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Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quick, easy, and tasty! Creamy asparagus soup with white beans, flavored with rosemary and pepper.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour enough olive oil into a skillet to coat the bottom; cook and stir onion, garlic, and rosemary over medium heat just until onion is soft, 5 to 10 minutes. Add butter and flour; cook and stir until butter is melted and flour is dissolved, 3 to 5 minutes.

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  • Mix broth, white beans, asparagus, cream, salt, and pepper into onion mixture; bring to a boil. Reduce heat to medium, cover skillet, and simmer for 10 minutes. Remove skillet from heat and cool for at least 5 minutes.

  • Pour soup into a food processor or blender no more than half full. Cover and pulse a few times before leaving on to blend for about 3 minutes. Puree in batches until smooth. Pour soup through cheesecloth or strainer.

Cook's Notes:

Substitute half-and-half for the cream, if desired.

Any variety of white beans can be used, such as navy, cannellini, or butter beans.

Nutrition Facts

301 calories; protein 8g; carbohydrates 21.1g; fat 21.4g; cholesterol 66.2mg; sodium 591.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2019
I made this EXACTLY as written; therefore, I can accurately review the recipe AS WRITTEN. It is surprisingly good considering how simple it is. I suspect this will become the basis for a regular soup on our menu rotation. I topped the soup with homemade croutons and grated Parmigiano Reggiano, and I served with it a crusty bread and a dry white wine. Best bread: La Brea Bakery's Take and Bake Tuscan Loaf. A great starting point. I recommend you make it as written before you start improvising. Have fun; there is a lot of room for experimentation. Thanks for the recipe! Read More
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/11/2019
I made this EXACTLY as written; therefore, I can accurately review the recipe AS WRITTEN. It is surprisingly good considering how simple it is. I suspect this will become the basis for a regular soup on our menu rotation. I topped the soup with homemade croutons and grated Parmigiano Reggiano, and I served with it a crusty bread and a dry white wine. Best bread: La Brea Bakery's Take and Bake Tuscan Loaf. A great starting point. I recommend you make it as written before you start improvising. Have fun; there is a lot of room for experimentation. Thanks for the recipe! Read More
(1)
Rating: 5 stars
03/08/2017
I had to change this up some only because I have a daughter with a dairy allergy and my other daughter is vegetarian. I used vegetable broth and coconut cream. I used three cans of white beans and added more broth. I used an immersion blender but left some beans and asparagus tried to get most of rosemary blended. Great flavor and something different that was quick and easy. Oh I used my slow cooker and just had it on low all day. Really a good recipe! Read More
Rating: 5 stars
04/18/2016
I must admit...weird recipes intrigue me. I would never have thought of putting white beans and asparagus together. But it works! I used Great Northern Beans and followed the recipe exactly. It creates a smooth and silky "cream of" soup so much better tasting and better for you than canned soup. Read More
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Rating: 5 stars
09/20/2020
Deliciously creamy! I used fresh rosemary and savored the blend with the asparagus - a surprising combination but quite tasty. Read More