with the potato and half and half providing just enough texture. Add in that basil, garlic, and pepper combo and ….yum…. Just YUM. I am obviously a big fan of serving this with grilled sandwiches but I was also thinking that it would be fabulous alongside my Layered Potato Asparagus Quiche  (is there ever such a thing as too much asparagus? Yeah, I didn’t think so either) or even my Whole Wheat Italian Breadsticks . However you serve it, I hope you enjoy it as much as we did.

Fresh Asparagus Soup

  • Yield: 5 servings (appx 1cup)
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 4 cups reduced fat/reduced sodium chicken broth
  • 1 cup water
  • 1 small yellow onion (coarsely chopped)
  • 6 ounces russet potato ( peeled, cubed)
  • 1 lb. asparagus (washed, ends trimmed)
  • 2 teaspoons minced garlic
  • 1 teaspoon coarse ground garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon dried basil
  • 1 pinch dried rosemary
  • 3 tablespoon fat free half and half (any dairy would work in a pinch)


  1. In a large pot bring the broth, water, onion, potatoes, asparagus, and seasonings to a boil.

  2. Stir occasionally until vegetables are soft.

  3. Using an immersion or hand blender (or carefully transfer to a standing blender ) purée until smooth.

  4. Stir in the half and half.

  5. That's it, that's all. Super simple, this soup is perfect to serve with grilled sandwiches for a quick but homemade dinner.


Nutrition Facts Servings 5 (1cup + 2 tbsp) Amount Per Serving Calories 63 Total Fat 0g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 666mg Potassium 368mg Total Carbohydrate 12g Dietary Fiber 3g Sugars 3g Protein 4g


Leave a Reply

Your email address will not be published. Required fields are marked *