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Popular in Food

Asparagus Basil Soup

This creamy asparagus and potato side-dish soup is made with soy milk. It's a good way to get more heart-healthy soy in your diet.

3.5 by 3 people
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  • Makes: 4 servings
  • Serving Size: 1 cup
  • Start to Finish: 30 mins

Asparagus Basil Soup



  1. Wash asparagus; break off woody bases where spears snap easily. Cut off tips; set aside. Chop remaining asparagus stalks. In a medium saucepan, combine chopped asparagus stalks, vegetable broth, and potatoes. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until asparagus is barely tender. Remove from heat. Cool for 5 minutes. Pour into blender. Cover and blend until pureed. Return to saucepan.
  2. Meanwhile, in a small saucepan, combine the water and reserved asparagus tips. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Drain and set aside. Add soy milk or rice milk to pureed mixture; stir until well mixed. Stir in the chopped basil; heat through. Stir in asparagus tips. Season to taste with salt and pepper. If desired, garnish individual servings with basil leaves. Serve immediately.

From the Test Kitchen


Try making this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a pot that is not stainless steel.)

Nutrition Facts (Asparagus Basil Soup)

    Per serving:
  • 119 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 515 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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