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Simple Asparagus Soup

Total Time

Prep: 20 min. Cook: 55 min.

Makes

12 servings (2-1/4 quarts)

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana
Simple Asparagus Soup Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 medium carrot, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2/3 cup uncooked long grain brown rice
  • 6 cups reduced-sodium chicken broth
  • Reduced-fat sour cream, optional
  • Salad croutons, optional

Directions

  1. In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally.
  2. Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally.
  3. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

Nutrition Facts

3/4 cup: 79 calories, 3g fat (1g saturated fat), 3mg cholesterol, 401mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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