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Cream of Asparagus Soup

Cream of Asparagus Soup

A skinny but tasty version
Course Soup
Servings 12 servings


  • 2 lbs asparagus
  • 2 sweet onions diced
  • 4 cloves garlic minced
  • 6 c broth, either chicken or vegetable, fat free and low sodium
  • 1 c milk
  • 1 tbsp fresh basil chopped
  • ½ tsp black pepper
  • dash cayenne pepper
  • salt to taste
  • Garnish: cayenne and parmesan


  • Steam asparagus until tender, about 20 minutes; cool 15 minutes.
  • Sauté onions until tender, about 5 minutes. Add garlic and sauté another minute.
  • Add onion, garlic and cooled asparagus to a food processor or use an immersion blender and pulse until pureed.
  • Add puree to large pot along with with broth and seasoning. Bring to a boil on medium heat; reduce to simmer and cook for 15 minutes.
  • Add milk and continue to cook until hot, about 5 minutes.
  • Garnish with a dash of cayenne and sprinkle of parmesan.