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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate asparagus tips and stalk pieces, and set asparagus tips aside.

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  • 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.

  • 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.

  • 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.

Cook's Note:

An immersion blender can also be used instead of a standard blender, if desired.

Nutrition Facts

207 calories; protein 8g; carbohydrates 14.2g; fat 14.4g; cholesterol 19mg; sodium 553.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
06/24/2020
I used most ingredients except for milk. I used 2 medium potatoes to thicken it. I used dry parsley because I didn't have fresh. I blended with my hand blender into a creamy soup. I added tofu sour cream before serving. delicious. Read More
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/09/2019
Delicious recipe! Loaded with bright flavor. It was a big hit w/residents at the retirement home I work for. Many asked for second helpings. Read More
Rating: 4 stars
04/16/2015
Easy and healthy! Thinking a potato or two might thicken it up a bit. Read More
Rating: 5 stars
05/31/2021
I made this Vegan, by substituting Vegetable Broth for Chicken Broth and Almond Milk for Half and Half! My husband says "I would have given it 6 stars, that's how good I thought it was!" The following changes were made: *substitute vegetable broth for chicken broth *substituted 2/3 cup of almond milk for ½ cup half and half *added a sprinkle of roasted salted sunflower seeds on top of soup prior to serving Read More
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Rating: 5 stars
09/13/2020
Very easy to make, I had to use all dry herbs cause I didn’t have fresh ones. It worked out fine. I made a big pot and froze them individually...I will definitely make this again but with fresh herbs next time. Read More
Rating: 5 stars
02/10/2017
I added some Hamburg and did not use a blender. I took the harder ends of the asparagus and had that boil in the broth for about 10 minutes to add the asparagus flavor. Skimmed it out then added the rest of the asparagus and carrots to cook and when it was done I served with shredded cheese. It was delicious with and without the cheese. Read More
Rating: 5 stars
06/24/2020
I used most ingredients except for milk. I used 2 medium potatoes to thicken it. I used dry parsley because I didn't have fresh. I blended with my hand blender into a creamy soup. I added tofu sour cream before serving. delicious. Read More
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Rating: 5 stars
02/26/2021
Great tasting soup. Asparagus is in season (ok in MX & shipped to WI). Followed the recipe & it turned out great. Used an immersion blender. Next time will have to make a double batch. Read More
Rating: 5 stars
04/10/2016
This is an easy to make aspargus soup with a mild flavor. I used beef broth as the base and evaporated milk only because I didn't have any regular milk in the house. It turned out very nice. Read More